Pumpkin cake is good. I mean, it’s really good. Really, really good.
For as long as I can remember, my mom has always hosted Thanksgiving at our house, for the entire family.
I don’t have a small family.
My mom is one of seven kids, and there have been times when every single sibling showed up, their kids and grandkids in tow. There are oftentimes fifty or more people, and no matter the year, no matter our age, we always tell the same old stories. The trips we took together to Myrtle Beach as kids. The way my cousin Steve always changed the rules to whatever game we happened to be playing, just to ensure his win. The Black Friday shopping trips we used to embark upon in the era before the internet, when the malls still opened at a decent 7 am, but we didn’t hit them until we’d eaten breakfast, of course.
Mom always makes a pumpkin cake for this family-filled meal. I secretly (or maybe not so secretly) hope no one else will see it
where I hide it back in the corner, behind my Aunt Sylvia’s German chocolate cake and Sue’s banana pudding.
I want it all for myself.
It’s moist and rich and tastes of fall and childhood, full of cream cheese icing and memories.
It tastes like home.
Last week I decided to make a bundt cake, seeing as how I own a brand new bundt cake pan and have never made an actual bundt cake. Sure, I make cake all the time, and by all the time, I do mean all the time. But bundt cakes tend to turn me off, in their absence of frosting.
What’s a cake without frosting? It may as well be a breakfast food. It’s like a cupcake without icing is basically a muffin. Why have cake without frosting??
Seems kind of cruel and unusual to me.
So, I remedied this icingless bundt cake quandry by baking the frosting right into the center of the cake.
Oh yeah, you read that right. There’s a river of cream cheese goodness baked into the cake, tangy and rich – so you’ll never miss the frosting. Sure, you can do as I did and add a caramel glaze and chocolate ganache to the top, but you don’t have to. It sure makes it pretty though!
If you haven’t been here in a few days, be sure to scroll back to yesterday’s post – I’m giving away a great set of Le Creuset Mini Cocettes you won’t want to miss!
Have a great day!
Products & Brands Used in This Post
- Pumpkin Puree: Libby Brand
- Butter: Land O’ Lakes
- Eggs: Eggland’s Best
- Sugar : Domino
- Cream Cheese: Philadelphia Cream Cheese
- Vanilla Extract: Spice Islands Pure Vanilla Extract
- 5 Quart KitchenAid Stand Mixer
- 9 Speed KitchenAid Hand Mixer
- Bundt Pan:- Nordicware Platinum Bundt Pan