November Recipe

November Recipe

Are you looking for a new Thanksgiving dessert the whole family will love? If so, this is the

recipe for you! This recipe is a pumpkin bundt cake with a cream cheese filling and an

amazing buttercream frosting that is perfect for decorating a cake.

Ingredients

For the filling:

For the cake:

For the buttercream frosting

8oz cream cheese softened and cubed

1 large egg at room temp

1⁄2 cup granulated sugar

1⁄2 tsp ground cinnamon

1⁄2 tsp pure vanilla extract

(optional) 1⁄2 tsp pumpkin pie spice

3 cups all-purpose flour

1 1⁄2 tsp baking soda

1 1⁄2 tsp baking powder

1⁄2 tsp salt

3 tsp ground cinnamon

1⁄2 tsp ground cloves

1⁄2 tsp ground nutmeg

1⁄2 tsp ground ginger

1⁄4 cup softened butter

2⁄3 cup packed brown sugar

1⁄2 cup granulated sugar

2 large eggs room temp

1⁄2 cup olive oil or vegetable oil

1 15oz can pumpkin puree

1⁄2 cup plain Greek yogurt

2 tsp pure vanilla extract

1⁄4 cup softened butter

1 cup powdered sugar, sifted

1 tsp pure vanilla extract

1 tbsp whole milk

Instructions

Notes:

1. Put butter and cream cheese out to soften for 1 1⁄2 to 2 hours

2. Preheat oven to 350° F, with the rack in the lower to middle position. Generously grease

the bundt pan and set it aside.

3. Make the filling: Using a hand mixer beat cream cheese cubes and sugar on medium to

high until fully smooth. Add egg, cinnamon, and vanilla until smooth. Transfer to a

covered container and chill in fridge.

4. Make the cake: In a large bowl combine flour, baking soda, baking powder, salt, ground

cinnamon, ground cloves, ground nutmeg, and ground ginger. Whisk together and set

aside.

5. In the bowl of a stand mixer, using the paddle attachment cream butter and both sugars

until fully mixed and fluffy without overmixing. Beat in eggs, oil, pumpkin puree, Greek

yogurt, and vanilla extract until smooth.

6. Using a spatula fold dry ingredients into wet ingredients by hand.

7. Pour almost half of the batter into pre-greased bundt pan making sure to fill the grooves.

Using a large spoon try to create a tunnel in the batter for the filling. Gently pour filling

into the tunnel which may overflow. Gently pour the remaining cake batter.

8. Bake 55 - 60 mins or until a toothpick inserted into the center comes out mostly clean

only with a few crumbs of cake. Cool cake in pan for 15 - 20 mins then transfer to wire

cooling rack to finish cooling for decorating.

9. Make the Buttercream frosting: In the bowl of a stand mixer using the paddle attachment

cream butter until smooth and fluffy. Gradually beat in powdered sugar until fully

incorporated. Beat in vanilla extract and milk for an additional 3-4 minutes or until

smooth and fluffy.

10. Transfer Buttercream frosting to a piping bag with a tip or ziplock bag. Then decorate the

cake to your personal desire.

When using gluten-free flour use 1 to 1 to ensure texture and density.

When using gluten-free flour add 1 tablespoon of milk to the cake batter to help with cake

density.

To match the picture example frosting design use a star tip and do small dots all along

the bundt cake arch.