Posted by Nicole
So. About that cake that Lauren and I decided to make at 11:30 PM on Saturday night. It. Was. So. Good.
We don’t really have a “recipe” for it, but maybe we can inspire some amazing recipe queen to develop a real one? Anyways, here’s what we do have.
Hopefully you’re not too sick of pumpkin… It’s still November!
Cake
- 1 package Sweet Potato Biscuit Mix from Crate & Barrel
- 3/4 c Almond Milk
- 1/4 c Heavy Whipping Cream
- 1/2 c Canned Pumpkin
- 1 egg
- 1 t Pumpkin Pie Spice
- 5 drops NuNaturals Pure Liquid Clear Stevia
NuNaturals sent us a giant package of goodies about three months ago. I’ve been using the Pure Liquid Vanilla Stevia in every single one of my oatmeal bowls since September. I love their products so much more than other sweeteners. My days of Sweet ‘N Low and other mystery sweetener packets are long gone. Me and stevia are likethis.
Anyhow, back to the cake. Lauren had the bright idea to add a granola topping before baking.
Granola Topping
- 1/2 c Oats
- 1/4 c Canned Pumpkin
- 1 packet NuNaturals Stevia
With our fingers, we mixed the oats, pumpkin, and stevia into little clumps. After spraying the bundt cake pan with Baking Pam, we covered the bottom with the granola clumps. Then we poured in the cake batter.
Bake for 25 minutes at 350° F. Wait patiently.
The cake flipped out smoothly and then we let it sit for about 15 minutes. Ok, that’s a lie. We were eager to try it and were too lazy to wait for it to cool before putting the frosting on.
What would cake be without frosting?
Pumpkin Frosting
- 6 oz. Mascarpone Cheese
- 1/4 c Canned Pumpkin
- 3/4 c Powdered Sugar
- 2 t Pumpkin Pie Spice
- 1/8 t salt
This pumpkin frosting, adapted from Sunset magazine, is absolutely amazing. Can be eaten on cake or by spoon. It’s that good.
Slice and serve. Cover with more icing if you are feeling adventurous.
See how long it lasts.
But, really.
Look at it.
This bundt cake was a nice switch up from cupcakes and it definitely hit the late night sweets craving. It was just a little uncooked in the middle and luckily wasn’t dry at all. My tip: always microwave cake/pie/cupcakes for about 10-15 seconds. Like I said with the vegan zucchini bread, if you add a bit of milk before microwaving, you can create instant bread pudding. Highly suggested.
And now I’m back at school. I doubt the dining halls can compete with these past few days of amazing food. Two more weeks till I’m home! I’m coming for you, oven.
11 comments on “Sweet Potato Pumpkin Bundt Cake”
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This sounds to die for! The mascarpone frosting got me. I’ve never made a bundt cake before! Though I guess it could be made in any pan. I’m definitely going to try the microwave trick next time I have cake!
Ahahah loooove it. Every time I see “bundt” I think of My Big Fat Greek Wedding! Send me a hunk of that cake? Please and shanks <3
Yummm that looks so good!
Omigosh that cake looks so delicious! Love that you girls just whipped that up late at night! And good call to Lauren for adding a little crunchy topping… yum! This looks fabulous!
This bundt cake looks delicious!
Mmmm :) I need that biscuit mix!
Ya’ll are too cute! That cake looks great! My sister is the cheesecake queen and I make pies!
Beautiful Any tips for getting it out of the bundt pan? I see the nevous face. But I always have a huge problem. I have mini bundts that my husband refuses to let me use because I make such a mess in them! Lol.
We sprayed a lot of Pam (Baking spray) in the pan before. As long as you get the spray all around the pan it should slip out nicely!
This looks AMAZING! I loveee all things pumpkin. So glad I stumbled upon your blog!! Will be back to check out more soon =]
If you have a chance, check out my blog- mostly exercise videos as I am a personal trainer… but hey, if you get bored…. lol =]
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