Mellowcreme Pumpkin Cake

Name: Mellowcreme Pumpkin Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 1 (1 stick) butter, softened; 237 milliliters canned pumpkin; 710 milliliters confectioners sugar; 227 grams package cream cheese, softened; 2 eggs, lightly beaten; 414 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 118 milliliters honey; 1 teaspoons salt; 1 teaspoon vanilla extract; 79 milliliters water

Mellowcreme Pumpkin Cake

Watching your figure? This vegetarian recipe has 372 calories, 5g of protein, and 9g of fat per serving. This recipe serves 10. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, cream cheese, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat your oven to 350°F. Grease a bundt pan and sprinkle with flour. Set to the side.

Ingredients you will need

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

In a large bowl, combine the flour, baking soda and powder, salt, cinnamon, and nutmeg.

Ingredients you will need

Baking Soda

Cinnamon

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Bowl

In a separate bowl, combine the pumpkin, melted butter, honey, and water. Stir into the flour mixture just until combined.

Ingredients you will need

Pumpkin

Butter

All Purpose Flour

Honey

Water

Equipment you will use

Bowl

Pour the batter into your prepared bundt pan. Since the batter will be fairly thick, use a rubber spatula to spread the batter so that it is evenly distributed in the pan.

Ingredients you will need

Spread

Equipment you will use

Kugelhopf Pan

Spatula

Bake for 30 minutes, or until a pick inserted comes out mostly clean.

Equipment you will use

Oven

Remove from oven and let cool to room temperature on a wire rack.

Equipment you will use

Wire Rack

Oven

While the cake cools, make the frosting. In a stand mixer fitted with the paddle attachment, mix the cream cheese until it is smooth and creamy; add the butter, and mix again until fully incorporated.

Ingredients you will need

Cream Cheese

Frosting

Butter

Equipment you will use

Stand Mixer

Add the vanilla and stir in the confectioners' sugar, bit by bit, mixing on medium speed, pausing for each addition and to scrape down the bowl with a rubber spatula. Once ready, separate a small quantity (1/4 cup or so) of frosting into a small bowl and tint that portion of frosting green; tint the remaining frosting orange.

Ingredients you will need

Powdered Sugar

Frosting

Vanilla

Orange

Equipment you will use

Spatula

Bowl

Using a sharp knife, loosen the cake from the sides of the pan; overturn the pan and the cake should come out fairly easily.

Equipment you will use

Knife

Frying Pan

Slice the cake into six pieces (into thirds, and then each third in half). Put one piece to the side--you will use this piece to fashion the stem.

Using the remaining pieces of cake, put them back together to form a circle (removing a piece of the cake should make the "hole" in the middle of the cake smaller). If desired, adhere pieces using a small quantity of frosting. Using a sharp knife, "shave" or "sculpt" any sharp edges.

Ingredients you will need

Frosting

Equipment you will use

Knife

Gently apply a crumb coat of frosting to the cake; you don't need to worry about frosting the inside of the hole of the cake, as this will be covered by the "stem".

Ingredients you will need

Frosting

Let the lightly frosted cake chill in the refrigerator for about 30 minutes to let the crumb coat set.

Frost the rest of the cake generously with the orange frosting. If desired, add details to the "bumps" of the pumpkin using gel or writing icing.

Ingredients you will need

Writing Icing