Fall is finally here. There is a chill in the morning air, the leaves are starting to turn, and of course there is pumpkin EVERYTHING! I love all things pumpkin and I look forward to making yummy pumpkin baked goods all year long.
The awesome fall weather this week inspired me to get to baking. I decided to take it a step further and make my pumpkin cake into the shape of an actual pumpkin, because, well, why not?! The easiest way I have found to make a pumpkin shaped cake, and I’ve been doing this for years, is to us a bundt cake pan!
I’ll walk you through, step by step how I made these yummy, adorable, and easy pumpkin cakes.
You can do this with any kind of cake, but I used a delicious scratch made pumpkin spice cake, following this recipe. Here is a recipe with ginger, which you may also want to try. And of course, I topped my cakes off with a cinnamon cream cheese frosting. I added 1 tsp. of ground cinnamon to this basic recipe to give it a little something extra.
To start, I baked my pumpkin cakes in a variety of bundt cake pans. I had a large one, and several miniature ones, and I wanted to play around with different designs, so I baked several of each.
After the cakes cooled, I trimmed the tops off to flatten them.
Then, for the small cakes, I filled them with cream cheese frosting, stacked them, and iced them with a simple glaze I made from mixing confectioners sugar, milk, and vanilla until it was the right consistency to create a drip effect. I finished them off with a white fondant leaf and cinnamon sticks for the stem.
For the big pumpkin, I stacked the cakes and did a crumb coat to fill in the gaps. Then, I layered several different shades of orange to give the cake some dimension. I used a spoon to smooth out the frosting and accentuate the lines of the pumpkin.