Recipe: Pumpkin Spice Cake

Ingredients

Preheat the oven to 350°F and coat the Bundt pan with cooking spray.
In a bowl, mix together the flour, baking powder, and pumpkin pie spice.
In another bowl, combine granulated sugar, brown sugar, applesauce, and vegetable oil.
Add the pumpkin puree to the sugar mixture, then mix in the eggs one at a time.
Combine the dry ingredients with the wet ingredients and stir until just combined.
Fill the Bundt molds ⅔ full with batter and bake for 15-20 minutes.
Let the cakes cool in the pan for 5-7 minutes before inverting onto a cooling rack.
Repeat the process with any remaining batter.
For the ganache, heat the heavy cream and mix it with white chocolate chips until smooth.
Add food coloring to the ganache and let it thicken slightly.
Spread ganache on the flat side of half the cakes and stack them to form pumpkins.
Drizzle more ganache on top of each pumpkin cake.
Knead food coloring into the fondant and shape it into leaves and stems.
Attach the fondant stems and leaves to the cakes before serving.

Servings

Calories

626

Total fat

31g

Total carbohydrates

82g

Total protein

Sodium

64mg

Cholesterol

87mg