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Spicy Pumpkin Bundt Cake & Pecan Pumpkin Butter Frosting

Pumpkin and spices make this witch's skirt the perfect halloween treatt!
Course Dessert
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1
Author I Sugar Coat It

Ingredients

  • 4 cups cake flour not self-rising, plus more for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • 1 cup unsalted butter 2 sticks, room temperature, plus more for pan
  • 2 ½ cups packed light-brown sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 ½ cups canned pumpkin pureeFrosting
  • 3 tablespoons Pecan Pumpkin Butter
  • ½ cup butter
  • 1 teaspoon crushed vanilla bean
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground clove
  • 4-5 cups of confectioner’s sugar
  • 3 tablespoons fresh ginger tea depending on desired consistency

Instructions

  • Preheat oven to 350 degrees. Prepare a 14-cup Bundt pan of your choice.
  • Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  • Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes.
  • Add eggs, one at a time, beating well after each addition and scraping down sides of bowl.
  • Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined.
  • Add pumpkin puree, and beat until combined.
  • Pour batter into prepared pan.
  • Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes
  • Let cool on a wire rack for 30 minutes.
  • Carefully turn cake onto rack to cool completely.
  • For the buttercream: Using the flat blade attachment of your mixer (or a regular hand mixer), cream butter and pecan butter until creamy. Add crushed vanilla beans and spices and mix until fully combined. Turn mixer to low (stir setting on a KA) and add the confectioner’s sugar, one cup at a time, adding a tablespoon of tea with each addition. Turn the blender up to high and beat until fully combined.