Pumpkin-Espresso Bundt Cake
Yield: 10 not-too-sweet servings
- 3.75 oz brown sugar
- 1.5 TBSP espresso powder
- ¾ tsp saigon cinnamon
- 10 oz RylieCakes Cake Mix
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp saigon cinnamon
- 1 tsp salt
- ¾ tsp ginger
- ¾ tsp cloves
- ¾ tsp nutmeg
- 15 oz pumpkin puree
- 4 large eggs
- 6 oz canola oil
- 7.50 brown sugar
- 3.50 oz sugar
- 1 teaspoon vanilla extract
- 1 oz espresso (or super strong coffee)
- 1 oz dark rum
- 8 oz powdered sugar
Preheat oven to 350°F. Coat a 12-cup Bundt pan and set open-side down onto a sheet of parchment. Set aside.
- Whisk together all the filling ingredients – brown sugar, espresso powder, and cinnamon – in a small mixing bowl. Set aside.
- In a medium bowl, whisk together Cake Mix, baking powder, baking soda, cinnamon, salt, ginger, cloves, and nutmeg until thoroughly combined. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat together pumpkin, eggs, oil, brown sugar, sugar, and vanilla extract until well blended.
- Add dry ingredients to wet ingredients and beat on medium speed until combined.
- Scoop approximately one-third of the batter into the prepared pan. Sprinkle half of the espresso filling over the batter. Scoop half of the remaining batter into the pan and sprinkle with the remaining espresso filling. Scoop the remaining batter into the pan and smooth with an offset spatula.
- Bake for approximately 50 minutes or until a toothpick inserted into center comes out clean. Allow cake to cool in pan for 20 minutes before inverting. Let cake cool completely before icing.
- Whisk together all icing ingredients – espresso, rum, and powdered sugar – until thoroughly combined. Icing should be quite thick; this is so it doesn’t totally run down the sides of the cake. If it is too thick, however, you can loosen it a little with milk or on the flip side, thicken it with a little extra powdered sugar.
- Decorate Bundt with icing by placing a small circular tip in a piping bag, fill with icing, and then make small zig-zag motions around the top of the cake. Icing will slowly move down sides and eventually stick in place. If you find it completely running off the cake, you can thicken the icing before finishing the entire cake. Getting the icing just right the first time can be very frustrating so if it doesn’t look just how you wanted, don’t give up!