Pumpkin Churro Cake
| PREP TIME: 15 MINS | COOK TIME: 35 MINS | TOTAL TIME: 50 MINS |
This cake is appropiate for all festivities even to make just because and warning you wont be able to have just one slice!
Ingredients
Bundt Cake
- 1 Box Duncan Hines Classic White Cake
- 1/2 Cup All Purpose Flour
- 1 Tsp Cinnamon
- 1 Tsp Pumpkin Pie Spice
- 1/4 Tsp Nutmeg
- 1/4 Tsp Baking Powder
- 3/4 Cup Buttermik
- 3/4 Cup Brown Sugar
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Vegetable Oil
- 2 Large Eggs
- 1 Egg Yolk
- 1 1/2 Tsp Vanilla
- 1/8 Tsp Salt
Cinnamon Swirl
- 1/2 Cup Brown Sugar
- 2 Tsp Pumpkin Pie Spice
- 1 Tsp Cinnamon
- 1/8 Tsp Nutmeg
Salted Caramel Buttercream
Salted Caramel
<h2>Instructions</h2>
<h3> Pumpkin Churro Cake</h3>
<ol>
<li>Prepare 3-6" cake pans with nonstick spray.
and parchment paper.
Preheat oven to 350’F
</li>
<li>In a large bowl sift your DH cake mix, flour, cinnamon, pumpkin pie spice, baking powder and salt. In a separate bowl whisk together the buttermilk, pumpkin, brown sugar, oil, eggs and vanilla. Add your dry ingredients to your wet ingredients and whisk until combined.</li>
<li>Next pour 1 cup of the batter into each baking pan. Add 2 tbsp of the cinnamon sugar mix and swirl it gently on top. Spread the rest of the batter even between the baking pans..</li>
<li>Bake for 25-30 mins or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before removing from pan.</li>
<li>Once the cake is cooled freeze for about 2 hours so that the cake can be sturdy for when you cut the dome and add the sugar. </li>
<li>Once the cake has chilled and gained some structure cut the domes from the top very gently and as straight as you can. Next, gently rub the brown sugar around the cakes to give it the churro effect. Try to besuoeur gentle so you don’t tear the cake. </li>
<li>I used a 1M Wilton Tip to make swirls around the cake. Once you make your first round of girls around the edges then add caramel sauce and more buttercream in the center to close the swirls. Refrigerate for 5 mins then add the next layer. This allows the top layer not to ruin the swirls. Continue again on the next layer. Refrigerate cake for 1-2 hours to set.
<h3>
Salted Caramel
</h3>
<li> You can also use your favorite store brand caramel. I highly reccomend the Smuckers Salted Caramel and Mrs. Richardson.
In a saucepan heat the sugar and water until completely dissolved. The goal is to get the sugar syrup to an amber color. This process takes about 10-15 mins. It takes a lot of patience but you will do great!</li>
<li>When we’ve reached that amber color give it a little stir so that it can be even around.</li>
<li>Once the syrup is dissolved and amber, remove from the heat immediately and stir in the butter. The mixture will be bubbly, and it looks like it doesn’t make sense but just give it a moment.</li>
<li>Next, pour in the heavy cream and vanilla. Stir until everything is combined.</li>
<li>Pour into a heat proof glass container add 1/2 Tsp sea salt and mix until combined. It will thicken as it cools. Allow to cool completely before using.</li>
<h3>
Salted Caramel Buttercream
</h3>
<li>In a stand mixer or hand mixer whisk your unsalted butter on med/high Speed for about 5 minutes until it is soft and fluffy. </li>
<li>Scrape the sides of the bowl and add in your powdered sugar on low speed one cup at a time when you’re on your second cup add your vanilla then continue adding your sugar. </li>
<li>Whisk for about 5 more minutes until lighter in color and soft but fluffy in texture. </li>
<li>Add 1/4 cup of salted caramel and whisk for about 2 more minutes until combined.</li>
<h3>
<h3>
Tips
</h3>
<li>Make sure all your wet ingredients are room temp so your batter mixes together beautifully!</li>
<ol>
<p>
Share your pics with me on social media! <strong>#sweetmelibakery</strong>
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