Perfect Pumpkin Cake
This cake has become our favorite fall dessert. It came from a dear friend of ours named Heath, and it was such a hit that when we ran our little coffee shop in Wellington, Texas, we could not keep it on the shelf. We baked it in muffin tins and they sold out in about ten minutes. This cake is tender, moist, and filled with warm fall flavor. It is easy to make, easy to serve, and it disappears faster than anything else on the dessert table.
Tip: Choose a dessert for Thanksgiving that does not need to be served hot. It saves time and stress on the holiday.
We appreciate you sharing our recipes with your friends and family!
Holiday Heefey Pumpkin Cake
This cake starts with simple pantry ingredients. Whisk together your dry mixture until everything is blended. Then add your eggs, your oil, and the canned pumpkin. Stir it smooth so the batter has no pockets of flour hiding in the bottom. Grease a bundt pan well, dust it with flour, shake out the extra, and pour the batter in. You can also use muffin tins if you want smaller servings that people can grab on the go.
Tip: Greasing and flouring the pan keeps the cake from sticking and gives you a clean release.
Slide the pan into the oven and let the cake bake until the top sets and the kitchen fills with that rich pumpkin aroma. Depending on the temperature of your oven, this can take a little while, so do not rush it. The slow bake keeps the crumb tender and moist. When a toothpick stuck in the center comes out clean, it's ready. Remove from the oven. Let the cake cool until the pan can be handled easily. Turn it out onto a rack or platter and let it finish cooling.
Tip: A slow bake at a lower temperature helps pumpkin cakes stay moist instead of drying out around the edges.
While the cake cools, mix up a simple butter cream cheese icing. It does not need much. Just enough to drizzle over the top so it settles into the grooves left behind by the bundt pan. This icing adds richness without overpowering the pumpkin. When it is ready, spoon or pipe it over the cake and let it set. The contrast of the cool icing with the soft cake is what makes this dessert so special.
Tip: Let the cake cool completely before adding icing or it will melt and run off the sides.
You can serve this cake at room temperature, which makes it ideal for busy holiday cooking. It is also a great dessert to prepare the night before. The flavor deepens as it rests, and the texture stays just right. When you slice into it, you get the perfect blend of pumpkin, warm spices, and that creamy icing that ties it all together.
As always, thank you for watching our videos and visiting our website. Please subscribe to our YouTube Channel and like and share the videos you enjoy. We release a new video every Wednesday at 2:30! Until next time, when we see y’all out on the cowboy cooking trail.
