Its no Pollock, but it *is* delicious!

Theres a reason im not a famous painter, but I do like to let my creative side out for a walk every now and then 😉 Although I’m not really a big pumpkin person, tis the season and I found myself craving something that ended up being these pumpkin spice bundt cakes.

  • 3/4 cup unsalted butter
  • 2 cups granulated Lakanto sugar
  • 1/4 cup Truvia brown sugar
  • 3 large eggs
  • 15 oz (1 can) pumpkin puree
  • 1 cup heavy whipping cream
  • 1 tsp vanilla paste
  • 1 tsp almond extract
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp each cinnamon, ginger, cardamom
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Mix all your dry ingredients (including spices) together in one bowl. In a stand mixer start with your eggs and sugars beat until fluffy. Add in the vanilla paste and almond extract and blend. Add in your heavy cream and mix until well blended. Now slowly add in your mixed dry ingredients until completely incorporated.

Every Baker should worship at the altar of Baker’s Joy

If using mini molds, fill your prepared pans 3/4 full and bake for 22 minutes at 350 degrees Fahrenheit. If you’re using a standard Bundt mold, baked for 45 minutes at 350 degrees. Insert a toothpick to test doneness. Once baked removed from the oven, let sit for about 15 minutes, then turn out onto a rack to complete cooling before frosting.

  • 4 oz cream cheese
  • 1/4 cup unsalted butter
  • 1 tsp vanilla paste
  • 1 cup powdered sugar (Swerve)
  • 2 tbsp Amaretto liqueur

For the frosting, bring both the cream cheese and butter to room temperature. Once at room temperature blend together adding in vanilla paste and desired amount of amaretto before adding in powdered sugar. Mix thoroughly. Divide mixture into two separate bowls. Microwave each bowl for 30 seconds. Add desired food coloring to each bowl and mix thoroughly.

You are now ready to create your masterpiece! Start by dusting powdered sugar on the completely cooled cakes then taking each color,one at a time, drizzle to your heart’s content, switching until you have applied as much frosting as you want!

Courtesy of the alternative sugars that I used, this isn’t quite as bad for you as it could be, but all the pumpkin in the world won’t make these healthy, so enjoy in moderation! Happy Fall y’all 😉