Decorated Pumpkin Bundt Cake

Cake

1. Preheat oven to 350°F. and spray a 10-12 cup Bundt pan with Baker’s Joy® No Stick Spray with Flour; set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt; set aside.
3. In another large bowl, whisk together the pumpkin, sugar, eggs, oil, buttermilk, and vanilla.
4. Whisk until well blended; set aside.
5. In a small bowl, whip the heavy cream until soft peaks are formed.
6. Pour the pumpkin mixture into the flour mixture and fold to combine. Do not overmix.
7. Add the whipped cream and fold until incorporated.
8. Pour batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for 10 minutes then invert onto a wire rack and allow to cool completely.
10. Wash and allow the Bundt pan to cool before preparing a second Bundt cake.
11. When cakes are cool, use a serrated knife to level the bottoms.
12. Place one cake upside down on a platter, and place the other on top, right side up.

Frosting

1. In the bowl of a mixer, combine the cream cheese, shortening and salt.
2. Mix on med-high speed until creamy; about 3 minutes.
3. Add the vanilla and blend.
4. Add the powdered sugar, one cup at a time, and mix on low speed until fully incorporated.
5. Add the milk or cream, 1 tablespoon at a time until the frosting is the desired consistency.
6. Spread the frosting over the top of the cake and use an offset spatula to help guide some of the frosting down the sides.

Decorating Ideas

Use an upside-down cake cone for the stem and decorate Shaped Sugar Cookies to look like leaves and add to the top and sides of the cake.