This post may contain affiliate links. Any sales made through such links will reward me a small commission – at no extra cost for you!
Pumpkin Spice Bundt Cake topped with the most dreamy Toasted Marshmallow Meringue Frosting EVER. This is such a fun cake to make and incredibly delicious!
It was our oldest daughters birthday this month, and when asked what cake she wanted for her birthday, she instantly said “pumpkin spice cake with marshmallow frosting!” She has quite the imagination and adventurous palate. She also has an unhealthy affection to pumpkin spice everything like her mother. She is definitely my daughter.
Her idea was brilliant.
With all my “pumpkin spice everything obsession” every fall, why had I never thought of toasted marshmallow and pumpkin together? I knew she was on to something, so we got busy and this was the result of our efforts. And let me tell you…. it was SO worth it!
Our final touch was to toast the marshmallow meringue, which definitely added a fun, delicious touch.
Needless to say, she was happy with the final result and we made a huge mess and delicious memories in the process.
I will need to go to her for unique food combinations more often. She’s quite the little chef in the making.
I would love to hear from you if you make this!
If you make this, be sure to tag #butternutandsageblog on Instagram!
Recipe
Pumpkin Spice Bundt Cake with Toasted Marshmallow Meringue Frosting
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoon cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground clove
- ½ teaspoon ground ginger
- 1 teaspoon salt
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- 2 ½ cups sugar
- 1 ¼ cups canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
For the Marshmallow Meringue:
- 4 large egg whites
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon cream of tarter
- dash of salt, to taste
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, clove, ginger and salt. Set aside.
- In a large bowl cream together sugar, oil, eggs, vanilla and pumpkin until smooth. Add the pumpkin mixture to the flour mixture and stir until combined.
- Completely oil bundt pan and shake a dusting of sugar over the oil. Add the cake mixture. Bake for 55-60 minutes, or until an insert comes out clean. Allow to cool for 10 minutes, and gently flip out of bundt pan onto a cooling rack.
Marshmallow Meringue:
- In a heatproof bowl set over a saucepan filled with 2 inches simmering water, (don't allow the bowl to touch the water) place egg whites, sugar and cream of tarter. Whisk continually until the sugar is dissolved, about 5 minutes.
- At first the mixture will be thick, then it will thin out and become frothy. To test to see if mixture is ready, you can carefully check by lightly dipping your finger in and rubbing your fingers together to feel if there are any granules. It should be smooth.
- Pour the mixture into the bowl of a stand mixture (or use beaters) with a whisk attachment and beat on hight speed for 5 minutes, until thick glossy peaks form.
- Spread on cake and if desired, use a small kitchen torch to toast the marshmallow cream. Don't place under the oven broiler, the frosting will melt. Enjoy!
Leave a Reply