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Pumpkin Spice Bundt Cake with Toasted Marshmallow Meringue Frosting

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!
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Course: Dessert
Cuisine: American
Keyword: marshmallow, meringue, pumpkin spice
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 10

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!