Lars is back at it again with another AMAZING masterpiece, just in time for Pumpkin spice season aka Fall, this pumpkin bread/cake recipe is perfect for all your fall festivities :) OHHH and read below for some FREE STUFF!!

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Ingredients:
Pumpkin spice cake:
White or Vanilla cake mix (or your favorite cake recipe from scratch!)
1 can of pumpkin, divided (minus ¼ cup for frosting)
2 tsp. pumpkin pie spice

Pumpkin buttercream frosting:
2 cups (4 sticks) unsalted butter
1/2 cup of cream cheese
¼ cup of pumpkin puree
½ tsp. pumpkin pie spice
5 cups of powdered sugar
orange food gel color

Pumpkin Pie Spice:
3 tbsp cinnamon
2 tsp ginger
2 tsp nutmeg
1-1/2 tsp allspice
1-1/2 tsp cloves

Instructions:
1. Preheat oven to 350°F

2. In large bowl, mix the cake ingredients. Take out an ice cream scoop full of batter and put into a cupcake liner to bake one cupcake. Pour half of the rest of the batter into a prepared bundt pan. Bake for 20-25 minutes or until a toothpick comes out clean. Repeat this step one more time after your first bundt cake has cooled, ultimately giving you two bundt cakes.

3. For the frosting, you’ll mix room temperature butter and cream cheese in a mixer until smooth. Add your pumpkin puree and pumpkin spice, and keep mixing again until smooth. Start adding powdered sugar by the cup on a low setting so not to have a sugar explosion. continue to beat, adding your sugar by the cup until completely combined and then, beat on medium for 8-10 minutes. Add orange color sporatically throughout.

4. Back to the cakes: once completely cooled, cut the bottoms of the bundt cakes to even them out. Place one bundt cake upside down (curved side down) on a prepared plate or serving tray. Put icing in a ziploc as a piping bag or just spoon on a thick layer of icing onto the cake and place the other half on top of this cake to make a round, pumpkin shape. Unwrap your single cupcake and put in the middle of the hole at the top to seal the pumpkin. You can cut out some of the more pointy parts of your bundt (depending on your cake pan) with a paring knife to retain a more pumpkin shape, although this step may not be necessary. Ice the entire cake completely and make divots in the icing along the sides of the cake vertically to create pumpkin creases. Put in the fridge to chill. (Remember: warm buttercream is your enemy here.) Repeat this step as many times necessary, covering all see through parts of cake or any remaining specks. Top with a dollop of cool whip to complete your Lars’ Pumpkin Bread!

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