Please forgive me if every dessert on my blog from here on incorporates funfetti. The reason I like sprinkles is the same reason I like champagne, their mere presence calls for a celebration. That is what this cake is all about. Rich, spicy pumpkin cake with cool cream cheese frosting and crunchy candy sprinkles to top it off.
you should eat cake
This might come as a shock but mindful eating does not mean you can only eat local kale. In fact the philosophy is that nothing is off limits, instead, the focus is to joyfully take pleasure in a huge range of foods. Eat cake, please! Just pay attention while you are doing it, allow yourself to take pleasure in every bite. Focus on what makes your body feel good. Intuitively our bodies can tell us when they've had enough. One small piece of cake might give you a tiny sugar buzz, on the other hand, eating a whole tub of frosting may cause your stomach to freak out . When you are full, stop and take a moment to be grateful that someone made you a god dang gorgeous cake. My advice is to put away your distractions, eat slowly, and give the cake all the attention it deserves.
mindful treat-yo-self challenge
Try this as a fun treat-yo-self moment: take 10 mins just to eat a piece of cake and do nothing else. Set the timer on your phone, and really extend the experience. Try to do this when you are actually hungry, I don't know about you but in my experience being hungry usually makes things taste awesome. Pretend that you are a professional taste tester and have to submit a detailed taste review of this piece of cake (or an equivalently decadent treat) to a magazine. Compared to standing in the kitchen, texting, and scarfing it down in 2 minutes, my guess is the treat-yo-self way will be more satisfying. But don't take my word try it yourself!
pumpkin funfetti cake
This has been adapted from Cooking Classy. I also have to give a general shout out to Molly from my name is yeh for just generally making funfetti cool again. Check out her gorgeous version of this here.
2 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1 1/4 cups sugar ( I like to use sugar in the raw)
3/4 cup dark-brown sugar
1/2 cup butter, soft/room temp
1/2 cup vegetable oil
2 tsp vanilla extract
1 3/4 cup (15 oz) pumpkin puree
1/2 cup milk
12 oz. cream cheese, soft/room temp
3/4 cup butter, soft/room temp
1/2 tsp vanilla extract
4 1/2 - 5 cups powdered sugar
rainbow sprinkles to taste (maybe 1/2 cup or more if you want to get crazy)
1. Preheat the oven to 350F. This fills three, 9-inch cake pans. Or you can make a smaller cake and cupcakes (that is what I did). Just make sure to not over fill your cake pans as the dough will rise! Butter your cake pans.
2. Mix together all your dry ingredients except the sugars.
3. In another large bowl, mix together the butters and sugars, then add the oil, eggs, and vanilla. Then add the pumpkin and milk to the wet mix. (Note - it is freaking amazing if you use actual roasted pumpkin here, but for use mere mortals, the canned stuff will do fine :)
4. Slowly, add the flour mix to the butter/sugar pumpkin bowl.
5. Pour into the cake pans and bake for 30-35min until a toothpick comes out clean. Cool. Frost. Add Sprinkles.
decorating pro tips
1. The most important thing is to make sure your cake cools down. Cover in plastic wrap right away out of the oven and pop it in the fridge or freezer for 15 mins, this helps retain moisture if you do it right away.
2. To learn how to get the cake frosted very evenly, there are A LOT of youtube videos out there for you. But the short summary is: you cut off the 'cake dome' a very thin layer off the top to make a flat surface. Next you frost a very thin 'crumb' layer around the outside, after that you put the cake back in the fridge for 15 mins and only then do you frost the outside of the cake. If you have a turntable and a frosting spatula, you can make this sucker real strait!