Recipe courtesy of livingthegourmet.com
I had literally bought a bundt pan over 10 years ago at Marhsalls or Bed Bath & Beyond. Who can remember? Never used it. Always wanted to though. So it took over a decade but finally I can say I am 100 proud that this beautiful creation came to be.
It is a soft and fluffy cake (thanks to the pumpkin) surrounding a smoresy center and crunchy bottom layer. Its quite breathtaking.
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 2 tsp pumpkin pie spice
- 2 eggs
- 1/2 cup apple sauce
- 1 cup pumpkin puree
- 3/4 cup brown sugar,packed
- 1 cup mini marshmallows (+more later)
- 1/2 cup chocolate chips (+1/2 cup more later)
- 1 tbs softened butter
- 1 cup graham cracker crumbs
Preheat oven to 350 degrees F. Grease your bundt pan and set aside.
In a small bowl, combine the graham cracker crumbs and butter until a crumble mixture forms. Set aside.
In a medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin spice.
In a separate bowl, using an electric hand mixer, beat the eggs, applesauce and pumpkin puree. Add sugar and beat until just combined.
Fold dry ingredients into the pumpkin mixture until just combined.
Add half the batter to the bundt pan. Then sprinkle the chocolate chips and marshmallows. Next, evenly spread over that the remaining batter. Finally, top with the graham cracker mixture. (see pics below)
Bake for 45 minutes or until shish kebab stick comes out clean. Allow the cake to cool completely in the pan prior to turning it upside down to remove it.
Optional: Melt 1/2 cup chocolate chips for drizzle. And then sprinkle with marshmallows.