OOEY-GOOEY SPICED MARSHMALLOW PUMPKIN CAKE

FOR THE BATTER

• 2 1/3 cups sugar
• 1 cup vegetable oil
• 4 medium sized eggs
• 1 16 oz. can of pumpkin puree (make sure it isn’t pumpkin pie filling!)
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ½ teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon pumpkin pie spice
• 1 handful mini marshmallows
• 1 teaspoon vanilla extract

FOR THE FROSTING

• 2 room temperature egg whites (go ahead and divide egg                  whites while the cake cooks)
• ½ teaspoon salt
• ¼ cup sugar
• ¾ cup light corn syrup
• 1 1/2 teaspoons vanilla extract

HOW TO

Step 1Preheat the oven to 350 degrees. Spray your Bundt 

pan with a hearty amount of baking spray. I added a

 sprinkle of flour to my pan as well.

Step 2Cream together the sugar and the oil until it’s a thick

 and well-incorporated. Use a spatula to scrape down 

the sides. Add eggs one by one, making sure each 

is mixed well before proceeding with the next. Add 

your pumpkin puree little by little along with your

 vanilla extract.

Step 3In a separate, clean bowl, gently whisk all your 

dry ingredients together. Turn your mixer speed to low

 and add the dry ingredients to the wet ingredients.

Step 4Turn off the mixer and fold your mini marshmallows

 into the batter, taking care not to deflate them.

 Pour the batter into the Bundt pan. Use the spatula

 to smooth out any lumps and bumps from the top. Cook 

for 55 minutes to an hour depending on oven temperature.

 Insert a knife or toothpick into top to check for 

readiness. Cool in the Bundt pan for twenty minutes.

 Flip the cake onto a wire cooling rack and cool completely.

Step 5Once cake is completely done cooling (the frosting

 will run if it is still warm) begin the frosting

 by beating the egg whites and salt until frothy. 

You should see tiny bubbles emerge. With the hand or

 stand mixer still going, slowly add sugar. Continue 

beating the mixture 6-7 minutes or until until soft 

white peaks form.

Step 6Bring the corn syrup to a rolling boil in a sturdy 

sauce pan then remove from heat. Add the hot corn 

syrup to the egg mixture, beating vigorously again 

for 6-7 minutes. Add the vanilla until all is incorporated.

Step 7Pipe the frosting onto the cooled cake in any form you 

like. For reference, I used a Wilton 2D. Using a small

 kitchen torch, toast the peaks of the frosting.

 A broiler will suffice as well but pay very close 

attention. Drizzle pure maple syrup (don’t skimp here,

 get the good stuff) onto the cake for a finishing touch.