Pumpkin Fudge Cake

Today I’m sharing a recipe for this super cute pumpkin fun aka what to do with pumpkins after Halloween.

Halloween has come and gone and you’re probably wondering what to do whit Halloween pumpkins. Whatever you decide to do with your pumpkins, please remember to reduce food waste. Don’t throw your pumpkins in the trash. Pumpkins should usually last for a few more weeks after Halloween, so bring on all the pumpkin-filled recipes. But do not cook a pumpkin that has already been carved. Once cut, pumpkins being to develop mold.

If you don’t mind getting your hands a little dirty…I’m sure you don’t. It will definitely bring smiles to your table and you’ll love this delicious cake. Well, technically I made this cake just for fun, but it turned out OHHH SO YUMMY. This deliciousness is meant to be shared.

It was a fun project. Although it quite a bit of time consuming, but it is truly worth the effort – just have fun! To make the pumpkin shape, you can use any mini silicone bundt molds or even small mixing bowls as I did. This Pumpkin Fudge Cake filled with warm fall spices and light chocolate cream. After the two half are stuck together to form a pumpkin shape, they’re covered with pumpkin flavored marzipan. This pumpkin fudge cake is great to keep in the freezer for a quick dessert at any time.

If you’re wondering why on earth I using pureed pumpkin in my recipes instead of raw pumpkin, the answer is pretty simple. I find pumpkin along with certain other squashes hard to digest in they raw form. Also, pumpkin has a range of fantastic health benefits, including being one of the best-known sources of beta-carotene. For your body absorb beta-carotene is not an easy task. Cooking pumpkin help release the beta carotene, making this nutrient more available to your body to absorb. Whether you prefer raw or cooked, be sure to include healthy fat in the same meal to assist the nutrient absorption. Beta-carotene is fat-soluble.