A Pumpkin Spice Bundt Cake Worthy of Any Friendsgiving

I've read a lot lately about Friendsgivings -- you know, Thanksgiving that is celebrated with your friends. I thought it kind of interesting, because for at least the past five years, that's exactly what my Thanksgivings have been. I went to college in Wisconsin, far away from my home in Maryland, so it never seemed to make sense to fly home for the holiday when I'd be returning just a few weeks later for winter break. During those years, I'd go to my aunt and uncle's in Minnesota, but Thanksgiving never seemed like a big, important holiday then. I don't think we made a big to-do about it, and I was mostly thankful to catch up on sleep. 

And then the next two were spent in Taiwan. They were big elaborate occasions, hosted for us by the U.S. representative to Taiwan. Believe it or not, that was the first time I ever tried green been casserole and I loved it! It's funny to see each family's version of staple dishes. I don't ever remember having green bean casserole, but when I was little I do remember the very pretty white dish that was creamed pearl onions (I never touched it, because even though it was pretty, what kid under the age of 12 wants to eat a whole bunch of onions in a cream sauce?). Anyway, at the Thanksgiving hosted by the director of the American Institute in Taiwan, all of the Fulbright ETAs gathered around a low coffee table and ate our dinner while sitting on the floor, laughing and joking, feeling very thankful that we could have such a healthy dose of home so far away. We went around and said what we were thankful for, a tradition I've always liked, and I think it was a really special time for all of us. 

When I started graduate school in Indiana, I was back to not wanting to travel home for Thanksgiving since I'd be making the long drive back just a few weeks later. At the time, my good friend Andrea wasn't much into cooking and I lived (and still do) in my tiny apartment that literally has zero counter space, so we decided to work together and host our own Thanksgiving at her condo. We invited a lot of our Chinese friends who didn't have other plans, and it was a very merry event. That was the first turkey I ever made! 

The following year Mer had started graduated school in Boston, so I made the trip out there to host a Thanksgiving with her. We made all sorts of delicious veggie-friendly dishes: sweet potato casserole, a squash bake, roasted brussel sprouts with pomegranate and a vanilla pecan butter, homemade green bean casserole (so much better because of the crunch), mashed potatoes, dressing, and about three desserts including pumpkin crunch cake and chocolate bourbon pecan pie. We picked up some flowers on the way home from our morning jog, arranged them, set the table, and dined with friends in style. It was a veggie feast! That was also my first trip to Boston and I completely fell in love it; who wouldn't at Christmas time? It was probably the best trip I've ever had. But trips to visit best friends are always wonderful. 

Then last Thanksgiving I jetted off to NYC to reunite with Shana. Shana and I were both Fulbright ETAs and housemates, and she was by far my closest friend in the group. We'd go shopping together on the streets of Taiwan, I would do a lot of the talking, and the clerks would always respond to her (and even give her my change!). Shana's parents are both Taiwanese, and I clearly do not look Asian at all, so we were used to having to explain that we were both American and could both speak Chinese. We bonded over our love for Chinese culture, good food, and romance. And when Chinese New Year arrived, we decided to travel to Japan and Australia together. It had been three years since I'd seen her when I arrived in NYC last Thanksgiving, but everything felt the same. It didn't even occur to me that it was our first time seeing each other in the States. We ran all over the city, shopping at holiday markets, meeting up with friends, touring museums, seeing Mary Poppins on Broadway, and cooking Thanksgiving dinner with her roommates. I had a minor case of whooping cough (no big deal), but the trip was still stellar. 

So thinking about the term "Friendsgiving" and reflecting on how I've spent my last few Thanksgivings, I realize that the significance of the holiday, for me, stems from coming together with friends and creating your own sense of family. It seems to me that people get caught up in the obligatory events that seem to come with many holidays and forget to really enjoy them. I actually love tradition, and I understand wanting to preserve it, but I think it's worth thinking about what the holidays mean to you and how you want to celebrate them. Many of the Friendsgivings I've heard about this year are taking place in addition to family plans. So go make your rounds to relatives, but make sure you spend time reflecting and giving thanks for the things and people who are important to you, even if they're not part of your traditional family. 

Which brings us to this Thanksgiving. Mike and I are driving from PA and IN respectively to Michigan to spend Thanksgiving with his family! It'll be my first time meeting his sister, a very long-awaited moment, and her fiance, plus a lot extended family. Their family tradition involves eating Thanksgiving dinner at a German family-style restaurant in Frankenmuth, which happens to be home to the world's largest Christmas store! I stocked up on Christmas ornaments when we made our first trip there back in May, but I can't wait to see it all decked out for the actual holiday season. His mom has got dessert covered with three (three!) pies, but Mike and I will be making this pumpkin spice bunt cake for dessert the following day at his aunt and uncles. I've made this cake twice in the past month for two separate dinner events, and it was a huge HUGE hit. It's not too sweet so you could probably serve it for a special breakfast if you'd like. 

Pumpkin Bundt Cake with Cream Cheese Frosting

From My Baking Addiction 

For the cake

2 1/4 cups sugar

1 cup vegetable oil

3 large eggs

3 cups all-purpose flour

2 tsp baking soda

2 1/2 tsp pumpkin pie spice (I nearly double this)

1/2 tsp salt

1 15 oz-can pumpkin puree

For the frosting

4 oz cream cheese, softened

1 tbsp unsalted butter, softened

1 1/2 cup confectioners' sugar, sifted

1/2 tsp pure vanilla extract

1 tbsp milk

1/4 tsp pumpkin pie spice (optional)

Preheat oven to 350. Spray a 10-inch bundt pant with nonstick cooking spray. 

In a large bowl, combine sugar and oil with mixer until thoroughly blended. Add eggs, one at a time, beating well after each addition. In a medium bowl, sift together flour, baking soda, pumpkin pie spice, and salt. Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. 

Transfer batter to prepared bundt pan. Bake in preheated oven for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely before preparing cream cheese frosting (I've found that you can add the frosting to a slightly warm cake if you make it a bit thicker). 

For the cream cheese frosting: in a medium bowl, combine cream cheese and butter with a mixer until well-combined and fluffy- about 2 minutes. Gradually add in confectioners' sugar. Once the sugar is completely incorporated, mix on medium speed for 2 minutes. Mix in vanilla and milk. If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency. If desired, add pumpkin spice and mix until well-combined. Spoon over cooled cake. 

Refrigerate any leftovers (up to three days). Bring up to room temperature before serving.