SPICY PUMPKIN BUNDT CAKE
This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
- Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
- Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.
Categories Cake Mixer Dairy Egg Vegetable Dessert Bake Thanksgiving Squash Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
- Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
- Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
- Make icing:
- While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
PUMPKIN BUNDT® CAKE
I'm asked to bring this great cake to every family gathering. A cream cheese filling hides inside the cake. It's a hit!
Provided by mamabird
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt®).
- Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.
- Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.
- Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 40.6 g, Cholesterol 70.7 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 6.2 g, Sodium 275.3 mg, Sugar 25 g
CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE
The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!
Provided by thedailygourmet
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
- Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
- Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
- Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
- Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 71.6 g, Cholesterol 51.6 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 425.6 mg, Sugar 41.4 g
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- Preheat oven to 350°. Prepare bundt pan by spraying it liberally with non-stick cooking spray. Set aside.
- In a medium bowl combine spice cake mix, pumpkin puree, eggs and oil. Mix by hand or with an electric mixer until all of the ingredients are mixed thoroughly. Pour pumpkin spice batter into prepared bundt cake pan and spread into an even layer. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes. If the cake has not pulled away from the sides and the middle, then run a knife around it. After 10 minutes, invert the cake onto your cake plate and let the cake cool completely.
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- Serve your pumpkin spice bundt cake with cream cheese frosting or cover it and keep at room temperature for up to 4 days. It can be refrigerated for up to 6 days.
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