Pumpkin Raisin Spice Bundt Cake Recipes

EASY PUMPKIN SPICE BUNDT CAKE (FROM A CAKE MIX!)

Steps:

• Preheat oven to 350F. Grease and lightly flour a bundt pan.
• Combine all ingredients for the cake in the bowl of a stand mixer (or a large mixing bowl with a handheld electric mixer).
• Beat on low speed for 30 seconds, then increase speed to medium-high and beat for 2 more minutes.
• Pour batter into prepared pan.
• Bake for 33-36 minutes, until a toothpick inserted in the center comes out clean.
• Remove from oven. While cake cools, prepare icing.
• Use an electric mixer to combine cream cheese, butter, and powdered sugar, mixing until it is a paste-like consistency.
• Drizzle in milk, a little bit at a time, continuing to mix until glaze is smooth. You want the glaze to be thin enough to drizzle but thick enough to stay on the cake. You can use more or less milk to adjust consistency, if desired.
• If desired, stir maple extract or vanilla extract into the icing. Once cake is completely cool, spoon the icing over the cake.

PUMPKIN RAISIN SPICE BUNDT CAKE

Steps:

• First put the raisins into the warm water to plump them up. Do this before you start the cake and they should be good in 10 minutes or so. Grease a 10 cup bundt pan really well.
• For the Cake:.
• Empty the mix into a large bowl and add the vanilla pudding mix. Then add the pumpkin,3 eggs, water , oil and the vanilla and mix well. Next add your spices altering them to your own tastes. The batter will be very thick.
• Drain the raisins and fold them into your batter. Pour into the prepared bundt pan.
• Bake at 350 for about 45-50 minutes. Test to check for doneness since all oven are a little different.
• Cool Completely and drizzle glaze over the cake.
• For the Glaze:.
• In a small pot over medium heat add the condensed milk, regular milk, egg yolk and syrup. Mix well and cook until the mixture starts to thicken. Be careful not to burn the bottom of your pan. If it happens, simply strain the glaze into a bowl. Cool completely, and drizzle over cake.

PUMPKIN RAISIN RUM BUNDT CAKE WITH BUTTER RUM GLAZE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Generously grease a Bundt pan.
• In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
• In a large bowl, beat eggs until light and fluffy (about 5 minutes).
• Beat in sugar until well blended.
• Beat in pumpkin and melted butter until combined.
• In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
• Stir in raisins.
• Transfer the batter to prepared Bundt pan.
• Bake for about 55-60 minutes, or until cake tests done.
• Cool completely before glazing.
• To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
• Boil the mixture for about 3 minutes, stirring/whisking constantly.
• Remove from heat and cool slightly.
• Drizzle over cooled cake.

MOIST PUMPKIN TUBE CAKE

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.