Pumpkin Snickerdoodle Bundt Cake Recipes

PUMPKIN SNICKERDOODLE SNACK CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 8x8 square baking pan with non-stick spray. Combine melted butter, egg, brown sugar, pumpkin puree and vanilla in a medium bowl, making sure that the butter isn't too warm or the egg will scramble. Mix until everything is well combined. Add the pumpkin pie spice, salt, baking powder and flour to the pumpkin mixture and stir until incorporated. Pour into greased 8x8 pan. In a small bowl combine the topping ingredients and sprinkle liberally over the top of the cake. Bake for 25-27 minutes or until a toothpick inserted in the middle comes out clean. Serve warm or store in an airtight container for up to 3 days at room temperature.

PUMPKIN SNICKERDOODLE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
• Mix brown sugar and cinnamon together for the filling. Set aside.
• Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
• Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
• Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.