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 (COOKING LIGHT MAGAZINE)
This is from Cooking Light, October 1997. The rum glaze will seep into the cake if it's spooned over it while the cake is still warm. Putting here for safe keeping!
Provided by Kitchen__Princess
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.
- Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
- Add egg whites and vanilla, beating well.
- Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
- Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.
- Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.
Nutrition Facts : Calories 249.1, Fat 6, SaturatedFat 1.1, Sodium 264.1, Carbohydrate 45.2, Fiber 1.1, Sugar 23.1, Protein 3.5
FALL'S PUMPKIN SPICE BUNDT CAKE.
Another favorite from grandma! Every fall she'd bake ONLY 2 pumpkin spice cakes (this recipe is only for ONE cake, save the pie filling to make another cake if you desire). Those who were fortunate to get a slice did not want pumpkin pie at their Thanksgiving table. This is a very MOIST cake.
Provided by ChrissyVas
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Mix together the dry ingredients.
- Add eggs, pumpkin and oil.
- Blend in nuts.
- Grease and flour either a bundt cake pan or two 9 inch cake pans.
- Bake for 30 minutes.
- In a separate bowl mix all of the frosting ingredients and mix well.
- Frost when cake is cool.
- If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
- Enjoy with family and friends.
Nutrition Facts : Calories 720.5, Fat 37.3, SaturatedFat 12.7, Cholesterol 111.8, Sodium 625.9, Carbohydrate 92.8, Fiber 4.9, Sugar 63, Protein 7.3
PUMPKIN-SPICE BUNDT CAKE
This is one of those cakes that I usually make around Halloween/Thanksgiving, since pumpkins are plentiful. However, it is just as wonderful any other time of year (using canned puree).
Provided by Dee514
Categories Dessert
Time 1h10m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Combine first 6 ingredients; set flour mixture aside.
- Combine pumpkin and applesauce; set aside.
- Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
- Add egg whites and vanilla, beating well.
- Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
- Pour batter into a 12-cup Bundt pan coated with cooking spray.
- Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan.
- Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves.
- Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk.
- Spoon glaze over warm cake.
PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING
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 guest drop in unexpectly. The cake can be made 3 days ahead and kept in an airtight container at room temperature.
Provided by Barb G.
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Put oven rack in middle postion and preheat oven to 350 degrees; prepare a 10-inch bundt pan by generously buttering and dusting with flour; knocking out excess flour.
- Whisk together the 2 1/4 cups flour, baking powder, soda, cinnamon, allspice and salt in a bowl.
- Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
- Beat butter and 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 Alternately in batches, beginning and ending with the flour mixture and mixing until batter is smooth.
- Spoon batter into prepared pan, smoothing top, then bake until a wooden toothpick inserted in center comes out clean, 45 to 50 minutes.
- Cool cake in pan on wire rack15 minutes, then invert cake onto rack, cool 10 minutes more.
- Make Icing; while cake is cooling, whisk together buttermilk and powdered sugar until smooth; drizzle icing over warm cake, then cool completely, icing will harden slightly.
Nutrition Facts : Calories 362.7, Fat 13.2, SaturatedFat 7.9, Cholesterol 84.1, Sodium 443.4, Carbohydrate 57.2, Fiber 1.5, Sugar 37.5, Protein 5
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