Libbys Pumpkin Bundt Cake Recipes

PUMPKIN SPICE CAKE {A SIMPLE ONE-BOWL RECIPE}

Steps:

• Preheat oven to 350 degrees.
• Grease a 9×13 inch baking pan.
• Combine all the ingredients for the cake together in a bowl and mix until well blended.
• Place mix into the pan and bake for 25-30 minutes of using a 9×13 pan.
• Cool and make the frosting.
• Combine all of the ingredients for the frosting together in a bowl.
• Mix until well blended.
• Frost the cooled cake.
• Store the cake in the refrigerator until ready to serve.

LIBBY'S PUMPKIN POUND CAKE

Steps:

• In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, cream butter andamp; sugar until light and fluffy. Add pumpkin and vanilla; mix well. Add eggs, one at a time. Add dry ingredients; mix well. Pour batter into greased 9x5-inch loaf pan or a 12-cup bundt cake pan. Bake in preheated 350℉ (180℃) F oven for 60 to 65 minutes or until test skewer inserted into centre comes out clean. Cool 15 minutes. Remove from pan; cool on wire rack. Drizzle with your favourite sugar glaze if desired.

PUMPKIN-PECAN BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.

PUMPKIN BUNDT® CAKE

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.

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.

PUMPKIN STREUSEL BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 12 cup bundt pan.
• Streusel: Combine brown sugar, spices in a small bowl.
• Cut in butter until crumbly.
• Set aside.
• Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
• In a large bowl beat butter and sugar until fluffy.
• Add and beat in eggs one at a time.
• Add pumpkin, sour cream and vanilla.
• Beat well.
• Beat in flour mixture.
• Spoon half of the batter into the pan.
• Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
• Top with remaining batter, making sure batter does touch the sides of the pan.
• Bake for 55-60 minutes.
• Cool in the pan for 30 minutes.
• Turn out onto wire racks in order to cool completely.
• Turn out on serving plate.
• Drizzle with glaze.

MARBLED PUMPKIN CAKE

Steps:

• Combine pumpkin and cinnamon in a bowl.
• Combine cake mix, eggs, sour cream, sugar, oil and water in a large bowl.
• Beat for 2 minutes.
• Stir 2 1/2 cups batter into pumpkin mixture.
• Alternate plain and pumpkin batters into a 10 cup bundt or tube pan.
• Once done swirl mixture.
• Bake 375 degrees for 40- 45 minutes.
• When cool sprinkle with powdered sugar.

SPICY PUMPKIN BUNDT CAKE

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.

LIBBY'S® WHITE CHIP PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350 F. Grease and flour 12-cup Bundt pan.
• Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in large mixer bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in morsels. Pour into prepared Bundt pan.
• Bake for 40 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle half of Glaze over cake; serve with remaining Glaze.
• White Chip Cinnamon Glaze: Heat 3 tablespoons Nestle ® Carnation ® Evaporated Milk in small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 cup (6 ounces) Nestle ® Toll House ® Premier White Morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.