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 BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE
Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners' sugar - a tip picked up from Stella Parks.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
- Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
- Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
- Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
- Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
- Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
- Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 372 milligrams, Sugar 49 grams, TransFat 0 grams
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
LIGHT PUMPKIN BUNDT CAKE
When you tell people how easy it is to make this deliciously moist cake, they won't believe it! The secret ingredient in this treasured recipe is butterscotch pudding.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped topping.
Nutrition Facts :
LIGHT PUMPKIN CAKE
Make and share this Light Pumpkin Cake recipe from Food.com.
Provided by Tweety Grams
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Beat all ingredients till smooth, pour into a 8x14 pan.
- Bake 350 for 25-30 minutes.
- Put a dab of dream whip on each piece of cake when serving.
Nutrition Facts : Calories 189.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.8, Sodium 289.7, Carbohydrate 42.8, Fiber 2, Sugar 24.4, Protein 4.3
SOUR CREAM PUMPKIN BUNDT CAKE
An easy pumpkin Bundt® cake with a brown sugar swirl. The cake is great on its own, but a simple vanilla or cream cheese glaze would be a welcome addition.
Provided by Kim
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.
- Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.
- Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.
- Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.
- Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.
- Place pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow cake to cool in pan 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.
Nutrition Facts : Calories 464.4 calories, Carbohydrate 67.2 g, Cholesterol 106 mg, Fat 19.6 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 11.7 g, Sodium 470 mg, Sugar 40 g
More about "light pumpkin bundt cake recipes"
PUMPKIN BUNDT CAKE WITH CHOCOLATE GLAZE RECIPE
From cookinglight.com
Servings 16Calories 274 per servingTotal Time 2 hrs 51 mins
- Preheat oven to 325°F. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
- Place butter and sugars in a bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes).
PUMPKIN CREAM CHEESE BUNDT CAKE - LIVE WELL BAKE …
From livewellbakeoften.com
EASY PUMPKIN BUNDT CAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PUMPKIN BUNDT CAKE WITH CREAM CHEESE FROSTING - MY …
From mybakingaddiction.com
PUMPKIN BUNDT CAKE - GIVE RECIPE
From giverecipe.com
THE BEST PUMPKIN BUNDT CAKE - TOPPED WITH CREAM …
From justsotasty.com
PUMPKIN CAKE RECIPES | COOKING LIGHT
From cookinglight.com
LIGHT PUMPKIN BUNDT CAKE RECIPE | UPMC HEALTHBEAT
From share.upmc.com
PUMPKIN BUNDT CAKE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
PUMPKIN BUNDT CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
PUMPKIN PIE BUNDT CAKE WITH CREAM CHEESE GLAZE - MANY SIMPLE …
From manysimplerecipes.com
MOIST PUMPKIN BUNDT CAKE - REAL MOM KITCHEN
From realmomkitchen.com
OMG PUMPKIN CHOCOLATE CHIP BUNDT CAKE RECIPES
From recipes.servegame.org
LIGHT PUMPKIN BUNDT CAKE RECIPE: HOW TO MAKE IT | TASTE OF HOME
PUMPKIN BUNDT CAKE WITH CREAM CHEESE FROSTING - LITTLE SUNNY …
From littlesunnykitchen.com
BEST PUMPKIN BUNDT CAKE WITH CINNAMON GLAZE RECIPE - HOW TO …
From delish.com
THE BEST PUMPKIN BUNDT CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PUMPKIN BUNDT CAKE WITH COFFEE GLAZE - ALL WAYS DELICIOUS
From allwaysdelicious.com
LIGHT MINI PUMPKIN BUNDT CAKES | PUMPKIN DESSERTS | FALL DESSERTS
From foodwinesunshine.com
MOIST PUMPKIN BUNDT CAKE- AN EASY FALL DESSERT| BEYOND FROSTING
From beyondfrosting.com
PUMPKIN BUNDT CAKE WITH BROWN SUGAR ICING - SUGAR AND SOUL
From sugarandsoul.co
PUMPKIN BUNDT CAKE WITH BROWN SUGAR GLAZE - BIGGER BOLDER BAKING
From biggerbolderbaking.com
PUMPKIN BUNDT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PUMPKIN ESPRESSO BUNDT CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
BEST HALLOWEEN PUMPKIN BUNDT CAKE RECIPES - FOOD NETWORK …
From foodnetwork.ca
PUMPKIN BUNDT CAKE AND BABY SHOWER RECIPE - PINCH OF YUM
From pinchofyum.com
LIGHT & MOIST PUMPKIN CAKE - FIT AS A FIDDLE LIFE
From fitasafiddlelife.com
PUMPKIN BUNDT CAKE (DAIRY-FREE) - CRUMB TOP BAKING
From crumbtopbaking.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
PUMPKIN BUNDT CAKE WITH CREAM CHEESE FILLING - THE UNLIKELY BAKER
From theunlikelybaker.com
PUMPKIN BUNDT CAKE WITH TAHINI GLAZE RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN BUNDT CAKE WITH CINNAMON GLAZE RECIPE - PINCH OF YUM
From pinchofyum.com
10+ PUMPKIN BUNDT CAKE RECIPES TO COZY UP WITH THIS FALL
From allrecipes.com
PUMPKIN DOUGHNUT BUNDT CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
PUMPKIN RICOTTA BUNDT CAKE - THERESCIPES.INFO
From therecipes.info
DELICIOUS PUMPKIN BUNDT CAKE - MOM WITH COOKIES
From momwithcookies.com
PUMPKIN BUNDT CAKE RECIPE - HOME. MADE. INTEREST.
From homemadeinterest.com
MINI BUNDT CAKE RECIPES - YUMMY INDIAN KITCHEN
From yummyindiankitchen.com
CARAMEL PUMPKIN BUNDT CAKE - TOGETHER AS FAMILY
From togetherasfamily.com
PUMPKIN COFFEE CAKE BUNDT - GREATHEARTED EJOURNAL PHOTO GALLERY
From truelightvisioncentre.blogspot.com
BEST PUMPKIN BUNDT CAKE WITH PUMPKIN GLAZE: A DELICIOUS FALL TREAT
From camilamade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love