Pumpkin Bundt Cake Recipes

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MOIST PUMPKIN TUBE CAKE



Moist Pumpkin Tube Cake image

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

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Confectioners' sugar

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



Pumpkin Bundt® Cake image

I'm asked to bring this great cake to every family gathering. A cream cheese filling hides inside the cake. It's a hit!

Provided by mamabird

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 14

Number Of Ingredients 16

1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
½ cup sweetened flaked coconut
1 egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup brown sugar
⅓ cup shortening
3 eggs
1 cup pumpkin puree
½ cup raisins
½ cup chopped pecans

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.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 40.6 g, Cholesterol 70.7 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 6.2 g, Sodium 275.3 mg, Sugar 25 g

PUMPKIN BUNDT CAKE



Pumpkin Bundt Cake image

Make and share this Pumpkin Bundt Cake recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Dessert

Yield 10-12 serving(s)

Number Of Ingredients 13

4 eggs
2 cups sugar
1 1/4 cups vegetable oil
1 cup fresh pumpkin or 1 cup canned pumpkin
1 teaspoon vanilla extract
2 teaspoons cinnamon, ground
1/8 teaspoon cloves or 1/8 teaspoon allspice, ground
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 cups walnut pieces

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour a 10-inch bundt pan or tube pan.
  • In a large mixing bowl, mix the eggs with a large fork until well blended.
  • Mix in the sugar.
  • Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
  • Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
  • Stir in thoroughly.
  • Stir in the whole wheat and all-purpose flours just until blended.
  • Stir in the walnuts.
  • Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
  • Cool in the pan on a rack for 10 minutes.
  • Invert, remove the pan, and cool on the rack for about 15 minutes more. (Makes 10-12 servings)

Nutrition Facts : Calories 674.6, Fat 41.2, SaturatedFat 5.3, Cholesterol 74.4, Sodium 412.6, Carbohydrate 71.3, Fiber 4, Sugar 40.8, Protein 9.6

SPICY PUMPKIN BUNDT CAKE



Spicy Pumpkin Bundt Cake image

This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Yield Makes 1 cake

Number Of Ingredients 15

Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting

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.

PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE



Pumpkin Bundt Cake with Cream Cheese Glaze image

Make this easy delicious pumpkin cake for a fall gathering.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
1 tablespoon pumpkin pie spice
4 eggs
1/3 cup Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

  • Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
  • In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.

Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 21 g, TransFat 0 g

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE



Pumpkin Bundt Cake With Maple Brown-Butter Glaze image

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

3 cups/384 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups/440 grams light brown sugar, packed
1/2 cup/114 grams unsalted butter, soft but cool
1/2 cup extra-virgin olive oil
2 large eggs, at room temperature
1 (15-ounce) can/425 grams pumpkin purée
1/2 cup sour cream
2 tablespoons unsalted butter
1 cup/102 grams confectioners' sugar (preferably organic), sifted
1/4 cup maple syrup
Pinch of salt
1 to 2 tablespoons lightly toasted pepitas (optional)

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

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