Pumpkin Pound Cake With A Cream Cheese Glaze And Toasted Walnuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN POUND CAKE WITH A CREAM CHEESE GLAZE AND TOASTED WALNUTS



Pumpkin Pound Cake With a Cream Cheese Glaze and Toasted Walnuts image

Tired of the traditional pumpkin pie? In my home this delicious alternative is always a hit. It's a moist and a delicious pound cake with the autumn flavors of pumpkin, cinnamon and nutmeg. Great for Thanksgiving or any other fall or winter holiday gathering. Yummy as is, but for a real treat drizzle cream cheese glaze over the top and serve with a steaming cup of dark roasted coffee or a mug of mulled cidar - It's Heaven in your mouth!

Provided by Feast Your Eyes

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 20

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
8 ounces butter, room temperature (2 sticks)
3/4 cup packed brown sugar
1 cup granulated sugar
1 tablespoon bourbon whiskey or 1 1/2 teaspoons vanilla
5 large eggs
1 (15 ounce) can solid pack pumpkin
1 cup dark plump raisins (optional)
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup unsalted butter, room temperature
1/2 teaspoon vanilla
1 cup walnuts, toasted and chopped

Steps:

  • Batter:.
  • Preheat oven to 325°F; position rack in lower third of oven.
  • Grease and flour a 10-inch tube pan or a 12-cup Bundt cake pan. Set aside.
  • In a medium mixing bowl, combine flour, baking powder, soda, salt, and spices; set aside.
  • In a large mixing bowl, use an electric mixer to cream the butter. Add the sugars a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes - until light and fluffy (scrape the bowl often while mixing).
  • Beat the eggs with a fork in a small bowl; add to sugar mixture, one-fifth at a time. With your rubber spatula, scrape down sides of bowl as you mix.
  • Add pumpkin and beat on medium speed until smooth. Reduce speed to low and slowly beat in the dry ingredients until smooth and well blended. Using a wooden spoon, stir in the raisins (optional).
  • Spoon batter into the prepared pan. Gently spread batter evenly around pan. Bake for 55 minutes, or until a wooden toothpick comes out clean when inserted into the center.
  • Cool for 15 minutes; remove from pan onto a serving plate. Cool completely.
  • Glaze:
  • Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Drizzle glaze over cake and sprinkle with walnuts. Serve warm or at room temperature.

Nutrition Facts : Calories 435.6, Fat 23.5, SaturatedFat 11.7, Cholesterol 112, Sodium 326.7, Carbohydrate 51.5, Fiber 1.4, Sugar 30.6, Protein 6.5

PUMPKIN POUND CAKE WITH CINNAMON GLAZE



Pumpkin Pound Cake With Cinnamon Glaze image

This comes from the Cooking Pleasures magazine. The glaze looks AMAZING and thick, and the pound cake is made in a bundt pan. This can be made up to 2 days ahead. I've been told you may want to use less ground ginger, also.

Provided by the_cookie_lady

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 18

3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
2 cups sugar
6 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2 -3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts

Steps:

  • For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
  • In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
  • In large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
  • Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
  • For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.

Nutrition Facts : Calories 463.4, Fat 25, SaturatedFat 14.2, Cholesterol 137.3, Sodium 141.7, Carbohydrate 55.4, Fiber 1.2, Sugar 34.9, Protein 6.1

HOLIDAY PUMPKIN CAKE WITH RUM-CREAM CHEESE GLAZE



Holiday Pumpkin Cake with Rum-Cream Cheese Glaze image

This cake is a huge hit with my family during the Thanksgiving and Christmas holidays. It's very moist and just melts in your mouth. It's a yummy alternative to traditional pumpkin pie. This cake is good as is, or sprinkled with powdered sugar. It is especially tasty with a good glaze drizzled on top. The glaze that my family likes best is made with cream cheese and a little bit of rum.

Provided by Kristi Catalani

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h30m

Yield 12

Number Of Ingredients 15

2 cups self-rising flour
3 teaspoons pumpkin pie spice
1 ½ cups white sugar
½ cup light brown sugar, packed
½ cup vegetable oil
¼ cup melted butter
½ cup unsweetened applesauce
1 ½ teaspoons vanilla extract
3 cups unsweetened canned pumpkin puree
4 eggs, lightly beaten
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners' sugar
1 teaspoon rum extract
1 tablespoon milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  • Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
  • Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.
  • Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour.
  • To unmold the cake, tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing.
  • To make the glaze, mix the cream cheese with the butter, confectioners' sugar, rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 76.3 g, Cholesterol 85.2 mg, Fat 19.3 g, Fiber 2.5 g, Protein 5.7 g, SaturatedFat 7.2 g, Sodium 501.2 mg, Sugar 56.9 g

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 WALNUT CHEESECAKE



Pumpkin Walnut Cheesecake image

One of my friends gave me this recipe, and it quickly became a family favorite. I especially love making this dessert for Thanksgiving. But be forewarned-you can't eat just one slice! -Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories     Desserts

Time 2h10m

Yield 12 servings.

Number Of Ingredients 16

2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 ounces) solid-pack pumpkin
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 large eggs, lightly beaten
TOPPING:
6 tablespoons butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. , Bake 45 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 667 calories, Fat 43g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 379mg sodium, Carbohydrate 65g carbohydrate (53g sugars, Fiber 3g fiber), Protein 11g protein.

MOIST PUMPKIN POUND CAKE



Moist Pumpkin Pound Cake image

The butter-rum sauce is a delicious complement to this pretty pumpkin cake.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 20

1-1/4 cups shortening
1-1/4 cups sugar
1 cup packed brown sugar
4 eggs
1 can (15 ounces) solid-pack pumpkin
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 cup chopped pecans
SAUCE:
1 cup sugar
2 tablespoons cornstarch
1-1/3 cups water
3 tablespoons butter, cubed
1/2 teaspoon rum extract

Steps:

  • In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.

Nutrition Facts : Calories 462 calories, Fat 21g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 296mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN STREUSEL SWIRLED CREAM CHEESE POUND CAKE RECIPE - (4.5/5)



Pumpkin Streusel Swirled Cream Cheese Pound Cake Recipe - (4.5/5) image

Provided by á-8559

Number Of Ingredients 34

Cream Cheese Pound Cake Ingredients:
1 1/2 cups butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 teaspoon vanilla
3 cups flour
1/8 teaspoon salt
Pumpkin Pie Filling Ingredients:*
6 ounces cream cheese, softened
1/8 cup sugar
1/2 cup pumpkin puree
1/4 teaspoon vanilla extract
1 egg
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon allspice
This makes a little more filling than you need, but I used most of it and baked the small amount I had leftover in a greased ramekin for 15-20 minutes - instant pumpkin custard!)
Pecan Streusel Ingredients:
1/4 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
2 tablespoon cold butter
1 cup chopped pecans
1/2 cup cinnamon chips (optional - you can find these seasonally at some grocery stores or online from King Arthur's Flour)
Maple Brown Sugar Glaze Ingredients:
2 tablespoon butter
4 tablespoons milk
1/2 cup brown sugar
2 tablespoons real maple syrup
pinch salt
1 1/2 - 2 cup powdered sugar (I ended up using just 1 1/2)
cinnamon for sprinkling

Steps:

  • Toast pecans: Preheat the oven to 350 degrees F. Spread pecans out on a baking sheet, and bake for 4-6 minutes or until fragrant, stirring and flipping nuts once in the middle. Spread the nuts out on a plate to cool. Leave the oven on for the cake. Make the creamy pumpkin pie filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until fluffy and smooth. Add the pumpkin, egg, and vanilla extract, cinnamon, nutmeg, ginger, and allspice and mix until combined. Set in fridge while you make your cake. Make the streusel: Combine the flour and brown sugar in a medium bowl and using two knives or a pastry cutter, cut in the butter until you have crumbly streusel. Mix in the cinnamon chips (if you're using them) and 1/2 cup of the cooled toasted pecans (if they haven't completely cooled, stick 'em in the fridge for a bit first - you don't want to mix warm nuts into this and melt your butter, since it should stay cold). Save the rest of your nuts for decorating the finished cake. Set the streusel aside. Make the pound cake: Beat the butter and cream cheese on medium speed for about 2 minutes or until it's creamy. Gradually add sugar and beat 5-7 minutes until light and fluffy. Add the eggs one at a time, beating only until yellow disappears after each one. Stir in the vanilla. Whisk the flour and salt together in a bowl and add to creamed mixture gradually, beating on low speed after each addition and scraping down the sides of the bowl as needed. Pour/dollop 1/3 of the batter into greased and floured 10-inch tube pan and use a spatula to smooth it right up against the sides of the pan and level it. Dump your streusel into your pumpkin pie mixture and fold it together a few times to loosely mix - you're not trying to combine them completely. Dollop big spoonfuls of this pumpkin mixture on the batter in your tube pan and swirl with a wooden skewer or table knife. Top this layer with another third of the batter and add another pumpkin layer (swirling again). Top with the final third of the batter. Fill a 2-cup ovenproof measuring cup with water and place in oven with cake (this keeps it moist!). Bake the cake at 350 degrees for 1 hour 30 minutes to 1 hour 55 minutes (the original recipe said 1 hour and 10 minutes, but this was way too short for me. Nevertheless, you should start checking early and often just in case. This is a good practice, also, because you may have to cover the top with foil if it's getting too brown). To test for doneness, insert a wooden skewer in a few different areas of the cake and pull it out. You want it to come out with just a few moist crumbs (no liquid batter, but not completely clean either). Let the cake cool on wire rack for 10 minutes before running a knife around the edge of the pan. Remove the cake from the pan by topping the pan with a plate and carefully inverting it. Then invert the cake again onto another plate so that it's right-side up. Let cool completely (at least 1 hour). Make the Maple Brown Sugar Glaze: Combine the butter and milk in a small saucepan over medium heat. When the butter melts, whisk in the brown sugar, syrup, and salt, whisking until the brown sugar melts. Remove the pan from the heat and whisk in the powdered sugar, starting with 1 cup and adding more to thicken per your preference (taste as you go to ensure you don't oversweeten). Drizzle the glaze over the top of your cooled cake. Sprinkle the cake with toasted pecans immediately (the glaze sets quickly) and dust with cinnamon. Serve immediately. Refrigerate leftovers in an airtight container and microwave for about 20 seconds to serve.

More about "pumpkin pound cake with a cream cheese glaze and toasted walnuts recipes"

PUMPKIN CREAM CHEESE POUND CAKE - SAVORY EXPERIMENTS
pumpkin-cream-cheese-pound-cake-savory-experiments image
2020-09-23 In a large bowl, prepare the pound cake batter by mixing the pumpkin, brown sugar, white sugar, eggs, vegetable oil, and vanilla on …
From savoryexperiments.com
4.9/5 (13)
Total Time 1 hr 15 mins
Category Dessert
Calories 879 per serving
  • In a large bowl, prepare the pound cake batter by mixing the pumpkin, brown sugar, white sugar, eggs, vegetable oil, and vanilla on medium speed with an electric mixer until smooth.
  • Lower the speed and add in the flour, pumpkin pie spice and baking powder. Mix just until incorporated. Set aside.
  • Prepare the filling in a separate bowl by mixing the cream cheese, egg and granulated sugar on medium speed with an electric mixer.


PERFECT PUMPKIN POUND CAKE RECIPE - JULIE BLANNER
perfect-pumpkin-pound-cake-recipe-julie-blanner image
2020-09-01 Preheat oven to 300 degrees and grease loaf pan. In a medium mixing bowl or stand mixter fitted with the whisk attachment, beat butter until …
From julieblanner.com
5/5 (14)
Total Time 1 hr 45 mins
Category Breakfast, Dessert
Calories 349 per serving
  • In a medium mixing bowl or stand mixter fitted with the whisk attachment, beat butter until light in color (about 3 minutes). Gradually incorporate sugar, pumpkin, cinnamon, nutmeg and vanilla until fluffy and smooth.


PUMPKIN CREAM CHEESE POUND CAKE - TASTY KITCHEN
pumpkin-cream-cheese-pound-cake-tasty-kitchen image
2009-10-18 Preparation. Preheat oven to 325 degrees. Grease a nonstick bundt pan with cooking spray. Crack eggs in a separate bowl. Measure out flour. In …
From tastykitchen.com
5/5 (1)


CARROT POUND CAKE WITH CREAM CHEESE GLAZE - BURRATA AND BUBBLES
2020-03-26 Beat in the eggs one at a time just until combined. Once you beat in all the eggs, add about ½ cup of the flour into the batter and beat until combined on low speed. Beat in a splash of the buttermilk. Repeat the process until both are fully incorporated into the batter, ending with the buttermilk.
From burrataandbubbles.com


PUMPKIN POUND CAKE WITH WALNUT SAUCE RECIPE - PILLSBURY.COM
Heat oven to 350°F. Generously grease 12-cup fluted tube (bundt cake) pan with shortening; lightly flour. In large bowl, beat granulated sugar and 1 1/2 cups butter until light and fluffy. Add 1 teaspoon vanilla; beat in 1 egg at a time until well blended. In small bowl, mix flour, baking powder, 1/2 teaspoon salt, the cinnamon, ginger and cloves.
From pillsbury.com


5 SPICE POUND CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CREAM CHEESE GLAZE RECIPE FOR CAKE - THE SPRUCE EATS
2021-06-08 Gather the ingredients. The Spruce. Beat cream cheese until very smooth. The Spruce. Beat in confectioners' sugar . The Spruce. Stir in vanilla extract and add 3 tablespoons of milk. The Spruce. Add more milk to get the desired consistency for drizzling.
From thespruceeats.com


PUMPKIN POUND CAKE {WITH CARAMEL GLAZE} - MY BLESSED LIFE™
2012-10-17 Cake: Combine nuts, 2 Tablespoons sugar and cinnamon in a small bowl, stir well and set aside. Cream butter. Gradually add 1 1/2 cups sugar, beating well at medium speed. Add eggs one at a time, beating after each addition. Add pumpkin and mix well. Sift together flour, baking powder, baking soda, pumpkin pie spice, and salt.
From myblessedlife.net


PUMPKIN POUND CAKE WITH BUTTERMILK GLAZE RECIPE | MYRECIPES
Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack. To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
From myrecipes.com


PUMPKIN POUND CAKE | RECIPE RECIPE | LAND O’LAKES
Pound Cake. 3 3 / 4 cups all-purpose flour . 1 tablespoon pumpkin pie spice . 1 1 / 2 teaspoons baking powder . 1 teaspoon baking soda . 1 teaspoon salt . 2 cups sugar . 1 1 / 2 cups Land O Lakes® Butter, softened . 6 large Land O Lakes® Eggs. 1 (15-ounce) can pumpkin . 3 / 4 cup milk . Glaze. 1 3 / 4 cups powdered sugar . 4 ounces cream ...
From landolakes.com


PUMPKIN CAKE WITH CREAM CHEESE FROSTING - ONCE UPON A CHEF
Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely. Meanwhile, make the frosting. Combine the butter and cream cheese in a large bowl. Beat on high speed until smooth and creamy, about 1 minute, then beat in the salt and vanilla.
From onceuponachef.com


PUMPKIN POUND CAKE WITH CREAM CHEESE GLAZE - FROM SCRATCH FAST
2019-09-26 Mix the wet ingredients and finish the batter. In the bowl of a stand mixer, beat the butter and Domino® Golden sugar on medium-high speed until light and fluffy, about 1 minute. Add the eggs, one at a time. Scrape down the sides, …
From fromscratchfast.com


PERFECT POUND CAKE (MOIST - SALLY'S BAKING ADDICTION
2019-02-18 Bake: Bake the cream cheese pound cake at 325°F (163°C). Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning. Cool, then invert: Let the pound cool for about 2 hours in the pan, then invert onto …
From sallysbakingaddiction.com


PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE - BUNS IN …
2019-09-04 To make the cake: Preheat oven to 350 degrees and butter and flour a bundt pan. Beat together the cake ingredients in the bowl of a stand mixer for 2 minutes or until well combined, light, and somewhat fluffy. Add batter to the prepared bundt pan and bake for 40-50 minutes or until a tester comes out clean.
From bunsinmyoven.com


THE BEST PUMPKIN BUNDT CAKE - TOPPED WITH CREAM …
2019-08-04 In a large bowl whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. In a separate very large bowl beat together the oil, white sugar, brown sugar, vanilla extract, eggs, and pumpkin puree until smooth. Carefully beat the flour mixture into the pumpkin mixture about ½ at a time.
From justsotasty.com


PUMPKIN DESSERT WITH CREAM CHEESE GLAZE {VIDEO} | I AM …
2016-10-05 Place granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed for 3-5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in pumpkin and vanilla. Combine flour, cinnamon, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
From iambaker.net


CREAM CHEESE POUND CAKE GLAZE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE
Cream Cheese Glaze Recipe for Cake top www.thespruceeats.com. Here is a recipe for cream cheese glaze, which goes perfectly on a pumpkin Bundt cake.While cream cheese frosting can be too rich and thick for a particular dessert, a glaze is an excellent compromise, adding a sweet and tangy touch without overwhelming your cake.
From therecipes.info


PUMPKIN POUND CAKE - THE SOUTHERN LADY COOKS
2019-09-28 Instructions. Preheat oven to 350 and spray bundt pan. Using a mixer, mix sugar and melted butter together. Add eggs one at a time, continue mixing. Add in flour, baking soda, pumpkin spice, all spice, vanilla and pumpkin. Mix well. This will be a thick heavy batter. Pour evenly into sprayed bundt pan.
From thesouthernladycooks.com


PUMPKIN CREAM CHEESE BUNDT CAKE - SALLY'S BAKING ADDICTION
2016-10-24 Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the pumpkin, brown sugar, granulated sugar, oil, …
From sallysbakingaddiction.com


PUMPKIN CAKE WITH CREAM CHEESE GLAZE RECIPE | MYRECIPES
Step 1. Preheat oven to 350°. Advertisement. Step 2. To prepare cake, place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg substitute, 1/4 cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla and pumpkin.
From myrecipes.com


PUMPKIN SPICE CREAM CHEESE POUND CAKE
2019-11-10 Instructions. Preheat the oven to 325°F. Generously butter and flour an angel food pan or spray with baking spray. (May use a pan with or without a removable bottom.) In a medium size mixing bowl, sift together the flour, pumpkin spice pudding, baking powder and salt with a whisk. Set aside.
From melissassouthernstylekitchen.com


GLAZED PUMPKIN POUND CAKE - OLIVES + THYME
2021-10-11 spiced pumpkin pound cake. Line 9×5 loaf pan (or 8.5 X 4.5) with parchment paper, leaving 1-2 in. overhang on the sides. Preheat oven to 350F (177C). Move an oven rack to the lower 1/3 of the oven (right under the middle rack level). Whisk together flours, pumpkin spice, baking powder and salt. Set aside.
From olivesnthyme.com


GLAZED PUMPKIN POUND CAKE RECIPE - LEITE'S CULINARIA
2020-11-07 Make the pumpkin pound cake. Preheat the oven to 325°F (170°C) and adjust an oven rack to the middle position. Butter and flour a 12-cup (2.8-l) non-stick Bundt pan, making sure to get into all the crevices. Then turn the pan upside down over the sink and tap to remove any excess flour. In a large bowl, whisk together the flour, salt, baking ...
From leitesculinaria.com


PUMPKIN POUND CAKE WITH CREAM CHEESE GLAZE AND SPRINKLE OF …
Oct 22, 2014 - Pumpkin Pound Cake with Cream Cheese Glaze and sprinkle of walnuts. Oct 22, 2014 - Pumpkin Pound Cake with Cream Cheese Glaze and sprinkle of walnuts . Oct 22, 2014 - Pumpkin Pound Cake with Cream Cheese Glaze and sprinkle of walnuts. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.com


SPICED PUMPKIN POUND CAKE WITH CREAM CHEESE FROSTING
2021-10-12 FINAL THOUGHTS ON THIS SPICED PUMPKIN POUND CAKE. This pumpkin spice pound cake is the essence of fall, capturing all fall’s warmth and toastiness. You’ll love the melody of the cinnamon, nutmeg, ginger and pumpkin topped off with rich and creamy cream cheese frosting. This is must bake this and every fall.
From simplydeliziousbaking.com


PUMPKIN POUND CAKE WITH CREAM CHEESE GLAZE - FABULESSLY FRUGAL
2013-10-06 Preheat oven to 350ºF/175°C. Grease a loaf pan or mini loaf pans, set aside. In a medium bowl, whisk together the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg. In a large bowl, combine the sugar, yogurt, and …
From fabulesslyfrugal.com


PUMPKIN CREAM CHEESE BUNDT CAKE | BLUE JEAN CHEF - RECIPES
Pour a little less than half of the cake batter into to the prepared Bundt pan. With the back of a spoon, create a tunnel in the center of the batter. Spoon the cream cheese filling into the tunnel as much as possible (a little of the filling may overflow). Gently pour the rest of the cake batter over the cream cheese layer and spread it out ...
From bluejeanchef.com


PUMPKIN POUND CAKE - EASY PEASY MEALS
2019-08-28 Instructions. In a large bowl, combine sugar and oil and cinnamon and pumpkin pie spice until blended. Add eggs, one at a time, beating well after each addition (this makes the bread fluffier). Add in sour cream and mix well. In a separate bowl, combine flours, baking soda, and …
From eazypeazymealz.com


PUMPKIN POUND CAKE WITH CREAM CHEESE ICING RECIPE - RECIPES.NET
2021-12-13 Cream Cheese Icing: Beat the butter for 3 minutes or until fluffy. Add confectioners sugar ½ cup at a time, making sure to completely incorporate after each addition. Beat the cream cheese in. Add the vanilla extract, lemon juice, and lemon zest. Frost the cake by spooning the frosting over or using a piping bag.
From recipes.net


PUMPKIN WALNUT CAKE WITH CREAM CHEESE FROSTING
Preheat the oven to 400˚F and prepare a 9x13 cake pan with pan spray and parchment in the bottom. In the bowl of an electric stand mixer fitted with the whisk attachment, combine the sugar, brown sugar, vegetable oil, eggs, pumpkin, and vanilla and whip to combine. Add in the flour, pie spice, baking powder, and soda, and whip just until mix ...
From kendellkreations.com


PUMPKIN CREAM CHEESE CAKE - THERESCIPES.INFO
cake, oil, pumpkin, sugar, brown sugar, eggs, flour,.... All information about healthy recipes and cooking tips
From therecipes.info


FAVORITE PUMPKIN AND CHEESECAKE RECIPES | ALLRECIPES
2021-10-19 The cake itself is incredibly moist, while the cream cheese frosting is tangy and sweet with some crunch from the walnuts sprinkled on top. To really lean in on the pumpkin flavor. add 1 ½ teaspoons of pumpkin pie spice to the batter. Advertisement.
From allrecipes.com


PUMPKIN CREAM CHEESE BUNDT CAKE WITH SPICED CANDIED WALNUTS
Instructions. Make the cake: Preheat oven to 350°F. Spray a 10 inch fluted tube pan or bundt pan with flour based baking spray (recommend Baker’s Joy). Beat pumpkin, sugar, eggs and oil in a large bowl until well blended. In a separate bowl, whisk together flour, pie spice, baking soda and salt; gradually beat into pumpkin mixture until well ...
From sprinklebakes.com


PUMPKIN POUND CAKE RECIPE | SOUTHERN LIVING
Cake. Baking spray with flour. 3 cups (about 12 ¾ ounces) all-purpose flour. 2 teaspoons baking powder. 2 teaspoons pumpkin pie spice. 1 teaspoon kosher salt. 1 cup (8 ounces) unsalted butter, softened. 1 ¾ cups packed light brown sugar. 3 large eggs, at room temperature.
From southernliving.com


CREAM CHEESE GLAZE - JULIE BLANNER
2018-08-23 How to Make Cream Cheese Glaze. Combine – Using softened ingredients, combine ingredients until smooth. Warm – Warm on the stovetop on low or in the microwave until pourable. If you love a little cream cheese flavor in your fall dessert line-up, don’t miss this incredible cream cheese pie crust!
From julieblanner.com


PUMPKIN CREAM CHEESE POUND CAKE - FRESH COAST EATS
2020-12-08 Prepare the filling in a separate bowl by mixing the cream cheese, egg and granulated sugar on medium speed with an electric mixer. Pour half of the pound cake batter into the bundt cake. Gently spoon the cream cheese filling layer into the pan and top with the remaining batter. Bake in the preheated oven for 60 minutes or until cooked through.
From freshcoasteats.com


PUMPKIN NUT CAKE - THE SOUTHERN LADY COOKS
2020-09-02 Cream eggs, pumpkin, oil, sugar, and vanilla with mixer. Whisk together flour, salt, baking powder and cinnamon and add to pumpkin mixture mixing well with mixer. Fold in nuts. Spray a 9 x 13 baking dish, add cake mixture. Bake in preheated 350 degree oven 35 to 40 minutes until cake is done in center. Let cool before frosting.
From thesouthernladycooks.com


PUMPKIN CREAM CHEESE BUNDT CAKE - LIVE WELL BAKE OFTEN
2017-09-25 To make the cake batter, whisk together your flour, spices, baking powder, baking soda, and salt until well combined. In a separate mixing bowl, whisk together the oil, pumpkin puree, sugar, eggs, and vanilla. Add the dry ingredients to the wet ingredients and mix the two together until just combined. Pour half of the batter into a greased 10 ...
From livewellbakeoften.com


Related Search