SOUR CREAM-PUMPKIN BUNDT® CAKE WITH PUMPKIN GLAZE
This is a composite of several similar recipes for a sour cream-pumpkin Bundt cake with pumpkin glaze that is good for family dessert or gifting. Sure to please!
Provided by MBDONOVAN
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
- Combine flour, cinnamon, baking soda, and salt in a medium bowl.
- Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
- Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling.
- While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
- Drizzle glaze over cooled cake.
Nutrition Facts : Calories 602.5 calories, Carbohydrate 94.7 g, Cholesterol 115.7 mg, Fat 23.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 13.9 g, Sodium 644.7 mg, Sugar 67.7 g
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
SPICY PUMPKIN BUNDT CAKE
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
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
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
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 SPICE BUNDT CAKE WITH CREAMY PUMPKIN GLAZE
Make and share this Pumpkin Spice Bundt Cake With Creamy Pumpkin Glaze recipe from Food.com.
Provided by Chilicat
Categories < 4 Hours
Time 1h30m
Yield 1 bundt, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Grease and flour a 12-cup Bundt pan (I use Pam Baking spray).
- Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy. Slowly add the eggs, one at a time, and continue mixing until well incorporated. Add the pumpkin, sour cream and vanilla, mixing on slow speed until well blended.
- While mixer is still going on slow, add the flour, one cup at a time. Next, add the cinnamon, baking soda and salt. Blend until well incorporated.
- Pour cake batter into prepared Bundt cake. Bake for 60 minutes or until a knife inserted into the center comes out clear.
- For the glaze: Place powdered sugar in a medium bowl. Slowly whisk milk into the powdered sugar. Continue whisking until no lumps appear.
- Continue whisking while adding vanilla, canned pumpkin, cinnamon and melted butter.
- Once glaze is smooth, gently pour over the top of the Bundt cake, allowing to drizzle down the side of the cake.
Nutrition Facts : Calories 761.9, Fat 34.6, SaturatedFat 20.7, Cholesterol 176.9, Sodium 977.5, Carbohydrate 105.6, Fiber 2.8, Sugar 67.1, Protein 9.3
PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, 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 guests tend to drop in unexpectedly.
Categories Cake Mixer Dairy Egg Vegetable Dessert Bake Thanksgiving Squash Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
- Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
- Beat butter (1 1/2 sticks) and granulated 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 mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
- Make icing:
- While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
PUMPKIN CAKE WITH ORANGE GLAZE
I found this recipe in a Halloween cookbook but haven't made it yet.(I have no bundt pan) It looks and sounds great for the fall weather.
Provided by Shari2
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Grease a 12 cup Bundt pan.
- Combine brown sugar and shortening in large bowl.
- Beat on low speed until creamy.
- Add the eggs one a time, beating well after each addition.
- Stir in the pumpkin and water.
- Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
- Add to the pumpkin mixture, beating at low speed until well blended.
- Beat for 2 minutes at medium speed.
- Fold in the 1/2 cup of walnuts and raisins.
- Spoon into the pan.
- Bake for 55-60 minutes.
- Cool for 10 minutes before removing from the pan.
- Place cake on serving plate.
- For the glaze, combine the sugar, orange peel and orange juice.
- Stir with a spoon until well blended.
- Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
- Sprinkle with additional nuts before the glaze hardens.
GLAZED PUMPKIN BUNDT CAKE
"Our family grows lots of pumpkins, but I have to put dibs on some or the children will carve every one!" exclaims Margaret Slocum of Ridgefield, Washington. "I like to use them - or convenient canned pumpkin - in this moist cake."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each. Beat in pumpkin; mix well. Gradually add baking mix until combined. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Combine glaze ingredients; drizzle over cooled cake.
Nutrition Facts : Calories 275 calories, Fat 8g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 335mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN SPICE CAKE WITH MAPLE GLAZE
Serve up some fun with this delicious cake that's yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. -Barbara Elliott, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.
Nutrition Facts : Calories 436 calories, Fat 18g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 308mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.
More about "pumpkin spice bundt cake with creamy pumpkin glaze recipes"
THE BEST PUMPKIN BUNDT CAKE - TOPPED WITH CREAM …
From justsotasty.com
5/5 (21)Category DessertCuisine AmericanCalories 277 per serving
- Preheat the oven to 350F degrees. Grease and flour a 12-cup capacity bundt pan, or brush with pan release.*
PUMPKIN SPICE BUNDT CAKE WITH CREAMY PUMPKIN GLAZE
From iambaker.net
Servings 12Total Time 1 hr 20 minsCategory DessertCalories 507 per serving
- Place powdered sugar in a medium bowl. Slowly whisk milk into the powdered sugar. Continue whisking until no lumps appear.
BAILEYS PUMPKIN SPICE AND ORIGINAL IRISH CREAM BUNDT …
From purewow.com
PUMPKIN SPICE BUNDT CAKE WITH BROWN SUGAR GLAZE
From momlovesbaking.com
PUMPKIN BUNDT CAKE WITH PUMPKIN GLAZE - DAMN …
From damndelicious.net
PUMPKIN MASCARPONE BUNDT CAKE WITH MASCARPONE …
From bakefromscratch.com
PUMPKIN SPICE BUNDT CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
10 BEST PUMPKIN BUNDT CAKE WITH CAKE MIX RECIPES
From yummly.com
EASY PUMPKIN BUNDT CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
SPICE BUNDT CAKE - HONEST COOKING - RECIPES
From honestcooking.com
PUMPKIN SPICE BUNDT CAKE WITH CREAM CHEESE GLAZE
From thetablediaries.com
EINKORN PUMPKIN SPICE BUNDT CAKE | JOVIAL FOODS
From jovialfoods.com
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE | RECIPE | PUMPKIN …
From pinterest.com
PUMPKIN SPICE BUNDT CAKE WITH A CREAM CHEESE GLAZE
From sarahsweetkitchen.wixsite.com
PUMPKIN SPICE BUNDT CAKE » A HEALTHY LIFE FOR ME
From ahealthylifeforme.com
PUMPKIN SPICE BUNDT CAKE WITH CREAMY PUMPKIN GLAZE
From mhilanz.com
MRS. HULSE'S PUMPKIN SPICE BUNDT CAKE - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
10+ PUMPKIN BUNDT CAKE RECIPES TO COZY UP WITH THIS FALL
From allrecipes.com
PUMPKIN PIE BUNDT CAKE WITH CREAM CHEESE GLAZE - AHEAD OF …
From aheadofthyme.com
PUMPKIN BUNDT CAKE - DRIZZLED WITH PUMPKIN SPICE GLAZE
From servingupsouthern.com
PUMPKIN SPICE BUNDT CAKE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
PUMPKIN PIE BUNDT CAKE WITH CREAM CHEESE GLAZE - MANY SIMPLE …
From manysimplerecipes.com
PUMPKIN SPICE MINI BUNDT’S WITH BAILEYS PUMPKIN SPICE GLAZE
From thesugarcoatedcottage.com
PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE
From butterwithasideofbread.com
PUMPKIN SPICE BUNDT CAKE WITH CREAMY PUMPKIN GLAZE
From hookersorcake.com
EASY PUMPKIN BUNDT CAKE RECIPE • LOVE FROM THE OVEN
From lovefromtheoven.com
PUMPKIN SPICE BUNDT CAKE - KITCHEN MEETS GIRL
From kitchenmeetsgirl.com
PUMPKIN CAKE WITH CREAM CHEESE GLAZE RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE | RECIPE | PUMPKIN …
From pinterest.ca
PUMPKIN SPICE BUNDT CAKE - DIABETIC VEGAN
From diabetic-vegan.com
PUMPKIN SPICE BUNDT CAKE - SHE'S NOT COOKIN'
From shesnotcookin.com
CARAMEL PUMPKIN BUNDT CAKE - TOGETHER AS FAMILY
From togetherasfamily.com
PUMPKIN SPICE PEAR BUNDT CAKE WITH CREAM CHEESE GLAZE
From farmflavor.com
PUMPKIN BUNDT CAKE RECIPE - RECIPETIPS.COM
From recipetips.com
PUMPKIN SPICE BUNDT CAKE - BLOGGHETTI
From blogghetti.com
PUMPKIN-SPICE BUNDT WITH BROWN SUGAR ICING AND CANDIED PECANS …
From southernliving.com
PUMPKIN-SPICE BUNDT CAKE RECIPE | MYRECIPES
From myrecipes.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