Spicy Pumpkin Bundt Cake Recipes

PUMPKIN SPICE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 10 cup Bundt pan with nonstick spray. I've had great results with the nonstick spray made specifically for BAKING.
• In the bowl of an electric mixer, cream together sugar and oil on medium speed. Add eggs one at a time, mixing well in between.
• Add your can of pumpkin and let the mixer run while you mix together your dry ingredients in a separate bowl.
• In the dry ingredient bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg.
• Turn the speed down to low and gradually add the dry ingredients to the wet ingredients. Mix together until the flour is incorporated.
• Spoon the batter evenly into the Bundt pan, and smooth out the top.
• Bake your cake for 48-55 minutes, checking for doneness by inserting a toothpick into the top of the cake. If your toothpick comes out clean, your cake is done.
• Remove the cake from the oven, and let it cool in the pan for 15 minutes.
• Turn the cake onto a cooling rack. Tap the bottom of the Bundt pan with a wooden spoon to help loosen if necessary.
• Let the cake cool completely before frosting.
• Whisk together cream cheese, butter, and powdered sugar. Whisk in heavy cream, and then add water by the tablespoon until the desired consistency is reached. It should be just barely pourable, but not too runny.

SPICED PUMPKIN BUNDT CAKE WITH CITRUS GLAZE

Steps:

• Cake: Preheat the oven to 350 degrees F.
• Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.
• Glaze: Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.

PUMPKIN-SPICE BUNDT CAKE

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.

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING

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.

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.