Cheesecake Cake Bundt Recipes

Steps:

• Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
• In large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add shredded carrots; toss to coat. In medium bowl, beat brown sugar, pineapple, 4 eggs, vegetable oil and 1 teaspoon vanilla. Add to dry ingredients; stir just until combined. Stir in chopped pecans.
• In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
• Pour half of the cake batter in pan. Spoon cream cheese mixture on top, leaving 1 inch around edges. Spoon remaining cake batter on top.
• Bake about 60 minutes or until cake springs back when gently pressed. Cool in pan 15 minutes, then remove to cooling rack to cool completely, about 1 hour.
• In medium bowl, mix powdered sugar, 1/2 teaspoon vanilla and enough milk to make a thick but pourable glaze. Gently pour over cooled cake; top with pecans. Let stand 30 minutes for frosting to set before serving.

Steps:

• Thaw lemonade. Mix cake ingredients with electric mixer until moistened, then beat at high speed for 4 minutes. Pour into greased and floured bundt pan. Bake at 350 for 50-60 minutes.
• After 10 minutes remove from pan to rack. When cool drizzle the glaze over the top: Make glaze by mixing all the glaze ingredients and beating until smooth!

Steps:

• 1. Preheat oven to 325 degrees. Have all your ingredients out and at room temperature.
• 2. In medium mixing bowl, sift all your dry ingredients (flour, baking soda &a spices) together. Set aside.
• 3. In a separate mixing bowl, combine fresh pumpkin, sugar, brown sugar, vanilla, eggs, oil & water and whisk until well combined.
• 4. Take your dry ingredients and gradually combine with pumpkin mixture until fully incorporated.
• 5. Do not over stir, but just enough until you have no lumps.
• 6. Ingredients for the filling should be at room temperature. In small mixing bowl, add all ingredients for filling into bowl and mix well until light and fluffy.
• 7. Pour half your batter into a bundt pan.
• 8. Add your filling on top of the batter.
• 9. Then pour remaining batter over the filling. Put in oven and bake for approximately 1 hour or until toothpick comes out clean.
• 10. While cake is baking, prepare frosting and chop pecans.
• 11. You want frosting thin enough so it will drizzle easily on the cake when cooled.
• 12. Once icing drizzled on cake add chopped pecans.

Steps:

• Combine crust ingredients, and press into bottom of 12-cup molded bundt pan.
• In a large bowl, mix all filling ingredients except the eggs and cream.
• Beat until light and fluffy.
• Scrape bowl occasionally.
• Add the eggs, and mix for 2 minutes on medium speed.
• Add cream, and mix well, scraping sides occasionally.
• Spoon into crust.
• Bake at 300 degrees for 65 to 75 minutes or until set.
• Cool upright in pan for 30 minutes.
• Refrigerate 2 hours or longer.
• Invert on serving plate.
• Makes 8 to 10 generous servings.