Easy Pumpkin Bundt Cake Recipes

PUMPKIN BUNDT® CAKE

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

Pumpkin Bundt® Cake image

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

Ingredients

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

ORANGE GLAZED PUMPKIN CAKE

This fall recipe is perfect for getting your family together at the dinner table. The orange glaze makes this a family favorite.

Provided by Katie Clark

Categories Bread

Time 1h20m

Number Of Ingredients 14

Orange Glazed Pumpkin Cake image

Steps:

Preheat oven to 350 degrees.
Grease and flour bundt or tube pan.
Beat brown sugar and Crisco together in mixer till fluffy. Add pumpkin, eggs, and water and mix together.
Combine dry ingredients and mix well.
Slowly add dry ingredient mixture to the pumpkin mixture and combine well.
Pour into bundt or tube pan and cook approximately 60 minutes till inserted toothpick comes out clean.
When cake has thoroughly cooled, run a butter knife around the edges to finish loosening it from the pan. Place a plate over the top of cake pan and invert cake pan so that cake falls on to the plate.
Combine ingredients for glaze together. Drizzle on top of cooled cake once cake is on a plate or cake holder.
Garnish with candied orange slices, jelly beans, or whipped cream.

Nutrition Facts : Calories 384 calories, Carbohydrate 75 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 447 grams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

Ingredients

2 cups brown sugar
3/4 cup Crisco
1 can pumpkin
1/2 cup nuts or raisins - optional (I did not put any in this cake)
1 Tablespoon pumpkin pie spica
4 eggs
1/2 cup water
2 cups flour
1 1/3 cups oats
4 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup powdered sugar
2-3 teaspoons orange juice (I actually just use that amount of fozen orange juice concentrate - thawed)
3/4 teaspoon grated orange peel

MOIST PUMPKIN TUBE CAKE

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

Moist Pumpkin Tube Cake image

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.

Ingredients

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