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
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.
PUMPKIN-CREAM CHEESE BUNDT® CAKE
This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it's delicious nevertheless. It's not overly sweet and goes great with a cup of coffee. It also seems to taste better the next day, as the spices seem to come out a little more the longer the cake sits.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).
- Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
- Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
- Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
- Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
- Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
- Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 62 g, Cholesterol 128.2 mg, Fat 22.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 13.5 g, Sodium 567.7 mg, Sugar 35.3 g
SOUR CREAM PUMPKIN BUNDT® CAKE
This is a lovely moist pumpkin cake that reminds me almost more of a pumpkin loaf than cake. It's not overly sweet at all, but if you want to amp up the sweetness you could certainly increase the sugar or add a lovely glaze at the end, or serve with whipped cream! It's the perfect slice of cake alongside a cup of tea, or call it breakfast bread!
Provided by Rebekah Rose Hills
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.
- Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended.
- Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
- Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula.
- Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
- Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.
Nutrition Facts : Calories 452.7 calories, Carbohydrate 60.4 g, Cholesterol 90.8 mg, Fat 21.2 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 9.3 g, Sodium 629.1 mg, Sugar 34.4 g
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
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
MOIST PUMPKIN POUND CAKE
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
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.
More about "moist pumpkin bundt cake recipes"
THE BEST PUMPKIN BUNDT CAKE - TOPPED WITH CREAM …
From justsotasty.com
5/5 (22)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.*
MOIST PUMPKIN BUNDT CAKE RECIPE (EASY) - HEALTHY LIFE …
From healthylifetrainer.com
Ratings 1Category DessertCuisine AmericanTotal Time 1 hr
MOIST PUMPKIN BUNDT CAKE - REAL MOM KITCHEN
From realmomkitchen.com
5/5 (1)Estimated Reading Time 2 mins
- In a large bowl, whisk together sugar and oil until blended. Add eggs, one at a time, beating well after each addition.
- aIn another bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
- Transfer to a greased bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean.
MOIST PUMPKIN BUNDT CAKE- AN EASY FALL DESSERT| BEYOND …
From beyondfrosting.com
10+ PUMPKIN BUNDT CAKE RECIPES TO COZY UP WITH THIS FALL
From allrecipes.com
EASY PUMPKIN BUNDT CAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PUMPKIN CHEESECAKE BUNDT CAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
THE BEST PUMPKIN BUNDT CAKE RECIPE EVER - EAT SOMETHING SEXY
From eatsomethingsexy.com
MOIST PUMPKIN CAKE RECIPE - SAVVY SAVING COUPLE
From savvysavingcouple.net
THE BEST PUMPKIN BUNDT CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PUMPKIN BUNDT CAKE WITH CREAM CHEESE FILLING
From dessertnowdinnerlater.com
PUMPKIN BUNDT CAKE - SUGAR SPUN RUN
From sugarspunrun.com
PUMPKIN BUNDT CAKE - DASH OF SANITY
From dashofsanity.com
RECIPE FOR MOIST PUMPKIN BUNDT CAKE - THE CAKE BOUTIQUE
From thecakeboutiquect.com
BEST PUMPKIN BUNDT CAKE RECIPE FOR FALL - HOW TO MAKE A BUNDT …
From food52.com
15 RECIPE FOR A PUMPKIN BUNDT CAKE - SELECTED RECIPES
From selectedrecipe.com
EASY MOIST PUMPKIN SPICE BUNDT CAKE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
PUMPKIN SPICE BUNDT CAKE (MADE WITH A CAKE MIX)
From togetherasfamily.com
BEST PUMPKIN BUNDT CAKE | THE DOMESTIC REBEL
From thedomesticrebel.com
You'll also love