PUMPKIN BUNDT CAKE II
Make and share this Pumpkin Bundt Cake II recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h2m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the first seven ingredients.
- Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
- Pour into a greased and floured 10-inch fluted tube pan.
- Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
- Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- Serve with whipped cream or ice cream if desired.
Nutrition Facts : Calories 193.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 47.1, Sodium 267.7, Carbohydrate 26.8, Fiber 0.8, Sugar 14.6, Protein 3.2
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 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 CAKE II
A simple dessert using pumpkin and yellow cake mix. Watch out, pumpkin pie!!!
Provided by BLINKERS88
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan, or two 9 inch cake pans.
- In a large bowl, mix together the yellow cake mix, sugar, vegetable oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans.
- Bake in the preheated oven 45 minutes.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 32 g, Cholesterol 41.9 mg, Fat 10.6 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 204.9 mg, Sugar 21.3 g
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
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- Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and chocolate chips together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
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