Country Inn Pumpkin Bundt Cake Food

PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10-inch bundt pan or tube pan.
• In a large mixing bowl, mix the eggs with a large fork until well blended.
• Mix in the sugar.
• Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
• Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
• Stir in thoroughly.
• Stir in the whole wheat and all-purpose flours just until blended.
• Stir in the walnuts.
• Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
• Cool in the pan on a rack for 10 minutes.
• Invert, remove the pan, and cool on the rack for about 15 minutes more. (Makes 10-12 servings)

COUNTRY INN PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Thoroughly grease a bundt pan.
• Mix together the pecans and brown sugar, cut in the butter and sprinkle in bottom of the bundt pan.
• Mix dry cake mix with dry pudding mix and spices.
• Blend eggs, oil, apple juice, and pumpkin together then beat into cake mixture until thoroughly combined.
• Pour into bundt pan.
• Bake 45-50 minutes or until sides separate from pan.
• Cool for 10 minutes and invert onto cake platter.

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.

COUNTRY PUMPKIN CAKE

Steps:

• HEAT oven to 350 degrees F. Coat a 10-inch springform pan with no-stick cooking spray.
• POUR boiling water over raisins in colander. Drain. Press lightly to remove excess water.
• BEAT melted shortening, sugar, pumpkin and eggs in large bowl on medium-high speed of electric mixer for 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins. Pour into prepared pan.
• BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
• BEAT shortening and powdered sugar in small mixing bowl with an electric mixer until blended. Add vanilla and milk. Beat at high speed until smooth and frosting is desired spreading consistency. Frost top and side of cake. Press nuts onto sides and outside top edge of cake.

PUMPKIN CHOCOLATE CHIP BUNDT CAKE

Steps:

• Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.

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.

FALL HARVEST CAKE

Steps:

• Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
• Add pumpkin to this mixture and stir well.
• Stir in 2 cups of flour, 1/2 cup at a time.
• Stir in apples and pecans.
• Bake 60-70 minutes at 350 in a greased and floured bundt pan.
• Ice with cream cheese frosting and sprinkle with nuts.

PUMPKIN SURPRISE BUNDT CAKE

Steps:

• Preheat oven to 350°F. Lightly grease bundt pan and set aside. In small bowl, beat cream cheese and sugar until smooth. Add egg, vanilla, and pie spice and blend together until of uniform consistency.
• In large bowl, mix together pumpkin, eggs, sugar, and oil. Beat until smooth. Add yellow cake mix and pie spice and beat for 3 minutes.
• Pour half of the batter into the prepared pan, top with the cream cheese filling and pour remaining batter over top. Gently smooth to cover all cheese mixture.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool completely on wire rack. Just before serving, dust with confectioners' sugar. Store in refrigerator.