EASY PUMPKIN SPICE BUNDT CAKE (FROM A CAKE MIX!)
This super simple pumpkin spice bundt cake comes together quickly and easily, thanks to a doctored up cake mix!
Provided by Chrysti Benner
Categories Pumpkin Recipes
Time 38m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Grease and lightly flour a bundt pan.
- Combine all ingredients for the cake in the bowl of a stand mixer (or a large mixing bowl with a handheld electric mixer).
- Beat on low speed for 30 seconds, then increase speed to medium-high and beat for 2 more minutes.
- Pour batter into prepared pan.
- Bake for 33-36 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven. While cake cools, prepare icing.
- Use an electric mixer to combine cream cheese, butter, and powdered sugar, mixing until it is a paste-like consistency.
- Drizzle in milk, a little bit at a time, continuing to mix until glaze is smooth. You want the glaze to be thin enough to drizzle but thick enough to stay on the cake. You can use more or less milk to adjust consistency, if desired.
- If desired, stir maple extract or vanilla extract into the icing. Once cake is completely cool, spoon the icing over the cake.
Nutrition Facts : Calories 374 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 400 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
PUMPKIN BUNDT CAKE
Pumpkin Bundt Cake is a show-stopping delicious fall dessert. Easy, moist bundt cake recipe with pumpkin puree and pumpkin pie spices. Great for brunch too!
Provided by Sabrina Snyder
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, spray bundt pan with baking spray.
- Whisk together sugar, vegetable oil, eggs and pumpkin puree in a large bowl.
- Sift flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
- Add dry ingredients to wet ingredients and whisk until just combined.
- Pour into bundt pan and bake for 70-75 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 445 kcal, Carbohydrate 65 g, Protein 5 g, Fat 20 g, SaturatedFat 15 g, Cholesterol 41 mg, Sodium 298 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving
EASY PUMPKIN BUNDT CAKE
This Easy Pumpkin Bundt Cake Recipe transforms a simple cake mix into an amazing pumpkin cake that makes a perfect fall dessert!
Provided by Christi Johnstone
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Combine all ingredients in a mixing bowl and mix until well blended, approximately one minute with a hand mixer.
- 3. Pour batter into a bundt pan that has been generously sprayed with non-stick cooking spray.
- 4. Bake for approximately 45 minutes, or until a toothpick inserted into cake comes out clean.
- 5. Remove from oven and allow to cool approximately 10 minutes prior to transferring cake to a plate or cake stand. Allow to cool an additional 20 minutes prior to frosting, if desired.
- Combine ingredients and mix with a hand mixer until smooth and creamy. If desired more milk can be added to create a thinner frosting.
Nutrition Facts : Calories 223 kcal, Carbohydrate 21 g, Protein 3 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 68 mg, Sodium 78 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
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-SPICE BUNDT CAKE
This is one of those cakes that I usually make around Halloween/Thanksgiving, since pumpkins are plentiful. However, it is just as wonderful any other time of year (using canned puree).
Provided by Dee514
Categories Dessert
Time 1h10m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Combine first 6 ingredients; set flour mixture aside.
- Combine pumpkin and applesauce; set aside.
- Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
- Add egg whites and vanilla, beating well.
- Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
- Pour batter into a 12-cup Bundt pan coated with cooking spray.
- Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan.
- Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves.
- Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk.
- Spoon glaze over warm cake.
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