PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE
Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners' sugar - a tip picked up from Stella Parks.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
- Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
- Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
- Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
- Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
- Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
- Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 372 milligrams, Sugar 49 grams, TransFat 0 grams
PUMPKIN BUNDT® CAKE WITH RUM GLAZE
I created this spicy pumpkin Bundt® cake recipe for a contest. I didn't win, but friends and family love it with the glaze. This cake is excellent without the pecans or rum glaze, but it's a bigger hit following this recipe.
Provided by Gilly
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat the inside of a fluted tube pan (such as Bundt®) with cooking spray and sprinkle with chopped pecans.
- Combine cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves in a large bowl. Beat using an electric mixer until smooth and pour over nuts in the prepared tube pan. Tap the pan gently to release any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, water, and pumpkin pie spice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and allow glaze to cool slightly, 3 to 4 minutes. Stir in rum.
- Remove cake from the oven and immediately turn out onto a plate. Poke small holes around the whole cake and quickly drizzle glaze over top and sides. Repeat using all of the glaze.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 57 g, Cholesterol 83.1 mg, Fat 26 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.8 g, Sodium 400.5 mg, Sugar 42.1 g
GLAZED PUMPKIN BUNDT CAKE
"Our family grows lots of pumpkins, but I have to put dibs on some or the children will carve every one!" exclaims Margaret Slocum of Ridgefield, Washington. "I like to use them - or convenient canned pumpkin - in this moist cake."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each. Beat in pumpkin; mix well. Gradually add baking mix until combined. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Combine glaze ingredients; drizzle over cooled cake.
Nutrition Facts : Calories 275 calories, Fat 8g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 335mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN BUNDT CAKE WITH CHOCOLATE GLAZE
This is a recipe I used to make before being diagnosed diabetic. I don't think it can be re-vamped with Splenda and still be as good, so I'll make it for really special times, when I have been really good at watching the carbs! UPDATE: I changed the amounts of spices in this. I usually add more than called for and two reviewers thought it needed more. If it sounds TOO spicy for you, cut the amounts in half.
Provided by Outta Here
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
- Sift flour, baking powder, soda, salt and spices together; set aside.
- In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
- Blend dry ingredients into pumpkin mixture, mixing thoroughly.
- Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
- Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
- For the glaze, melt butter and chocolate in a small saucepan over LOW heat; stir in salt and vanilla. Add powdered sugar with enough milk to make glaze a consistency to drizzle over cake.
Nutrition Facts : Calories 515.9, Fat 21.9, SaturatedFat 3.1, Cholesterol 64.9, Sodium 547.8, Carbohydrate 76, Fiber 1.5, Sugar 48.7, Protein 6
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.
PUMPKIN SPICE BUNDT CAKE WITH MAPLE GLAZE
Bring on the fall flavors with this Pumpkin Spice Bundt Cake with Maple Glaze!! Filled with warming spices, a cinnamon pecan streusel, and topped with the most decadent maple glaze, this cozy bundt is sure to become your new fall classic!!
Provided by Lauren Newsome
Categories Dessert
Time 1h15m
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Grease 12-cup bundt pan with baking spray with flour
- In a small bowl, combine brown sugar, toasted pecans, and 1 teaspoon of ground cinnamon with a fork until combined. Set aside.
- In a large bowl, sift together flour, baking soda, kosher salt, spices, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. About five minutes.
- Beat in eggs, one at a time, beating well after each addition.
- Stir in sour cream, pumpkin puree, and pumpkin spice extract.
- Gradually add flour mixture to butter mixture in three additions and mix until just combined. Do not overmix.
- Pour half of the pumpkin spice batter into prepared pan. Sprinkle evenly with brown sugar mixture. Spoon remaning batter evenly over streusel. Bake for 50 to 55 minutes or until a a cake tester inserted into center of cake mostly comes out clean.
- Allow cake to cool in pan for 10 mintues on wire rack. Invert and remove from pan. Let cake cool completely on a wire rack.
- While cake cools, make the maple glaze. In a medium size bowl, combine sifted powdered sugar, maple syrup, vanilla, and heavy whipping cream. Whisk until smooth and pour glaze over cooled cake.
Nutrition Facts : Calories 436 kcal, Carbohydrate 68.2 g, Fat 17.8 g, Protein 3.5 g, ServingSize 16 g, Cholesterol 45 mg, Sugar 47.7 g
CHOCOLATE COOKIE ICING
This easy chocolate cookie icing recipe is healthier than traditional chocolate icing recipes as it has substantially less sugar. Unlike chocolate icing used for decorating cakes, this thinner icing is perfect for drizzling on cookies or to fill thumbprints.
Provided by EatingWell Test Kitchen
Categories Diabetic Christmas Dessert Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Put chocolate in a small, deep heatproof bowl. Set a fine sieve by the bowl. Put milk in a 2-cup microwave-safe glass measuring cup and microwave on High just until it begins to boil and foam up the sides, 40 to 60 seconds. Pour half the hot milk through the sieve onto the chocolate and let stand without stirring for about 2 minutes to soften the chocolate. Stir vigorously until smooth and the chocolate is mostly melted.
- Pour the remaining milk through the sieve into the bowl. Add vanilla. Stir vigorously until smooth. Sift sugar onto the mixture and stir in thoroughly.
- Use the icing as is for drizzling or let cool until thick enough to be piped or spread. To use as a filling for thumbprints, refrigerate until very cold and stiff.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 3.7 g, Cholesterol 0.3 mg, Fat 1.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 1.6 mg, Sugar 3.3 g
OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 29m
Number Of Ingredients 8
Steps:
- Mix all ingredients, pour into greased pan.
- Bake at 350°F for 50 minutes.
- Glaze or frost as desired.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
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
BANANA-MAPLE-BACON BUNDT CAKE
Moist, yummy, and quick dessert with bacon crumbles!
Provided by Maggie R
Categories Bundt Cake From a Mix
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Whisk cake mix and pudding mix together in a large bowl. Make a well in the center; add eggs to the well. Then add water, vegetable oil, and mashed banana; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl and beat on low for 4 minutes. Let batter rest for 5 minutes, then pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out mostly clean, 50 to 55 minutes. Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
- While the cake is cooling, cook bacon in a skillet and over medium-high heat, until evenly browned and just about crispy, 5 to 7 minutes. Remove to a paper towel-lined plate.
- Mix confectioners' sugar, 3 tablespoons milk, maple syrup, and maple extract for glaze in a small bowl until thoroughly combined. If glaze is too thick, add a bit more milk.
- Drizzle glaze over the cooled cake, then sprinkle with bacon.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 63.8 g, Cholesterol 66.1 mg, Fat 12.3 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 407.7 mg
GLAZED CHOCOLATE-PUMPKIN BUNDT CAKE
You don't have to have pumpkin pie to enjoy pumpkin and spice in a dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic fall flavors. From EatingWell.
Provided by HisPixie
Categories Dessert
Time 1h35m
Yield 1 bundt cake, 10 serving(s)
Number Of Ingredients 19
Steps:
- To prepare cake: Preheat oven to 350°F Coat a 12-cup Bundt pan with cooking spray.
- Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
- Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
- Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
- To glaze and garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Nutrition Facts : Calories 361.3, Fat 7.9, SaturatedFat 1.5, Cholesterol 21.1, Sodium 328.6, Carbohydrate 72.8, Fiber 4, Sugar 46.2, Protein 5.3
More about "glazed pumpkin bundt cake food"
GLAZED PUMPKIN SPICE BUNDT CAKE - READY SET EAT
From readyseteat.com
Cuisine AmericanTotal Time 1 hr 45 minsCategory DessertPublished 2020-09-11
- Beat spice cake mix, pumpkin, water, oil, eggs and 2 teaspoons pumpkin pie spice in large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour into Bundt pan. Tap pan gently against the counter a few times to help batter settle.
- Bake 45 to 50 minutes, until toothpick inserted in center comes out clean. Cool cake on wire rack 15 minutes before removing from pan to cool completely.
THE BEST PUMPKIN BUNDT CAKE - TOPPED WITH CREAM CHEESE GLAZE
From justsotasty.com
- Preheat the oven to 350F degrees. Grease and flour a 12-cup capacity bundt pan, or brush with pan release.*
AMAZING PUMPKIN BUNDT CAKE {WITH COOKIE BUTTER ...
From fivehearthome.com
- Place rack in the center of the oven and preheat to 350°F. Generously coat a 9- to 10-inch (12-cup) Bundt pan with cooking spray or grease with butter.
- Add Biscoff and powdered sugar to a small pot set over low heat. Stir constantly until mixture is warm and smooth. If glaze is too thick, you may thin it out with a tablespoon or two of milk. Drizzle over cooled cake.
PUMPKIN BUNDT CAKE WITH TAHINI GLAZE RECIPE | MYRECIPES
From myrecipes.com
- Prepare the Pumpkin-Walnut Bundt Cake: Preheat oven to 350°. Generously spray a 14-cup bundt pan with baking spray.
- Whisk together flour and next 6 ingredients (through salt) in a medium bowl; set aside. In a separate bowl, whisk together pumpkin puree, buttermilk, vanilla extract, and maple extract until smooth.
- Beat butter with brown and granulated sugars in a stand mixer fitted with a paddle attachment at high speed until fluffy, at least 5 minutes. Add eggs to bowl, 1 at a time, mixing at medium speed until just combined. Mix flour mixture into butter mixture in 3 additions, alternating with pumpkin mixture in between each addition. Stir in walnuts. Pour batter into prepared bundt pan, spreading evenly with a rubber spatula.
CREAM CHEESE GLAZED PUMPKIN BUNDT CAKE - A LATTE FOOD
From alattefood.com
- Cream together oil, applesauce, sugar, brown sugar, and pumpkin. Once combined, add in eggs, one at a time. Add in vanilla extract.
BEST PUMPKIN BUNDT CAKE WITH CINNAMON GLAZE RECIPE - HOW ...
From delish.com
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar.
PUMPKIN-MAPLE BUNDT CAKE - JAMIE GELLER
From jamiegeller.com
- 3. In the mixing bowl of a stand mixer, beat on medium speed extra virgin olive oil (evoo), maple, and sugar until the sugar is incorporated and no longer grainy.
19 BEST MINI BUNDT CAKE RECIPES - TOP RECIPES
From topteenrecipes.com
- Chocolate Chip Mini Bundt Cakes. Upgrade any dessert (especially a mini dessert) by adding chocolate chips to the mix. That’s what’s happening here. Butter cake with chocolate chips is baked to a perfect light brown and topped with melted chocolate and sprinkles.
- Mini Chocolate Bundt Cakes. Go chocolate all the way with these decadent chocolatey mini bundt cakes. With chocolate ganache and berries, you can’t get much richer than this!
- Keto Lemon Poppy Mini Bundt Cakes. Lemon desserts provide the best combination of sweet and tart, and that’s what makes these keto mini bundt cakes the best.
GLAZED PUMPKIN POUND CAKE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
- In a medium bowl, whisk together the confectioners’ sugar, 2 tablespoons milk or cream, melted butter, and vanilla to taste. The glaze should be the consistency of Elmer’s glue. (If it seems thick, add a touch more milk or cream, a little at a time. If it seems too thin, add a bit more confectioners’ sugar.)
- Transfer the cooled cake to a platter. Using a spoon, drizzle the glaze over the cake, nudging it down the sides if necessary with the spoon so it drips along the indentations of the cake. Let the glaze set completely, which should only take a few minutes, before slicing and serving. (The cake will keep, loosely covered with foil, at room temperature for up to 4 days.) Originally published October 28, 2018.
GLAZED CHOCOLATE-PUMPKIN BUNDT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
BEST PUMPKIN BUNDT CAKE WITH PUMPKIN GLAZE: A DELICIOUS ...
From camilamade.com
ANNA OLSON RECIPES PUMPKIN CHOCOLATE BUNDT CAKE ...
From cakeboxing.com
BEST GLAZE FOR PUMPKIN CAKE - CAKEBOXING.COM
From cakeboxing.com
BUNDT CAKE PUMPKIN - RECIPES | COOKS.COM
From cooks.com
PUMPKIN SPICE BUNDT CAKE WITH CINNAMON GLAZE - HOUSE OF ...
From houseofnasheats.com
GLAZED CHOCOLATE-PUMPKIN BUNDT CAKE - FOOD RECIPES
From recipes.studio
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE - ALL ...
From therecipes.info
PUMPKIN MARSHMALLOW BUNDT CAKE - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
PUMPKIN BUNDT CAKE WITH COFFEE GLAZE - ALL WAYS DELICIOUS
From allwaysdelicious.com
GLAZED PUMPKIN BUNDT CAKE RECIPE: HOW TO MAKE IT | TASTE ...
From stage.tasteofhome.com
PUMPKIN BUNDT CAKE WITH BROWN SUGAR GLAZE | BIGGER BOLDER ...
From biggerbolderbaking.com
10 BEST ICING GLAZE BUNDT CAKE RECIPES - YUMMLY
From yummly.com
SPICE BUNDT CAKE WITH MAPLE GLAZE - CAKE TIPS AND REFERENCE
From cake.getresep.com
PUMPKIN BUNDT CAKE WITH CINNAMON GLAZE | TASTY KITCHEN: A ...
From tastykitchen.com
10 BEST POWDERED SUGAR GLAZE BUNDT CAKE RECIPES - YUMMLY
From yummly.com
PUMPKIN BUNDT CAKE WITH VANILLA GLAZE | TANGLED UP IN FOOD
From tangledupinfood.com
GLAZED CHOCOLATE PUMPKIN BUNDT CAKE - CREATE THE MOST ...
From recipeshappy.com
PUMPKIN BUNDT CAKE WITH PUMPKIN GLAZE - DAMN DELICIOUS
From damndelicious.net
PUMPKIN BUNDT CAKE WITH GLAZE - ALL INFORMATION ABOUT ...
From therecipes.info
PUMPKIN BUNDT CAKE - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
THESE MINI GLAZED PUMPKIN BUNDT CAKES ARE PERFECT FOR AUTUMN
From wideopeneats.com
MINI PUMPKIN BUNDT CAKES WITH LEMON GLAZE - LIVE NATURALLY ...
From livenaturallymagazine.com
PUMPKIN BUNDT CAKE - MAMA LOVES FOOD
From mamalovesfood.com
GLAZED PUMPKIN BUNDT CAKE RECIPE: HOW TO MAKE IT
From nicetaste.netlify.app
CARAMEL GLAZE FOR BUNDT CAKE - ARINA PHOTOGRAPHY
From arinaphotography.com
GLAZED CHOCOLATE-PUMPKIN BUNDT CAKE RECIPE - COOK.ME RECIPES
From cook.me
EASY PUMPKIN CREAM CHEESE CAKE - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love