Oatmeal Pumpkin Bundt Cake Food

OATMEAL PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Put oatmeal in a small bowl and add boiling water. Stir and set aside.
• In a large mixing bowl combine sugars and butter until fluffy.
• Add eggs one at a time while still mixing.
• Add the pumpkin, oatmeal mixture and vanilla until well blended.
• Add the flour, one cup at a time, while mixer is still going.
• Add pumpkin pie spice, baking soda and salt.
• Blend well scraping sides of bowl.
• Pour into prepared bundt pan. Bake for 50 - 60 min. until a pick inserted in center comes out clean. Watch the cake at the end so it doesn't over bake.
• Cool completely and dust with powdered sugar if desired.

PUMPKIN BUNDT® CAKE

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.

PUMPKIN OATMEAL CAKE

Steps:

• Beat eggs, oil, and vanilla until frothy.
• Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
• Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
• Frost with cream cheese frosting when cool.

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)

PUMPKIN STREUSEL BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
• Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
• Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
• Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
• Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.

PUMPKIN OATMEAL CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together in a bowl.
• Lightly spray a 9" cake pan with nonstick spray. Pour batter into pan.
• Bake for 45 minutes, or until toothpick inserted in center comes out clean.

PUMPKIN STREUSEL BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 12 cup bundt pan.
• Streusel: Combine brown sugar, spices in a small bowl.
• Cut in butter until crumbly.
• Set aside.
• Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
• In a large bowl beat butter and sugar until fluffy.
• Add and beat in eggs one at a time.
• Add pumpkin, sour cream and vanilla.
• Beat well.
• Beat in flour mixture.
• Spoon half of the batter into the pan.
• Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
• Top with remaining batter, making sure batter does touch the sides of the pan.
• Bake for 55-60 minutes.
• Cool in the pan for 30 minutes.
• Turn out onto wire racks in order to cool completely.
• Turn out on serving plate.
• Drizzle with glaze.

PUMPKIN OATMEAL

Steps:

• Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

PUMPKIN OAT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 12 cup fluted tube pan.
• In a medium bowl, stir together flour, baking powder, baking soda, salt, and spices.
• In a large bowl, mix eggs, sugar, oil, milk and pumpkin until blended, using an electric mixer.
• At low speed, blend flour mixture until smooth, and then add oats.
• Fold in any nuts or fruits last.
• bake until a cake tester inserted in the center comes out clean appx.
• 60 minutes.
• Icing: In a small saucepan, melt butter until lightly brown, gradually add sugar, and 4 to 6 tablespoons milk until smooth.