PUMPKIN BUNDT CAKE
This Pumpkin Bundt Cake tastes JUST like the seasonal cake from Nothing Bundt Cakes! The cream cheese frosting is to die for!
Provided by Echo Blickenstaff
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined.
- Stir in mini chocolate chips.
- Pour into a well-greased bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for 20 minutes. Remove from pan, cover with plastic wrap and let refrigerate for 1-2 hours, or overnight.
Nutrition Facts : Calories 562 kcal, Carbohydrate 27 g, Protein 7 g, Fat 48 g, SaturatedFat 22 g, Cholesterol 145 mg, Sodium 298 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
PUMPKIN BREAD WITH NOTHING BUNDT CAKE COPYCAT ICING
Number Of Ingredients 18
Steps:
- Pumpkin Bread:
- Preheat oven to 350º F.
- In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and pumpkin pie spice.
- In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula. Add in the canned pumpkin, and mix together well.
- Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
- Thoroughly spray a loaf pan with non-stick spray.
- Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
- Allow the bread to slightly cool in the pan and then remove from the pan and place it on the cooling rack.
- Icing:
- Beat the butter & cream cheese in a large bowl with an electric mixer
- Gradually & slowly blend in the powdered sugar & vanilla until well mixed
- Once completely mixed, add the icing to a piping bag (I used a Ziplock bag & cut a hole at the corner tip)
- Frost the pumpkin bread as you like & save the rest if you prefer
- Refrigerate unused icing
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 BREAD - FOSTER'S MARKET (OR MUFFINS OR BUNDT CAKE)
From Foster's Market (North Carolina). This pumpkin bread has a wonderful flavor. You can use two loaf pans, a 12-cup bundt pan, or make 2 dozen muffins (if making muffins, bake for only 15-20 minutes). Feel free to add chopped pecans to the batter. You can also add a streusel topping or once the bread has cooled you can sprinkle with powdered sugar.
Provided by swissms
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Grease and lightly flour two 9 by 5 by 3-inch loaf pans or one 12 cup bundt pan. (Or line 24 muffin cups with paper muffin cup liners).
- Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.
- Whisk together the sugar, eggs, and oil in a separate bowl until well blended. Stir in the pumpkin, water and vanilla and mix well.
- Add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist. Do not over mix.
- Pour the batter evenly into the prepared pans and bake about 1 hour or until a toothpick inserted into the center of each loaf comes out clean (start checking at about the 45 minute mark). If making muffins, bake for about 15 minutes.
- Let rest for 10 to 15 minutes before removing from the pans.
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