PUMPKIN RAISIN SPICE BUNDT CAKE
This is an incredibly moist dense cake that just reminds you that fall is on the way. I had a box of spice cake mix and a can of pumpkin, we needed a cake for dinner one night and this was born. Its pretty basic but the flavors are nice and you can adjust the spices according to your own tastes. We like ours spicy so I always add more :) I hope you like it.
Provided by Carb Lover
Categories Dessert
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- First put the raisins into the warm water to plump them up. Do this before you start the cake and they should be good in 10 minutes or so. Grease a 10 cup bundt pan really well.
- For the Cake:.
- Empty the mix into a large bowl and add the vanilla pudding mix. Then add the pumpkin,3 eggs, water , oil and the vanilla and mix well. Next add your spices altering them to your own tastes. The batter will be very thick.
- Drain the raisins and fold them into your batter. Pour into the prepared bundt pan.
- Bake at 350 for about 45-50 minutes. Test to check for doneness since all oven are a little different.
- Cool Completely and drizzle glaze over the cake.
- For the Glaze:.
- In a small pot over medium heat add the condensed milk, regular milk, egg yolk and syrup. Mix well and cook until the mixture starts to thicken. Be careful not to burn the bottom of your pan. If it happens, simply strain the glaze into a bowl. Cool completely, and drizzle over cake.
Nutrition Facts : Calories 500.4, Fat 15.7, SaturatedFat 4.6, Cholesterol 82, Sodium 470.8, Carbohydrate 85, Fiber 1.4, Sugar 66.5, Protein 7.5
PUMPKIN RAISIN RUM BUNDT CAKE WITH BUTTER RUM GLAZE
Taken from my "Pumpkin Favorites" folder. Chopped walnuts or pecans can be substituted for the raisins if desired, and also sprinkled on top of the cake after glazing. If you don't want to use the glaze, a sprinkle of powdered sugar works just as well. This is a rich moist dense cake that is full of flavor, and only gets better with time!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Generously grease a Bundt pan.
- In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
- In a large bowl, beat eggs until light and fluffy (about 5 minutes).
- Beat in sugar until well blended.
- Beat in pumpkin and melted butter until combined.
- In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
- Stir in raisins.
- Transfer the batter to prepared Bundt pan.
- Bake for about 55-60 minutes, or until cake tests done.
- Cool completely before glazing.
- To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
- Boil the mixture for about 3 minutes, stirring/whisking constantly.
- Remove from heat and cool slightly.
- Drizzle over cooled cake.
Nutrition Facts : Calories 680.9, Fat 23, SaturatedFat 13.8, Cholesterol 119.2, Sodium 579.6, Carbohydrate 110.2, Fiber 2.3, Sugar 73.7, Protein 7.3
FALL'S PUMPKIN SPICE BUNDT CAKE.
Another favorite from grandma! Every fall she'd bake ONLY 2 pumpkin spice cakes (this recipe is only for ONE cake, save the pie filling to make another cake if you desire). Those who were fortunate to get a slice did not want pumpkin pie at their Thanksgiving table. This is a very MOIST cake.
Provided by ChrissyVas
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Mix together the dry ingredients.
- Add eggs, pumpkin and oil.
- Blend in nuts.
- Grease and flour either a bundt cake pan or two 9 inch cake pans.
- Bake for 30 minutes.
- In a separate bowl mix all of the frosting ingredients and mix well.
- Frost when cake is cool.
- If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
- Enjoy with family and friends.
Nutrition Facts : Calories 720.5, Fat 37.3, SaturatedFat 12.7, Cholesterol 111.8, Sodium 625.9, Carbohydrate 92.8, Fiber 4.9, Sugar 63, Protein 7.3
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