PUMPKIN BUNDT CAKE
Make and share this Pumpkin Bundt Cake recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Yield 10-12 serving(s)
Number Of Ingredients 13
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)
Nutrition Facts : Calories 674.6, Fat 41.2, SaturatedFat 5.3, Cholesterol 74.4, Sodium 412.6, Carbohydrate 71.3, Fiber 4, Sugar 40.8, Protein 9.6
PUMPKIN SURPRISE
Heaven on your lips! This sumptuous autumn dessert will "wow" any crowd with its amazing blend of sweet, spicy and warm buttery flavors.
Provided by Momma Mia
Categories Dessert
Time 21m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix together pumpkin, sugar and spices; add milk and eggs.
- Spread pumpkin mixture into bottom of ungreased glass 9 x 13-inch dish.
- Distribute dry cake mix across top of pumpkin mixture. Drizzle butter over the top of cake mix. Sprinkle chopped walnuts generously across the top.
- Bake at 350° for one hour. Let the "surprise" sit for 20 minutes before slicing into it.
PUMPKIN STREUSEL BUNDT CAKE
This is a Libby's recipe and is it good! Really impressive when it is cut and the streusel filling peeks through. Great for the holidays.
Provided by Aroostook
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 16
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 CAKE GRAVEYARD
Provided by Food Network
Categories dessert
Time 5h25m
Yield 15 to 20 servings
Number Of Ingredients 24
Steps:
- For the pumpkin cake: Spray a 12-cup Bundt pan with nonstick cooking spray. Preheat the oven to 350 degrees F.
- In a large bowl, combine 2 boxes of the pound cake mix, 1 stick of the butter, 4 of the eggs, 1 can of the pumpkin puree and 2 teaspoons of the pumpkin pie spice. Mix with a handheld electric mixer on high speed until blended, about 1 minute. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
- Let cool in the pan for 15 minutes, then unmold onto a wire cooling rack. Repeat the process to make a second Bundt cake.
- Once the cakes are cooled, level off the bottoms with a serrated knife so the cakes will sit flat. Place one of the cakes cut-side up and spread the vanilla frosting over it. Place the second cake, cut-side down, on top to form a pumpkin.
- For the glaze: In a medium bowl whisk together the confectioners' sugar, cream cheese, milk and food coloring. (The glaze should be a bright orange color; add a few more drops of food coloring if needed.) The mixture will be very thick but still pourable. Place the pumpkin cake on a baking sheet fitted with a wire rack. Slowly pour the glaze over the top, moving in a circular motion around the top of the cake and letting the glaze drip down the sides. Set aside until set, about 1 hour.
- Wrap some fruit leather around the green ice cream cone and press it into place upside down on the cake to form a stem. Dust a work surface with confectioners' sugar, place some fruit leather on top, and cut out a leaf with a leaf-shaped cookie cutter. Press the leaf into place on the cake near the stem.
- For the graveyard: Spray an 18-by-13-inch baking sheet with nonstick cooking spray and line with parchment; spray the parchment.
- Prepare both boxes of brownie mix according to the package instructions and pour into the prepared baking sheet. Bake according to the package instructions. Let cool completely, then remove from the pan and place on a large cutting board.
- Frost the top of the brownie sheet with the chocolate frosting. Slice about 60 of the chocolate ladyfingers in half crosswise. Press the halved cookies, cut-side down, side-by-side around the top edge of the frosted brownie sheet to form a fence. On one of the long sides of the brownie sheet, leave a 3-inch opening in the fence to create an entrance. Place 2 whole ladyfingers on either side of the opening to form the gate entrance. Place another whole ladyfinger on top of the two ladyfingers to make the top of the gate, using a little bit of frosting to adhere it.
- Cover the top of the frosted brownie with the crumbled chocolate cream-filled cookies to make dirt. Place the pumpkin cake in the center of the graveyard.
- To make the gravestones, place the rectangular cookies and vanilla wafer sandwich cookies on a baking sheet lined with parchment paper. Spray both sides of the cookies with the silver spray food coloring.
- Use a knife to cut slits into the brownie to hold the gravestones. Carefully place the gravestones into the slits.
- Place the small candy pumpkins and marshmallow ghosts in the graveyard around the pumpkin. Serve immediately.
PUMPKIN SPICE BUNDT CAKE
A wonderful lady I work with gave me this recipe. Her daughter based this off a Brown Sugar Bundt Cake recipe. Can also be made with Chocolate cake mix and pudding, chips etc!
Provided by Tammy
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine first 10 ingredients in a large bowl and beat on medium speed until well mixed, about 4 minutes.
- (Shorten to 2-3 minutes if using stand mixer).
- Add brown sugar and pecans and mix to combine well.
- Prepare bundt pan with Crisco then sprinkle cinnamon/sugar mixture in bottom of pan. Then dump in some brown sugar!
- Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
- Place bundt pan on wire rack and cool 15 minutes.
- Invert cake onto rack and slip pan off cake.
- Let cool on rack.
- Can be stored covered at room temperature.
Nutrition Facts : Calories 6085.1, Fat 375.6, SaturatedFat 50.6, Cholesterol 754.2, Sodium 3715.5, Carbohydrate 649.8, Fiber 19.7, Sugar 443.4, Protein 60.3
PUMPKIN SURPRISE BUNDT CAKE
Steps:
- Preheat oven to 350°F. Lightly grease bundt pan and set aside. In small bowl, beat cream cheese and sugar until smooth. Add egg, vanilla, and pie spice and blend together until of uniform consistency.
- In large bowl, mix together pumpkin, eggs, sugar, and oil. Beat until smooth. Add yellow cake mix and pie spice and beat for 3 minutes.
- Pour half of the batter into the prepared pan, top with the cream cheese filling and pour remaining batter over top. Gently smooth to cover all cheese mixture.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool completely on wire rack. Just before serving, dust with confectioners' sugar. Store in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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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