Best 4 Country Inn Pumpkin Bundt Cake Recipes
If you're in the search for a delectable treat that embodies the spirit of fall, look no further than the Country Inn Pumpkin Bundt Cake. This moist and tender cake is a symphony of autumnal flavors, featuring a delicate pumpkin spice aroma, the richness of cream cheese frosting, and a hint of cinnamon and nutmeg. Whether you're hosting a cozy gathering, celebrating a special occasion, or simply indulging in a delightful snack, this recipe is guaranteed to leave you feeling warm, comforted, and longing for more.
Let's cook with our recipes!
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.
COUNTRY INN PUMPKIN BUNDT CAKE
A pumpkin spice cake with a pecan topping. Compliments of the Birch Tree Inn - Flagstaff, AZ. For a special touch, serve the cake with Apple Cream Topping - recipe # 40240.
Provided by Lorac
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Thoroughly grease a bundt pan.
- Mix together the pecans and brown sugar, cut in the butter and sprinkle in bottom of the bundt pan.
- Mix dry cake mix with dry pudding mix and spices.
- Blend eggs, oil, apple juice, and pumpkin together then beat into cake mixture until thoroughly combined.
- Pour into bundt pan.
- Bake 45-50 minutes or until sides separate from pan.
- Cool for 10 minutes and invert onto cake platter.
COUNTRY PUMPKIN CAKE
Steps:
- HEAT oven to 350 degrees F. Coat a 10-inch springform pan with no-stick cooking spray.
- POUR boiling water over raisins in colander. Drain. Press lightly to remove excess water.
- BEAT melted shortening, sugar, pumpkin and eggs in large bowl on medium-high speed of electric mixer for 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins. Pour into prepared pan.
- BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
- BEAT shortening and powdered sugar in small mixing bowl with an electric mixer until blended. Add vanilla and milk. Beat at high speed until smooth and frosting is desired spreading consistency. Frost top and side of cake. Press nuts onto sides and outside top edge of cake.
PUMPKIN BUNDT® CAKE
I'm asked to bring this great cake to every family gathering. A cream cheese filling hides inside the cake. It's a hit!
Provided by mamabird
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 14
Number Of Ingredients 16
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.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 40.6 g, Cholesterol 70.7 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 6.2 g, Sodium 275.3 mg, Sugar 25 g
Tips:
- Use fresh pumpkin puree: Canned pumpkin puree can be used, but fresh pumpkin puree will give your cake a more intense pumpkin flavor.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Grease and flour the bundt pan thoroughly: This will help the cake to come out of the pan easily.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before glazing: This will help the glaze to set properly.
Conclusion:
The Country Inn Pumpkin Bundt Cake is a moist, flavorful, and festive cake that is perfect for fall gatherings. With its rich pumpkin flavor, cream cheese glaze, and crunchy pecan topping, this cake is sure to be a hit. Whether you're serving it for a special occasion or just as a sweet treat, this cake is sure to please.
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