Best 2 Light Pumpkin Bundt Cake Recipes
Light pumpkin bundt cake is a delightful treat that offers a delicious and moist texture, perfect for enjoying during the fall season or any time of year. It combines the classic flavors of pumpkin and spices, resulting in a warm and comforting dessert. Whether you're seeking a cozy snack, a sweet addition to your brunch spread, or a festive dish for a special occasion, this light pumpkin bundt cake will undoubtedly satisfy your cravings and bring joy to your taste buds.
Here are our top 2 tried and tested recipes!
LIGHT PUMPKIN BUNDT CAKE
When you tell people how easy it is to make this deliciously moist cake, they won't believe it! The secret ingredient in this treasured recipe is butterscotch pudding.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped topping.
Nutrition Facts :
PUMPKIN-SPICE BUNDT CAKE (COOKING LIGHT MAGAZINE)
This is from Cooking Light, October 1997. The rum glaze will seep into the cake if it's spooned over it while the cake is still warm. Putting here for safe keeping!
Provided by Kitchen__Princess
Categories Dessert
Time 1h
Yield 16 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.
Nutrition Facts : Calories 249.1, Fat 6, SaturatedFat 1.1, Sodium 264.1, Carbohydrate 45.2, Fiber 1.1, Sugar 23.1, Protein 3.5
Tips:
- For a smooth batter, cream the butter and sugar until light and fluffy. This will help incorporate air into the batter, resulting in a lighter and more tender cake. - Make sure to measure your flour correctly. Too much flour can make the cake dry and dense. - Use fresh pumpkin puree for the best flavor and texture. You can make your own pumpkin puree by roasting a pumpkin and then blending the flesh. - Add the pumpkin puree and spices gradually to the batter, mixing until just combined. Overmixing will toughen the cake. - Pour the batter into a greased and floured bundt pan. Tap the pan on the counter to release any air bubbles. - Bake the cake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean. - Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. - Dust the cake with powdered sugar or drizzle it with a glaze for a finishing touch.Conclusion:
This light pumpkin bundt cake is a delicious and festive dessert that is perfect for fall gatherings. It is moist and flavorful, with a tender crumb and a delicate pumpkin spice flavor. The cake is easy to make and can be dressed up or down to suit any occasion. Whether you are serving it for a special occasion or simply enjoying it as a snack, this cake is sure to be a hit.
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