Best 20 Pumpkin Bundt Cake Recipes

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When that first cool breeze blows or the leaves begin to turn beautiful shades of fall, pumpkin season is upon us. Pumpkin is a versatile fruit that can be used in both sweet and savory dishes. It's perfect for making pies, cookies, and cakes. Pumpkin bundt cakes are especially popular because they are moist and flavorful. With so many different recipes available, it can be hard to decide which one to make. There are hundreds of pumpkin bundt cake recipes to choose from, each with its unique ingredients and flavors. Whether you prefer a classic recipe or something more adventurous, there's sure to be a pumpkin bundt cake recipe that's perfect for you.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE



Pumpkin Bundt Cake With Maple Brown-Butter Glaze image

Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners' sugar - a tip picked up from Stella Parks.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 19

3 cups/384 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups/440 grams light brown sugar, packed
1/2 cup/114 grams unsalted butter, soft but cool
1/2 cup extra-virgin olive oil
2 large eggs, at room temperature
1 (15-ounce) can/425 grams pumpkin purée
1/2 cup sour cream
2 tablespoons unsalted butter
1 cup/102 grams confectioners' sugar (preferably organic), sifted
1/4 cup maple syrup
Pinch of salt
1 to 2 tablespoons lightly toasted pepitas (optional)

Steps:

  • Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
  • In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
  • Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
  • Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
  • Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
  • Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
  • Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
  • Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 372 milligrams, Sugar 49 grams, TransFat 0 grams

PUMPKIN-PECAN BUNDT CAKE



Pumpkin-Pecan Bundt Cake image

An easy, yet impressive dessert that's perfect for the holiday season and beyond! Pumpkin makes for an incredibly moist and flavorful cake, and pecans and a brown sugar-nutmeg glaze are the finishing touches that make this dessert truly irresistible.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup chopped pecans
2 tablespoons butter
1/4 cup packed brown sugar
1/8 teaspoon ground nutmeg
1/4 cup heavy whipping cream
2/3 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons chopped toasted pecans

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.

Nutrition Facts : Calories 280, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 21 g, TransFat 0 g

PUMPKIN BUNDT® CAKE



Pumpkin Bundt® Cake image

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

1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
½ cup sweetened flaked coconut
1 egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup brown sugar
⅓ cup shortening
3 eggs
1 cup pumpkin puree
½ cup raisins
½ cup chopped pecans

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

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING



Pumpkin Spice Bundt Cake with Buttermilk Icing image

When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.

Categories     Cake     Mixer     Dairy     Egg     Vegetable     Dessert     Bake     Thanksgiving     Squash     Pumpkin     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 20

For cake
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
1 additional butter for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
1 additional flour for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
For icing
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar
Special Equipment
a 10-inch nonstick bundt pan (3 quart)

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
  • Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
  • Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
  • Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
  • Make icing:
  • While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

SPICY PUMPKIN BUNDT CAKE



Spicy Pumpkin Bundt Cake image

This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Yield Makes 1 cake

Number Of Ingredients 15

Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
  • Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  • Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
  • Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

PUMPKIN-CREAM CHEESE BUNDT® CAKE



Pumpkin-Cream Cheese Bundt® Cake image

This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it's delicious nevertheless. It's not overly sweet and goes great with a cup of coffee. It also seems to taste better the next day, as the spices seem to come out a little more the longer the cake sits.

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 12

Number Of Ingredients 20

2 ¾ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon ground cloves
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 (15 ounce) can pumpkin puree
1 cup packed dark brown sugar
½ cup butter, melted and cooled
¼ cup sour cream
¾ cup maple syrup
¼ cup heavy cream
4 eggs
1 teaspoon vanilla extract
1 ½ (8 ounce) packages cream cheese, softened
¼ cup white sugar
1 egg
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).
  • Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
  • Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
  • Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
  • Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
  • Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
  • Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 62 g, Cholesterol 128.2 mg, Fat 22.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 13.5 g, Sodium 567.7 mg, Sugar 35.3 g

PUMPKIN CHOCOLATE CHIP BUNDT CAKE



Pumpkin Chocolate Chip Bundt Cake image

This is a wonderful Fall cake, the taste is so yummy, super to serve for a Thanksgiving dinner, it's a never-fail cake, always turns out high, and mighty and very moist, if desired, you could replace the chocolate chips with walnuts or pecans or make it with both the chocolate chips and nuts together, anyway you choose to make it...it is a super cake recipe.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h25m

Yield 1 Bundt cake

Number Of Ingredients 11

2 1/2 cups sugar
1 cup oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon clove
1 (15 ounce) can solid-pack pumpkin
1 cup mini chocolate chip

Steps:

  • Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.

PUMPKIN BUNDT® CAKE WITH RUM GLAZE



Pumpkin Bundt® Cake with Rum Glaze image

I created this spicy pumpkin Bundt® cake recipe for a contest. I didn't win, but friends and family love it with the glaze. This cake is excellent without the pecans or rum glaze, but it's a bigger hit following this recipe.

Provided by Gilly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h35m

Yield 12

Number Of Ingredients 17

cooking spray (such as Pam®)
½ cup chopped pecans
1 (15.25 ounce) package yellow butter cake mix
1 (15 ounce) can pumpkin puree
4 eggs
½ cup white sugar
½ cup vegetable oil (such as Wesson®)
¼ cup water
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon pumpkin pie spice
¼ teaspoon ground cloves
1 stick butter
1 cup white sugar
¼ cup water
¼ teaspoon pumpkin pie spice
½ cup rum (80 proof)

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Coat the inside of a fluted tube pan (such as Bundt®) with cooking spray and sprinkle with chopped pecans.
  • Combine cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves in a large bowl. Beat using an electric mixer until smooth and pour over nuts in the prepared tube pan. Tap the pan gently to release any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  • Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, water, and pumpkin pie spice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and allow glaze to cool slightly, 3 to 4 minutes. Stir in rum.
  • Remove cake from the oven and immediately turn out onto a plate. Poke small holes around the whole cake and quickly drizzle glaze over top and sides. Repeat using all of the glaze.

Nutrition Facts : Calories 490.8 calories, Carbohydrate 57 g, Cholesterol 83.1 mg, Fat 26 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.8 g, Sodium 400.5 mg, Sugar 42.1 g

SOUR CREAM-PUMPKIN BUNDT® CAKE WITH PUMPKIN GLAZE



Sour Cream-Pumpkin Bundt® Cake with Pumpkin Glaze image

This is a composite of several similar recipes for a sour cream-pumpkin Bundt cake with pumpkin glaze that is good for family dessert or gifting. Sure to please!

Provided by MBDONOVAN

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 12

Number Of Ingredients 21

1 cup packed brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground allspice
4 teaspoons butter
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups white sugar
1 cup butter, softened
4 large eggs
1 cup pumpkin puree
1 (8 ounce) container sour cream
2 teaspoons vanilla extract
1 ½ cups confectioners' sugar
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 tablespoons pumpkin puree
2 tablespoons milk, or as needed
1 teaspoon butter, melted
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
  • Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
  • Combine flour, cinnamon, baking soda, and salt in a medium bowl.
  • Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
  • Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling.
  • While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
  • Drizzle glaze over cooled cake.

Nutrition Facts : Calories 602.5 calories, Carbohydrate 94.7 g, Cholesterol 115.7 mg, Fat 23.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 13.9 g, Sodium 644.7 mg, Sugar 67.7 g

GLAZED PUMPKIN BUNDT CAKE



Glazed Pumpkin Bundt Cake image

"Our family grows lots of pumpkins, but I have to put dibs on some or the children will carve every one!" exclaims Margaret Slocum of Ridgefield, Washington. "I like to use them - or convenient canned pumpkin - in this moist cake."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 10

1/4 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
1 can (15 ounces) solid-pack pumpkin
3 cups biscuit/baking mix
GLAZE:
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Steps:

  • In a bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each. Beat in pumpkin; mix well. Gradually add baking mix until combined. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Combine glaze ingredients; drizzle over cooled cake.

Nutrition Facts : Calories 275 calories, Fat 8g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 335mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE PUMPKIN BUNDT® CAKE



Chocolate Pumpkin Bundt® Cake image

It's so simple to make and oh so good the longer it sits the better it gets. This cake is amazing with nothing at all on it or you can use a glaze.

Provided by Dianna Jacobs-Fresh

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 16

Number Of Ingredients 8

1 (15.25 ounce) package chocolate cake mix
4 eggs
1 cup pumpkin puree
¾ cup white sugar
½ cup oil
¼ cup water
½ teaspoon ground cinnamon
½ teaspoon nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 236 calories, Carbohydrate 30.5 g, Cholesterol 46.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 241.2 mg, Sugar 20.4 g

PUMPKIN STREUSEL BUNDT CAKE



Pumpkin Streusel Bundt Cake image

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

1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons butter
3 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 cup butter or 1 cup margarine
4 large eggs
1 cup pumpkin puree
1 (8 ounce) container sour cream
2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar, mixed with
2 -3 tablespoons orange juice or 2 -3 tablespoons milk

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 SNICKERDOODLE BUNDT® CAKE



Pumpkin Snickerdoodle Bundt® Cake image

A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it's worth the extra effort.

Provided by Kim

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h10m

Yield 10

Number Of Ingredients 18

1 teaspoon oil, or as needed
3 tablespoons white sugar
½ teaspoon ground cinnamon
⅓ cup firmly packed dark brown sugar
1 ½ tablespoons ground cinnamon
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups white sugar
½ cup unsalted butter, softened
3 large eggs, at room temperature
1 cup pumpkin puree
1 ½ teaspoons vanilla extract
¼ cup plain Greek yogurt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
  • Mix brown sugar and cinnamon together for the filling. Set aside.
  • Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
  • Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
  • Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
  • Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 66.1 g, Cholesterol 81.3 mg, Fat 12 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 6.7 g, Sodium 315.4 mg, Sugar 42.2 g

PUMPKIN-SPICE BUNDT CAKE



Pumpkin-Spice Bundt Cake image

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

3 1/4 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups fresh pumpkin puree or 1 1/2 cups canned pumpkin puree
1/2 cup applesauce
1 1/2 cups granulated sugar
1/2 cup margarine, softened
3 large egg whites
2 teaspoons vanilla extract
cooking spray
3 tablespoons dark brown sugar or 3 tablespoons light brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar

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.

LIGHT PUMPKIN BUNDT CAKE



Light Pumpkin Bundt Cake image

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

1 package reduced-fat yellow cake mix (regular size)
1 package (3.4 ounces) sugar-free instant butterscotch pudding mix
1 cup canned pumpkin
1 cup egg substitute
1/4 cup water
1/4 cup vegetable oil
1-1/2 to 2 teaspoons pumpkin pie spice
1 cup fat-free whipped topping

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 :

SOUR CREAM PUMPKIN BUNDT CAKE



Sour Cream Pumpkin Bundt Cake image

A filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. From the Nestles website

Provided by Steve_G

Categories     Breads

Time 1h15m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 18

1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
1/2 cup chopped walnuts (optional)
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or 1 cup margarine, softened
4 large eggs
1 cup pure pumpkin puree
8 ounces sour cream
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
2 tablespoons orange juice (up to 3) or 2 tablespoons milk (up to 3)
1/4 cup chopped walnuts (optional)

Steps:

  • PREHEAT oven to 350°F.
  • Grease and flour 12-cup bundt pan.
  • FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl.
  • Cut in butter with pastry blender or two knives until mixture is crumbly, fold in nuts.
  • FOR BATTER: COMBINE flour, cinnamon, baking soda and salt in medium bowl.
  • Beat granulated sugar and butter in large mixer bowl until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add pumpkin, sour cream and vanilla extract; mix well.
  • Gradually beat in flour mixture.
  • TO ASSEMBLE: SPOON half of batter into prepared pan.
  • Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan.
  • Top with remaining batter.
  • Make sure batter layer touches edges of pan.
  • BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
  • Cool for 30 minutes in pan on wire rack.
  • Invert onto wire rack to cool completely.
  • Drizzle with Glaze and sprinkle with nuts.
  • FOR GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

BANANA-PUMPKIN BUNDT® CAKE



Banana-Pumpkin Bundt® Cake image

I came up with this cake as a way to use up some extra pumpkin puree and a few really ripe bananas. It's a better-for-you cake that isn't overly sweet, but still chock-full of flavor. Make sure to use really, really overripe bananas for the best results. If you're looking for additional sweetness, feel free to add some kind of glaze to the top of the cake as well. Adjust the add-ins (i.e. the nuts and chocolate) and spices to suit your tastes.

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 10

Number Of Ingredients 17

3 cups whole wheat flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 ¼ cups mashed overripe bananas
1 cup pumpkin puree
1 cup whole-milk plain Greek yogurt
½ cup pure maple syrup
3 eggs, at room temperature
1 ½ teaspoons vanilla extract
¾ cup dark chocolate chips
¾ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).
  • Whisk flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, cloves, and allspice together in a medium bowl.
  • Whisk bananas, pumpkin, yogurt, maple syrup, eggs, and vanilla extract together in a large bowl until thoroughly combined and no lumps remain. Pour in half of the dry ingredients and mix until just combined. Add in remaining dry ingredients and mix until just combined. Fold in chocolate chips and walnuts. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick or bamboo skewer inserted into the center of the cake comes out clean, 50 to 55 minutes. Allow cake to cool in the pan for 10 to 15 minutes. Gently run a knife around the edges of the cake to loosen. Invert onto a wire rack and allow to cool completely.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 56.8 g, Cholesterol 53.6 mg, Fat 13.3 g, Fiber 6.9 g, Protein 10.4 g, SaturatedFat 4.1 g, Sodium 476.1 mg, Sugar 15 g

SPICED PUMPKIN BUNDT CAKE WITH CITRUS GLAZE



Spiced Pumpkin Bundt Cake with Citrus Glaze image

Provided by Sandra Lee

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
1 tablespoon pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix
Yellow food coloring
Red food coloring
1 pound powdered sugar
1/3 cup orange juice, no pulp
3 teaspoons orange liqueur

Steps:

  • Cake: Preheat the oven to 350 degrees F.
  • Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.
  • Glaze: Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.

BOURBON-SPIKED PUMPKIN PECAN BUNDT CAKE



Bourbon-Spiked Pumpkin Pecan Bundt Cake image

Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 45m

Yield 12

Number Of Ingredients 11

1 cup brown sugar
½ cup Stevia In The Raw®
1 cup canola oil
3 large eggs
1 (15 ounce) can 100% pure pumpkin puree
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 cup caramel ice cream topping
2 tablespoons bourbon whiskey or apple juice
½ cup chopped pecans

Steps:

  • Heat oven to 325 degrees F. Spray 12-cup bundt pan with cooking spray.
  • Beat brown sugar, Stevia In The Raw, oil and eggs until combined. Beat in pumpkin.
  • Add flour, pumpkin pie spice and baking powder; beat on LOW just until mixed. Pour into prepared pan.
  • Bake 60 to 70 minutes until toothpick inserted in center comes out clean.
  • Let stand 15 minutes.
  • Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.
  • Meanwhile, combine caramel and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.

Nutrition Facts : Calories 486.3 calories, Carbohydrate 64.8 g, Cholesterol 46.8 mg, Fat 23.7 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 2.2 g, Sodium 284.9 mg, Sugar 19.4 g

AUTUMN PUMPKIN-RASPBERRY BUNDT® CAKE



Autumn Pumpkin-Raspberry Bundt® Cake image

This is a recipe I entered in the Great Pumpkin Bake-Off in Newcastle, OK at T.G. Farms on October 30, 2010. I won first prize in the Breads, Cookies, and Cakes category and the Grand Prize overall. I've always wanted to enter a baking contest, and it was fun. The only criteria was the recipe had to have pumpkin in it. I researched it and didn't find another recipe like it. I hope you and your family enjoy it! Decorate with fall foliage as desired.

Provided by lizzy3366

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h55m

Yield 14

Number Of Ingredients 17

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup fresh raspberries, divided
2 cups white sugar
1 ½ cups vegetable oil
1 (8 ounce) container sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
4 eggs
1 cup chopped walnuts
1 ¾ cups confectioners' sugar
1 (3 ounce) package cream cheese
1 drop red food coloring, or as desired
1 drop yellow food coloring, or as desired
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®).
  • Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside.
  • Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside.
  • Combine sugar and oil in a large bowl; mix well. Blend sour cream, pumpkin, and vanilla extract into the mixture using an electric mixer. Beat in eggs one at a time. Beat in flour mixture gradually until combined. Stir in walnuts. Fold in halved raspberries. Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from the oven and let cool completely, about 30 minutes.
  • Beat confectioners' sugar, cream cheese, red food coloring, and yellow food coloring together in a large bowl until smooth. Fold in whipped topping. Frost cooled cake and decorate with reserved whole raspberries.

Nutrition Facts : Calories 670.3 calories, Carbohydrate 73.2 g, Cholesterol 67 mg, Fat 40.2 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 11.6 g, Sodium 439.6 mg, Sugar 49.1 g

Tips:

  • Soften the butter and cream cheese to room temperature: This will make them easier to mix and will result in a smoother cake.
  • Use fresh pumpkin puree: Canned pumpkin puree can be used, but fresh pumpkin puree will give the cake a more intense pumpkin flavor.
  • Don't overmix the batter: Overmixing the batter can result in a tough cake. Mix the batter just until the ingredients are combined.
  • 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 frosting it: This will help the frosting to set properly.
  • Decorate the cake with your favorite toppings: Pumpkin bundt cake can be decorated with a variety of toppings, such as cream cheese frosting, whipped cream, or chopped nuts.

Conclusion:

Pumpkin bundt cake is a delicious and festive fall dessert. It is easy to make and can be decorated with a variety of toppings. With its moist texture and sweet pumpkin flavor, this cake is sure to be a hit at your next gathering.

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