PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE
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
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 BUNDT CAKE WITH CREAM CHEESE GLAZE
Make this easy delicious pumpkin cake for a fall gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
- In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 21 g, TransFat 0 g
GLAZED PUMPKIN BUNDT CAKE
"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
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.
SPICED PUMPKIN BUNDT CAKE WITH CITRUS GLAZE
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.
PUMPKIN BUNDT® CAKE WITH RUM GLAZE
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
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
PUMPKIN CAKE WITH ORANGE GLAZE
I found this recipe in a Halloween cookbook but haven't made it yet.(I have no bundt pan) It looks and sounds great for the fall weather.
Provided by Shari2
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Grease a 12 cup Bundt pan.
- Combine brown sugar and shortening in large bowl.
- Beat on low speed until creamy.
- Add the eggs one a time, beating well after each addition.
- Stir in the pumpkin and water.
- Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
- Add to the pumpkin mixture, beating at low speed until well blended.
- Beat for 2 minutes at medium speed.
- Fold in the 1/2 cup of walnuts and raisins.
- Spoon into the pan.
- Bake for 55-60 minutes.
- Cool for 10 minutes before removing from the pan.
- Place cake on serving plate.
- For the glaze, combine the sugar, orange peel and orange juice.
- Stir with a spoon until well blended.
- Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
- Sprinkle with additional nuts before the glaze hardens.
ORANGE GLAZED PUMPKIN CAKE
This fall recipe is perfect for getting your family together at the dinner table. The orange glaze makes this a family favorite.
Provided by Katie Clark
Categories Bread
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease and flour bundt or tube pan.
- Beat brown sugar and Crisco together in mixer till fluffy. Add pumpkin, eggs, and water and mix together.
- Combine dry ingredients and mix well.
- Slowly add dry ingredient mixture to the pumpkin mixture and combine well.
- Pour into bundt or tube pan and cook approximately 60 minutes till inserted toothpick comes out clean.
- When cake has thoroughly cooled, run a butter knife around the edges to finish loosening it from the pan. Place a plate over the top of cake pan and invert cake pan so that cake falls on to the plate.
- Combine ingredients for glaze together. Drizzle on top of cooled cake once cake is on a plate or cake holder.
- Garnish with candied orange slices, jelly beans, or whipped cream.
Nutrition Facts : Calories 384 calories, Carbohydrate 75 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 447 grams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GLAZED CHOCOLATE-PUMPKIN BUNDT CAKE
You don't have to have pumpkin pie to enjoy pumpkin and spice in a dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic fall flavors. From EatingWell.
Provided by HisPixie
Categories Dessert
Time 1h35m
Yield 1 bundt cake, 10 serving(s)
Number Of Ingredients 19
Steps:
- To prepare cake: Preheat oven to 350°F Coat a 12-cup Bundt pan with cooking spray.
- Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
- Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
- Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
- To glaze and garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Nutrition Facts : Calories 361.3, Fat 7.9, SaturatedFat 1.5, Cholesterol 21.1, Sodium 328.6, Carbohydrate 72.8, Fiber 4, Sugar 46.2, Protein 5.3
More about "glazed pumpkin bundt cake recipes"
GLAZED PUMPKIN POUND CAKE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
- In a medium bowl, whisk together the confectioners’ sugar, 2 tablespoons milk or cream, melted butter, and vanilla to taste. The glaze should be the consistency of Elmer’s glue. (If it seems thick, add a touch more milk or cream, a little at a time. If it seems too thin, add a bit more confectioners’ sugar.)
- Transfer the cooled cake to a platter. Using a spoon, drizzle the glaze over the cake, nudging it down the sides if necessary with the spoon so it drips along the indentations of the cake. Let the glaze set completely, which should only take a few minutes, before slicing and serving. (The cake will keep, loosely covered with foil, at room temperature for up to 4 days.) Originally published October 28, 2018.
MOIST PUMPKIN BUNDT CAKE- AN EASY FALL DESSERT| BEYOND ...
From beyondfrosting.com
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
PUMPKIN-MAPLE BUNDT CAKE - JAMIE GELLER
From jamiegeller.com
- 3. In the mixing bowl of a stand mixer, beat on medium speed extra virgin olive oil (evoo), maple, and sugar until the sugar is incorporated and no longer grainy.
THE BEST PUMPKIN BUNDT CAKE - TOPPED WITH CREAM CHEESE GLAZE
From justsotasty.com
- Preheat the oven to 350F degrees. Grease and flour a 12-cup capacity bundt pan, or brush with pan release.*
PUMPKIN SPICE BUNDT CAKE WITH MAPLE GLAZE - VINTAGE ...
From vcsweets.net
- In a small bowl, combine brown sugar, toasted pecans, and 1 teaspoon of ground cinnamon with a fork until combined. Set aside.
BEST PUMPKIN BUNDT CAKE WITH CINNAMON GLAZE RECIPE - HOW ...
From delish.com
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar.
PUMPKIN BUNDT CAKE WITH CINNAMON GLAZE - PINCH OF YUM
From pinchofyum.com
- Mix all ingredients (except last 4) together using an electric mixer. Beat for 3-4 minutes. Pour into greased bundt pan.
- Bake for 45 minutes. Mix last 4 ingredients to make the glaze while cake is baking. Let cool completely. Drizzle with glaze.
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE - JULIA RECIPES
From juliarecipes.com
- Preheat oven to 177 C/ 350 F and position the rack in the middle of the oven. Spray bundt cake with cooking spray or butter and dust with flour. Set aside.
- In a medium bowl, mix room temperature cream cheese with sugar and until smooth (you may also use food processor or blender for smoother consistency of the glaze).
MINI PUMPKIN BUNDT CAKE WITH BOURBON GLAZE - 3 CUP BUNDT ...
From dessertfortwo.com
- Preheat the oven to 350 and spray a mini bundt pan very well with cooking spray. I repeat: spray very well.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil. Add the wet mixture to the flour mixture and stir until combined. Donâ??t overmix.
GLAZED PUMPKIN SPICE BUNDT CAKE - READY SET EAT
From readyseteat.com
- Beat spice cake mix, pumpkin, water, oil, eggs and 2 teaspoons pumpkin pie spice in large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour into Bundt pan. Tap pan gently against the counter a few times to help batter settle.
- Bake 45 to 50 minutes, until toothpick inserted in center comes out clean. Cool cake on wire rack 15 minutes before removing from pan to cool completely.
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE - BUNS IN MY OVEN
CREAM CHEESE GLAZED PUMPKIN BUNDT CAKE - A LATTE FOOD
From alattefood.com
- Cream together oil, applesauce, sugar, brown sugar, and pumpkin. Once combined, add in eggs, one at a time. Add in vanilla extract.
PUMPKIN SPICE BUNDT CAKE WITH BROWN SUGAR GLAZE - MOM ...
From momlovesbaking.com
- Cream oil, eggs, sugar until fluffy. Add dry blended ingredients and pumpkin. Mix well. Bake in greased Bundt pan for 50 min-1 hr at 350 degrees.
- In small saucepan, bring brown sugar, water, butter, and corn syrup to a boil over medium-high heat. Reduce heat to medium-low; cook for 1 minute. Remove from heat. Add confectioners sugar; whisk for 1 minute. Let cool for 6 minutes before drizzling over cooled cake. Garnish with Pecans as desired.
PUMPKIN BUNDT CAKE WITH TAHINI GLAZE RECIPE | MYRECIPES
From myrecipes.com
- Prepare the Pumpkin-Walnut Bundt Cake: Preheat oven to 350°. Generously spray a 14-cup bundt pan with baking spray.
- Whisk together flour and next 6 ingredients (through salt) in a medium bowl; set aside. In a separate bowl, whisk together pumpkin puree, buttermilk, vanilla extract, and maple extract until smooth.
- Beat butter with brown and granulated sugars in a stand mixer fitted with a paddle attachment at high speed until fluffy, at least 5 minutes. Add eggs to bowl, 1 at a time, mixing at medium speed until just combined. Mix flour mixture into butter mixture in 3 additions, alternating with pumpkin mixture in between each addition. Stir in walnuts. Pour batter into prepared bundt pan, spreading evenly with a rubber spatula.
GLAZED CHOCOLATE-PUMPKIN BUNDT CAKE RECIPE | EATINGWELL
From eatingwell.com
- To prepare cake: Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray.
- Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
- Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
PUMPKIN BUNDT CAKE WITH CHOCOLATE GLAZE RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN BUNDT CAKE WITH CHOCOLATE GLAZE | WILLIAMS …
From williams-sonoma.ca
MINI PUMPKIN BUNDT CAKES WITH LEMON GLAZE - LIVE NATURALLY ...
From livenaturallymagazine.com
PUMPKIN SPICE BUNDT CAKE WITH CINNAMON GLAZE - HOUSE OF ...
From houseofnasheats.com
PUMPKIN BUNDT CAKE WITH CHOCOLATE GLAZE RECIPE - FOOD.COM
From foodful.wew.selfip.com
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE - ALL ...
From therecipes.info
PUMPKIN BUNDT CAKE WITH GLAZE - ALL INFORMATION ABOUT ...
From therecipes.info
BEST PUMPKIN CHOCOLATE BUNDT CAKE RECIPES | BAKE WITH ANNA ...
From foodnetwork.ca
GLAZED CHOCOLATE-PUMPKIN BUNDT CAKE RECIPE - COOK.ME RECIPES
From cook.me
GLAZED CHOCOLATE PUMPKIN BUNDT CAKE - CREATE THE MOST ...
From recipeshappy.com
PUMPKIN PIE BUNDT CAKE WITH CREAM CHEESE GLAZE - CAKE ...
From manysimplerecipes.com
GLAZED PUMPKIN BUNDT CAKE RECIPE: HOW TO MAKE IT | …
From stage.tasteofhome.com
PUMPKIN BUNDT CAKE WITH PUMPKIN GLAZE - DAMN DELICIOUS
From damndelicious.net
KETO PUMPKIN BUNDT CAKE | KETODIET BLOG
From ketodietapp.com
PUMPKIN PIE BUNDT CAKE WITH CREAM CHEESE GLAZE - AHEAD OF ...
From aheadofthyme.com
GLAZED CHOCOLATE-PUMPKIN BUNDT CAKE - FOOD RECIPES
From recipes.studio
PUMPKIN BUNDT CAKE WITH COFFEE GLAZE - ALL WAYS DELICIOUS
From allwaysdelicious.com
PUMPKIN BUNDT CAKE WITH BROWN SUGAR GLAZE | BIGGER BOLDER ...
From biggerbolderbaking.com
BEST PUMPKIN BUNDT CAKE WITH PUMPKIN GLAZE: A DELICIOUS ...
From camilamade.com
PUMPKIN BUNDT CAKE - MAMA LOVES FOOD
From mamalovesfood.com
PUMPKIN BUNDT CAKE - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
REE DRUMMOND PUMPKIN BUNDT CAKE - THERESCIPES.INFO
From therecipes.info
PUMPKIN BUNDT CAKES | FOOD NETWORK SHOWS, COOKING …
From foodnetwork.com
You'll also love