PUMPKIN HONEY BUN CAKE
"Honey Bun" cake, so named because its flavor is reminiscent of a sweet roll, gets a fall makeover by adding pumpkin.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan (about 2 1/4 cups).
- In small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over pecan mixture.
- Bake 38 to 42 minutes or until deep golden brown and toothpick inserted in center comes out clean. Remove from oven to cooling rack. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick entire surface of warm cake with fork. Carefully spread powdered sugar mixture over warm cake. Cool completely, about 1 hour. Store covered.
Nutrition Facts : Calories 400, Carbohydrate 56 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 0 g
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.
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
PORTERFIELD PUMPKIN BUNDT WITH SNOW WHITE GLAZE
Pumpkin and oil keep this cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers of all ages.
Provided by Susan G. Purdy
Categories Dessert Fall Cake Pumpkin Milk/Cream Dairy Egg Vegetable Bake Squash Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10-inch Bundt or tube cake; serves 10 to 14
Number Of Ingredients 27
Steps:
- Pan preparation:
- Generously coat the pan with butter-flavor nonstick vegetable spray or solid shortening, dust with flour, and tap out the excess flour.
- Make pumpkin bundt:
- Position rack in lower third of oven. Preheat oven to 350°F.
- In a medium bowl, whisk together the sifted flour, baking powder (if using), baking soda, salt and spices. Set aside.
- Add the granulated sugar to the large bowl of an electric mixer and crumble in the dark brown sugar, breaking up any clumps with your fingers. Add the oil and 2 eggs and beat until blended, then beat in the remaining eggs and the pumpkin. Scrape down the bowl and beater.
- With the mixer on the lowest speed, alternately add the juice or milk (or buttermilk if using) and the dry ingredients. When everything is blended, scrape down the bowl, then beat a few seconds longer until the batter is smooth and creamy.
- Scoop the batter into the prepared pan. Bake for 65 to 70 minutes (or for the time indicated for your altitude in the chart) or until the cake has risen, is springy to the touch and is cracked on top, and a cake tester inserted in the center comes out dry. Cool the cake in its pan on a rack for 20 to 25 minutes.
- Slide a knife around the pan sides and the top of the tube to release the cake. Top the cake with a foil-covered cardboard cake disk or a flat plate, invert, and lift off the pan. Peel off the paper, if you used it. Cool the cake completely.
- Make glaze:
- Once the cake has cooled, whisk together all the ingredients for the glaze until smooth and creamy. Add a drop more of milk if necessary. The glaze should have a soft, just slightly runny (but not liquefied) consistency. Spread the glaze on the top of the cake, letting it drip down the sides. While the glaze is still soft, sprinkle on the nuts, if desired. The glaze hardens as it dries.
- Cooks' Note
- Quantities for the glaze remain the same at all altitudes, but if you are baking the cake at high elevation, follow the adjustments below.
- If baking at 3,000 feet:
- Increase flour to 3⅓ cups plus 1 tablespoon. Omit baking powder. Increase baking soda to 2 teaspoons minus ⅛ teaspoon. Increase salt to 1 teaspoon. Decrease cinnamon to 1½ teaspoons. Decrease nutmeg to 1 teaspoon. Decrease allspice or mace to ¼ teaspoon. Decrease granulated sugar to 1⅓ cups. Decrease brown sugar to 1 cup. Increase to 6 large eggs. Replace orange juice with ¾ cup buttermilk. Place rack in lower third of oven; bake at 375°F for 55 to 57 minutes.
- If baking at 5,000 feet:
- Increase flour to 3⅓ cups plus 2 tablespoons. Omit baking powder. Increase baking soda to 1¾ teaspoons. Increase salt to 1 teaspoon. Decrease cinnamon to 1½ teaspoons. Decrease nutmeg to 1 teaspoon. Decrease allspice or mace to ¼ teaspoon. Decrease granulated sugar to 1⅓ cups. Decrease brown sugar to 1 cup. Increase to 6 large eggs. Replace orange juice with 1 cup minus 2 tablespoons buttermilk. Place rack in lower third of oven; bake at 375°F for 50 to 55 minutes.
- If baking at 7,000 feet:
- Increase flour to 3½. Omit baking powder. Increase baking soda to 1½ teaspoons. Increase salt to 1 teaspoon. Decrease cinnamon to 1½ teaspoons. Decrease nutmeg to 1 teaspoon. Decrease allspice or mace to ¼ teaspoon. Decrease granulated sugar to 1⅓ cups. Decrease brown sugar to 1 cup. Increase to 6 large eggs. Replace orange juice with 1 cup buttermilk. Place rack in lower third of oven; bake at 375°F for 65 to 70 minutes.
- If baking at 10,000 feet:
- Increase flour to 3½ plus 1 tablespoon. Omit baking powder. Increase baking soda to 1⅛ teaspoons. Increase salt to 1 teaspoon. Increase cinnamon to 2½ teaspoons. Increase nutmeg to 2 teaspoons. Increase ground ginger to 2 teaspoons. Decrease allspice or mace to 1 teaspoon. Decrease cloves to ¼ teaspoon. Decrease granulated sugar to 1¼ cups. Decrease brown sugar to 1 cup. Decrease oil to ¾ cup. Increase to 6 large eggs. Replace orange juice with 1 cup minus 2 tablespoons buttermilk. Place rack in lower third of oven; bake at 375°F for 60 to 63 minutes.
HONEY PUMPKIN BUNDT CAKE
Make and share this Honey Pumpkin Bundt Cake recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Stir together flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves until blended.
- In a large bowl, combine butter and honey.
- Beat with an electric mixer or by hand until creamy.
- Beat in eggs, one at a time, until blended.
- Then stir in vanilla, pumpkin, dates, nuts, and flour mixture until blended.
- Pour mixture into a greased and flour-dusted 12-cup fluted bundt or tube-cake pan.
- Bake for 45 minutes or until a pick inserted in center comes out clean.
- Cool on rack.
- Sprinkle with powdered sugar.
- Serve or store, wrapped in foil, at room temperature for two days, freeze for longer storage.
Nutrition Facts : Calories 507.2, Fat 19.2, SaturatedFat 8.6, Cholesterol 83.4, Sodium 506.8, Carbohydrate 81.5, Fiber 4.9, Sugar 50.7, Protein 7.9
THE BEST PUMPKIN HONEY BUN CAKE RECIPE
A delicious pumpkin cake with a brown sugar and pecan filling and topped with a sweet glaze.
Provided by Camille Beckstrand
Categories Dessert
Time 2h2m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spray 9x13-inch baking pan with cooking spray.
- In a large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Spread half of the batter in the prepared pan (about 2 1/4 cups).
- In a small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over brown sugar mixture.
- Bake in preheated oven for 38 to 42 minutes or until the cake is a deep golden brown color and/or a toothpick inserted in the center of the cake comes out clean. Remove cake from oven.
- In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread over cake. Carefully spread powdered sugar mixture over warm cake. Cool completely (takes about 1 hour). Store covered.
Nutrition Facts : Calories 200 kcal, Carbohydrate 21 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 28 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
PUMPKIN SPICE CAKE WITH HONEY FROSTING
This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
- In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
- Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
- Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
- Spread top of cooled cake with honey frosting. Cut cake into squares to serve.
More about "honey pumpkin bundt cake recipes"
PUMPKIN BUNDT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (41)Category CakeCuisine AmericanTotal Time 5 hrs 30 mins
- Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and chocolate chips together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
- Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely before drizzling with salted caramel (or icing) and serving.
PUMPKIN HONEY BUN CAKE - BUNNY'S WARM OVEN
From bunnyswarmoven.net
4.9/5 (22)Category Dessert
THE BEST PUMPKIN CAKE I'VE EVER HAD - SALLY'S BAKING …
From sallysbakingaddiction.com
HOW TO MAKE PUMPKIN HONEY BUN CAKE VIDEO
From bettycrocker.com
PUMPKIN CAKE WITH CREAM CHEESE FROSTING – MODERN …
From modernhoney.com
EASY MOIST PUMPKIN SPICE BUNDT CAKE - DON'T SWEAT …
From dontsweattherecipe.com
THE BEST PUMPKIN BUNDT CAKE - TOPPED WITH CREAM …
From justsotasty.com
EASY PUMPKIN BUNDT CAKE RECIPE • LOVE FROM THE OVEN
From lovefromtheoven.com
EASY PUMPKIN BUNDT CAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PUMPKIN HONEY BUNDT CAKE – BEE SEASONAL
From beeseasonal.com
PUMPKIN BUNDT CAKE WITH SPICED CREAM CHEESE GLAZE - TOPPED …
From toppedwithhoney.com
10+ PUMPKIN BUNDT CAKE RECIPES TO COZY UP WITH THIS FALL
From allrecipes.com
PUMPKIN BUNDT CAKE WITH WARM VANILLA CINNAMON SAUCE - MEL'S …
From melskitchencafe.com
BEST PUMPKIN BUNDT CAKE RECIPE FOR FALL - HOW TO MAKE A BUNDT …
From food52.com
BEST PUMPKIN BUNDT CAKE - CELEBRATING SWEETS
From celebratingsweets.com
THE BEST PUMPKIN BUNDT CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #desserts #fruit #oven #holiday-event #cakes #thanksgiving #equipment #4-hours-or-less
You'll also love