Best Ana Gourmet Cinnamon Pumpkin Bundt Cake Recipes

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MOIST PUMPKIN TUBE CAKE



Moist Pumpkin Tube Cake image

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

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Confectioners' sugar

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.

CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE



Cinnamon-Pumpkin Streusel Bundt® Cake image

The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!

Provided by thedailygourmet

Time 1h35m

Yield 12

Number Of Ingredients 18

nonstick cooking spray
3 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons cinnamon (such as Supreme Saigon®)
½ teaspoon ground nutmeg
½ teaspoon pumpkin pie spice
½ teaspoon salt
2 cups white sugar
1 cup canola oil
1 teaspoon vanilla bean paste
3 large eggs
1 (15 ounce) can pumpkin puree
½ cup all-purpose flour
¼ cup brown sugar
2 tablespoons brown sugar
2 tablespoons unsalted butter, melted
¾ teaspoon cinnamon (such as Supreme Saigon®)
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
  • Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
  • Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
  • Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
  • Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 71.6 g, Cholesterol 51.6 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 425.6 mg, Sugar 41.4 g

CINNAMON AND AMARETTO POUND CAKE



Cinnamon and Amaretto Pound Cake image

This is a great cake to serve at a brunch, alongside a nice hot cup of coffee!

Provided by Kim

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 2h

Yield 10

Number Of Ingredients 20

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ cups white sugar
1 cup unsalted butter, softened
4 eggs, room temperature
⅔ cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
⅓ cup amaretto liqueur
1 cup powdered sugar
3 tablespoons heavy cream, or more as needed
2 teaspoons amaretto liqueur
½ teaspoon vanilla extract
¼ teaspoon almond extract
⅛ teaspoon salt
1 tablespoon sliced almonds, or to taste
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.
  • Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
  • Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes.
  • To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.

Nutrition Facts : Calories 562 calories, Carbohydrate 72.2 g, Cholesterol 136.1 mg, Fat 26 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 15.4 g, Sodium 434.1 mg, Sugar 46.7 g

CINNAMON PUMPKIN CAKE



Cinnamon Pumpkin Cake image

A convenient cake mix, a can of pumpkin and a little applesauce make this extremely moist cake a delight to throw together. "With its thick cinnamon glaze, it seems anything but low-fat," says Connie Adams, Monaville, West Virginia.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 12

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
2/3 cup sugar
2 large eggs
1/2 cup egg substitute
1/3 cup water
1/4 cup unsweetened applesauce
2-1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons fat-free milk

Steps:

  • In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 10-in. fluted tube pan coated with cooking spray. , Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.

Nutrition Facts : Calories 271 calories, Fat 4g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 261mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 4g protein.

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Ana Gourmet Cinnamon Pumpkin Bundt Cake is a delicious baked dessert that is perfect for autumn feasts and festivities. The recipe is incredibly easy to make and requires just a few simple ingredients. This bundt cake is rich, moist, and flavorful, with the perfect balance of warm cinnamon and sweet pumpkin.

Ingredients

The ingredients required to make ana gourmet cinnamon pumpkin bundt cake are as follows:
For the Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of salt
  • 1 1/2 cups of granulated sugar
  • 1 cup of unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon of vanilla extract
  • 1 can (15 ounces) pumpkin puree
For the Glaze:
  • 1 cup of powdered sugar
  • 2-3 tablespoons of milk
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of ground cinnamon

Method

Making the Cake
  1. Preheat the oven to 350°F. Grease a bundt pan with cooking spray or butter.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
  3. In a separate large bowl, using an electric mixer, cream the butter and granulated sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Add the pumpkin puree and stir until just combined.
  7. Gradually add in the dry ingredients, mixing until just combined and the batter is smooth.
  8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  9. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool in the pan for around 10 minutes, then carefully invert the cake onto a wire rack to cool completely.
Making the Glaze
  1. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon until smooth.
  2. Drizzle the glaze over the cooled cake.
  3. Serve the cake and enjoy!

Conclusion

Ana Gourmet Cinnamon Pumpkin Bundt Cake is a delicious and easy-to-make dessert that is perfect for fall. The combination of warm cinnamon and sweet pumpkin is sure to delight your taste buds, and the soft and moist texture will leave you wanting more. This recipe is perfect for any festive occasion or autumn gathering, and is sure to be a crowd-pleaser.
Ana Gourmet cinnamon pumpkin bundt cake is a perfect dessert for fall. It is a delicious combination of cinnamon, pumpkin, and cake that will leave your taste buds craving for more. Making a perfect Ana Gourmet cinnamon pumpkin bundt cake is not rocket science, but it requires some tips and tricks to achieve the desired result. In this article, we will discuss some valuable tips that will help you make a perfect Ana Gourmet cinnamon pumpkin bundt cake.

Tip 1: Use Fresh Ingredients

When making Ana Gourmet cinnamon pumpkin bundt cake, it is essential to use fresh ingredients. Using fresh ingredients will ensure that your cake tastes great and has a perfect texture. Fresh ingredients will also give your cake a natural and flavorful taste. For example, using fresh pumpkin instead of canned pumpkin will make a significant difference in the taste of your cake.

Tip 2: Use the Right Size Bundt Pan

Using the right size bundt pan is crucial when making Ana Gourmet cinnamon pumpkin bundt cake. If you use a pan that is too small, your cake will overflow, and if you use a pan that is too big, your cake will not fully rise. The recipe for Ana Gourmet cinnamon pumpkin bundt cake calls for a 10-inch bundt pan. It would help if you measured your pan before using it to make sure it is the right size.

Tip 3: Preheat Your Oven

Preheating your oven is essential when making Ana Gourmet cinnamon pumpkin bundt cake. Preheating your oven helps ensure that your cake cooks evenly and has a perfect texture. You should preheat your oven to 350 degrees Fahrenheit before putting your cake in it.

Tip 4: Use Room Temperature Ingredients

Using room temperature ingredients is crucial when making Ana Gourmet cinnamon pumpkin bundt cake. Using ingredients that are too cold or too warm will affect the texture of your cake. When ingredients are at room temperature, they combine better, and your cake will turn out perfectly.

Tip 5: Follow the Recipe Closely

Following the recipe closely is crucial when making Ana Gourmet cinnamon pumpkin bundt cake. The recipe has been tested multiple times to ensure that it works correctly. You should follow the recipe's instructions closely to avoid making mistakes that could ruin your cake.

Tip 6: Use a Sifter

Using a sifter is essential when making Ana Gourmet cinnamon pumpkin bundt cake. Sifting your dry ingredients will ensure that there are no lumps in your batter, and your cake turns out perfectly. You should sift your flour, baking powder, baking soda, and cinnamon together in a bowl.

Tip 7: Add Your Wet and Dry Ingredients Gradually

Adding your wet and dry ingredients gradually is crucial when making Ana Gourmet cinnamon pumpkin bundt cake. You should add your ingredients in small portions to make sure that they combine correctly. Adding all your ingredients at once will result in an uneven batter that will not bake correctly.

Tip 8: Use a Whisk to Mix Your Batter

Using a whisk to mix your batter is crucial when making Ana Gourmet cinnamon pumpkin bundt cake. You should mix your batter until it is well combined and there are no lumps. Using a whisk will ensure that your batter turns out smooth and perfect.

Tip 9: Use Cooking Spray to Grease Your Bundt Pan

Using cooking spray to grease your bundt pan is essential when making Ana Gourmet cinnamon pumpkin bundt cake. You should spray your bundt pan with cooking spray to ensure that your cake does not stick to the pan.

Tip 10: Let Your Cake Cool Before Removing It from the Pan

Letting your cake cool before removing it from the pan is crucial when making Ana Gourmet cinnamon pumpkin bundt cake. Letting your cake cool for 15-20 minutes before removing it from the pan will prevent it from breaking apart. You should run a knife around the edges of the cake before removing it from the pan.

Conclusion

Using these valuable tips will help you make a perfect Ana Gourmet cinnamon pumpkin bundt cake. Remember to use fresh ingredients, the right size bundt pan, preheat your oven, use room temperature ingredients, follow the recipe closely, use a sifter, add your wet and dry ingredients gradually, use a whisk to mix your batter, use cooking spray to grease your bundt pan, and let your cake cool before removing it from the pan. By following these tips, you will have a delicious and perfect Ana Gourmet cinnamon pumpkin bundt cake that your family and friends will love.

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