Best Pumpkin Bundt Cake With Apple Cider Glaze Recipes

TWO-INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
• Pour batter into a greased 7 x 11 X 2 pan. (This is the small, rectangular-sized pan from your Pyrex set.)
• Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
• Let cool for 5-10 minutes in the pan, then flip onto a platter.
• Make the glaze while you're waiting.
• Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
• Serve warm or room temperature.

PUMPKIN BUNDT CAKE WITH APPLE CIDER GLAZE

Steps:

• 1. Preheat oven to 350*. Grease with shortening & flour a 12 inch tube/bundt cake pan.
• 2. mix pkg of the dry cake mix with the pkg of dry pudding mix together in large bowl & set aside.
• 3. in another large bowl lightly beat the 4 eggs with the oil, water, & pumpkin.
• 4. add the dry ingredients to the wet mixing until there are no large lumps. (be careful not to over mix)
• 5. Carefully fill pan with batter. Bake at 350* for 45-50 min. (ovens vary so check at 45 min..insert a toothpick, if it comes out clean cake is done)
• 6. Remove to wire rack to cool. While cooling make glaze by mixing the powdered sugar, 1/4 tsp of pumpkin pie spice with the apple cider. This should be thick but pourable.
• 7. When cake has cooled for about 15 minutes, leave on wire rack and place both cake & rack on a tray or sheet of waxed paper (for easy clean up). Pour the glaze on the slightly cooled cake. When glaze has stopped dripping transfer to a serving plate.

APPLE CIDER-PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour the bundt pan. Make sure you get the butter in all the nooks and crannies. Tap the excess flour out of the pan.
• In a large bowl, whisk all the dry ingredients together.
• In a medium bowl, whisk together all the wet ingredients until well combined. Add the wet mixture to the dry mixture and stir until just combined. Do not overmix.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes until a toothpick inserted into the thickest part comes out clean.
• Cool for 10-15 minutes before removing from pan. Loosen the sides with a thin knife and then invert onto a cooling rack. Cool completely before dusting with powdered sugar or glaze.

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE

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.

GLAZED APPLE CIDER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
• Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.