Best Pumpkin Citrus Tube Cake Recipes

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PUMPKIN CITRUS SYRUP CAKE



Pumpkin Citrus Syrup Cake image

Make and share this Pumpkin Citrus Syrup Cake recipe from Food.com.

Provided by Doreen Randal

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

250 g butter
2 tablespoons orange rind, grated
2 tablespoons lemons, rind of, grated
1 cup caster sugar
3 eggs, separated
2 cups self raising flour
1 cup pumpkin, mashed
2 tablespoons orange juice
2 tablespoons lemon juice
3/4 cup sugar

Steps:

  • Grease a deep 23cm round cake tin, line the base with baking paper.
  • Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined.
  • Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin.
  • Beat the egg whites until soft peaks form, fold through the cake mixture. Spread mixture into cake tin.
  • Bake in a moderate oven about 1 hour or until cooked when tested with skewer.
  • Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool.
  • To make syrup:- Combine all ingredients in saucepan.
  • Stir constantly over heat without boiling until sugar is dissolved.
  • Bring to boil, reduce heat, simmer 2 minutes without stirring.

Nutrition Facts : Calories 361.3, Fat 18.3, SaturatedFat 11.1, Cholesterol 97.4, Sodium 137.4, Carbohydrate 46.7, Fiber 0.8, Sugar 29.8, Protein 4

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.

CITRUS-GLAZED PUMPKIN-CARROT CAKE



Citrus-Glazed Pumpkin-Carrot Cake image

This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Number Of Ingredients 14

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
5 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
4 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons coarse salt
2 1/4 teaspoons ground cinnamon
2 1/4 teaspoons ground ginger
1 1/3 cups light-brown sugar
3 large eggs
1/2 cup buttermilk
1 can (15 ounces) pure pumpkin puree
1 3/4 cups finely grated carrots (about 7 medium carrots)
1 1/2 cups toasted walnuts, roughly chopped
Citrus Glaze for Pumpkin-Carrot Cake

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with 2 additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
  • Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
  • Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.

Nutrition Facts : Calories 451 g, Fat 19 g, Fiber 3 g, Protein 8 g

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.

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