Best Pumpkin Spice Bundt Cake Recipes

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
• Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
• Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
• Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
• Make icing:
• While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

PUMPKIN-SPICE BUNDT CAKE

Steps:

• Preheat oven to 350°.
• Combine first 6 ingredients; set flour mixture aside.
• Combine pumpkin and applesauce; set aside.
• Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
• Add egg whites and vanilla, beating well.
• Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
• Pour batter into a 12-cup Bundt pan coated with cooking spray.
• Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes; remove from pan.
• Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves.
• Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk.
• Spoon glaze over warm cake.

PUMPKIN-SPICE BUNDT CAKE (COOKING LIGHT MAGAZINE)

Steps:

• Preheat oven to 350°.
• Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.
• Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
• Add egg whites and vanilla, beating well.
• Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
• Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.
• Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING

Steps:

• Put oven rack in middle postion and preheat oven to 350 degrees; prepare a 10-inch bundt pan by generously buttering and dusting with flour; knocking out excess flour.
• Whisk together the 2 1/4 cups flour, baking powder, soda, cinnamon, allspice and salt in a bowl.
• Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
• Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes; then add eggs and beat 1 minute.
• Reduce speed to low and add flour and pumpkin Alternately in batches, beginning and ending with the flour mixture and mixing until batter is smooth.
• Spoon batter into prepared pan, smoothing top, then bake until a wooden toothpick inserted in center comes out clean, 45 to 50 minutes.
• Cool cake in pan on wire rack15 minutes, then invert cake onto rack, cool 10 minutes more.
• Make Icing; while cake is cooling, whisk together buttermilk and powdered sugar until smooth; drizzle icing over warm cake, then cool completely, icing will harden slightly.

PUMPKIN RAISIN SPICE BUNDT CAKE

Steps:

• First put the raisins into the warm water to plump them up. Do this before you start the cake and they should be good in 10 minutes or so. Grease a 10 cup bundt pan really well.
• For the Cake:.
• Empty the mix into a large bowl and add the vanilla pudding mix. Then add the pumpkin,3 eggs, water , oil and the vanilla and mix well. Next add your spices altering them to your own tastes. The batter will be very thick.
• Drain the raisins and fold them into your batter. Pour into the prepared bundt pan.
• Bake at 350 for about 45-50 minutes. Test to check for doneness since all oven are a little different.
• Cool Completely and drizzle glaze over the cake.
• For the Glaze:.
• In a small pot over medium heat add the condensed milk, regular milk, egg yolk and syrup. Mix well and cook until the mixture starts to thicken. Be careful not to burn the bottom of your pan. If it happens, simply strain the glaze into a bowl. Cool completely, and drizzle over cake.

FALL'S PUMPKIN SPICE BUNDT CAKE.

Steps:

• Preheat oven to 350°F.
• Mix together the dry ingredients.
• Add eggs, pumpkin and oil.
• Blend in nuts.
• Grease and flour either a bundt cake pan or two 9 inch cake pans.
• Bake for 30 minutes.
• In a separate bowl mix all of the frosting ingredients and mix well.
• Frost when cake is cool.
• If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
• Enjoy with family and friends.

EASY PUMPKIN SPICE BUNDT CAKE RECIPE

Steps:

• 1. Pre-heat oven to 350 Make about a cup of vanilla frosting and mix the green food coloring until you get the right color. then Put the ice cream cone on a piece of waxed paper and frost. then put in fridge til later.
• 2. Grease a bundt pan and set aside Mix the cake mix with the other wet ingrediants on medium speed for about 2 minutes. And yes no oil is used, not needed is this. Bake in preheated oven for 40-50 minutes or until tooth pick comes out clean. ( oven temps vary so keep an eye on it after about 35 min.) Let cake cool for 25 minutes then turn upside down on a cooling rack for 2 hours before frosting.
• 3. warm the Orange confetti frosting in micowave 2-3 seconds. Drizzle frosting over the top of the bundt cake. Add the green stem to the center and sprinkle the package of confetti over the orange frosting, refrigerate for a few hours. Then slice and enjoy...

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
• Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
• Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
• Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
• Make icing:
• While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
• Cooks' note: Cake can be made 3 days ahead and kept in an airtight container at room temperature.
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