How To make Pumpkin Bundt Cake

Bourbon Pumpkin Spice Bundt Cake| So Dang Moist!

Bourbon pumpkin spice bundt cake is a must for fall baking. ????This easy recipe is a money maker in my home baking business for the holidays and is the perfect treat to add to your fall menu.????
✨If you are a pound cake lover you will this too as it is not as heavy and still very similar. ????
This video is a step by step walkthrough of the recipe as well as some bonus home bakery marketing tips so that you can make it with success.✨
This is a remake of my bourbon pumpkin spice layer cake which has been featured in American Cake Decorating Magazine for the past 3 years, so I thought I would do a remix.????

If serving at a pop up make these into mini bundt cakes and bake for 25-35 minutes. Check and add time as needed.????
This is a wonderful twist to help you incorporate pumpkin for the seasons, even if you don't drink your clients will love it.
I hope you guys enjoy. ????Happy baking.

✨Business Freebies:????????????????????????✨
30+ Resources To Level Up Your Baking Business

Bourbon Pumpkin Spice Bundt Cake Recipe


Need help? For questions, recommendations or tips simply drop a comment below.

The Best Pumpkin Bundt Cake with Orange Cream Cheese Frosting

This Pumpkin cake is beyond moist and light. Its almost a combination of a pumpkin pie and a cake! And its so easy to prepare thanks to the help of a yellow cake mix. I hope you can give this a try soon!

Ingredients:
1 box yellow cake mix
3 eggs
2T milk
1/2 cup veg oil
1 15oz can pumpkin puree
1/4 c brown sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg

Orange Cream Cheese Frosting
4oz very soft cream cheese
2 T fresh squeezed orange juice
2 cups powdered sugar
1 tsp vanilla
2 -4 T milk
1/2 tsp cinnamon

Orange Zest for the top

#pumpkincakerecipe #pumpkinpiecake #cakemixrecipe #inthekitchenwithkaren

Easy Recipe for Pumpkin Bundt Cake using a Box Cake Mix

Hello Everyone,
Fall and pumpkin go hand in hand. This easy recipe for Pumpkin Bundt Cake will be one to share with family and friends. I hope you enjoy it as much as my family does.
❤️Dyvonne


✨Pumpkin Bread from Scratch vlog
➡️

✨Pumpkin Muffins from Scratch vlog
➡️

✨Sweet Potato Pie vs. Pumpkin Pie vlog
➡️


Pumpkin Bundt Cake
1 (15.25 oz Box) Yellow Cake Mix or Spice Cake Mix
1 (15 oz Can) Pumpkin Puree (not pumpkin pie filling)
4 Large Eggs at Room Temperature
1/2 C. Milk (Whole or 2 %)
1/3 C. Vegetable Oil
1 T. Ground Cinnamon
1 t. Ground Ginger
1/2 t. Nutmeg
1 t. Ground Cloves

Optional:
1 C. Semi-Sweet Chocolate Chips
or
1 C. Chopped Walnuts
or
1 C. Chopped Pecans

Bake in a 10 C. Bundt pan @350 degrees 55-65 minutes or until tester comes out with just one crumb or no crumbs. Cake will be golden brown.

Top with powder sugar or cream cheese frosting (recipe below)

Cream Cheese Frosting:
1 (8 oz block) Soft Cream Cheese
1 & 1/2 Sticks Soft Salted Butter (12 Tablespoons)
1 & 1/2 C. Confection's Sugar
1 t. Vanilla Extract
(1-2 Tablespoons of milk if need be)
Refrigerate frosting while cake cools. Also, be sure to refrigerate any leftover cake.

Follow me on Instagram:

Email:
dyvonnescookingforthefamily@gmail.com

How to Make a Pumpkin Cake

How to Make a Pumpkin Cake
Recipe and step-by-step:
This pumpkin cake just might be the ultimate holiday centerpiece! Delicious and deceptive! All the details are in the blog post ????

Pumpkin Pecan Bundt Cake/ Perfect for Autumn!

Print this recipe here:

Ingredients
The Dry Ingredients:

3 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger powder
1/4 teaspoon ground cloves
1/2 teaspoon salt
zest of an orange
3 cups (330g) toasted pecans
The Wet Ingredients:

1/2 pound unsalted butter, softened
1/2 cup light olive oil
1 cup granulated sugar
1 cup light brown sugar
4 eggs at room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 cup milk
1 (15-ounce/425g) can pumpkin puree
For the Maple-Cream Cheese Icing:

8 oz (230g) cream cheese, softened
1 cup confectioner's sugar
1/4 cup maple syrup
2-3 tablespoons milk or more maple syrup
Instructions
Preheat the oven to 325 °F. 160 °F.
Place the pecans in a baking pan and toast them in the preheated oven for 7 minutes. Once they have cooled completely, transfer them to a food processor fitted with the blade attachment and pulse until finely chopped. Set aside.
Combine all of the dry ingredients (except for the pecans) in a large bowl and whisk them together.
Add the butter, sugar, oil, and vanilla into the bowl of a table-top mixer that has been fitted with the whisk attachment. Beat on medium-speed for 3-4 minutes.
Add the eggs one at a time until incorporated.
Combine the baking soda with the milk and mix it together then add it to the mixer along with the pumpkin puree. Beat until combined.
While the mixer is running on low-speed add the dry ingredients in several batches. Reserve 1/4 of the flour mixture and add it to the ground pecans. Toss together and add to the mixer. Beat until combined.
Grease the inside of a 12-cup Bundt Pan and place it over a half-sheet pan.
Traansfer the batter to the pan. Smooth it out and tap the pan.
Bake on the center rack of the preheated oven for 55-60 minutes or until a skewer that has been inserted into the center comes out clean or with some crumbs attached.
Loosen the sides of the cake with a butter knife or with a spatula and allow the cake to cool to room-temperature.
Make the Icing: In the bowl of a table-top mixer that has been fitted with the paddle or whisk attachment, add the crram cheese and the sugar. Beat until smooth. Add the maple syrup and beat until smooth and until the desired consistency has been achieved.
Carefully transfer the cake to a serving platter and decorate it with the frosting.
Kali Orexi!.
Notes
Freezer Instructions: Leftover cake can be sliced and placed on a baking tray that has been lined with parchment paper. Chill in the freezer until the slices are frozen and then transfer them to freezer-safe bags or containers. The cake slices will keep fresh for a month. That them at room -temperature and enjoy with coffee!

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


Official Facebook Page:
Instagram:
Pinterest:

Pumpkin Cake (Classic Version) - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Cake. This cake is full of flavor and keeps fresh for days, thanks to the pumpkin puree and oil (canola, corn, vegetable, safflower, or light olive) oil. The chocolate glaze is a delicious mixture of semi sweet chocolate with enough butter, corn syrup, and brandy to make it flow easily over and down the sides of the cake.

There is a newer version of this video here:

We welcome comments on our Facebook page: