How To make Pumpkin Pie Tunnel Cake

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Pumpkin Spice Baking & Surprise For Alfie
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Pumpkin Spice Bundt Cake. Perfect for fall or any time of year. #pumpkin #bundtcake

Hi and welcome to my channel. in this video I'm showing you how I make my Pumpkin Pie Spice Bundt Cake with a Maple Glaze. I'm using my new Bundt pan for the first time. It's Nordic Ware's 75th anniversary braided Bundt pan. Did you know Nordic Ware invented the Bundt Pan? There are dozens of different sizes and shapes and I want them all!! I'll be using more in the coming weeks.

Here is the list of ingredients:
For the cake:
1 cup butter, softened to room temperature
1 cup granulated sugar
3/4 cup brown sugar
5 large eggs
2 teaspoons vanilla extract
1 15 ounce can of pumpkin puree (not pumpkin pie filling)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 heaping tablespoon pumpkin pie spice (or cinnamon)

For the glaze:
4 tablespoon butter
3 tablespoon milk
3 tablespoons maple syrup
1 cup powdered sugar

6 Ingredient Cake Magically Makes A Tunnel of FUDGE | 1966 Award Winning Recipe

Get a free bag of coffee with any subscription: This videos IS sponsored by Trade. #ad #sponsored #emmymade

This 1966 recipe for Tunnel of Fudge Cake makes its own fudgy center, but sadly contains a discontinued ingredient. Let's see if we can recreate it!

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Read more about The Tunnel of Fudge Cake:

365 Chocolate frosting mix (Amazon affiliate link):

To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop:

Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Emmymade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Chapters:
00:00 Intro
0:14 Sponsorship.
1:09 What are we making?
1:17 Bundt pan lore.
1:56 Recipe inspiration.
2:34 The recipe.
3:44 Jump scare.
4:08 Mixing wet ingredients.
5:11 Dry ingredients.
6:24 Prepping the pan.
6:53 Baking instructions.
8:14 ☃️
8:36 The tunnel of fudge.
8:54 Taste test.

Music courtesy of Audio Network and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: *cake burp*

NO EGGS - Pumpkin Cinnamon Cake

A quick and easy Pumpkin Cinnamon Cake made with simple pantry ingredients.

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PUMPKIN CINNAMON CAKE (Adapted from the Basic Vanilla Cupcakes from Vegan Cupcakes Take Over The World)

Ingredients:

1 1/4 cup all-purpose flour
2 TBSP cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon powder*
1/2 tsp salt
3/4 cup pumpkin purée
3/4 cup sugar
1/4 cup vegetable oil
1/4 cup soy milk or non-dairy milk of your choice
1 tsp white vinegar
2 tsp vanilla extract

For the sugary top:

3 tbsp white sugar
1/2 to 1 tsp cinnamon powder (depends on how much of a cinnamon nut you are, 1/2 teaspoon is plenty for me!)

How-to:

. Preheat the oven to 350 and line an 8 by 8 inch cake pan with parchment paper. If you're only lining the bottom of the pan or only two of the sides, brush a little melted margarine or spray some cooking spray on the pan.

. Sift the flour, baking powder, baking soda, and cinnamon powder together into a large bowl.

. Add the salt and stir well.

. In another bowl, combine the pumpkin purée, sugar, oil, milk, vanilla extract, and vinegar and whisk well until smooth.

. Pour about half of the liquid ingredients on top of the dry ingredients and gently stir until it's all barely incorporated. Add the rest of the liquid ingredients and gently stir until the batter is fairly smooth. Try not to stir too much too vigorously because it could make the cake tough and chewy. If your batter looks too dry and crumbly you can add a bit more milk to make it workable. It should look like my cake batter at the 5:30 mark.

. Pour the cake batter into the prepared cake pan.

. Combine the sugar and cinnamon for the sugary topping and mix well. Sprinkle the sugary topping evenly all over the cake.

. Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. If the top isn't getting toasty, give it a gentle broil for a couple of minutes. Watch it like a hawk because that broiler will turn your beautiful crispy sugar top from brown to burnt in no time!

* You can most definitely use pumpkin pie spice instead of cinnamon. I've tried it with pumpkin pie spice but I like the cinnamon version better.

Cast Iron Magic: Dark Chocolate Fudge Bundt Cake

Viddy well, O my brothers, and glazzy your razzodocks on one of the most decadent dishes you can prepare in a cast iron pan: dark chocolate fudge bundt cake, with a ganache of Ghirardelli dark chocolate. This was prepared in a cast iron bundt pan; though the technique provided here will also work with a thick aluminum bundt pan. The ganache was prepared in a Wagner Ware deep 3-quart cast iron saucepan. The recipe for this cake can be found on my Web site, Cast Iron Chaos, at: The recipe also includes variations to allow for devil's food cake, red wine cake, and chocolate cobbler for serving with ice cream.

If you enjoy cooking with cast iron cookware, both new and vintage, then please consider joining our Cast Iron Cooking group on Facebook, which has over 210,000 members as of May 2016:

RECIPE OF THE WEEK: The Great Pumpkin Dessert

Scot and Kara are making something from AllRecipes.com called The Great Pumpkin Dessert Recipe. You'll find the recipe at .