Pumpkin Spice Pound Cake
New Orleans native Charlie Andrews demonstrates how to make a Pumpkin spice pound cake. It consists of pure pumpkin and 5 spices added into the cake and in the icing in small quantities along with our eggs, butter, sugar and flour to create a flavorful and moist pound cake. This recipe calls for 15 to 20 servings depending on how to slice it. It's perfect for the fall, the holidays or any type of occasion and it is absolutely delicious. Hope you all will give this recipe a try.
Pumpkin spice pound cake recipe link
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Pumpkin Spice Cream Cheese Pound Cake | Cinnamon Cream Cheese Icing | Maple Glaze | Fridai’s Kitchen
#pumpkinspice #poundcake #fridaiskitchen
Hey y’all! Welcome to my channel, welcome back if you have been here before! In today’s video we are making a Pumpkin Spice Cream Cheese Pound! I hope you guys enjoy! While you are here, please don’t forget to subscribe! ????
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The Perfect Fall Bundt Cake
My pumpkin bundt cake recipe features a moist, spiced pumpkin cake topped with a thick cream cheese glaze. It’s simple to make (just 25 minutes of prep!) and perfect for fall!
Recipe:
Ingredients
Pumpkin Bundt Cake
1 cup unsalted butter, softened (226g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon allspice
½ teaspoon ground nutmeg
4 large eggs, room temperature preferred
15 oz canned pumpkin puree (425g)
1 cup sour cream (226g)
1 Tablespoon vanilla extract
3 cups all-purpose flour (375g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon table salt
Cream Cheese Glaze
2 oz cream cheese, softened (56g)
2 Tablespoons butter (salted or unsalted), softened (28g)
1 cup powdered sugar (125g)
1 teaspoon vanilla extract
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12-cup Bundt Pan (Affiliate Link):
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Instructions
00:00 Introduction
00:19 Preheat oven to 350F (175C) and thoroughly grease and flour a 12-cup bundt pan (tap out excess flour). Set aside.
00:23 In a large mixing bowl, combine butter, sugars, and spices (cinnamon, ginger, allspice, nutmeg) and use an electric mixer to cream together until light and fluffy and well-combined (about 2-3 minutes on high speed).
01:27 Add eggs, one at a time, stirring very well after each addition (about 30 seconds after each addition on high speed).
02:03 Stir in pumpkin, sour cream, and vanilla extract.
03:00 In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
03:24 With mixer on low-speed or, stirring with a spatula, gradually stir dry ingredients into wet (I do this in 3-4 parts).
04:05 Pour batter into greased bundt pan and bake for 60 minutes or until a wooden skewer inserted into the thickest part comes out clean or with moist crumbs.
06:39 Allow to cool in pan for 30 minutes then carefully invert onto cooling rack and allow to cool completely before icing.
Cream Cheese Glaze
07:01 In a microwave-safe bowl, stir together cream cheese and butter until smooth and creamy.
07:25 Gradually stir in powdered sugar until combined, then stir in vanilla extract.
07:45 Transfer bowl to the microwave and microwave in 5-10 second intervals, stirring in-between, until mixture is melty and pourable.
08:22 Drizzle or pour over bundt cake. Allow glaze to firm before slicing and serving.
Notes
Storing
Store in an airtight container at room temperature for up to 4-5 days.
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Quick and Easy Pumpkin Spice Bundt Cake
Easy Pumpkin Spice Bundt Cake
Ingredients:
1 box of spice cake mix
1 cup of canned pumpkin
Instructions:
Make batter according to instructions on the box. Mix in canned pumpkin. Mix until blended. Pour into silicone mold or greased bundt pan. Bake at 330 degrees for 45-50 minutes. Let cool for 10 minutes in the pan and then turn out onto a cooling rack. Top with glaze or frosting of your choice (cream cheese frosting would be an excellent choice)! Enjoy at your next fall gathering!
How to Make a Pumpkin Bundt Cake
How to Make a Pumpkin Bundt Cake
There's something about a good bundt cake that's so appealing. I wonder if it's the promise of several pieces accompanying my morning coffee the next day that I enjoy so much... This little number has pumpkin purée, maple syrup and lots of spices. It's topped off with a thick maple glaze and chopped candied nuts. I have been making tons of candied maple nuts this season; they add a lot of texture and flavor but most importantly they're a perfect baker's snack! I don't know if it's just me but all this holiday baking has meant that I'm eating chocolate chips and stray pieces of cake for lunch instead of some healthy protein or salad situation ???? So at least the nuts are good for you right? Full recipe and more pics up on the blog check it out! ????
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.
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Bourbon Pumpkin Spice Bundt Cake Recipe
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