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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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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Delicious Moist Pumpkin Pound Cake, Easy Recipe, Perfect Dessert for Fall, Inspirational Thought
A perfect dessert for the fall. This easy-to-make Pumpkin Pound Cake is a delicious moist cake that is scrumptious served with cool whip. We made this to take to a Carry-In Fellowship Meal we had at church. We had a container of Cool Whip with the cake so each person could add a dollop to their piece of cake. So good and a great alternative to a cream cheese icing or glaze.
Recipe for Pumpkin Pound Cake
1 1/4 cup crisco oil
2 1/2 cup granulated sugar
5 eggs (room temperature)
2 1/4 cup mashed pumpkin (Libby's pure pumpkin puree)
2 1/2 tsp baking soda
1/2 tsp salt - plus a pinch
1/2 tsp ginger - plus a pinch
1/4 tsp nutmeg - plus a pinch
1 1/4 tsp ground cloves
2 1/2 tsp ground cinnamon
2 1/2 cup sifted all-purpose flour
Mix together: crisco oil and sugar.
Add eggs one at a time.
Mix for 5 minutes
Add pumpkin, salt, baking soda and all spices
Add sifted all-purpose flour
Mix well.
Pour in a greased and floured 9 inch tube pan.
Bake 350 for 1 hour or longer (until toothpick comes clean)
Let rest for 10 minutes before removing from the pan.
Cool completely.
Serve with cool whip
Link for the Nordic Ware pan we use.
Nordic Ware Pound Cake Pan (also Angel Food) -
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I have decided to follow Jesus.
No turning back.
No turning back
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Time Stamps:
0:00 Intro
0:18 Making Pumpkin Pound Cake
7:00 Pound Cake Out of the Oven
10:22 Golden Thought of Inspiration
Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
RECIPE:
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PUMPKIN SPICE POUND CAKE | Makes (1) LB LOAF SIZE | Easy DIY
This deliciously moist 9X5-inch loaf size PUMPKIN SPICE POUND CAKE never disappoints. Recipe below...
Shop for your favorite things...
PUMPKIN SPICE POUND CAKE
Preheat oven to 350 degrees F.
Lightly grease and flour (1) 9X5-inch loaf pan. Set aside.
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cups unsalted butter, at room temperature
2/3 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
1/2 cup canned pure 100% pumpkin purée
2 tablespoon coconut milk or substitute with whole milk or cream
1-2 tablespoons raw pumpkin seeds, optional
GLAZE
1/2 cup powdered sugar
1-2 teaspoon rum or substitute with water or milk
1. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger. Set aside.
2. In a large mixing bowl beat together, on medium-high speed, softened butter, granulated sugar, and brown sugar until light and creamy. About 3-4 minutes.
3. Add eggs, one at a time, beating 15-20 second until the yoke can no longer be seen.
4. Add vanilla extract. Beat for an additional 1 minute.
5. Add 1/3 of flour, coconut milk, and pumpkin purée, at a time, beating for 30 seconds after each addition or until flour is mixed well into butter mixture.
6. Add Pumpkin Cake batter into prepared baking loaf. Sprinkle pumpkin seeds evenly over top, optional.
7. Bake in preheated oven, on the middle rack, for 60 to 65 minutes or until a toothpick inserted into the middle come out clean. Bake for an additional 3-5 minutes if batter shows on toothpick.
8. Cool baked PUMPKIN SPICE POUND CAKE on cooling rack for 10-15 minutes before add glaze.
9. Whisk powdered sugar with rum until smooth. Evenly drizzle over warm CAKE. Cool for 1-2 hours before slicing.
TIPS: Store at room temperature for 1 day in an airtight container, or freeze in a sealed airtight container up to 3 months. I recommend cutting POUND CAKE into 1-inch slices before sealing and freezing. Thaw in refrigerator over night. Microwave for 5 seconds (at a time) until desired warmness!!
~~~ENJOY your Homemade PUMPKIN SPICE POUND CAKE~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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Delicious PUMPKIN POUND CAKE | Fall Dessert Recipe | Pound Cake Recipe | Pumpkin Bundt Cake
PUMPKIN POUND CAKE | Fall Dessert Recipe | Pound Cake Recipe | Pumpkin Bundt Cake
In today's video, I'm making an Absolute Delicious PUMPKIN POUND CAKE with a Maple Cinnamon Glaze. This recipe is packed full of pumpkin flavor and it's the Best Fall Dessert. This video is also part of a Fall Food Friday Collab, hosted by Falon over @Moss Family TV. I will have her channel linked below, along with a Playlist of all the other Fall Food Recipes. I hope you all have a wonderful day!
⭐️Falon's Channel: Moss Family TV-
⭐️Fall Food Friday PLAYLIST-
⬇️Recipe⬇️
????Pumpkin Pound Cake Recipe:
CAKE:
-1 1/2 cups, room temp salted Butter
-1 Cup granulated Sugar
-2 cups packed brown sugar
-5 Eggs, room temperature
3 cups (390g) all purpose flour
-1 tsp Pumpkin Pie Spice
-2 tsp Cinnamon
-1/4 tsp salt
-1 1/4 cups Pumpkin Puree
-2 tsp vanilla extract
MAPLE CINNAMON GLAZE:
-1 1/2 Cups Powdered Sugar
-1 tsp Cinnamon
-1/8 tsp Salt
-4 Tbsp Melted Butter
-1/3 Cup Maple Syrup
-1 tsp Maple Extract (or you can use vanilla extract)
-1 tsp or so of milk if needed
***To a stand mixer, add room temperature butter and both sugars. Mix and cream together until light and fluffy. This will take about 5 minutes. Next add salt, pumpkin pie spice, cinnamon, vanilla extract and pumpkin puree. Mix until well combined. Scrape the bowl down to make sure everything gets mixed in well. Then, with mixer running, add eggs in, one at a time. Making sure to mix well after each addition. Scrape down bowl. Lastly, with the mixer on LOW speed, slowly add in all purpose flour, and mix until just combined. Pour into greased bundt pan. Bake at 325 degrees for 75-85 minutes.
Allow cake to cool before adding glaze. To make the glaze, whisk ingredients until smooth and creamy. Add milk if you'd like a thinner consistency. Pour on top of cake. Then ENJOY!