Pumpkin Cream Cheese Bundt Cake
This Pumpkin Cream Cheese Bundt Cake is moist, rich and very flavorful. Really love the intense color pumpkin gives to cakes and the cream cheese filling is a great addition.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
1 cup (226g) unsalted butter, softened
1 1/4 cups (250g) sugar
3 eggs
3 cups (375g) all-purpose flour
2 tsp (8g) baking powder
1 tsp (6g) baking soda
1 1/2 tsp (4g) cinnamon
1/2 tsp (1g) ground ginger
1/2 tsp (2g) ground nutmeg
1/4 tsp (1g) ground cloves
1/2 tsp (3g) salt
14 oz (400g) pumpkin puree
3/4 cup (200g) buttermilk
1 tsp (5g) vanilla extract
Cream Cheese Filling
12 oz (350g) cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 egg
1 tsp (5g) vanilla extract
1. Preheat oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.
2. In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
3. In another bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and pumpkin puree.
4. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.
5. Make the cream cheese filling. In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.
6. Pour about one third up to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Gently place the rest of the pumpkin batter over the cream cheese filling and on the edges.
7. Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool slightly into the pan onto a rack for about 20 minutes. Invert and cool completely.
9. Before serving dust with powdered sugar or desired icing.
10. Keep the leftovers refrigerated.
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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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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.
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PUMPKIN MINI BUNDT CAKES
Hello! Continuing the pumpkin season, we will bake soft and spicy pumpkin mini bundt cakes. Serve with cinnamon sugar glaze and it turns out super tasty)))
INGREDIENTS:
130g flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp pumpkin spice
150ml almond milk
90ml maple syrup
200g pumpkin puree
1/2 tsp vanilla extract
COOKING METHOD:
1. Pour flour, baking powder, baking soda, and salt into a mixing bowl. Pour in almond milk and maple syrup. Add pumpkin puree and vanilla extract, stir until smooth.
2. Pour the dough into a pastry bag (for convenience) cut off the tip.
3. Fill the oiled (I used coconut) mold with the dough.
4. Bake at 355F/180C for 20 minutes.
5. Serve with glaze.
#pumpkin recipes #minibundtcakes #pumpkincakes #pumpkinminibundtcakes
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Pumpkin Spice Bundt Cake | Kitchen Confidante
RECIPE:
This easy Pumpkin Spice Cake recipe has all the flavors of fall baked in a Bundt pan! Buttermilk makes it moist, and cinnamon, nutmeg & cloves makes it cozy. Perfect for gift giving, or keep it all for yourself!
Kitchen Confidante is a food blog by Liren Baker based in San Francisco, where she shares the taste and inspiration behind the food she shares from her kitchen. Find this recipe and more at
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Alex Guarnaschelli's Pumpkin Bundt Cake with White Chocolate Glaze | The Kitchen | Food Network
Alex Guarnaschelli makes a decadent fall dessert: Pumpkin Bundt Cake with White Chocolate Glaze.
#AlexGuarnaschelli #FoodNetwork #Pumpkin #BundtCake
Watch Alex on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Bundt Cake with White Chocolate Glaze
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 3 hr (includes cooling time)
Active: 40 min
Yield: 10 to 12 servings
Ingredients
Cream Cheese Filling:
8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1 large egg
1 teaspoon vanilla extract
Cake:
1 stick (4 ounces) unsalted butter
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
One 15-ounce can pumpkin puree
1 1/4 cups dark brown sugar
1/2 cup granulated sugar
2 tablespoons molasses
4 large eggs
1/2 cup extra-virgin olive oil
Nonstick spray, for the pan
Glaze:
3/4 cup coarsely chopped white chocolate (6 ounces)
1/4 cup whole milk
2 to 3 grates orange zest
Directions
Special equipment: a 10-inch Bundt pan
For the cream cheese filling: In a large bowl, whisk the cream cheese, granulated sugar and nutmeg together until smooth. Add the egg and vanilla. Spoon the filling into a resealable plastic bag and refrigerate so it becomes firm.
For the cake: Preheat the oven to 350 degrees F.
Place a medium metal (heatproof) bowl next to the stove. In a small saucepan, melt the butter over medium heat and watch as it melts and turns light brown, about 5 minutes. Before it becomes overly browned or burned, pour the butter into the metal bowl and let it cool.
In a large bowl, combine the flour, cinnamon, ginger, cloves, nutmeg, baking powder, salt and baking soda. In another bowl, whisk together the pumpkin puree with the sugars, molasses and eggs until smooth, then whisk in the olive oil. Gently whisk the flour mixture into the wet ingredients until smooth. Stir in the browned butter. (Do not overmix.)
Thoroughly spray a 10-inch Bundt pan with nonstick spray, then pour in about half of the batter in an even layer. Cut a hole in one of the bottom corners of the plastic bag of filling and squeeze the cream cheese filling (like toothpaste out of a tube) in a circle in the center of the batter. Imagine it like a hidden cream cheese ring in the center. Gently spoon the remaining half of the batter on top to conceal the cream cheese. Don’t mix or spread the batter.
Place the pan in the center of the oven and bake until the tip of a knife inserted in the center emerges free of batter, 55 to 60 minutes. Remove from the oven and cool 30 minutes in the pan, then unmold onto a serving platter and cool.
For the glaze: In a small, heatproof bowl, melt the white chocolate over a pot of gently simmering water (a double boiler). In a small saucepan, warm the milk over low heat. When the chocolate has melted, remove from the heat and stir into the milk until smooth. Add the orange zest. Let cool and thicken for at least 30 minutes or up to 2 hours before pouring right over the cake.
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Alex Guarnaschelli's Pumpkin Bundt Cake with White Chocolate Glaze | The Kitchen | Food Network