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
湿润金瓜蛋糕,南瓜食谱Moist Pumpkin Cake Recipe|稳固奶油芝士糖霜,金瓜造型Stabilized Cream Cheese Frosting,Pumpkin Decoratio
♦金瓜馒头食谱Pumpkin Mantou Recipe:
♦金瓜食谱Pumpkin Recipe:
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♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven
秋天季节也是金瓜/南瓜季节,一起来做金瓜蛋糕给我妈妈生日。喜欢萝卜蛋糕的一定会喜欢这款蛋糕。采用新鲜蒸软日本金瓜和植物油来制作,蛋糕超湿润。抹上满满奶油芝士糖霜,顶部裱上小金瓜造型,好可爱。切开来,满满金瓜及香料的甜香味,加上香脆核桃和开心果,苦甜黑巧克力块和酸甜奶油芝士糖霜,口感很好。金瓜粉丝必试~
收藏方式:收密封容器,收普通冰箱冷却5-7天。
Fall season is also pumpkin season, let’s make Pumpkin Cake for my mom’s birthday. Anyone who likes carrot cake will love this cake. Made with fresh steamed tender Japanese Pumpkin Kabocha and vegetable oil, cake is super moist. Covered with cream cheese frosting and topped with pumpkin shape decoration, so cute. Sliced open, full of sweet aromas of pumpkin and spices, with crunchy walnuts and pistachios, bittersweet dark chocolate chunks and tangy sweet cream cheese frosting. Pumpkin fans must try~
Storage Method: Keep in airtight container, chill in normal fridge for 5-7days.
好好享受,与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦ Ingredient 材料
=Pumpkin Cake 金瓜蛋糕 (Two 6’inch Round Loose Bottom Cake Mould 两个6’英寸圆活底蛋糕模)=
240g All Purpose Flour 普通中筋面粉
60g Caster Sugar 细砂糖
120g Brown Sugar 棕糖
10g Baking Powder 泡打粉/发粉
4g Baking Soda 苏打粉
2.5g Salt 盐
2g Ground Cinnamon 肉桂粉
0.5g Ground Nutmeg 豆蔻粉
0.5g Ground Cloves 丁香粉
425g Pure Pumpkin Puree 纯金瓜泥
200g Vegetable Oil 植物油
3 Large Eggs 大鸡蛋 (Grade A等级, 65-69g/pc including egg shell包括蛋壳)
90g Walnuts 核桃
80g Pistachios 开心果
=Cream Cheese Frosting 奶油芝士糖霜=
448g Cream Cheese 奶油芝士
112g Icing Sugar 糖粉
3.5g Vanilla Extract 香草精
43g Baked All Purpose Flour 烤过普通中筋面粉
224g Dairy Whipping Cream (Cold) 动物性淡奶油(冷)
=Decoration 布置=
Dark Chocolate黑巧克力块
Oil Based Food Coloring 油食物色素
Bakecraft 867 Piping Tips 裱花嘴
Mini Pumpkin 小金瓜
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
#湿润金瓜蛋糕 #南瓜蛋糕 #稳固奶油芝士糖霜 #奶油奶酪糖霜 #金瓜造型布置
#MoistPumpkinCake #PumpkinCake #StabilizedCreamCheeseFrosting #PumpkinDecoration
Pumpkin Cake - with cream cheese maple frosting
Recipe below ⬇️⬇️⬇️ or PRINT:
Nothing gives cakes that warm orange glow and soft springy texture like pumpkin! Perfectly spiced, and there is no better frosting than cream cheese except when you add a big drizzle of maple syrup as well! - N x ❤️
Pumpkin Cake
.
CAKE:
4 large eggs at room temp (55-60g/2oz each)
1 2/3 cups white sugar (350g)
1 cup vegetable oil (or canola)
15 oz / 420g can pure pumpkin, or 1 2/3 cups (400g) mashed fresh pumpkin* (BETTER FLAVOUR)
2 cups flour, all-purpose/plain (300g)
2 tsp cinnamon powder
4 tsp baking powder
1 tsp cooking/kosher salt (or ½ tsp table salt)
Frosting:
6oz/180g cream cheese, at room temperature
2 sticks / 225g / 1 cup unsalted butter, softened
1 tsp vanilla extract
4 cups (480g) confectionary / icing sugar (sifted if clumpy)
1/3 cup maple syrup, for drizzling
½ cup chopped pecans
DIRECTIONS
1. Preheat oven to 350F / 180C (160C fan).
2. Spray and line a 9 x 13 / 22 x 33cm pan with paper, with overhang.
3. In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients, whisk until smooth. Pour into prepared pan, bake 40 min or until skewer inserted comes out clean. Cool 10 min then use paper overhang to lift onto cooling rack. Cool completely before frosting – use a spoon to make swirls for puddles of maple syrup. Sprinkle with pecans then dive in!
4. Frosting: Beat cream and cream cheese until smooth. Beat in icing sugar in 3 lots, starting on low at first to avoid snow storm. Beat in vanilla then beat on high speed 2 – 3 min until fluffy. Use immediately. (If using a stand mixer, use the paddle attachment)
* I make this with fresh pumpkin because canned pumpkin is not readily accessible in Australia, and it tastes better. Use 1 kg / 2 lb pumpkin, peel, deseed, cut into chunks then boil for 15 min until soft. Drain well in colander for 15 min (otherwise will be watery), then blitz to puree. Measure out 1 2/3 cups, use at room temp.
Best Pumpkin Cake with Cream Cheese Frosting
This is the best pumpkin cake recipe I’ve ever eaten. It’s moist with a beautiful crumb, an amazing texture, and the perfect amount of fall spices. This pumpkin spice cake with cream cheese frosting is easy to make with simple ingredients, and will become your favorite fall dessert!
Get the recipe:
Moist Pumpkin Cake with Cream Cheese Frosting
#pumpkincake #pumpkin #moistpumpkin
????Press CC to choose your language subtitles.????
No matter how old you are, there are always tastes to discover. A few weeks ago I did try Pumpkin Cake for the very first time, as it's not very common in Europe. It's an imported trendy recipe????
And now I made it for the first time, and I love it. I used fresh pumpkin instead of the typical American recipe made with shop-bought pumpkin puree.
It is quite like a carrot cake, just spices mixed with pumpkin feels way more than with carrot.
If you are a cheesecake lover, you will love this cake as well.
Enjoy your cake
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Ingredients:
For the Cake:
*5 eggs
*1dl (50g) brown sugar
*250g sugar
*2tsp vanilla sugar
*2dl oil
*3tsp baking powder
2tsp cinnamon
*1/2 tsp ginger
*1 tsp nutmeg
*4dl (250g) flour
*6dl (350g) fresh pumpkin
For the Frosting:
*2dl (150g) softened butter
*900g softened cream cheese
*2dl (155g) icing sugar
*1/2 tsp vanilla powder
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Easy Pumpkin Cupcakes with Whipped Cream Cheese Frosting
The only pumpkin cupcakes recipe you will need! This is a gem of a recipe. They are so easy to make and rise beautifully every time. The crumb is perfectly moist and melt-in-your-mouth soft.
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INGREDIENTS FOR THE PUMPKIN CUPCAKES:
►2 cups (250 grams) all-purpose flour
►1½ cups (300 grams) granulated sugar
►2 tsp baking powder
►1 tsp baking soda
►2 tsp ground cinnamon
►3 large eggs, room temperature
►1 cup extra light olive oil or vegetable oil
►1 can (15 oz) pumpkin puree
INGREDIENTS FOR THE CREAM CHEESE FROSTING:
►1½ packages (12 oz) cream cheese, room temperature
►¾ cup (12 Tbsp) unsalted butter, room temperature
►2 cups (250 gr) powdered sugar
►1 Tbsp vanilla extract
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