How To make Pumpkin Pie Tunnel Cake
1 1/4 c Firmly packed brown sugar
Divided 1 c Mashed cooked pumpkin
1 1/2 ts Pumpkin spice mix
1/2 ts Maple flavoring
1 Egg; lightly beaten
1/4 c Vegetable oil
1 ts Vegetable oil
2 Egg whites
2 3/4 c All-purpose flour
1 1/4 ts Baking soda
1/4 ts Salt
1/2 c Oat bran
1 1/3 c Nonfat buttermilk
2 ts Vanilla extract
Vegetable cooking spray 1/2 c Sifted powdered sugar
2 ts Skim milk
1/2 ts Pumpkin pie spice
Combine 1/4 cup brown sugar and next 4 ingredients in a small bowl; stir well, and set aside. Combine remaining cup brown sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add egg whites; beat well. Combine flour and next 3 ingredients; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Reserve 2 cups of batter, and set aside. Pour remaining batter into a 12-cup Bundt pan coated with cooking spray. Spoon pumpkin mixture evenly over center of batter to form a ring. Pour reserved batter over pumpkin mixture. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine powdered servings. (serving size: 1 slice). 219 calories (21% from fat), 5.1 g fat (1 g sat, 1.4 g mono, 2.2 g poly), 14 mg cholesterol and 139 mg sodium. -----
How To make Pumpkin Pie Tunnel Cake's Videos
Another Cherokee Tan Pumpkin Dessert
Today I am making another dessert with our Cherokee Tan Pumpkins. This dessert is the same recipe I use for making my crustless sweet potato dessert. You can use pumpkin instead of sweet potatoes in any recipe.
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Twinkie Bundt Cake | Delish
Get the full recipe from delish:
INGREDIENTS
FOR THE CAKE
nonstick cooking spray
1 box vanilla cake mix
1 3.4-oz. package vanilla instant pudding
4 large eggs
1 c. water
1/2 c. butter, melted
FOR THE FILLING
1/2 c. butter, softened
1 7.5-oz. jar marshmallow creme
3 c. powdered sugar (plus more for sprinkling)
1 tsp. pure vanilla extract
2-4 tbsp. heavy cream
DIRECTIONS
1. Preheat oven to 350° and grease a Bundt pan with cooking spray. In a large bowl, combine cake mix, instant pudding, eggs, water and butter.
2. Beat with a hand mixer until smooth and well combined. Pour batter into prepared pan and bake until a toothpick inserted into the cake comes out clean, about 45 minutes.
3. Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely. When the cake is cool, carefully place it back in the Bundt pan.
4. Using a teaspoon or melon baller, scoop out 8 to 10 large holes around the bottom of the cake, making sure not to cut through the top of the cake.
5. Make filling: Using a hand mixer, beat butter until light and fluffy, then add marshmallow creme, powdered sugar and vanilla and beat until smooth. Gradually add heavy cream if the mixture is too stiff. Transfer filling to a large piping bag.
6. Pipe filling into the holes on the bottom of the cake, then carefully invert the cake onto a serving platter. Dust powdered sugar on top of the cake.
7. Slice and serve.
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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
Pumpkin Crunch Cake Recipe | Holiday Dessert Ideas EASY
Pumpkin crunch cake is another easy dump cake anyone can make. This is a perfect holiday dessert or a great way to make your house warm and inviting. The toasty pecans and yellow cake mix topping give this a crunchy texture.
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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INGREDIENTS
1 box yellow cake mix
15 oz can of pumpkin puree
12 oz can of evaporated milk
1 cup light brown sugar
4 large eggs
2 tsp ground cinnamon or pumpkin pie spice
2 tsp vanilla extract
1/2 tsp salt
1 cold stick of unsalted butter
1 cup chopped pecans
Holiday Dessert Ideas
Fall Baking
Pumpkin Desserts EASY
Halloween Pumpkin Spiced Truffles - In The Kitchen With Kate
Hey Guys! Today i'm showing you how to make my pumpkin spiced truffles. These are absolutely delicious and the perfect treat for this time of year! They are also super easy to make which makes this a great Halloween activity! See below for the recipe-
120 grams Rich tea biscuits
40 grams Cream cheese
50 grams Pumpkin puree
10 grams Icing sugar
¼ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
To decorate:
150 grams White chocolate, melted
2x Rich tea biscuits
¼ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
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