How to Make Pumpkin Spice Poundcake with Orange Glaze
Moist and very flavorful, this Pumpkin Spice Pound Cake with Orange Glaze is the quintessential fall dessert. Warm spices mingle with pumpkin flavors in this dense and buttery pound cake. #imperialsugar #poundcake #pumpkinspice
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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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Pumpkin Spice Cream Cheese Pound Cake Recipe
Pumpkin spice cream cheese pound cake recipe, this cake speaks fall with the aroma of it baking going all through your house! Another pound cake Friday!
#pumpkinspicecreamcheesepoundcake #pumpkinspicecake #pumpkinpoundcake
Ingredients:
Preheat oven to 350 and will bake 1 hour and 20 minutes or until done
3 sticks unsalted butter at room temp.
3 cups cake flour
1 3.4 box pumpkin spice instant pudding
1 cup canned 100% pure pumpkin
1 1/2 tsp baking powder
1/2 tsp. salt
5 large eggs
8 oz cream cheese
1/2 cup pumpkin spice coffee creamer
2 cups white sugar
1 cup packed light brown sugar
2 tsp. or more pure vanilla
cream butter and cream cheese, add sugars, mix 10-12 minutes, add eggs one at a time, put pure pumpkin in, put vanilla in creamer, add flour and creamer, begin with flour and end with flour.
Glaze:
4 oz cream cheese
powdered sugar
pure vanilla
butter
pumpkin spice creamer
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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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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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Delicious Pumpkin Bundt Cake | Fall Recipes
This Pumpkin Bundt Cake would be the perfect dessert to serve to family and friends this fall.
Pumpkin Bundt Cake Recipe
2 3/4 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup packed light brown sugar
2/3 C sugar
3 large eggs
1 cup oil
1 15 oz can pumpkin
2 tsp vanilla extract
1/2 C toffee bits
Cream Cheese Frosting
1/2 block (4 ou.) of cream cheese, at room temperature
1/2 stick (4 Tbsp.) butter, at room temperature
pinch of salt
1 tsp vanilla extract
2 1/2 - 3 C Powdered Sugar
1. Preheat oven to 350°F. Grease your Bundt pan thoroughly.
2. Combine brown sugar, white sugar, eggs, pumpkin ,vanilla, and oil. Once combined add in the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix and then add in the toffee bits.
3. Pour batter into greased pan. Bake for 40-50 minutes or until a tooth pick comes out clean.
4. Let the cake cool and make the frosting. Beat the butter and cream cheese until creamy and smooth. Add in the salt, vanilla, and powdered sugar. Beat until a smooth frosting is formed.
5. Once the cake is cooled frost the cake and serve.
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