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
Pumpkin Bundt with Cream Cheese Filling and Pecans
View the printable recipe here:
This Pumpkin Bundt Cake recipe produces a quick holiday dessert that is delicious and unique. . Running through the cake is a tunnel of cream cheese and pecan goodness which enhances the texture and taste of this treat.
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I recommend the following Bundt cake pan:
6 Ingredient Cake Magically Makes A Tunnel of FUDGE | 1966 Award Winning Recipe
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This 1966 recipe for Tunnel of Fudge Cake makes its own fudgy center, but sadly contains a discontinued ingredient. Let's see if we can recreate it!
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Chapters:
00:00 Intro
0:14 Sponsorship.
1:09 What are we making?
1:17 Bundt pan lore.
1:56 Recipe inspiration.
2:34 The recipe.
3:44 Jump scare.
4:08 Mixing wet ingredients.
5:11 Dry ingredients.
6:24 Prepping the pan.
6:53 Baking instructions.
8:14 ☃️
8:36 The tunnel of fudge.
8:54 Taste test.
Music courtesy of Audio Network and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: *cake burp*
How to Make A Festive Pumpkin Layer Cake
Because not everyone is a pie person. In fact, this might just turn even pie people into cake people.
FULL STORY:
Pumpkin Fudge | Gregs Kitchen
Welcome to Gregs Kitchen.
Pumpkin Fudge / great Thanksgiving recipe
Y'all this is one of my most asked for recipes during the fall season. Let me know what you think about her version and y'all enjoy.
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So here ya go.
Ingredients:
1 1/2 sticks butter
1 1/2 cup brown sugar
1 1/2 cup white sugar
2/3 cup half/half
2/3 cup pumpkin puree (not pumpkin pie mix)
1 T. Pumpkin spice mix ( )
1/2 t. salt
1 1/2 t. vanilla
1 bag white chocolate chips
7 oz. jar of marshmallow fluff
1 cup crushed pecans
For full recipe :
Pumpkin spice mix:
Candy Thermometer and Laser probes:
Greg Kantner / Greg's Kitchen
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RECIPE OF THE WEEK: The Great Pumpkin Dessert
Scot and Kara are making something from AllRecipes.com called The Great Pumpkin Dessert Recipe. You'll find the recipe at .
NO EGGS - Pumpkin Cinnamon Cake
A quick and easy Pumpkin Cinnamon Cake made with simple pantry ingredients.
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PUMPKIN CINNAMON CAKE (Adapted from the Basic Vanilla Cupcakes from Vegan Cupcakes Take Over The World)
Ingredients:
1 1/4 cup all-purpose flour
2 TBSP cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon powder*
1/2 tsp salt
3/4 cup pumpkin purée
3/4 cup sugar
1/4 cup vegetable oil
1/4 cup soy milk or non-dairy milk of your choice
1 tsp white vinegar
2 tsp vanilla extract
For the sugary top:
3 tbsp white sugar
1/2 to 1 tsp cinnamon powder (depends on how much of a cinnamon nut you are, 1/2 teaspoon is plenty for me!)
How-to:
. Preheat the oven to 350 and line an 8 by 8 inch cake pan with parchment paper. If you're only lining the bottom of the pan or only two of the sides, brush a little melted margarine or spray some cooking spray on the pan.
. Sift the flour, baking powder, baking soda, and cinnamon powder together into a large bowl.
. Add the salt and stir well.
. In another bowl, combine the pumpkin purée, sugar, oil, milk, vanilla extract, and vinegar and whisk well until smooth.
. Pour about half of the liquid ingredients on top of the dry ingredients and gently stir until it's all barely incorporated. Add the rest of the liquid ingredients and gently stir until the batter is fairly smooth. Try not to stir too much too vigorously because it could make the cake tough and chewy. If your batter looks too dry and crumbly you can add a bit more milk to make it workable. It should look like my cake batter at the 5:30 mark.
. Pour the cake batter into the prepared cake pan.
. Combine the sugar and cinnamon for the sugary topping and mix well. Sprinkle the sugary topping evenly all over the cake.
. Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. If the top isn't getting toasty, give it a gentle broil for a couple of minutes. Watch it like a hawk because that broiler will turn your beautiful crispy sugar top from brown to burnt in no time!
* You can most definitely use pumpkin pie spice instead of cinnamon. I've tried it with pumpkin pie spice but I like the cinnamon version better.