Pumpkin Spice Cream Cheese Pound Cake | Toasted Pecan-Cream Cheese Glaze | Fall Is Coming!!! ????????????
Today we're making a Pumpkin Spice Cream Cheese Pound Cake with a Toasted Pecan-Cream Cheese Glaze!!!!! Fall is coming Y'all!!!!!!
#PoundCakeQueen???? #PumpkinSpiceCreamCheese PoundCake
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STEP BY STEP INSTRUCTIONS ARE PROVIDED IN THE VIDEO.
INGREDIENTS I USED:
Preheat oven to 350 degrees and bake for about 1 hour 20 mins or longer.
(Total Baking Time Depends on YOUR Oven)
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
3 Sticks Butter
5 Large Eggs
8 Oz Cream Cheese
1/2 Cup Pumpkin Spice Coffee Creamer
2 Cups Sugar
1 Cup Packed Light Brown Sugar
2 Tsp or MORE Pure Vanilla
TOASTED PECAN-CREAM CHEESE GLAZE
Pecans (Toast in oven on 350 degrees for about 4-5 minutes)
Powdered Sugar
Cream Cheese
Butter
Pure Vanilla
Pumpkin Spice Coffee Creamer
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Pumpkin Bundt Cake (Way Easier Than A Layer Cake!)
This pumpkin spice bundt cake is an easy dessert to mix up for the Fall. It’s made with sour cream to make it moist, pumpkin puree and pumpkin pie spice for flavor, and topped with an easy cream cheese glaze after it’s baked. This easy pumpkin bundt cake recipe takes about 15 minutes to prepare, and requires no mixer!
Full recipe and instructions here:
Tools Needed (affiliate links):
Bundt pan:
Baker's Joy cooking spray:
Mixing bowls:
Ingredients needed:
Cake
3 cups (360 g) all-purpose flour *spooned and leveled
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 ½ cups (300 g) granulated white sugar
1 cup (213 g) packed light brown sugar
½ cup (120 ml) canola oil
½ cup (113 g) sour cream
4 large eggs
1 15-ounce can 100% pure pumpkin puree
2 teaspoons vanilla extract
Cream Cheese Glaze:
4 ounces (227 g) cream cheese, softened
¼ cup (½ stick, 57 g) unsalted butter, softened softened
1 cups (113 g) confectioners sugar
3 tablespoons (42 mL) milk
1/2 teaspoon vanilla extract
Instructions
Pumpkin Bundt Cake
1. Position rack in center of oven and preheat to 350°F (177°C).
2. In a large mixing bowl, sift together flour, baking powder, baking soda, and pumpkin pie spice. Stir in the salt.
3. In a second mixing bowl, whisk together the oil, sugars, sour cream, eggs, pumpkin, and vanilla.
4. Add flour mixture and stir to combine just until the last of the dry ingredients are incorporated. Do not overmix.
5. Grease a 12-cup capacity bundt pan. I prefer to use either shortening and brush it on, or a non-stick cooking spray with flour. (Or you can use cooking spray and lightly dust with flour. I don't recommend butter as it can make your cake stick more and cause a dark exterior). Pour batter into bundt pan.
6. Bake cake until tester inserted into center comes out clean, about 55-60 minutes and top of cake springs back when touched Cool bundt cake in pan for 10 minutes then invert pan onto cooling rack to release the cake from the pan and continue to cool completely.
Cream Cheese Glaze
1. In a small mixing bowl, with an electric mixer (or you can use a wooden spoon if cream cheese and butter are soft enough) beat the cream cheese and butter on medium speed until light and fluffy.
2. Add the powdered sugar and mix on low until combined.
3. Stir in the milk and vanilla extract. Adjust consistency if needed.
4. Pour over cooled cake before serving.
Notes
*Storage: You can store this cake, without icing, at room temperature for up to 3 days. Keep it well wrapped. If it’s iced, because of the cream cheese, I would keep it covered in the fridge for up to 3 days.
*Freezing: Freeze any leftovers for up to 3 months, wrapped well. Thaw at room temperature before serving.
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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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dyvonnescookingforthefamily@gmail.com
Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
RECIPE:
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Pumpkin Spice Bundt Cake
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I found this recipe here:
I know I will get this question even though I explain it in the video. The reason for the white on the outside of the cake is not a glaze. It is from the flour that was used to dust the pan. Too much in some spots. I was out of Pam with Flour. Yes, I know it exists and I thank you for your knowledge.
Ingredients:
1 box spice cake mix
1 can pumpkin (do not use pumpkin pie mix)
1/2 cup oil
1 package vanilla instant pudding mix
3 eggs
1 teaspoon cinnamon
1/2 cup water
1/2 cup pecans or walnuts
Directions:
Heat oven to 350 degrees F.
Mix all ingredients at medium speed for 5 minutes. Pour into greased and floured Bundt pan. Bake 45 minutes (check after 35 minutes). Let cool 10 minutes in pan. Cool completely. Frost with Burnt Butter Icing or serve with whip cream.
SUPPPPPPPPPER MOIST CAKE!!!
Pumpkin Spice Latte Bundt Cake with Whipped Cream | Eat This Now | Better Homes & Gardens
If you love a good bundt cake recipe and a pumpkin spice latte from your favorite coffee shop (and who doesn't?!) you'll love this fall dessert recipe. Flavors of pumpkin, espresso, and cocoa shine and entice.
#PumpkinSpice #Latte #BundtCake #PumpkinSpiceLatte #EatThisNow #BetterHomesandGardens
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Pumpkin Spice Latte Bundt Cake with Whipped Cream | Eat This Now | Better Homes & Gardens