Pumpkin Bundt Cake With Pumpkin Pie Filling

Pumpkin Bundt Cake With Pumpkin Pie Filling – From mid-August to the holidays, regardless of the temperature outside, it’s pumpkin spice time. Whether you love Ree Drummond’s Pumpkin Spice Cereal recipe or her famous Pumpkin Spice Cake, there’s no shortage of pumpkin dessert recipes – and it can be hard to know where to start! Enter: this perfectly spiced, caramel-glazed bundt cake.

Don’t be fooled by its sophisticated appearance. While it’s sure to impress friends and family, both the cake and the glaze are surprisingly easy to make. It’s important to set the glaze over low heat so it doesn’t burn, and if you see brown bits, don’t worry! Just strain it through a fine mesh strainer before it cools. Make this homemade Bundt cake for Halloween, Thanksgiving or as a fall dessert whenever you feel like pumpkin spice. Big Piece is the ultimate PSL partner!

Pumpkin Bundt Cake With Pumpkin Pie Filling

It’s a mix of cinnamon, ginger, nutmeg, allspice and cloves, but if you’re feeling a bit new when it comes to making pumpkin spice cake, just mix it up yourself with this pumpkin spice pie recipe.

Pumpkin Bundt Cake With Maple Glaze

Bundt pans can be a little tricky when it comes to rolling out the cake, but spraying the pan generously with baking spray and flour works like a charm. The combination of oil and flour is important, so don’t substitute regular cooking spray. Also be sure to let the cakes cool in the pan for 10 minutes before turning them out onto a cooling rack.

This recipe starts by mixing the wet ingredients together, then adding a small amount of the dry ingredients and the pumpkin puree. It is important to grease the Bundt pan well (so that the cake does not stick to the grooves of the pan), and it is equally important to tap the pan on the counter (slightly) to remove air bubbles from the batter.

While the cake is cooling, prepare the glaze by boiling the sweetened condensed milk and brown sugar until caramelized and stirring in the butter and vanilla. The glaze will need to cool for about 10 minutes before pouring it onto the cake.

Pumpkin Bundt Cake With Cream Cheese Frosting

Make sure, the ingredients from the can are real pumpkin puree. But if you’re wondering if grilling your pumpkin is worth it, the answer is no. Baked goods made from store-bought puree have a deep pumpkin flavor. Moreover, it is very useful.

Sloane Layton is a professional chef, recipe developer, and regular contributor. An avid baker and pastry chef, when she’s not preparing sourdough, she loves to travel, and is always on the lookout for the flakiest croissant.

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The first Macy’s Thanksgiving Day parade was a success, will Walmart open on Thanksgiving Day in 2023? What are grocery store hours on Thanksgiving? Is Starbucks open on Thanksgiving Day 2023? Pumpkin Cream Cheese Bundt Cake is everything you love about pumpkin cake, with cream cheese hidden inside. Easy to prepare and perfectly spiced, this fall cake is always a crowd pleaser. Both layers are irresistible!

If you like my Pumpkin Bundt Cake, you’ll love today’s Pumpkin Cream Cheese Bundt Cake. We use the same basic recipe, remove the chocolate chips, and add a layer of cream cheese. Hello, Fall!

Keto Pumpkin Bundt Cake

My favorite reason I love this cake is that it uses a whole can of pumpkin. I always appreciate recipes that call for everything so you’re not stuck with 1/4 cup left over. My favorite pumpkin pie recipe also uses a whole can of puree. (next time!)

This Bundt cake isn’t as fluffy as my favorite pumpkin cake, but it’s not as dense as a pound cake. Lying somewhere in the middle is a great pumpkin bread flavor. And, it couldn’t be easier to do. Let’s look at the steps:

This delicious Pumpkin Bundt Cake requires no icing, glaze, ganache, frosting, etc. and I can’t believe I’m saying that! The layer of cream cheese inside fills the “lack.”

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You only need 4 basic ingredients: brick cream cheese, egg, granulated sugar, and vanilla extract. Mix everything together and carefully spread it over the pumpkin cake batter. It’s thick so do your best. I like to spread it as close to the edges of the pan as possible so that each piece gets the filling.

The filling isn’t too sweet, which I like – and I think you’ll appreciate it, too. Real flavors shine today!

And if you’re looking for cool fall flavors, here’s a list of 30+ fall cake ideas.

Pumpkin Spice Bundt Cake

Sally McKechnie is a food photographer, cookbook author, and baker. Their kitchen-tested recipes and precise step-by-step tutorials give students the knowledge and confidence to cook from scratch. If there’s anything Sally loves about the flavors of fall, it’s on display in this Pumpkin Bundt Cake. This easy Pumpkin Bundt Cake recipe has the perfect balance of warm spices, pumpkin puree, and brown sugar that add subtle notes of caramel. This delicious cake is prepared with a smooth and delicious homemade cream cheese frosting making it the perfect fall dessert.

Once the leaves start to fall and fall season arrives, the only two ingredients that matter in this world are pie spice and pumpkin puree. Fortunately, this moist pumpkin cake recipe has both.

With a soft crumb, subtle caramel notes from the brown sugar and warm spices, this pumpkin bundt cake is moist and delicious.

Easy Pumpkin Bundt Cake

The silky and tangy cream cheese frosting and crunchy toasted pecans sprinkled on top add a wonderful contrast in texture. It’s the perfect dessert or snack for a cool afternoon and a cool movie night.

If you’re looking for a simple pumpkin dessert that everyone will love, this moist cake is always a hit!

Making this bundt cake is very easy. With a little patience and some guidance, your kitchen will be smelling like fall and pumpkin spice in no time. Here’s everything you need to do:

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No, although both are packaged, pumpkin puree is 100% pure pumpkin while pumpkin pie filling usually contains spices, as well as hidden sugar and sodium. This will perfectly balance this perfectly balanced bundt cake, not too sweet, not too salty. There are a lot of nutrients added to pumpkin pie filling that we don’t need in this dessert. Only pumpkin puree will work here.

The easiest way is to insert a toothpick into the center of the cake. If it comes out clean, it’s good. If it’s covered in batter or too wet, it still needs time in the oven. However, sometimes it is not entirely clear whether the cake is good or not. If so, there are many things you can do.

Use your index and middle finger to gently press and carefully press the top of the cake. The batter should not stick to your hands. Additionally, if you accidentally poke a hole in the cake, it’s definitely not done yet. Instead, it should be flexible and offer little resistance to your touch.

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Finally, you can see the sides of the cake. They should turn golden brown and begin to pull away from the sides of the pan. Try to gently insert the tip of a knife or offset spatula around the edges. If there is a little wiggle room, your cake is probably fine.

Yes, this Pumpkin Bundt Cake can be made ahead of time. You can keep the chilled cake covered in the fridge for up to 4 days.

This Pumpkin Bundt Cake needs to be refrigerated because of the cheese frosting. Thus, you must refrigerate the whole cake or in pieces.

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You can start by chilling the entire cake in the refrigerator for about an hour to harden the frosting, then cover it with a cake lid or plastic wrap. You can store small pieces in an airtight container.

The cake will keep for about 4 days in the refrigerator. When you plan to enjoy it, let it come to room temperature first.

You can only frost this Bundt cake if it is unbaked. Cream cheese frosting can separate in the freezer and give way to more ice crystals that can cause freezer burn.

Mini Pumpkin Spice Bundt Cakes

To frost it properly, let the pumpkin bundt cake cool completely at room temperature, then wrap it in a few layers of plastic wrap. Make sure there are no gaps. Then place it in a freezer-safe container or wrap it in aluminum foil. Freeze it for up to three months.

When you’re ready to eat it, let it come to room temperature and make a fresh batch of ice before serving.

This fluffy pumpkin cake has the perfect balance of spices, pumpkin, and brown sugar with subtle notes of caramel, all frosted!

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Calories: 572 kcal (29%) Carbohydrates: 79 g (26%) Protein: 7 g (14%) Fat: 27 g (42%) Saturated fat: 6 g (38%) Polyunsaturated fat: 6 g Fat -Monounsaturated:

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