Moist Pumpkin Tube Cake Recipes

MOIST PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch tube cake pan.
• In a medium bowl, mix together flour, sugar, eggs, cinnamon, baking powder, baking soda, vegetable oil and pumpkin. Stir in the chocolate chips and walnuts. Pour into tube cake pan.
• Bake in the preheated oven 60 to 75 minutes, or until a toothpick inserted into the cake comes out clean.

MOIST PUMPKIN TUBE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

MOIST PUMPKIN CAKE RECIPE

Steps:

• Make sure the oven rack is adjusted to the center position. Preheat the oven to 350°F. Spray a 10-cup bundt pan with nonstick spray.
• In a large bowl, combine the oil and sugars until fluffy; add eggs one at a time. In another bowl, combine the flour, baking soda, cinnamon, pumpkin spice, nutmeg, salt.
• Add the pumpkin and dry mixture to the fluffy sugar mixture alternating between both to make sure everything is well-combined.
• Add mixture to the greased bundt pan. Bake for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean. This cake will be a deep brown, and spring back when gently pressed.
• Allow this cake to fully cool for at least one hour before transferring it to a wire rack.
• Once transferred, sprinkle cinnamon and sugar around the the cake over the sink to keep things clean. Transfer your cake carefully to a cake stand or platter.

PUMPKIN CARROT CAKE

Steps:

• Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Set aside.
• In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
• In a large bowl, beat together the eggs, oil and vanilla until smooth. Gradually add the dry ingredients to the egg mixture. The dough will be very thick at this point.
• Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
• Pour batter into the prepared cake pans and bake for 50-60 minutes until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean.
• Let the cakes cool in their pans on a wire rack for 30 minutes. Turn them out onto the wire rack and let cool completely before frosting.
• In a large bowl, beat together the butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy. Fold in the coconut and walnuts.
• To frost the cake, place one cake layer on a cake stand or serving platter. Use a spatula to cover with a thick layer of frosting. Stack the other cake layer on top of the frosted layer. Cover the top and sides with the remaining frosting. Garnish with additional walnuts, if desired.

SOUR CREAM PUMPKIN BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.
• Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended.
• Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
• Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula.
• Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
• Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.