Pumpkin Pound Cake With A Cream Cheese Glaze And Toasted Walnuts Recipes

PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE

Steps:

• Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
• In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.

PUMPKIN POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
• Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl. Set aside.
• Combine sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with milk; beat at low speed until well mixed.
• Spoon batter into prepared pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
• Combine powdered sugar, cream cheese, 3 tablespoons half & half, 1 tablespoon butter and vanilla in medium bowl; beat until well mixed, adding remaining half & half, if needed, to reach desired consistency. Glaze cooled cake.

PUMPKIN POUND CAKE

Steps:

• In a bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, soda, salt, cloves and pie spice. , In a small bowl, combine pumpkin and rum extract. Add dry ingredients to creamed mixture alternately with pumpkin mixture. Pour into a greased and floured 12-cup fluted tube pan. , Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

PUMPKIN-CREAM CHEESE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup fluted tube pan (such as Bundt®).
• Whisk flour, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and allspice together in a large bowl. Set aside.
• Whisk pumpkin, brown sugar, and butter together in a separate large bowl until combined. Whisk in sour cream until no lumps remain. Add maple syrup, heavy cream, eggs, and vanilla extract and whisk until completely incorporated.
• Add flour mixture gradually to pumpkin mixture until just combined, most lumps are gone, and batter is thick, being careful not to overmix.
• Beat cream cheese in a medium bowl using an electric mixer on medium-high speed until smooth. Mix in sugar, egg, and vanilla extract at medium-high speed until thoroughly combined and filling mixture is smooth.
• Pour 1/2 of the cake batter into the prepared pan. Spoon filling over batter, trying to avoid touching the side or center column of the pan. Pour remaining cake batter over filling and smooth gently using a spatula.
• Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out fairly clean, with only a few moist crumbs, 55 to 65 minutes. Let cake cool for about 30 minutes before inverting onto a wire rack to cool completely before serving.

PUMPKIN POUND CAKE WITH A CREAM CHEESE GLAZE AND TOASTED WALNUTS

Steps:

• Batter:.
• Preheat oven to 325°F; position rack in lower third of oven.
• Grease and flour a 10-inch tube pan or a 12-cup Bundt cake pan. Set aside.
• In a medium mixing bowl, combine flour, baking powder, soda, salt, and spices; set aside.
• In a large mixing bowl, use an electric mixer to cream the butter. Add the sugars a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes - until light and fluffy (scrape the bowl often while mixing).
• Beat the eggs with a fork in a small bowl; add to sugar mixture, one-fifth at a time. With your rubber spatula, scrape down sides of bowl as you mix.
• Add pumpkin and beat on medium speed until smooth. Reduce speed to low and slowly beat in the dry ingredients until smooth and well blended. Using a wooden spoon, stir in the raisins (optional).
• Spoon batter into the prepared pan. Gently spread batter evenly around pan. Bake for 55 minutes, or until a wooden toothpick comes out clean when inserted into the center.
• Cool for 15 minutes; remove from pan onto a serving plate. Cool completely.
• Glaze:
• Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Drizzle glaze over cake and sprinkle with walnuts. Serve warm or at room temperature.