Moist Pumpkin Bundt Cake
By
Patsy Fowler
@hellchell1
1
this is a long recipe it has a cream cheese frosting and some candied pecans on it so its like 3 recipes put into 1 this makes a trifle that is out of this world
Ingredients
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2 1/2 csugar
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1 ccanola oil
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3eggs
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3 call purpose flour
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2 tspbaking soda
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1 tspcinnamon
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1 tspnutmeg
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1/2 tspsalt
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1/4 tspclove, ground
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1 can(s)915 oz) solid packed pumpkin
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·confectioners' sugar
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FOR WHIPPED CREAM CHEES
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1/3 csugar
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8 ozcream cheese, room temperature
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1 cheavy cream, cold
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CANDIED PEACANS
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1egg white
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1/2 cbrown sugar, firmly packed
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1/2 tsppure vanilla extract
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1/4 tspcinnamon
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3 cpeach halves
How to Make Moist Pumpkin Bundt Cake
- in a large bowl, combine sugar and oil until blended. add eggs, one at a time, beating well after each addition.
- combine the 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 inch fluted tube pan. bake for 60-65 minutes or until toothpick inserted near the center comes out clean.
- cool for 10 minutes before inverting onto a wire rack. remove pan and cool completely. dust with confectioners sugar.
- for whipped cream: with electric mixer heat the sugar and cream cheese together until well blended.
- with the mixer on the medium setting, slowly pour in the heavy cream.
- continue to beat until the mixture becomes lighter and fluffier.
- be careful not to over beat it or it will become flat and deused.
- if you like a lot of cream cheese flavor , i would suggest doubling this recipe.
- for candied pecans: line a cookie sheet with wax paper. coat the wax paper with butter or nonstick cooking spray. preheat oven to 250.
- while waiting for the oven to warm, beat the egg white in a stainless steel bowl until the peaks are stiff.
- then stir in the brown sugar, vanilla and cinnamon until just blended. fold in the pecans until the are just coated.
- pour this mixture onto the lined cookie sheet. bake at 250 for 45 minutes.
- toss the pecans every 15 minutes. when they are finished let them cool completely before adding to the trifle.
- how to combine the trifle: using a trifle dish or tall glass bowl, cover the bottom of the dish with 2 layers of the bite size cubes of the pumpkin cake.
- next, pour in 1/2 of the whipped cream cheese mixture and spread it to cover the pound cake.
- then layer in 1/2 of the candied pecans. repeat those steps one more time. you may not use all of the cake. keep regrerated.
About Moist Pumpkin Bundt Cake
Course/Dish: Cakes Other Desserts
Other Tag: Quick & Easy
