Moist Pumpkin Bundt Cake

Moist Pumpkin Bundt Cake Recipe

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Patsy Fowler

By
@hellchell1

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

Rating:
★★★★★ 2 votes
Comments:
Serves:
12-16

Ingredients

2 1/2 c
sugar
1 c
canola oil
3
eggs
3 c
all purpose flour
2 tsp
baking soda
1 tsp
cinnamon
1 tsp
nutmeg
1/2 tsp
salt
1/4 tsp
clove, ground
1 can(s)
915 oz) solid packed pumpkin
confectioners' sugar

FOR WHIPPED CREAM CHEES

1/3 c
sugar
8 oz
cream cheese, room temperature
1 c
heavy cream, cold

CANDIED PEACANS

1
egg white
1/2 c
brown sugar, firmly packed
1/2 tsp
pure vanilla extract
1/4 tsp
cinnamon
3 c
peach halves

How to Make Moist Pumpkin Bundt Cake

Step-by-Step

  • 1in a large bowl, combine sugar and oil until blended. add eggs, one at a time, beating well after each addition.
  • 2combine the flour, baking soda, cinnamon, nutmeg, salt and cloves, add to egg mixture alternately with pumpkin, beating well after each addition.
  • 3transfer to a greased 10 inch fluted tube pan. bake for 60-65 minutes or until toothpick inserted near the center comes out clean.
  • 4cool for 10 minutes before inverting onto a wire rack. remove pan and cool completely. dust with confectioners sugar.
  • 5for whipped cream: with electric mixer heat the sugar and cream cheese together until well blended.
  • 6with the mixer on the medium setting, slowly pour in the heavy cream.
  • 7continue to beat until the mixture becomes lighter and fluffier.
  • 8be careful not to over beat it or it will become flat and deused.
  • 9if you like a lot of cream cheese flavor , i would suggest doubling this recipe.
  • 10for candied pecans: line a cookie sheet with wax paper. coat the wax paper with butter or nonstick cooking spray. preheat oven to 250.
  • 11while waiting for the oven to warm, beat the egg white in a stainless steel bowl until the peaks are stiff.
  • 12then stir in the brown sugar, vanilla and cinnamon until just blended. fold in the pecans until the are just coated.
  • 13pour this mixture onto the lined cookie sheet. bake at 250 for 45 minutes.
  • 14toss the pecans every 15 minutes. when they are finished let them cool completely before adding to the trifle.
  • 15how 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.
  • 16next, pour in 1/2 of the whipped cream cheese mixture and spread it to cover the pound cake.
  • 17then layer in 1/2 of the candied pecans. repeat those steps one more time. you may not use all of the cake. keep regrerated.

Printable Recipe Card

About Moist Pumpkin Bundt Cake

Course/Dish: Cakes, Other Desserts
Other Tag: Quick & Easy