moist pumpkin bundt cake

★★★★★ 2 Reviews
hellchell1 avatar
By Patsy Fowler
from Anderson, SC

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

★★★★★ 2 Reviews
serves 12-16

Ingredients For moist pumpkin bundt cake

  • 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
    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
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How To Make moist pumpkin bundt cake

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

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