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pumpkin amaretto cake

★★★★★ 1
a recipe by
Cozy Mendoza
Harlingen, TX

This cake is very rich and heavy with a lovely festive flavor. It's the perfect fall cake. If there are no children consuming this cake I pour about 1/4 to 1/2c. of amaretto over the cake before adding the glaze and removing from the bunt pan.

★★★★★ 1
serves 12 to 16 servings
prep time 20 Min
cook time 1 Hr

Ingredients For pumpkin amaretto cake

  • 3/4 c
    almonds, chopped
  • 3 c
    all-purpose flour
  • 2 Tbsp
    pumpkin pie spices
  • 1 tsp
  • 1 c
    or 2 sticks butter or margarine, softened
  • 1 c
    brown sugar, firmly packed
  • 4
    large eggs
  • 1 can
    (15 oz.) libby's 100% pure pumpkin
  • 1 tsp
    pure vanilla extract
  • 1/4 c
  • 1/2 c
    granulated sugar
  • 4 Tbsp
  • 1 Tbsp

How To Make pumpkin amaretto cake

  • 1
    PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
  • 2
    COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
  • 3
    BAKE for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.
  • 4
    RUM BUTTER GLAZE: MELT butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.

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