Best 2 Light Pumpkin Bundt Cake Recipes
Indulge in the delightful flavors of fall with this collection of pumpkin bundt cake recipes. From classic to unique variations, each recipe offers a burst of pumpkin spice and warm aromas that will fill your kitchen and tantalize your taste buds. Whether you prefer a moist and dense cake or a lighter and airier texture, these recipes have something for everyone. Discover the perfect pumpkin bundt cake recipe to satisfy your sweet cravings and impress your loved ones.
Let's cook with our recipes!
LIGHT PUMPKIN BUNDT CAKE
When you tell people how easy it is to make this deliciously moist cake, they won't believe it! The secret ingredient in this treasured recipe is butterscotch pudding.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped topping.
Nutrition Facts :
PUMPKIN-SPICE BUNDT CAKE (COOKING LIGHT MAGAZINE)
This is from Cooking Light, October 1997. The rum glaze will seep into the cake if it's spooned over it while the cake is still warm. Putting here for safe keeping!
Provided by Kitchen__Princess
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.
- Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
- Add egg whites and vanilla, beating well.
- Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
- Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.
- Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.
Nutrition Facts : Calories 249.1, Fat 6, SaturatedFat 1.1, Sodium 264.1, Carbohydrate 45.2, Fiber 1.1, Sugar 23.1, Protein 3.5
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree will give your cake a more intense pumpkin flavor. To make your own puree, simply roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
- Don't overmix the batter: Overmixing the batter will make your cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that your cake is cooked through.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature for up to 3 days: You can also freeze the cake for up to 2 months.
Conclusion:
This light pumpkin bundt cake is the perfect fall dessert. It's moist and flavorful, with a delicious pumpkin spice flavor. The cream cheese frosting is the perfect finishing touch. This cake is sure to be a hit with your family and friends.
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