Best 3 Pumpkin Snickerdoodle Bundt Cake Recipes
Indulge in the delightful symphony of flavors with our Pumpkin Snickerdoodle Bundt Cake, a culinary masterpiece that harmonizes the comforting warmth of pumpkin spice with the classic charm of snickerdoodle cookies. This delectable Bundt cake showcases a moist, tender crumb infused with the essence of fall spices, complemented by a sweet and cinnamony streusel topping that adds a delightful crunch. Prepare to tantalize your taste buds with this irresistible treat, perfect for cozy gatherings, festive occasions, or simply as a sweet escape from the everyday.
The article offers a comprehensive guide to crafting this delectable pumpkin snickerdoodle Bundt cake from start to finish. Discover step-by-step instructions, essential tips, and a meticulously curated list of ingredients to ensure your baking endeavor is a resounding success. Along the way, uncover variations and additional recipes that elevate the Bundt cake experience, such as a luscious cream cheese frosting, a decadent pumpkin Bundt cake with a pecan streusel topping, and a gluten-free pumpkin Bundt cake that caters to dietary preferences. Embark on a culinary adventure with us and let the tantalizing aromas of pumpkin spice and cinnamon guide you towards a sweet and memorable baking experience.
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine 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-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN SNICKERDOODLE SNACK CAKE
A super moist pumpkin cake that is covered in a seasonal cinnamon sugar mixture and baked to perfection.
Provided by June
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray a 8x8 square baking pan with non-stick spray. Combine melted butter, egg, brown sugar, pumpkin puree and vanilla in a medium bowl, making sure that the butter isn't too warm or the egg will scramble. Mix until everything is well combined. Add the pumpkin pie spice, salt, baking powder and flour to the pumpkin mixture and stir until incorporated. Pour into greased 8x8 pan. In a small bowl combine the topping ingredients and sprinkle liberally over the top of the cake. Bake for 25-27 minutes or until a toothpick inserted in the middle comes out clean. Serve warm or store in an airtight container for up to 3 days at room temperature.
SNICKERDOODLE-BUNDT CAKE
I love coffee cakes and this recipe is my beloved family favorite. Some people tell me it tastes like a snickerdoodle, others say it's the best coffee cake they ever tasted. This cake needs no frosting, there is a crispy sugary shell that forms on top with a moist cake and cinnamon struesal center .(See my photos, I've tried to capture the inside and out) Traditional Bundt cakes serve 12 but you can serve 18 with this one just cut the slices a little thinner..... but you might want a huge piece after your house smells like a gigantic snickerdoodle cookie while it's baking!
Provided by Vseward Chef-V
Categories Dessert
Time 1h15m
Yield 18 sliced thinner than traditional
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.
- Generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.
- Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
- Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.).
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
- Share with your family and friends and they will think you are the bomb!
Nutrition Facts : Calories 324.8, Fat 13.7, SaturatedFat 8.2, Cholesterol 64.8, Sodium 147.2, Carbohydrate 48.2, Fiber 0.6, Sugar 34.6, Protein 3.2
Tips:
- Pumpkin Puree: Use fresh pumpkin puree for the best flavor and texture. To make your own puree, roast a pumpkin, scoop out the flesh, and blend until smooth.
- Softened Butter: Make sure the butter is at room temperature before creaming it with the sugar. This will help to create a light and fluffy batter.
- Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake light and airy.
- Eggs: Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Pumpkin Mixture: In a separate bowl, whisk together the pumpkin puree, pumpkin pie spice, and vanilla extract. Gradually add this mixture to the creamed butter and sugar mixture, beating until just combined.
- Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, beating until just combined.
- Bundt Pan: Grease and flour a 10-inch bundt pan. Pour the batter into the prepared pan and bake according to the recipe instructions.
- Cooling: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Glaze: While the cake is cooling, make the glaze by whisking together the powdered sugar, milk, and pumpkin pie spice. Drizzle the glaze over the cooled cake.
Conclusion:
Pumpkin Snickerdoodle Bundt Cake is a delicious and festive fall treat. With its moist pumpkin cake,浓郁的肉桂味糖衣and crunchy streusel topping, this cake is sure to be a hit at your next gathering. Follow these tips to make the best Pumpkin Snickerdoodle Bundt Cake:
- Use fresh pumpkin puree for the best flavor and texture.
- Make sure the butter is at room temperature before creaming it with the sugar.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the pumpkin mixture to the creamed butter and sugar mixture, beating until just combined.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined.
- Grease and flour a 10-inch bundt pan. Pour the batter into the prepared pan and bake according to the recipe instructions.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Make the glaze by whisking together the powdered sugar, milk, and pumpkin pie spice. Drizzle the glaze over the cooled cake.
With these tips, you'll be able to make a delicious and festive Pumpkin Snickerdoodle Bundt Cake that everyone will love.
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