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Pumpkin Bundt® Cake |
"I'm asked to bring this great cake to every family gathering. A cream cheese filling hides inside the cake. It's a hit!"
Ingredients :
- Filling:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 cup sweetened flaked coconut (optional)
- 1 egg
- 1 teaspoon vanilla extract
- Cake:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup brown sugar
- 1/3 cup shortening
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup raisins (optional)
- 1/2 cup chopped pecans (optional)
Instructions :
Prep : 20M | Cook : 14M | Ready in : 1H20M |
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- Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt(R)).
- Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.
- Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.
- Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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