A Sweet and Spicy Treat for Fall
As the leaves turn golden and the air starts to cool, it’s time to indulge in some deliciously festive treats. And what could be more perfect for fall than a pumpkin pie filling bundt cake? This sweet and spicy dessert is the perfect way to celebrate the changing seasons and bring a little warmth to your kitchen.
Ingredients
For this recipe, you’ll need: – 1 box yellow cake mix – 1 can (15 oz) pumpkin puree – 1 can (14 oz) sweetened condensed milk – 2 teaspoons pumpkin pie spice – 3 eggs – 1/2 cup vegetable oil – 1/2 cup water
Instructions
1. Preheat your oven to 350°F (175°C). 2. In a large mixing bowl, combine the cake mix, pumpkin puree, sweetened condensed milk, pumpkin pie spice, eggs, vegetable oil, and water. Mix well until all ingredients are fully combined. 3. Grease a bundt pan with cooking spray or butter. 4. Pour the cake batter into the bundt pan. 5. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 6. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Nutritional Information
This pumpkin pie filling bundt cake serves 12 people and contains approximately: – Calories: 342 – Fat: 16g – Saturated Fat: 4g – Cholesterol: 65mg – Sodium: 323mg – Carbohydrates: 44g – Fiber: 1g – Sugar: 30g – Protein: 6g
Cooking Time
This recipe takes approximately 1 hour from start to finish, including prep time and baking time.
Equipment
To make this recipe, you’ll need: – Large mixing bowl – Bundt pan – Cooking spray or butter – Wire rack
Serving Suggestions
This pumpkin pie filling bundt cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s the perfect dessert for a fall-themed dinner party or Thanksgiving celebration.
Variations
If you want to mix things up, try adding some chopped nuts (such as pecans or walnuts) to the cake batter before baking. You could also add a cream cheese frosting or glaze for some extra sweetness.
Substitutions
If you don’t have pumpkin pie spice, you can make your own by combining 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice. You can also use a spice cake mix instead of yellow cake mix for a more intense flavor.
Storage
This pumpkin pie filling bundt cake can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
Tips
– Make sure to let the cake cool in the pan for 10 minutes before removing it to prevent it from sticking. – If you’re having trouble getting the cake out of the pan, try running a knife around the edges to loosen it. – Be careful not to overmix the batter or the cake may become tough. – If you’re making this cake for a special occasion, try dusting it with powdered sugar or decorating it with some fall-themed sprinkles.
Notes
– This recipe is super easy and quick to make, perfect for busy weeknights or last-minute get-togethers. – The pumpkin puree and sweetened condensed milk make the cake incredibly moist and flavorful. – This cake is also a great way to use up any leftover pumpkin puree you may have from other fall recipes.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. Just make sure to puree it until it’s smooth before adding it to the cake batter.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time and store it in the fridge or freezer until you’re ready to serve it. Just make sure to let it come to room temperature before serving.
Can I use a different type of cake mix?
Yes, you can use any type of cake mix you like. Chocolate, vanilla, or spice cake would all work well with the pumpkin pie filling.
Conclusion
In conclusion, this pumpkin pie filling bundt cake is the perfect dessert for fall. It’s easy to make, deliciously moist and flavorful, and sure to impress your guests. So why not give it a try and add a little warmth and sweetness to your kitchen this season?