This cake is a huge hit with my family during the Thanksgiving and Christmas holidays. It’s very moist and just melts in your mouth. It’s a yummy alternative to traditional pumpkin pie. This cake is good as is, or sprinkled with powdered sugar. It is especially tasty with a good glaze drizzled on top. The glaze that my family likes best is made with cream cheese and a little bit of rum.
Ingredients
Glaze
- 1 (4 ounce) package cream cheese, softened
- 1 tablespoon butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon rum extract
- 1 tablespoon milk
Cake
- 2 cups self-rising flour
- 3 teaspoons pumpkin pie spice
- 1 ½ cups white sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- ¼ cup melted butter
- ½ cup unsweetened applesauce
- 1 ½ teaspoons vanilla extract
- 3 cups unsweetened canned pumpkin puree
- 4 eggs, lightly beaten
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
Step 2
Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
Step 3
Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.
Step 4
Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour.
Step 5
To unmold the cake, tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing.
Step 6
To make the glaze, mix the cream cheese with the butter, confectioners' sugar, rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 492 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat7g | 36% |
Cholesterol85mg | 28% |
Sodium501mg | 22% |
Total Carbohydrate76g | 28% |
Dietary Fiber3g | 9% |
Total Sugars57g | |
Protein6g | |
Vitamin C3mg | 14% |
Calcium117mg | 9% |
Iron2mg | 13% |
Potassium214mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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