Best Pumpkin Snickerdoodle Bundt Cake Recipes

SNICKERDOODLE BUNDT CAKE

Steps:

• To a small bowl, add 1 cup granulated sugar, 2 teaspoons cinnamon, and whisk to combine; set aside.
• Preheat oven to 325F.
• Generously spray a 9-inch (12-cup) Bundt pan with floured cooking spray (or grease the pan with shortening), being careful to cover all the nooks and crannies, as well as the center tube. Gently dust the entire inside of the pan with the cinnamon-sugar mixture. You will only need about 1/4 to 1/2 cup of cinnamon-sugar, but try to evenly coat the inside surface of the pan, including the tube.
• Save the remaining cinnamon-sugar mixture for layering in as the filling; set everything aside.
• To a large bowl, add the flour, 2 teaspoons cinnamon, baking powder, baking soda, salt, and whisk to combine; set aside.
• To the mixing bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter and beat on medium-high speed for 1 minute.
• Stop, scrape down the sides of the bowl, add 1 cup granulated sugar and mix on medium-high speed until light and fluffy, about 3 minutes.
• Stop, scrape down the sides of the bowl, add the brown sugar and mix on medium-high speed until the mixture looks light brown and uniform in color, about 2 minutes.
• Stop, scrape down the sides of the bowl, and add the eggs one at a time, mixing on medium speed for 1 minute after each egg.
• Stop, scrape down the sides of the bowl, add the vanilla and mix on medium speed to incorporate, about 30 seconds.
• Add half the flour mixture, half the Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
• Add the remaining flour mixture, remaining Greek yogurt or sour cream, and mix on medium-low speed until incorporated, about 1 minute.
• Turn half the batter out into the prepared pan, smoothing the top lightly with a spatula. The batter is quite thick and that's okay.
• Evenly sprinkle the reserved cinnamon-sugar mixture over the top of the batter, which creates the filling as the cake bakes.
• Turn the remaining batter out into the pan, smoothing the top lightly with a spatula. Bake for 55 to 62 minutes (I baked for 59 minutes), or until top is lightly golden brown and set, and a toothpick inserted into the cake comes out clean or with a few moist crumbs, but no batter. Don't overbake because the cinnamon-sugar crust will become overly crunchy.
• Allow cake to cool in pan on a wire rack for 10 minutes before inverting onto a wire rack to cool completely.

PUMPKIN SNICKERDOODLE SNACK CAKE

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.

PUMPKIN SNICKERDOODLE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
• Mix brown sugar and cinnamon together for the filling. Set aside.
• Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
• Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
• Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.

PUMPKIN BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt®).
• 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.

MOIST PUMPKIN TUBE CAKE

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.