Spiced Pumpkin Bundt Cake

 

Spiced Pumpkin Bundt Cake

This cake is moist, full of simple spices and canned pumpkin, nuts optional, a beautiful treat.

Ingredients:

- 1 ¾ cups all-purpose flour  

- 1 teaspoon baking powder  

- 1 teaspoon baking soda  

- 1 teaspoon ground cinnamon  

- ½ teaspoon ground nutmeg  

- ½ teaspoon ground ginger  

- ½ teaspoon salt  

- 1 cup granulated sugar  

- ½ cup brown sugar, packed  

- ½ cup vegetable oil  

- 1 cup canned pumpkin puree  

- 3 large eggs  

- 1 teaspoon vanilla extract  

- ½ cup chopped walnuts or pecans (optional)  

- Powdered sugar for dusting (optional)  

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.  

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.  

3. In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat in pumpkin puree, eggs, and vanilla extract until smooth and well blended.  

4. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing to keep the cake tender.  

5. Fold in chopped walnuts or pecans if using.  

6. Pour the batter evenly into the prepared bundt pan and smooth the top.  

7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  

8. Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.  

9. Dust with powdered sugar before serving if desired.  

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes  

Kcal: 320 kcal | Servings: 12 servings  

Tips:  

Use canned pumpkin puree for consistent moisture and flavor in the cake.  

Ensure the bundt pan is well-greased to prevent sticking and maintain the cake’s beautiful shape.

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Gingerbread Cookies and Little Debbie Christmas Tree Cakes Winter Wonderland Trifle

Winter Wonderland days are not complete without this festive trifle. Made with vanilla pudding, fresh raspberries, Gingerbread Cookies and your favorite Little Debbie® Christmas Tree Cakes®! This easy no-bake treat is great for your office party or for your ugly Christmas sweater party. It’s a perfect shareable dessert that everyone will be holly jolly about! This recipe was found on the Little Debbie website and I enjoyed making it for my family.

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Makes 10-15 Servings

What you Need:

2 Cartons Little Debbie Gingerbread Cookies*
2 Cartons Little Debbie Christmas Tree Cakes (Van.)*
2 4-oz. Packages Vanilla Pudding
1 Container Whipped Topping, Thawed
1 Container Fresh Raspberries, Cleaned
Shredded Coconut

Howe to Make it:

Prepare vanilla pudding according to directions on the carton.

Crush 1 carton of Gingerbread Cookies and layer the bottom of the trifle bowl.

Using the picture as your guide, arrange whole Gingerbread Cookies, alternating with Christmas Tree Cakes, around the side of the dish.

Break up the leftover Christmas Tree Cakes into bite-sized pieces, and cover the bottom of the dish with a single layer.

Spoon half of the vanilla pudding over the cake layer and top with raspberries.

Continue layering with pudding, cake and raspberries.

Top with whipped topping. Decorate with raspberries, shredded coconut and remaining cakes and cookies.

Serve immediately.

CINNAMON CRAZY CAKE

This super easy cake is yummy cinnamon and you don't need eggs or milk to make it. That's what makes it crazy but really good, and the frosting is so creamy and smooth. Try it.

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Cake Ingredients

2 1/2 C flour

1 1/2 cups sugar

1 tsp baking soda

3/4 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ginger

1/2 C Canola oil

1/2 tbsp distilled white vinegar

1 1/2 tsp vanilla extract

1 1/2 cups cold water

Cream Cheese Frosting Ingredients

1 - 8 oz pkg cream cheese softened

1 tsp vanilla

3 C Powdered sugar

How to Make it:

Cake Directions

Preheat oven to 350

Using a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ground cloves and ginger

Make 3 wells in the dry ingredients

Pour the vanilla into one well

Vinegar into a second one

Canola oil into the third one

Pour cold water over the ingredients in the bowl

Mix until combined and smooth

Pour the batter into the glass pan and bake for 25 minutes or until a toothpick comes out clean

Cream Cheese Frosting Directions

Using a mixing bowl, combine the softened cream cheese and mix until smooth

Add in the vanilla and powdered sugar and mix until combined

Spread onto the cooled cake

Sprinkle cinnamon over the top of the cake

Place into the fridge overnight

Cut and serve!

3 INGREDIENT GREEK YOGURT CAKE

This 3 ingredient Greek yogurt cake (no sugar added + gluten free) is super easy, tasty and really healthy. You can make it with Vanilla Greek yogurt like I did today and it's delicious. I topped it with fresh Blueberry Compote. Beautiful easy Dessert to serve  

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servings: 8

equipment

6 inch springform pan

What you Need:

1½ cups Greek yogurt
4 eggs
5 tbs tapioca flour (or corn starch)
toppings: fresh fruit, powdered sugar or shaved chocolate(optional)

How to Make it:

Preheat your oven to 350° F. Spray your 6 inch round spring form pan with coconut oil and then line it with parchment paper. 

To a large bowl add the yogurt* and then whisk in your eggs. Once that batter is smooth, next sift in your cornstarch (or tapioca flour) and whisk until incorporated and the batter is smooth. Transfer the batter to your prepared pan and bake for 40-45 minutes or until the top is puffed up and is golden brown. Remove from oven and within a minute the top will deflate – that's what we want. Let it cool for 30 minutes and then transfer the cake to the fridge. Don't remove it from the pan during this process. Cool in the fridge for at least 2 hours to set. You can serve this chilled on a hot day or take it out 15 minutes before serving.

Optional and Recommended: Top with some sweet fruit, powdered sugar, shaved chocolate or fruit compote since there is no sugar added to the recipe.

notes

You can use tapioca starch, arrowroot powder or corn starch in this recipe. 

*PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake that’s cool too, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also use vanilla flavored Greek yogurt too for some sweetness. 

I topped this with fresh blueberry compote 

nutrition

Calories: 71kcal |

bake in a spring form pan

cake will rise and then sink when you take it out of oven that is normal

\

blueberry fruit compote

Raw Apple Cake

  

My mom used to make a raw apple cake, this is her recipe that I updated a bit with adding chi seeds and flax seeds for fiber and a different taste. Of course that is an option you decide. Try my recipe

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makes 1 - 9x13 inch pan

what you need:

 1 cup white sugar
 1/2 cup brown sugar
 1/4 cup chia seeds
 1/4 cup flax seeds
 2 1/4 cups all-purpose flour
 1/4 teaspoon salt
 1 teaspoon baking soda
 2 teaspoons ground cinnamon
 1/2 cup vegetable oil
 2 eggs, beaten
 1 cup sour milk
 2 cups apples - peeled, cored and chopped
 
 topping
 1/4 cup brown sugar
 1/4 cup white sugar
 1/2 cup chopped walnuts
 1/2 teaspoon ground cinnamon

How to make it

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the topping by mixing together 1/4 cup brown sugar, 1/4 cup white sugar, chopped walnuts and 1/2 teaspoon cinnamon. Set aside.

In large bowl, mix together 1 cup white sugar, 1/2 cup brown sugar, flour, chia and falx seeds, salt, baking soda and cinnamon. Make a well in the center, and pour in the oil, eggs and sour milk. Beat until smooth, then fold in chopped apples.

Pour batter into prepared pan. Sprinkle with topping mixture. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ready to bake

Doesn't that look good, you should smell it baking

No Bake Lemon Cheesecake

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This is a delightful cheesecake, doesn't take as long as traditional cheesecakes, looks and tastes divine.
Sweet and tart, top with sliced lemons, dollops of lemon curd or beautiful strawberries make it even more delicious. This will be served at a holiday gathering today for Easter.
Makes an 8 inch cake serves 8-10

What you need:
FOR THE GRAHAM CRACKER CRUST
16 graham crackers
1/2 c. light brown sugar
1 stick salted butter, melted

FOR THE LEMON CHEESECAKE FILLING
3 8-ounce blocks full-fat cream cheese, at room temperature
1/2 c. granulated sugar
1/4 c. confectioners' sugar
2 tbsp. fresh lemon juice
1 tbsp. finely grated lemon zest 
1/4 c. sour cream
1 1/4 c. heavy cream
1 tsp. vanilla extract
To garnish: lemon slices, lemon curd, or sweet strawberries (if desired)

How to make it:
For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 ½ inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioner’s sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed. 
In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
Loosen the cheesecake from the springform pan. Garnish with beautiful strawberries or lemon slices. Cut pieces with a warm knife and serve with a dollop of lemon curd or sweet strawberries, if desired. 

Honey Cakes

 

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This cake is simple to make, the taste is really good, you can make it in regular pans or cupcakes, but the fun is to use a Honey Cake pan, I bought mine on Amazon and they are easy to use, let cool about 20 minutes and pop right out.

Ingredients:

For the cake:
2 cups + 1 Tbp. Flour
1½ teaspoons Baking powder
1/4 teaspoon Baking soda 
1/4 teaspoon Salt
1/4 cup Sugar
2/3 cup Honey 
1/2 cup Oil
1 cup Tea 
2 Eggs
1 teaspoon Vanilla extract 
1/4 teaspoon Cinnamon (optional)  
For the syrup: Optional
5 tablespoons Water
4 tablespoons Honey 

A Dusting of powder sugar is optional

Directions:

Preheat oven to 350F Spray the mold with cooking oil and set aside.

In a large bowl whisk eggs and sugar, whisk until combined. 

Add oil, honey, salt, vanilla extract and whisk until combined. Add tea and whisk until combined.

Sift in flour, baking powder, baking soda, cinnamon and stir just until incorporated. 

Pour the batter into prepared pan.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool slightly, then release from the mold. 

Meanwhile make the syrup: in a small bowl whisk hot water and honey. Set aside. 

When cake is ready, drizzle with the syrup. You can also dust wit powdered sugar before serving or leave off the syrup and just dust too.

Cranberry White Chocolate Mousse Cheesecake

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This heavenly dessert is a vanilla bean cheesecake layered with an easy cranberry jam and smooth white chocolate mousse. So pretty for the holidays My cheesecakes are requested often. So I take pride in making them.

Servings: 1 9-inch cheesecake

What you need:
Cranberry Jam:
16 oz fresh cranberries
1 cup white granulated sugar
1/2 Tbsp vanilla extract
Crust:
1½ cups graham cracker crumbs
¼ cup brown sugar
5 Tbsp butter melted
1 tsp vanilla extract
Cheesecake Filling:
24 oz cream cheese softened
¾ cup heavy whipping cream
2 Tbsp sour cream
2 eggs
1 tsp vanilla extract
2 Tbsp corn starch
½ cup white granulated sugar
1 vanilla bean
White Chocolate Mousse:
8 oz baking white chocolate bars (2-4 oz bars)
8 oz cream cheese softened
8 oz whipped topping like COOL Whip
Candied Cranberries: (Optional)
8 oz fresh cranberries
1 1/2 cups water
1 1/2 cups sugar
1/2 cup sugar or super fine sugar

How to make it:

Candied Cranberries (overnight):

Combine water and 1 1/2 cups of sugar in a sauce pot, over medium heat. Heat the mixture until sugar is all dissolved, while stirring slowly. Take off heat.

Let the mixture cool a bit before adding cranberries. Add cranberries, stir, cover and refrigerate overnight.

Drain cranberries in a colander.

Add 1/2 cup of sugar to a shallow bowl and coat cranberries is sugar. Set aside until ready to decorate.

Quick Cranberry Jam:

In a sauce pot, over medium heat, combine cranberries, sugar and vanilla extract. Mix well cook cranberries stirring often. Cook for 12-15 minutes. Take off heat and let it cool completely.

Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)

Crust:

Mix the graham cracker crumbs, sugar, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.

Spread the cranberry jam over the crust.

Cheesecake:

Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.

Add vanilla extract, and sour cream. Mix until combined.

Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.

Lower speed and add corn starch. While on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.

Cut vanilla bean lengthwise and scrape out the seeds into the cheesecake batter. Mix well until incorporated throughout.

Spoon all of the cheesecake batter into the springform, over the jam.

Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.

Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).

Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)

Cool cheesecake for an hour.

Cover the pan with foil and place the cheesecake in the refrigerator. Refrigerate for at least 4 hours before adding the mousse.

White Chocolate Mousse:

Break up white chocolate bars and melt them according the to package instructions.

Beat cream cheese with an electric mixer for a couple of minutes.

Drizzle in melted white chocolate while continuing to beat cream cheese. Mix well.

Fold in whipped topping gently until all combined. After mixing, I place back in fridge to firm up for spreading or piping. Just about 15-20 minutes does it.

Spread white chocolate mousse over the top of the cheesecake. You can pipe the mousse on top of the cheesecake or spread, I like to leave a circle open to add the candied cranberries

If using candied cranberries, spread them on top of the white chocolate mousse.

Pumpkin Pecan Skillet Cake

This delicious cake has a salted butterscotch glaze!

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Servings10 servings

Calories570kcal

INGREDIENTS

CAKE:
1½ cups granulated white sugar
¾ cup (1½ sticks) salted butter, at room temperature
¾ cup unsweetened pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅓ cup buttermilk
½ cup finely chopped pecans (optional)
GLAZE:
2 cups powdered sugar, sifted
½ cup butterscotch or caramel syrup
1 to 2 tablespoons milk
flaky sea salt, (optional)

INSTRUCTIONS

Preheat the oven to 350 degrees F. Butter a 10-inch cast-iron skillet.

MAKE THE CAKE:

In a large mixing bowl, use an electric mixer to combine the sugar and butter until they are well mixed. Mix in the pumpkin, eggs and vanilla.

In a separate bowl, whisk together the flours, baking powder, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet ingredients and mix until combined. Add the buttermilk and mix until incorporated. Stir in the pecans (if using). Scrape the batter evenly into the prepared skillet and smooth the top. Bake 40 to 45 minutes, or until the center is set (a toothpick inserted into the center should come out clean). Let the cake cool completely in the skillet.

ADD THE GLAZE:

In a medium bowl, whisk together the powdered sugar, syrup and 1 tablespoon of milk. If the mixture is too thick, add another teaspoon or more of milk. It should be of thick "drizzling" consistency.

Drizzle the glaze onto the cake in the skillet. Save the extra glaze (in a covered container) to add extra drizzle to individual servings. If you're into adding sea salt, sprinkle it on top!

NUTRITION

Serving: 1slice | Calories: 570kcal | Carbohydrates: 83g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 291mg | Potassium: 172mg | Fiber: 2g | Sugar: 66g | Vitamin A: 3404IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg

Mayonnaise Cake

 

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In the mood for chocolate? Cake? Don't have eggs on hand? Here's a cake that doesn't need eggs because eggs are in mayonnaise. So make it and enjoy

It's moist and so good. I made cream cheese frosting but you can use any frosting your heart desires. My easy cream cheese frosting is here

what you need: 

2 cups flour
1 cup sugar
2 tbsp cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 cup water
1 cup mayonnaise
1/2 cup milk
2 tsp vanilla

 

How to make it:

Preheat oven to 350F.

In a large bowl, stir together flour, sugar, cocoa, baking powder and baking soda.

Stir in water, mayonnaise, milk and vanilla. Spread mixture into a greased 8x8 baking pan.

Bake for 40 minutes or until a toothpick inserted in the centre comes out clean.

Plum Torte

This Plum Torte is like a giant soft gooey sugar cookie with plums added, so pretty so good, and best of all it's an easy dessert or treat. This is so fresh moist and sweet, reminds me as a soft sugar cookie

What you need:

3/4 cup sugar
1 stick unsalted butter
2 eggs
1 cup flour
1 tsp baking powder
1/4 tsp kosher salt
About 7 plums, washed, halved and pitted

How to make it:

Heat oven to 350. 

Get a spring pan ready by wrapping it in aluminum foil around the outside edge so that the batter doesn't leak out the bottom. Then I place my spring pan on a cookie sheet for extra support.

Cream together butter and sugar. Add eggs, flour, baking powder, salt. Mix well. Spread batter into a springform pan. Press plum halves, cut-side down, into batter. Bake for about 45 minutes.

It will be done when the sides are firm but not glossy, the center will be a little jiggly and soft and slightly gooey in appearance. Let cool release the sides and cut and serve. It's good with ice cream or whipped cream.

Hummingbird Cake

 

Delicious traditional moist cake with plenty of flavor melts in your mouth, a divine dessert.

what you need:
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs -- beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 8 oz can crushed pineapple -- NOT drained
2 cups pecans OR walnuts -- chopped
2 cups bananas -- chopped

CREAM CHEESE FROSTING
1 8 oz pkg cream cheese -- softened 
1/2 cup butter or margarine -- softened
1 16 oz pkg powdered sugar
1 teaspoon vanilla extract

Combine dry ingredients in large bowl. Add beaten eggs and oil, stirring until all
Ingredients are moist. DO NOT BEAT! 
Stir in vanilla, pineapple, 1 cup chopped nuts and the bananas. 

Spoon batter into 3 well greased and floured cake pans. 

Bake at 350 for 20-30 mins or till tests done. 
Cool in pans 10 mins. Remove and cool completely on rack.
Spread frosting over and sprinkle remaining nuts on top.

CREAM CHEESE FROSTING 

Combine cream cheese and butter and cream until smooth. 
Add sugar, beat until light and fluffy then stir in vanilla. 

Apple Cider Cinnamon Doughnut Bundt Cake

This is a delicious Apple Cake with a drizzle of cinnamon and sugar or caramel glaze, how you like it.

Here's what you need to make it:
For the Cake:
Yellow cake mix (I used Betty Crocker Yellow Super Moist)
3/4 cup apple cider (NOT apple juice)
1/4 cup water (Room Temperature. Note: If you want a stronger apple cider taste, omit the water and use one full cup of apple cider)
½ cup apple sauce (we used cinnamon apple sauce, not chunky)
3 large eggs (room temperature)
¼ tsp cinnamon (more if you like it really cinnamony! )
1 tbsp brown sugar
1 tsp vanilla

For the Cinnamon Sugar Topping
2 tablespoons cinnamon (depending on how much cinnamon you prefer)
¼ cup sugar
¼ cup melted butter
For the Dipping Glaze
1 cup powdered sugar
¼ cup apple cider

OR

I use a Caramel Drizzle over it

So simple and quick

How to make it:

Preheat oven to 350 degrees.

In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs. Add in the cinnamon (¼ tsp,) brown sugar and vanilla to the cake mix batter. (See "recipe options" in notes)

Pour mix into a well greased & floured Bundt pan (we used Baker's Joy. This has flour in it to make sure it doesn't stick.)

Place Bundt pan on center rack and bake for 40-45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

Apple Cider Dipping Glaze

While the cake is cooking, prepare apple cider glaze. Add powdered sugar and 1/4 cup apple cider to a small bowl and whisk to desired consistency

In a separate bowl. Mix cinnamon with sugar.

Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.

Serve with apple cider glaze (or drizzle a caramel glaze on top of the cake) and enjoy!

Recipe Notes

TIPS

Bundt pan size – The size of your Bundt pan is going to matter here folks. I have made this with a 12 cup and a 10 cup. You will need to adjust the cooking times for each size, but they will all work. If you use a larger Bundt pan, the cake will not rise as much, but don’t worry, it still tastes yummy! 

Cinnamon sugar is a personal taste. Some people like more cinnamon, others like more sugar. It's adjustable If you don't know how everyone likes the cinnamon on this, I'd go more sugar to cinnamon the first