Add the eggs, one at a time, beating well after each addition.
Step 2 Add the sugar and oil to the bowl of a stand-up mixture with a paddle attachment.Baked goods made with store-bought puree tend to have a deeper pumpkin taste. But if you’re wondering if it’s worth it to roast your own pumpkin, the answer is no. Rest assured, the stuff that comes out of the can is real pumpkin puree (although it may include other squashes). Is canned or fresh pumpkin better for baking? The glaze will need to cool for about 10 minutes before pouring over the cake. While the cake is cooling, make the glaze by simmering sweetened condensed milk and brown sugar until caramel-like and mixing in butter and vanilla. It’s important to grease the bundt pan well (so that no cake sticks in the grooves of the pan), and it's equally important to tap the pan (somewhat forcefully) against the counter to release air bubbles from the batter. This recipe begins by mixing together the wet ingredients, then alternating between adding small amounts of the dry ingredients and canned pumpkin.
How do you make pumpkin spice cake from scratch? It's important to bring the glaze to a boil over medium-low heat so it doesn’t burn on the bottom, and if you see brown bits, don’t worry! Simply strain it through a fine mesh strainer before letting it cool. While it’s sure to impress friends and family, both the cake and glaze are surprisingly easy to make. Whether you gravitate towards Ree's beloved pumpkin spice cereal treats or her famous pumpkin sheet cake, there’s no shortage of pumpkin dessert recipes-and it can be hard to know where to start! Enter: this perfectly spiced, caramel-glazed pumpkin bundt cake.ĭon’t be fooled by its sophisticated appearance. From mid-August through the holidays, regardless of the temperature outside, it’s pumpkin spice season.
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