SPICE BUNDT CAKE WITH CARAMEL GLAZE RECIPES

Name: Apple Bundt Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: 2 cups (450g) granulated sugar; 1½ cups (336g) vegetable oil; 2 teaspoons McCormick vanilla extract; 3 large eggs, (room temperature); 3 cups (384g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cinnamon spice; 1 teaspoon salt; 3 medium Granny Smith apples, (peeled, cored. and chopped); ½ cup (1 stick, 113g) butter; 2 teaspoons heavy cream; ½ cup packed brown sugar; 1 teaspoon vanilla extract

APPLE BUNDT CAKE ? {VIDEO} - I AM BAKER

Apple Bundt Cake ? {VIDEO} - I Am Baker image

Seriously amazing Apple Bundt Cake that you will want to make again and again!

Provided by Amanda Rettke

Categories Dessert

Total Time 85 minutes

Prep Time 15 minutes

Cook Time 70 minutes

Yield 12

Number Of Ingredients 13

Ingredients

2 cups (450g) granulated sugar
1½ cups (336g) vegetable oil
2 teaspoons McCormick vanilla extract
3 large eggs, (room temperature)
3 cups (384g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon spice
1 teaspoon salt
3 medium Granny Smith apples, (peeled, cored. and chopped)
½ cup (1 stick, 113g) butter
2 teaspoons heavy cream
½ cup packed brown sugar
1 teaspoon vanilla extract

Steps:

Cake
Caramel Glaze

Nutrition Facts : Calories 624 kcal, ServingSize 12 g

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE ...

Incredibly Moist Pumpkin-Spice Cake with Cream Cheese ... image

Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.

Provided by Betty Crocker Kitchens

Total Time 1 hours 50 minutes

Prep Time 45 minutes

Yield 16

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ spice cake mix
2/3 cup granulated sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
5 cups powdered sugar

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 400 , CarbohydrateContent 51 g, CholesterolContent 95 mg, FatContent 4 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 150 mg, SugarContent 48 g, TransFatContent 0 g

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