bundt

• Preheat oven at 350 degrees. Generously apply nonstick spray to a 10-cup bundt pan.
• Combine the flour, cocoa powder, pumpkin spice, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat together sugar, butter, apple butter, and eggs until no eggy streaks remain. Add pumpkin puree and half & half. Fold in the dry ingredients, scraping bottom of bowl to incorporate everything.
• Pour batter into pan and smooth out the top. Bake for 50 to 60 minutes; the middle of the cake should pass the toothpick test.
• Let cool for 15 minutes. Carefully invert cake onto cooling rack to cool completely.
• Add sprinkling of confectioners’ sugar over the top. Slice and serve. Cake can also be sliced, wrapped, and frozen for later enjoyment.

OM NOM NOM!

Make bundt cake

• Preheat the oven to 350 degrees. Grease and flour a 10-cup Bundt pan.
• If the cranberry sauce or other filling is cold from the fridge, zap slightly in microwave to bring to room temperature and loosen.
• In a large bowl, whisk together flour, baking soda and salt. Set aside.
• Cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla. Alternate mixing in the flour mixture and sour cream.
• Spoon about half the batter into the pan. Use a spoon to create a deep trench in the batter going all the way around the pan. Spoon in the cranberry sauce to fill the trench, taking care that it doesn’t touch the sides of the pan; if it touches, it may stick and make cake removal trickier.
• Pour the remaining batter over the top. Smooth out.
• Bake for 55 minutes to 1 hour 5 minutes, or until a toothpick inserted comes out clean. Remove from the oven and cool for 15 minutes inside the pan. Invert the cake onto a wire rack. Cool cake completely.

Make glaze

• In a bowl, whisk together the confectioners’ sugar, milk, and vanilla. Add more sugar or milk as needed to form a thick texture. Drizzle over the cake. Let set 30 minutes before cutting.
• Cake can be stored under a dome at room temperature. It can also be sliced and individually wrapped to freeze.

OM NOM NOM!

• Preheat oven at 350 degrees. Generously coat the interior of a large bundt pan with nonstick spray with flour.
• In a big bowl, cream together the butter and sugar. Add the pumpkin. Add the eggs one at a time, scraping the bottom of the bowl to incorporate everything.
• In another bowl, combine the flour, cardamom, cinnamon, baking soda, and salt.
• Add the dry ingredients to the big bowl alternatively with the buttermilk/soured milk. Scape the bottom of the bowl again to make certain everything is combined.
• In another bowl, mix together the cream cheese, ginger, brown sugar, and flour.
• Scoop about 2/3 of the cake batter into the prepared bundt pan. Spoon in the filling, being careful to make sure it doesn’t touch the sides of the pan (it could possibly stick and cause the cake to pull apart). Spoon the remaining pumpkin batter on top, evening out.
• Bake for 65 to 75 minutes; the middle of the cake should pass the toothpick test. Let it cool about 15 minutes, then carefully invert it onto a cooling rack. Let cool completely.
• Make glaze, adjusting the amounts as needed to create a thick texture. Drizzle atop cake. Let set at least an hour before cutting. Store covered or as wrapped individual slices.

OM NOM NOM!

• Preheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.
• In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.
• Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.
• Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.
• Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.
• To make the glaze, stir together the confectioners’ sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.

OM NOM NOM!

• Preheat oven at 350 degrees. Place a baking sheet inside to warm up. Apply nonstick spray to coat the interior of a large bundt pan.
• In a large mixing bowl, cream the butter until smooth. Add the sugar, scraping down the bowl a few times to make sure everything is mixed. Continue to beat until it becomes light and fluffy. Add the maple syrup followed by the eggs, one at a time.
• In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the main bowl, interspersing it with the addition of the half & half. Add the maple flavor. Once everything is added, scrape the bottom of the bowl.
• Scoop the batter into the prepared bundt pan. Smooth the top with the back of a spoon.
• Place the bundt pan atop the hot baking sheet. Bake for 1 hour to 1 hour and 10 minutes, until a toothpick plunged into the middle of the cake comes out clean.
• Let cake rest in pan for 20 minutes, then invert it onto a rack to cool completely.
• Make the glaze by combining the three ingredients to form a thick texture. Drizzle over the top of the cooled cake.
• Store cake under a cake dome or other cover. Individual slices can be wrapped in plastic for transport or frozen for later.

OM NOM NOM!

• Preheat oven at 350 degrees. Use nonstick spray with flour on the interior of a bundt pan.
• Drain the pears, reserving the syrup. Mash the pears with a fork to break into small chunks.
• In a large bowl, reunite the mashed pears with the syrup. Add the cake mix, egg, and two egg whites. Beat for several minutes to fully incorporate and create a light batter.
• Pour batter into prepared pan. Bake for 50 to 55 minutes; the middle of the cake should pass the toothpick test. Cool for 20 minutes, then invert cake onto cooling rack to completely cool.
• If desired, sprinkle on confectioners’ sugar just before serving. Cut into slices with a sharp knife (seriously, the cake is very soft) and enjoy! Cake is best if eaten within a day.

OM NOM NOM!