Pumpkin Cookie Butter Bundt Cakes

Name: Pumpkin Cookie Butter Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 serving(s)
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, at room temperature; 2 cups sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 15 ounces pumpkin puree; 1 cup plain yogurt; 1/4 cup cookie butter; 1 teaspoon cinnamon; 2 tablespoons cookie butter; 1/2 cup powdered sugar; 2 -3 drops orange food coloring; 2 tablespoons milk

Submitted by Food.com

"Two mini Bundt cakes come together to form one epic pumpkin-shaped dessert."

Download

Ready In:: 45mins
Ingredients:: 15
Serves:: 3

ingredients

For the cake
3 cups all-purpose flour
2 teaspoons baking soda
¹⁄₂ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
15 ounces pumpkin puree
1 cup plain yogurt
¹⁄₄ cup cookie butter
1 teaspoon cinnamon
For the glaze
2 tablespoons cookie butter
¹⁄₂ cup powdered sugar
2 -3 drops orange food coloring
2 tablespoons milk

directions

For the cake:
Place rack in the center of the oven and preheat to 350°F. Generously coat a mini Bundt pan with oil.
In a medium bowl, whisk together the flour, baking soda, and salt.
In another bowl, use an electric mixer to beat the butter until creamy. Add sugar and beat on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla and the pumpkin puree, mixing until all ingredients are well incorporated.
Turn mixer down to low and stir in half of the flour mixture, followed by all of the yogurt/sour cream and then the remaining flour mixture. Mix until just incorporated, taking care not to overbeat.
Pour batter into mini Bundt pans. Tap on counter to remove any air bubbles.
Place cake in preheated oven and check at the 30-minute mark. If the top is browning too quickly, carefully tent it with foil for the remainder of the baking time. Bake for a total of 65 to 75 minutes, and then use a wooden skewer to test for doneness. If cake is still gooey in the middle, continue baking and checking every five minutes.
Remove the cakes from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack. Use a small dollop of cookie butter to adhere two of the mini cakes together.
For the glaze:
Add cookie butter and powdered sugar to a small pot set over low heat. Stir constantly until mixture is warm and smooth. Add in food coloring for color and milk until it reaches desired consistency. Pour over the cooled cakes.

Questions & Replies

What are the sprinkles and stems for this recipe (pumpkin butter cookie mini bundt cakes)?

Sue C.
Why does the video present differently then the directions. Video shows 3 different layers. Then it shows cutting off a section baked cake & adding caramel? then placing lid back & topping with a glaze frosting.

itscooki
What is cookie butter? I am not familiar with this term. Thank you so much. The recipe for the Pumpkin Bundt Cake looks delicious.

Roxann B.
What is cookie butter? It is mentioned a couple times in this recipe

kimberlymsutton56

Reviews

What is cookie butter?????

bostoncook
Where can one find mini Bundt pans?

cvdoorn
What is cookie butter?

Lynda H.

RECIPE SUBMITTED BY

Food.com

United States

Hungry for good food AND great conversation? Food.com boasts a smorgasbord of over 500,000 recipes and a community-inspired activity feed that allows our users to add reviews, tweaks, questions and photos to their favorite recipes. Grab a plate and join the fun!

View Full Profile