Pumpkin Spice Bundt Cake

From the archives Like anyone else with a pulse, I have major love-hate for the Pumpkin Spicing of everything. (And the Red Velveting of everything but I’ll whine about that in Febraury.) Some of it’s good. Some of it’s just eh. But I will not be apologizing for throwing another Pumpkin Spice [Whatever] recipe onto […]

Pumpkin Spice Bundt Cake

From the archives
Like anyone else with a pulse, I have major love-hate for the Pumpkin Spicing of everything. (And the Red Velveting of everything but I’ll whine about that in Febraury.)

Some of it’s good. Some of it’s just eh. But I will not be apologizing for throwing another Pumpkin Spice [Whatever] recipe onto the internet because this one is awesome and deserves to be photographed and eaten for lunch and the leftovers taken to Jason’s office where they left the cake plate so clean, it left me wondering just who in my husband’s office stood there and scraped the glaze right off of it.

To that guy – or gal, I do not judge – I say thank you. And you’re welcome.

Pumpkin Spice Bundt Cake

So let’s talk about cake. Bundt cakes. Bundt cakes that are pumpkin buttered. And pumpkin spiced.

I took a 16 oz jar of Barton Creek Crossing Pumpkin Spread (locals, you can find it at HEB – unlocals, substitute your favorite pumpkin butter or make it yourself), the trusty 1234 cake method, and a bundt pan and made lunch.

Pumpkin Spice Bundt Cake

Half of the pumpkin butter is put into the cake batter while the other half is baked into the middle of the cake. The cake gets a flavorful and aromatic dose of spices from your favorite pumpkin compliments – cinnamon, ginger, nutmeg, allspice, cloves, and black pepper. It’s almost a gingerbread-pumpkin spice hybrid.

The cake is topped with a maple-powdered sugar glaze that I would have rather not used but did anyway because I had no plans to eat the whole thing myself (

Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake

A tender, pumpkin-spiced bundt cake, with a ribbon of pumpkin butter baked into the middle.

Ingredients

  • For the cake:
  • 1 cup (2 sticks butter), softened
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 16 oz (~2 cups) pumpkin butter, divided (purchased or make it yourself)
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • A couple of pinches of fine-ground black pepper (probably close to 1/8 tsp)
  • Baking spray
  • For the glaze:
  • 1 1/2 cups powdered sugar
  • 2 Tbsp maple syrup
  • 1/2 tsp maple extract
  • 1/4 tsp vanilla
  • Water

Instructions

  1. Preheat oven to 350.
  2. Cream butter and sugar together for 3-4 minutes, until light and fluffy.
  3. Mix in the eggs one at a time, followed by the vanilla, occasionally scraping the sides of the bowl.
  4. Whisk together the flour, baking powder, salt, and spices.
  5. Alternate adding the dry ingredients in three batches with 1 cup of the pumpkin butter in two batches.
  6. Spray a bundt pan with baking spray and spoon half the batter into the pan.
  7. Use the large spoon to make a slight well in the batter and add then spoon the ramining pumpkin butter into the well.
  8. Cover with the remaining cake batter.
  9. Bake for ~45 minutes (a knife inserted into the cake should come out with moist crumbs attached (and maybe a little pumpkin butter) and then let cool for 10 minutes in the pan.
  10. Turn out onto a cake plate and cool completely before glazing.
  11. To make the glaze, whisk together powdered sugar, maple syrup, maple extract, and vanilla, with 1 Tbsp of water. Add water by the 1 teaspoon until the glaze is smooth but thick.
  12. Spoon over the cake, using as much (or as little) as you want.
  13. Try not to eat the whole thing in one sitting.

Notes

Yields: ~12 servings

Source: Confections of a Foodie Bride

Estimated time: 1 hour 30 minutes

Texas Sheet Cake Pancakes

Happy Valentine’s Weekend! The weekend of too much chocolate (if there is such a thing), too much wine (there absolutely is such a thing), and not nearly enough football. We’ve taken what feels like a commonly evolved path of Valentine’s Day celebrations: back in the good ol’ DINK days it was flowers and fancy restaurants […]

Texas Chocolate Sheet Cake Pancakes with Fudge Frosting

Happy Valentine’s Weekend! The weekend of too much chocolate (if there is such a thing), too much wine (there absolutely is such a thing), and not nearly enough football.

We’ve taken what feels like a commonly evolved path of Valentine’s Day celebrations: back in the good ol’ DINK days it was flowers and fancy restaurants and spendy wine, then fancy dinners at home with an over-the-top chocolate dessert because WHY ARE THERE 3,000 PEOPLE TRYING TO EAT AT THIS ONE LITTLE RESTAURANT TONIGHT?! And that brings us to Valentine’s Day today and life with a 6 year old: it starts with a dessert-for-breakfast treat and ends with some pre-bedtime MarioKart.

Landry requested chocolate pancakes for V-Day breakfast so when I opened this month’s HEB Primo Picks, I immediately went for the Texas Sheet Cake.

A photo posted by Shawnda (@shawndah) on

This was going to work out perfectly.

Texas Chocolate Sheet Cake Pancakes with Fudge Frosting

I grew up in Texas having never once heard of “Texas Sheet Cake.” When mom made a birthday cake, she pulled out the metal 13×9 pan. When mom made a non-birthday cake, she pulled out “the big pan.” The sound of that pan coming out of the very back of the bottom corner cabinet sent us four kids running to the kitchen. “Cake? Are we having cake? In… the BIG PAN?!”

Chocolate cake that was covered in frosting that was frosting in name only – it was more like fudge than anything else. And depending on the time of year, that “frosting” might also be studded with pecans. Pecans that we kids had just spent HOURS shelling because my mom knew to cash-in on that cheap child labor while she could.

It’s a little tough to justify “cake in the big pan” with just 3 of us, so I turned that Texas Sheet Cake into Texas Sheet Cake pancakes for a chocolatey, Valentine’s dessert-for-breakfast treat for my sweets.

The sweet chocolate cake batter is cooked on the griddle and then smothered in that good ol’ Texas Sheet Cake fudge frosting.

Texas Chocolate Sheet Cake Pancakes with Fudge Frosting

What kind of sweets do you make for YOUR sweets? Do you go all-out with a big fancy dessert? Do you go all-out with a heart-shaped box full of goodies? Do you want $100 to shop for your own HEB goodies? (Bonus – even if HEB isn’t in your area, they now have online shopping! We have family in Idaho that is going to be VERRRRRY happy about that.)

To enter the $100 HEB e-gift card giveaway:
1. Share your favorite Sweets4YourSweet treat on Instagram and tag it with #HEBSweets4YourSweet
2. There is no step 2 – it’s that easy.

HEB will randomly select two participants from the Instagram sweepstakes to win $100 H-E-B e-gift cards.

Start snapping those photos and eat up. Still plenty of time ’til bathing suit season. And happy Valentine’s day ­čÖé

Texas Sheet Cake Pancakes

Texas Sheet Cake mix-turned-pancakes, topped with chocolate fudge frosting.

Ingredients

  • 1 box HEB Texas Sheet Cake *
  • 1/2 cup flour
  • 2 eggs
  • 1 3/4 - 2 cups milk
  • 1/4 cup vegetable oil
  • 5 Tbsp butter
  • 5 Tbsp water
  • *The cake mix comes with 4 labeled packets: cake mix and cocoa for the cake (which go into the pancake batter) and powdered sugar and cocoa for the frosting (which go into the frosting).

Instructions

  1. Heat a nonstick griddle pan over medium-high heat.
  2. In a medium bowl, whisk together the dry ingredients: flour, cake mix packet, and the cake cocoa packet.
  3. Add the eggs, 1 3/4 cup milk, and oil and whisk until the batter is smooth. If you think the batter is too thick, add up to 1/4 cup more milk.
  4. Spoon batter onto the heated grill - I used ~3 Tbsp batter and ended up with 34 pancakes. When the bubbles have started to pop and the batter looses it's super wet glossy look, it's time to flip.
  5. While the pancakes are cooking, heat the butter over medium heat until it begins to brown.
  6. Add the frosting cocoa packet and 5 Tbsp water, whisking until smooth.
  7. Bring to a boil and whisk in the powdered sugar pack and turn off the heat.
  8. To serve, stack the pancakes a mile high, drown in still-warm fudge frosting, and drop a handful of raspberries over top.

Notes

Yields: ~34 pancakes

Source: The Brewer and The Baker

Estimated time: 30 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and chocolate-smudged faces are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.