Recipe – Pumpkin Spice Bundt Cake

I have been spending way too much time on Pinterest lately looking for delicious recipes. I found this one on several websites which had several different versions as to how to fix this so feel free to experiment as different people add different things to change it up a little. The one thing I liked most is how moist this turned out. I have been baking in my convection oven, but decided to try the regular oven for this one as cakes usually rise too high in the convection and it makes it hard to pull the pan out. I live in an RV so cooking in the propane oven can be a challenge sometimes; however, I have figured out some ways around the issues that people have with cooking in an RV. For one I have pizza stones in the bottom to help distribute the heat and I have a thermometer that tells me the correct temperature so I know I am cooking at the right setting. In this recipe I was to cook on 325, but had to set my oven at 375 in order to obtain that temperature.

Beyond the actual recipe is several pics so you can see the process.

Pumpkin Spice Bundt Cake

A delicious moist cake
Prep Time13 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, pumpkin
Servings: 12

Ingredients

  • 1 box Betty Crocker cake mix, Super Moist, Yellow
  • 1 cup pumpkin, canned
  • ½ cup water
  • cup vegetable oil
  • 1 Tbsp pumpkin pie spice
  • 4 eggs

Glaze

  • cup Betty Crocker cream cheese frosting, rich & creamy

Instructions

  • Heat over to 325°. Generously grease and flour 12-cup bundt cake pan.
  • In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with an electric mixer on low speed until moistened, then on medium speed for 2 minutes, occasionally scraping bowl. Pour batter into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooking rack. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave frosting uncovered on Low 10 to 20 seconds, stirring until thick drizzling consistently. Spoon over cake.

Fresh out of the oven!

Right out of the pan. I had a little too much flour in my pan, but I was trying to make sure it did not stick.

After I added the frosting, which I used the entire can not just 1/3 cup as suggested in the recipe.

The first piece….it was very moist and delicious!

Snickerdoodle Cookie Recipe

One of my favorite cookies is the Snickerdoodle. Cooking them in an RV Oven is just as easy as a regular size oven. The ONLY difference, might be the size of the pan, but I was able to cook 12 cookies at a time.

Snickerdoodles

Soft, chewy cookies
Author: Anna White

Ingredients

  • 1 c. Butter-flavored Shortening
  • 1 ½ c. Sugar
  • 2 Eggs
  • 2 ¾ c. Flour
  • 2 tsp. Cream of Tartar
  • 1 tsp. Soda
  • 1 tsp. Salt

Instructions

  • Cream shortening and sugar.
  • Add eggs.
  • Mix with remaining ingredients.
  • Roll into walnut-sized balls; roll in a mixture of cinnamon and sugar.
  • Bake at 350° for 12 minutes on an ungreased cookie sheet. Makes 36 to 48 cookies.

Notes

Store cookies in an air tight container. Place a piece of bread in the container with the cookies and it will keep the cookies soft. However, the bread will turn hard.

 

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Cookies on the tray ready to go in the oven

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Baked cookies

Chocolate Pound Cake Recipe

Time for another mouth-watering recipe.  This time I’m baking a cake. A Chocolate Pound Cake to be exact. It was an opportunity for me to not only use my little RV Oven, but to also get a chance to use my Kitchenaid Mixer my sweet hubby got me.  I wasn’t sure if I would like the mixer or not, but after using it a couple of times, I wondered why it took me so long to get one. 

Chocolate Pound Cake

Cook Time1 hr 30 mins
Course: Dessert
Cuisine: American
Author: Anna White

Ingredients

  • 3 Cups Sifted Flour
  • 1 Cup Butter or Margarine
  • ½ Cup Cocoa
  • ½ Cup Vegetable Shortening
  • ¼ tsp Salt
  • 5 Eggs
  • ½ tsp Baking Powder
  • 1 Cup Milk
  • 3 Cups Sugar
  • 1 ½ tsp Vanilla Flavoring

Instructions

  • Sift flour, cocoa, salt and baking powder together, set aside.
  • Cream sugar, butter, and shortening until light and fluffy.
  • Add eggs 1 at a time, beating well after each egg.
  • Alternately beat in flour mixture and milk beginning and ending with flour mixture.
  • Stir in vanilla. Pour into pan.
  • Bake at 325° for 1½ hours or until toothpick inserted in center comes out clean.
  • Cool in pan 10 minutes, turn out and cool completely.
  • Sift powdered sugar over top of cake.