Ingredientes para Pumpkin Cookie Butter Bundt Cakes
- All Purpose Flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- Unsalted Butter
- 1 ¾ cups granulated sugar
- 2 large eggs
- Pure Vanilla Extract
- 1 (15-ounce) can pumpkin puree
- Plain Yogurt
- 1 cup (2 sticks) unsalted butter
- Cinnamon
- 2 cups powdered sugar
- Orange Food Coloring
- 2-4 tablespoons milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Cookie Butter Bundt Cakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Pumpkin Cookie Butter Bundt Cakes
- **Prepare the Oven & Pans:** Preheat oven to 350°F (175°C). Generously grease two mini bundt pans with cooking spray or oil.
- **Dry Ingredients:** In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, and ½ teaspoon salt.
- **Cream Butter & Sugar:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- **Add Wet Ingredients:** Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 (15-ounce) can pumpkin puree until well combined.
- **Combine Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup plain yogurt or sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- **Fill & Bake:** Divide batter evenly between the prepared mini bundt pans. Tap pans gently on the counter to remove air bubbles.
- **Bake:** Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the tops are browning too quickly, tent loosely with foil.
- **Cool & Assemble:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Make the Glaze:** In a small saucepan over low heat, combine ½ cup cookie butter and 2 cups powdered sugar. Stir constantly until smooth and warm. Stir in a few drops of orange food coloring (optional) and 2-4 tablespoons milk until you reach desired consistency.
- **Glaze & Assemble:** Once the cakes are completely cool, use a small dollop of cookie butter to adhere the two mini cakes together. Drizzle generously with the cookie butter glaze.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
637g
Fat
283g
Carbs
87g
