#BundtBakers ~ Pumpkin Biscoff Bundt Cake
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. This month Tammy and Catherine from Living the Gourmet gave us the tasty task of baking up bundt cakes with biscoff! What a fantastic assignment - if you haven't already discovered cookie butter, take one of these recipes for a test run and definitely pick up a jar!
Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you have any further questions about the participating guidelines for this month please refer to the Bundt Bakers guidelines here. If you still have any questions, please reach out to the group directly on Facebook! Happy Baking!
This cake was super tender and very tasty! I loved the thread of chunky cookie butter laced throughout the middle. I did make the mistake of baking this in a bundt pan that wasn't quite large enough. My pan was 10-cup capacity so I advise using a larger 12-cup capacity pan if you have it. I should have left some of the batter out and used that leftover batter in my mini bundt pan! So if you also find your pan is filling all the way flush to the edge, save some of the batter and use in cupcakes if needed!
See all the delicious Biscoff Bundt Cakes being shared today!!
- Biscoff Bundt Cake by Living the Gourmet
- Biscoff Lotus Crumble Toffee Bundt Cake by Patyco Candybar
- Biscoff Sock-It-To-Me Bundt Cake by All That’s Left Are The Crumbs
- Brown Sugar Bundt with Biscoff Glaze by The Sweet Sensations
- Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
- Pumpkin Biscoff Bundt Cake by Making Miracles
- Speculoos Stuffed Brownie Bundt by Food Lust People Love
- Swirl Biscoff Bundt by Sneha’s Recipe
Pumpkin Biscoff Bundt Cake adapted from Five Heart Home
1 cup butter, at room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
15 ounce can pumpkin puree
1 cup sour cream
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup Biscoff Spread
- Preheat oven to 350 degrees. Spray a 10-12 cup bundt pan with baking spray.
- Combine dry ingredients: flour, baking soda, salt, and cinnamon in a medium bowl, whisk to combine and set aside.
- In the bowl of a stand mixer, blend the softened butter and sugar on medium to medium-high speed until the mixture is creamy and light in color. Add in the eggs, one at a time, mixing well between additions - scrape down the sides as needed.
- Blend in the vanilla, pumpkin puree, and sour cream. Blend together until evenly mixed, scraping down sides and bottom as needed. Add in dry mixture to wet on low speed, just until combined - do not overmix.
- Spread about half of the batter into the bottom of the prepped bundt pan. Dot the batter with chunks of the biscoff spread, as evenly distributed over the batter layer as possible. Use a knife to swirl into the batter if desired.
- Top with remaining batter, and bake in preheated oven for about 1 hour, check cake around 40 minutes, cover bottom with foil if it is browning too quickly. Check with a long skewer and continue baking until skewer comes out clean.
- Allow to cool on a wire cooling rack for 15-20 minutes before inverting onto cooling rack and allowing to complete cooling before slicing and serving.