Cakes

Pumpkin Biscoff Bundt Cake with a Cookie Butter Swirl & Glaze

240

With flavors of pumpkin, vanilla, cinnamon, and caramelized cookies, this moist Bundt cake boasts a Biscoff swirl and a topping of Biscoff glaze.

16
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 ounce can pumpkin puree
1 cup plain yogurt OR 1 cup sour cream (OR a combination of the two)
1/4 cup Biscoff Spread (OR alternate brand of cookie butter)
1 teaspoon cinnamon (OR pumpkin pie spice)

For the glaze:
1/2 cup Biscoff Spread
2 tablespoons powdered sugar, sifted
up to 2 tablespoons milk, if needed
For the cake: Place rack in the center of the oven and preheat to 350°F. Generously coat a 9- to 10-inch (12 cup) Bundt pan with cooking spray or grease with butter. In a medium bowl, whisk together the...
See the full directions on my site
Nutritions

Calories
374

Sodium
270mg
11% DV

Fat
12g
19% DV

Protein
4g
8% DV

Carbs
46g
15% DV

Fiber
1g
6% DV

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This post is sponsored by Musselman?s Apple Butter but recipe and all opinions are my own. Thank you for allowing us to share with you our favorite products that we love to use! With all the hustle and bustle of the busy holiday season, you need to have a couple of recipes that you can ...

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