Pumpkin Pie Tunnel Cake
Submitted by natz
Pumpkin pie tunnel cake with a hidden ribbon of pumpkin pie filling baked inside a buttermilk-bran bundt cake. Striking fall dessert with a creamy surprise center.
YIELD
1 cakePREP
20 minCOOK
50 minREADY
80 minThe “tunnel” is the magic. A ring of spiced pumpkin filling gets layered between two pours of buttermilk-bran cake batter, and during baking it sets into a creamy, custardy tube running through the heart of the cake. Slice into it and the pumpkin spiral is revealed. Showstopper for Thanksgiving and Halloween tables.
The trick is keeping the pumpkin layer in the middle, not letting it sink to the bottom or float to the top. Spoon it into a tight ring exactly in the center of the batter, leaving roughly an inch on each side. The reserved batter on top covers it completely so it bakes encapsulated.
Buttermilk and a half-cup of wheat bran in the cake batter give it a tender, slightly nutty crumb that holds up to the moist pumpkin filling without going soggy. The bran also adds fiber, making this a slightly less-guilty bundt.
Maple flavoring in the pumpkin filling is the unexpected upgrade. It complements the pumpkin spice without competing, giving the tunnel that warm fall-flavor depth.
Pro Tips
- Coat the bundt pan thoroughly with non-stick spray. Tunnel cakes are fragile to release. A poorly greased pan means the tunnel can tear out.
- Don’t disturb the pumpkin ring after spooning it in. Move gently when adding the top batter so the layer stays distinct.
- Cool exactly 10 minutes in the pan, no longer. Too long and the cake glues itself to the pan.
- The powdered sugar glaze (with a hint of pumpkin pie spice) is the perfect finish, but a simple dusting of powdered sugar works if you’re in a hurry.
Variations
- Add ½ cup chopped pecans to the pumpkin filling for crunch.
- Use maple syrup instead of milk in the glaze for a deeper maple finish.
- Stir ½ cup of cream cheese into the pumpkin filling for a cheesecake-style tunnel.
Ingredients
Directions
Combine ¼ cup brown sugar and next four ingredients in a small bowl; stir well, and set aside.
Combine remaining cup brown sugar and oil in a large bowl, beating well at medium speed of an electric mixer.
Add egg whites; beat well.
Combine flour and next three ingredients; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla. Reserve two cups of batter, and set aside.
Pour remaining batter into a 12-cup Bundt pan coated with cooking spray.
Spoon pumpkin mixture evenly over center of batter to form a ring.
Pour reserved batter over pumpkin mixture.
Bake at 350℉ (180℃) for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan.
Cool on a wire rack.
Combine powdered servings.
Comments
I have been making this recipe since I saw in Cooking Light Magazine, October 1996. I use oat bran. It is a wonderful recipe, perfect for fall entertaining