Receita
Chudda's Cuisine/Lounge
Oct 21, 2016
10 Comments

PUMPKIN BRIGADEIRO BUNDT CAKE

This delicious pumpkin bundt cake filled with brigadeiro and covered with dulce de leche and toasted coconut on top will be your new obsession.

PUMPKIN BRIGADEIRO BUNDT CAKE

We LOVE pumpkin so much! We just used it in our pumpkin risotto, and we were dying to use it in a sweet dessert. Well we created one that we loved so much that we had to give it all away before we ate the whole cake ourselves!!!
This pumpkin cake with brigadeiro filling is the best of Brazil and the USA! In Brazil they use small amounts of pumpkin, and Ludmilla’s first pumpkin dessert was here in the US. Even our friends in France admit that pumpkin isn’t as big a deal as we make it here. So we took our favorite flavors and combined them in this amazing dessert that will become a new favorite for fall!
We all know that Americans are CRAZY for pumpkin !! How many times have we seen people crying for pumpkin lattes, cookies, cakes…..in AUGUST?? Crazy right?
We also know that Brazilians are all about brigadeiro, Dulce de leche and coconut….have you figured this out yet???
Here it is…we filled this delicious American pumpkin cake with sweet and luscious Brazilian brigadeiro, then topped this beauty with dulce de leche and toasted coconut….my oh my…this is a definite favorite in our recipe files!! This is so easy and is the best fall dessert for fall, or even a decadent breakfast with a hot cup of coffee. Forget Starbucks pumpkin desserts and make this international fall cake that will become a staple at your home!!!

PUMPKIN BRIGADEIRO BUNDT CAKEPUMPKIN BRIGADEIRO BUNDT CAKE

 

Link of the day…

One day in Paris would never be enough! Every time when we travel the most important things for us is the food. I would love to do this tour “How to Eat Your Way Through 24 Perfect Hours in Paris” .

5.0 from 3 reviews
PUMPKIN BRIGADEIRO BUNDT CAKE
 
Prep time
Cook time
Total time
 
Recipe type: CAKE
Cuisine: AMERICAN/BRAZILIAN
Serves: 6
Ingredients
  • 1 - 15 oz. can pumpkin purée
  • 4 eggs
  • ½ c. Vegetable oil
  • ⅔ c. Water
  • 2 c. Granulated sugar
  • ½ c. Applesauce
  • 3½ c. All purpose flour
  • 2 tsp. Baking soda
  • 1½ tsp salt
  • 1 tsp. Ground cinnamon
  • 1 tsp. Ground nutmeg
  • ½ tsp. Ground cloves
  • ¼ tsp. Ground ginger
  • Brigadeiro (here)
  • 1 can Dulce de Leche
  • 1 cup toasted coconut
Instructions
  1. Preheat oven to 350F
  2. Grease a large Bundt pan and set aside
  3. In a kitchenaid mixer combine pumpkin purée, eggs, oil, water, sugar and applesauce until well blended.
  4. In a separate bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  5. Add dry ingredients to the wet ingredients and mix, adding a little at a time. Mix until just combined.
  6. Pour half of the pumpkin cake batter into the Bundt pan.
  7. Pour Brigadiero evenly on top of the cake batter and spread lightly with a skewer.
  8. Pour the remaining cake batter over the top of of the brigadeiro.
  9. Place into the oven and bake for 65-75 minutes or until a toothpick inserted comes out semi wet (the brigadeiro may still create wetness on the toothpick).
  10. Let cake sit in pan for 15 minutes before turning out onto a wire rack to cool.
  11. When almost cooled, heat dulce de leche over medium heat until pourable.
  12. Drizzle over the cake, then top with toasted coconut.

PUMPKIN BRIGADEIRO BUNDT CAKEPUMPKIN BRIGADEIRO BUNDT CAKE

PUMPKIN BRIGADEIRO BUNDT CAKEBeijos and Tchau!

 

 

Ludmilla Ramos and Marilyn Chudda
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10 comentários
  1. Helen @ Fuss Free Flavours - 21/10/2016 - 06h06

    I always say it is better in a bundt and this one certainly is! Beautiful seasonal cake.

    • Thank you Helen!
      I love cakes and breads in bundt pans too! I just love how beautiful it turns out! Thank you so much, it is delicious!!

      Beijos e Tchau!

      Marilyn Chudda

  2. lisa @garlicandzest.com - 21/10/2016 - 06h41

    Apply one piece each directly to my butt and thighs — it’ll end up there anyway! LOL!

    • Lol Lisa!!!

      We feel the same way every time we make something like this and eat it!! A definite guilty pleasure!!

      Beijos e Tchau!

      Marilyn Chudda

  3. Shashi at RunninSrilankan - 21/10/2016 - 06h52

    I do adore pumpkin and this is a unique recipe using one of my favorite fall foods – I am drooling over your pictures! I got me some mini bundt pans yesterday and cannot wait to use them to make this! thanks so much

    • Hi Shashi!

      This recipe would work great in mini bundt pans too!! Just adjust the cooking time!! You will have the cutest mini cakes!! Thank you so much and hope you let us know how they turn out!!

      Beijos e Tchau!

      Marilyn Chudda

  4. Platter Talk - 21/10/2016 - 07h18

    This is a beautiful cake. So moist, and luscious! Would love to try. Thanks.

  5. M - 21/10/2016 - 07h56

    Oh my this looks DIVINE!!! I’m drooling over it!

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4 ea. Jalapeños

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