Apricot-Filled Pumpkin Cake with Browned Butter Frosting

Apricot-Filled Pumpkin Cake with Browned Butter Frosting

Take spiced pumpkin Bundt cake to a whole new level with a tunnel of sweet apricot filling running through each piece. Sprinkle with chopped dried apricots for a fantastic finish.

Prep Time

20

Minutes

Total Time

3:25

Hrs:Mins

Makes

16

servings

Filling
1/2
cup packed brown sugar
2
tablespoons Gold Medal® all-purpose flour
3
tablespoons firm butter or margarine
1/2
cup finely chopped dried apricots (about 14)
Cake
3
cups Gold Medal® all-purpose flour
3
teaspoons baking powder
2
teaspoons ground cinnamon
1
teaspoon ground ginger
1/2
teaspoon salt
1
cup butter or margarine, softened
2
cups granulated sugar
5
eggs
1
cup canned pumpkin (not pumpkin pie mix)
Browned Butter Frosting
1/3
cup butter (do not use margarine)
2
cups powdered sugar
3
to 4 tablespoons milk
Garnish, if desired
1/4
cup finely chopped dried apricots (about 7)
  1. Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour. (Do not use dark or nonstick pan.)
  2. In small bowl, mix all filling ingredients except apricots with fork until fine crumbs. Stir in 1/2 cup chopped apricots; set aside.
  3. In medium bowl, mix flour, baking powder, cinnamon, ginger and salt; set aside.
  4. In large bowl, beat 1 cup butter and granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture on low speed until blended.
  5. Spread 3 cups of the batter in pan. With back of spoon, make 1/2-inch-deep tunnel in middle of batter. Spoon filling into tunnel, making sure filling does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.
  6. Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in cake comes out clean and top is golden brown. Cool 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
  7. In 2-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until light golden brown; cool slightly. Stir in powdered sugar. Stir in 3 tablespoons of the milk until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency. Spoon frosting over cake, letting some run down sides of cake. Garnish with 1/4 cup chopped apricots.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
If the apricots are too dry, cover them with boiling water and let stand about 3 minutes. Drain, then chop.
Special Touch
Another garnish option: Roll dried apricot halves between sheets of waxed paper to flatten slightly, then cut into shapes with small cookie cutters.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 470
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 12g,
    • Trans Fat 1g),
  • Cholesterol 115mg;
  • Sodium 310mg;
  • Total Carbohydrate 69g
    • (Dietary Fiber 2g,
    • Sugars 49g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.