Apricot-Filled Pumpkin Cake with Browned Butter Frosting
Updated Feb 22, 2013
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.
Apricot-Filled Pumpkin Cake with Browned Butter Frosting
- Prep Time 20 min
- Total 3 hr 25 min
- Servings 16
- Ingredients 17
Ingredients
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)

Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.)
-
Step2In small bowl, mix all filling ingredients except apricots with fork until fine crumbs. Stir in 1/2 cup chopped apricots; set aside.
-
Step3In medium bowl, mix flour, baking powder, cinnamon, ginger and salt; set aside.
-
Step4In 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.
-
Step5Spread 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.
-
Step6Bake 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.
-
Step7In 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.
Nutrition
470
Calories
20g
Total Fat
5g
Protein
69g
Total Carbohydrate
49g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 470
- Calories from Fat
- 180
- Total Fat
- 20g
- 30%
- Saturated Fat
- 12g
- 59%
- Trans Fat
- 1g
- Cholesterol
- 115mg
- 38%
- Sodium
- 310mg
- 13%
- Potassium
- 140mg
- 4%
- Total Carbohydrate
- 69g
- 23%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 49g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
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 Choice
4 1/2Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved