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Apricot-Filled Pumpkin Cake with Browned Butter Frosting

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By Betty Crocker Kitchens
Updated Feb 22, 2013
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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
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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

  • Step 
    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.)
  • Step 
    2
    In small bowl, mix all filling ingredients except apricots with fork until fine crumbs. Stir in 1/2 cup chopped apricots; set aside.
  • Step 
    3
    In medium bowl, mix flour, baking powder, cinnamon, ginger and salt; set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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