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'Red Velvet XOXO' Pumpkin Bundt Cake Mix Kit with Toasted Pecans & French Wooden Baking Spoon

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(1) - 'Red Velvet XOXO' Pumpkin Bundt Cake Mix Kit with Toasted Pecans & French Wooden Baking Spoon

Visit the Red Velvet XOXO website

Pumpkin Bundt Cake Mix Kit
This is the easiest way to bake at home! Spice up your autumn with this delicious alternative to pumpkin pie. Fragrant with fall spices, this moist cake is balanced with a simple glaze and elegantly decorated with toasted spiced pecans.

This baking kit includes the High-end ingredients are pre-measured for ease of use, a detailed recipe card that's easy-to- follow, and a French wooden baking spoon for Pinterest perfect results. Just add eggs from home for a treat that serves 10-12.

Perfect for fall and winter--this crowd-pleasing cake will take entertaining to a whole new level! It's a memorable activity for the whole family, especially for kids.

This cake will make your house smell divine. If you can resist the aromatics, you can store it in the fridge for several days, wrapped in plastic. Frost and decorate before serving.

Includes:

  • Flour
  • Baking Powder
  • Cinnamon
  • Nutmeg
  • Pumpkin Puree
  • Vegetable Oil
  • Sugar
  • Salt
  • Confectioner's Sugar (For the Frosting)
  • Pecans (For the Topping)

What You'll Need (aka, Not Included):

  • 3 x Eggs
  • 12-cup Bundt Pan
  • Small Bowl (2)
  • Can opener
  • Large Bowl
  • Electric-mixer
  • Spatula
  • Whisk
  • Wire rack
  • Small saucepan
  • Off-set spatula

See the Recipe, laid out step-by-step!

Special Note: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Woot Services LLC and Woot, Inc. assume no liability for inaccuracies or misstatements about products.

Specs

See the Recipe, laid out step-by-step!

  1. Once you’ve unpacked your Red Velvet kit, position a rack in the center of the oven and preheat to 325°F. Grease a 12-cup bundt pan, by dipping a paper towel into the vegetable oil provided and lightly coating the pan. Open the can of pumpkin and scoop out the puree into a large bowl and set aside.
  2. In two small bowls, separate 3 eggs into whites and yolks and set aside. Sift the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg into a medium bowl and set aside. Add oil, granulated sugar, and salt to the large bowl with pumpkin, beating with an electric mixer on low speed. Then add the egg yolks one at a time, scraping down sides of the bowl after each addition. Add the flour mixture, and stop mixing as soon as all the ingredients are *just* combined.
  3. In a medium bowl, whisk the 3 egg whites until they have formed soft peaks. Gently fold them into the pumpkin batter using a rubber spatula. Pour the batter into pan and bake 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack for 30 minutes, or until the cake pulls away from the sides. Then, flip the cake out onto a wire rack and allow to cool completely.
  4. While cake cools, toast pecans. Spread the halves on a baking sheet. Bake for 5 to 7 minutes until golden brown. Let cool. Break into small pieces and set aside for step 6.
  5. Sift the confectioner’s sugar over a medium bowl. Gradually add 1 to 2 tablespoons of water, one by one, and whisk until completely smooth and thick, about 2 to 3 minutes. The glaze should be pourable, with a similar consistency to honey. Pour over the top rim of the cake, allowing the glaze to drip down the sides and in the crevices.
  6. Decorate cake by artfully placing toasted pecan pieces on the top of the cake, working quickly to ensure all seeds are placed before the glaze hardens and sets. Enjoy!

Specs

See the Recipe, laid out step-by-step!

  1. Once you’ve unpacked your Red Velvet kit, position a rack in the center of the oven and preheat to 325°F. Grease a 12-cup bundt pan, by dipping a paper towel into the vegetable oil provided and lightly coating the pan. Open the can of pumpkin and scoop out the puree into a large bowl and set aside.
  2. In two small bowls, separate 3 eggs into whites and yolks and set aside. Sift the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg into a medium bowl and set aside. Add oil, granulated sugar, and salt to the large bowl with pumpkin, beating with an electric mixer on low speed. Then add the egg yolks one at a time, scraping down sides of the bowl after each addition. Add the flour mixture, and stop mixing as soon as all the ingredients are *just* combined.
  3. In a medium bowl, whisk the 3 egg whites until they have formed soft peaks. Gently fold them into the pumpkin batter using a rubber spatula. Pour the batter into pan and bake 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack for 30 minutes, or until the cake pulls away from the sides. Then, flip the cake out onto a wire rack and allow to cool completely.
  4. While cake cools, toast pecans. Spread the halves on a baking sheet. Bake for 5 to 7 minutes until golden brown. Let cool. Break into small pieces and set aside for step 6.
  5. Sift the confectioner’s sugar over a medium bowl. Gradually add 1 to 2 tablespoons of water, one by one, and whisk until completely smooth and thick, about 2 to 3 minutes. The glaze should be pourable, with a similar consistency to honey. Pour over the top rim of the cake, allowing the glaze to drip down the sides and in the crevices.
  6. Decorate cake by artfully placing toasted pecan pieces on the top of the cake, working quickly to ensure all seeds are placed before the glaze hardens and sets. Enjoy!

Vendor Details

Red Velvet XOXO

Red Velvet grew out of a love of baking and entertaining. In a city like New York, baking is no easy task. Ovens are more often filled with sweaters than desserts! We knew there had to be a better way. We believe dessert is about sharing and celebrating with people you care about. We love bringing people together and know you will too. XOXO,
Agathe & Arielle Co-founders (and sisters!)

OUR KITCHEN
Our kitchen is right in the heart of New York City, so our desserts are inspired by the cosmopolitan culture around us. We hand-pack each and every Red Velvet baking kit from start to finish, bringing our kitchen to yours.

OUR CHARITY
We believe that education is the key to success. From mastering a new recipe to learning how to prevent major health issues, it’s important to be informed. We are proud to support Bright Pink, a nonprofit working to save women's lives from breast and ovarian cancer by empowering them to live proactively at a young age.

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Pumpkin Bundt Cake Mix Kit w/Spoon
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