LUSCIOUS FOUR-LAYER PUMPKIN CAKE
Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
THE BEST PUMPKIN CHEESECAKE
There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 31
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
- Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
- For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
- Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
- Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
- Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
- Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
- Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
- For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
- For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
- To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.
PUMPKIN DELIGHT
Pumpkin Delight is a layered fall dessert that is easy to make and calls for just eight ingredients!
Provided by Jillian - a Food Folks and Fun original!
Categories Dessert
Time 8h23m
Number Of Ingredients 8
Steps:
- Grease a 9x13 pan and preheat the oven to 350 degrees F.
- Whisk together graham crackers, melted butter, and ⅓ cup granulated sugar in a medium mixing bowl.
- Gently press the graham cracker crumble evenly into the prepared baking dish and bake for 8 minutes. Remove from the oven and allow to cool completely before continuing to the next step.
- In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1-2 minutes. Add remaining ⅓ cup of sugar and mix until combined.
- Fold one package of thawed cool whip into the cream cheese mixture using a rubber spatula.
- Spread the cream cheese mixture over top of the graham cracker crust.
- In a large mixing bowl, combine the pudding packages and milk, following the pudding box instructions.
- Add the pudding over the cream cheese layer and carefully smooth it into an even layer.
- Layer the remaining 2 packages of cool whip over the top of the pudding layer.
- Sprinkle the toasted pecan pieces over top.
- Cover and chill in the refrigerator for 8 hours or overnight before slicing and serving.
Nutrition Facts : ServingSize 1 cup, Calories 323 kcal, Carbohydrate 42 g, Protein 5 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 281 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 6 g
4 LAYER PUMPKIN DESSERT RECIPE - (4.7/5)
Provided by á-3503
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Layer 1: Mix flour, butter and 1/2 c. pecans together. Press onto bottom of sprayed 9 x 13 pan. Bake for 12-15 minutes or until lightly browned. Remove from oven and let cool. Layer 2:Blend cream cheese and powdered sugar, add 1 c. cool whip and spread over cooled crust. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 c. cool whip until smooth. Spread over top of layer 2. Layer 4: After other 3 layers have chilled completely, spread 1 c. cool whip on top and sprinkle with remaining pecans.
LAYERED PUMPKIN DESSERT
Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!-Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.
Nutrition Facts : Calories 370 calories, Fat 21g fat (12g saturated fat), Cholesterol 144mg cholesterol, Sodium 275mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
4 LAYER PUMPKIN CARAMEL PECAN CAKE
I found this recipe 2yrs ago on Net and its the best ive ever had of a pumpkin cake I am very picky! and my family and friends LOVED IT! I even was paid to make a few of them for friends :-) let me know if anyone ventures into making 1 :-)
Provided by mary eckman
Categories Cakes
Time 2h10m
Number Of Ingredients 11
Steps:
- 1. Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .
- 2. Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and cool completely .
- 3. Beat cream cheese in medium bowl with mixer until creamy ,add sugar , remaining pumpkin and spice ,mix well . Gently stir in cool whip , Cut each layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers being its made with creamcheese ENJOY !
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
Make and share this Luscious Four-Layer Pumpkin Cake recipe from Food.com.
Provided by Boyz 5
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 2 (9-inch) round cake pans.
- Beat cake mix, 1 cup of the pumpkin puree, milk, oil, eggs and 1 teaspoons of the pumpkin-pie spice in large bowl with electric mixer on medium speed until well blended.
- Pour evenly into prepared pans.
- Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean.
- Cool completely on wire racks.
- Meanwhile beat cream cheese in small bowl with electric mixer on medium speed until creamy.
- Add icing sugar,remaining pumpkin and remaining 1/2 teaspoons pumpkin-pie spice; mix well.
- Stir in whipped topping.
- Remove cake layers from pans; cut each layer horizontally in half with a serrated knife.
- Stack the layers on a serving plate, spreading the cream cheese mixture between the layers.
- Do not frost the top layer.
- Drizzle with caramel topping and toasted pecans.
- Store in refrigerator.
Nutrition Facts : Calories 432.8, Fat 29.3, SaturatedFat 12.6, Cholesterol 114.6, Sodium 307.1, Carbohydrate 38.9, Fiber 0.8, Sugar 21.6, Protein 5.6
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BEST PUMPKIN DELIGHT DESSERT {+VIDEO} | LIL' LUNA
From lilluna.com
5/5 (377)Calories 430 per servingCategory Dessert
- Mix flour, butter and ½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.NOTE: If you are using a 9x13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans.
- Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, then spread over cooled crust.
- Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
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