Choctaw Fall Cake Native American Pumpkin Cake Recipe 425 Food

PUMPKIN LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside.
• Combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla and eggs in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the batter and spread so the top is completely white.
• Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the rest of the mascarpone in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake.

CHOCTAW FALL CAKE (NATIVE AMERICAN PUMPKIN CAKE) RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°. Generously oil and flour a bundt pan. In a large mixing bowl, combine flour, sugar, soda, cinnamon and cocoa. Add pumpkin, oil, eggs, vanilla and blend well. Pour into prepared bundt pan and bake 40-50 minutes. turn out onto a wire rack to cool and serve with whipped cream if desired warm or cooled.

CHOCTAW PUMPKIN CAKE

Steps:

• Preheat oven to 350°.
• In a large mixing bowl, combine flour, sugar, soda, cinnamon and cocoa.
• Add pumpkin, oil, eggs, vanilla and blend well.
• Pour into greased and floured bundt pan or ring mold and bake 40-50 minutes.
• Frost with creamy chocolate frosting if you like.

PUMPKIN SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
• Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
• Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
• Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
• Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
• Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.

CHOCOLATE PUMPKIN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.