Darn Good Pumpkin Spice Cake Food

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.

PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350°F.
• Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter).
• In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice.
• Beat with mixer for 1 minute.
• Add eggs, beat for 2 minutes more.
• Prepare topping* by melting butter with brown sugar in small saucepan.
• Remove from heat and add nuts.
• Pour half of the cake batter into greased bundt pan.
• Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan).
• Pour the rest of the cake batter into the pan.
• Bake cake at 350°F for 45 minutes to 1 hour.
• Cool in pan on wire rack for 15 minutes, then invert onto plate.
• When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake.
• *The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.

SUPER MOIST PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans; set aside.
• In large bowl, with electric mixer on low speed, beat cake mix, pumpkin, hellmanns mayonnaise, eggs and pumpkin pie spice 30 seconds.
• Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
• Bake 28 minutes or until toothpick inserted in centers comes out clean.
• On wire rack, cool 10 minutes; remove from pans and cool completely.
• Sprinkle, if desired, with confectioners sugar or fill and frost with vanilla frosting.
• Note: May prepare cake mix as above in 13x9-inch baking pan and bake 30 minutes or until toothpick inserted in center comes out clean.
• For an extra special twist, stir 1/2 teaspoon pumpkin pie spice into 1 1/3 cup vanilla frosting. Frost cake, then lightly press finely chopped toasted pecans ontoside of cake.

DARN GOOD CHOCOLATE CAKE WITH MARTHA'S ICING

Steps:

• Pre-heat oven to 350 degrees.
• Lightly mist a 12 Bundt pan with PAM and dust with flour.
• Place cake mix, pudding, sour cream, water, oil and eggs in a large mixing bowl.
• Blend with electric beaters on low speed for 1 minute.
• Stop and scrape down bowl.
• Increase speed to medium and beat 2-3 minutes more.
• Fold in chips.
• Turn batter into prepared pan and bake 58-62 minutes or until cake springs back when lightly pressed. It will also begin to pull away from the pan.
• Place on wire rack and cool for 20 minutes.
• I always kind of shake the pan to make sure that it is loosened before inverting onto a rack to cool for 20 more minutes.
• Meanwhile make icing.
• Place sugar, butter and milk in medium saucepan over medium-high heat.
• Stir until it comes to a boil- about 3-4 minutes.
• Still stirring let mixture boil for 1 minute.
• Remove from heat.
• Stir in chips and stir until smooth.
• Pour and drizzle over bundt cake.

EASY PUMPKIN SPICE COOKIES (CAKE MIX)

Steps:

• Preheat oven to 350°F.
• Spray cookie sheets lightly with vegetable spray (Pam).
• In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
• Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.
• Bake for 8 to 15 minutes, depending on the size of your cookies.
• Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
• Frost, if desired.
• How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.

MARTHA'S PUMPKIN SPICE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter a 9" cake pan.
• In a small bowl, whisk together all dry ingredients to combine. In a separate bowl, stir together the wet ingredients. Stir the two together gently until smooth.
• Bake until a toothpick comes out clean, about 45 minutes.
• Frost with cream cheese icing when cool.

HIGH PROTEIN PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a medium sized mixing bowl combine the cane sugar and coconut oil. Add the molasses, eggs, cottage cheese or Greek yogurt, pumpkin puree and vanilla extract. Stir to thoroughly combine. Dump the flour on top of the batter (don't stir just yet). Sprinkle the remaining ingredients except nuts over the top of the flour. Alternately you can use a small sieve to sift the dry ingredients over the batter. Stir to combine. Pour into a greased 9x9 inch baking pan. Sprinkle nuts over the top.
• Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.

WHITE CHIP PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350. Grease 12 cup bundt pan.
• Combine cake mix, eggs, pumpkin, evaporated milk, and oil in large bowl. Beat at low speed until moist, beat at medium speed for 2 minutes.
• Fold in vanilla chips and crystallized ginger. Pour into bundt pan.
• Bake 45 minutes. Cool 25 minutes, invert on serving dish and drizzle with half of cinnamon glaze. Serve with additional glaze.
• Cinnamon Glaze:.
• Heat evaporated milk just to a boil. Remove from heat and add vanilla chips. Stir until smooth. Add cinnamon.

VEGAN CHOCOLATE GANACHE PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350, grease or spray a 9x9 pan.
• Melt chocolate chips in a double boiler (or in the microwave for 30 sec. intervals, stirring after each 30 seconds until melted) in a medium bowl.
• Stir in pumpkin, vanilla, oil and flaxseed to the melted chocolate.
• Mix all dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg and cloves) until well combined, and stir in wet ingredients.
• Spread evenly into the pan (batter will be thick) and bake for 25 minutes or until toothpick inserted comes out clean. Let cool.
• Ganache: melt margarine and soymilk in a small bowl (either in the microwave or on a double boiler). Stir in chocolate chips and continue heating until melted and smooth.
• Spread over cake when cake is cooled, refrigerate cake if you want ganache to set (or dig in for melty chocolate-y heaven :D).