SIMPLE PUMPKIN DUMP CAKE
Got this recipe off the internet. I've taken it to church a couple of times and everyone loved it. This is a good fall dessert.
Provided by Kaykwilts
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Beat the pumpkin, evaporated milk, sugar, spices, and eggs together.
- Pour into a 9x13 inch baking dish.
- Sprinkle the cake mix evenly over your mixture.
- Sprinkle the chopped pecans on top.
- Finally, drizzle the butter on top of this mixture.
- Bake at 350°F for one hour.
Nutrition Facts : Calories 312.6, Fat 18.1, SaturatedFat 7.7, Cholesterol 57.8, Sodium 278.2, Carbohydrate 35.2, Fiber 1.1, Sugar 21.9, Protein 4.2
EASY PUMPKIN PIE CAKE
This easy-to-make cake is from a cake mix box but no one will ever know. Add in a few ingredients and you've got a yummy, moist pumpkin cake. Garnish with chopped or whole walnuts, if desired.
Provided by Yoly
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans.
- Combine cake mix, pumpkin puree, water, eggs, cinnamon, nutmeg, and ginger in a bowl; beat with an electric mixer until well incorporated. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Meanwhile, combine powdered sugar, butter, Neufchatel cheese, vanilla extract, and cinnamon in a bowl; beat with a hand mixer until smooth. Fill and frost the cooled cake.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 51.6 g, Cholesterol 81.7 mg, Fat 17.6 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 331.3 mg, Sugar 37.1 g
EASY HEALTHY CRUSTLESS PUMPKIN PIE RECIPE
This Easy Healthy Crustless Pumpkin Pie is the perfect recipe for your Holidays. Filled with all the pumpkin and spices you love topped with a brown sugar crumble, you won't even miss the crust.
Provided by Shannon
Categories Dessert
Time 53m
Number Of Ingredients 15
Steps:
- Serve with ice cream and whipped topping (optional)
Nutrition Facts : Calories 246 kcal, Carbohydrate 43 g, Protein 7 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 168 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
PUMPKIN PIE CAKE
A variation of pumpkin pie that can be handy when there's no time to make a crust. The cake mix forms a 'cookie crust' for this pie made in a cake pan. Recipe courtesy of CooksRecipes.
Provided by Stacky5
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease a 13 x 9 x 2-inch baking pan.
- Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan.
- In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture.
- Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack.
- Cut into squares and top with sweetened whipped cream if desired.
PUMPKIN ANGEL FOOD CAKE
Here's an easy way to jazz up an angel food cake mix using canned pumpkin, nutmeg and other spices. I like to serve pieces with a dollop of whipped topping and a sprinkling of cinnamon. -Pamela Overton of Charleston, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.
Nutrition Facts : Calories 151 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 264mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
EASY PUMPKIN PIE CHEESECAKE RECIPE
This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust!
Provided by Jessica
Categories Pumpkin
Time 4h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
- Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.
- Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
- Serve with whipped cream, if desired!
Nutrition Facts : Calories 202 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 138 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PUMPKIN PIE CAKE WITH YELLOW CAKE MIX
This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping.
Provided by Rosie De Coito
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
- Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
- Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
- After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.
Nutrition Facts : Calories 268 calories, Carbohydrate 30.5 g, Cholesterol 48.6 mg, Fat 15.3 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 303.2 mg, Sugar 20.6 g
PUMPKIN PIE CAKE RECIPE
Get the best of both worlds (cake AND pie) with our delicious Pumpkin Pie Cake!
Provided by Momma Cyd
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.
- Pour into a greased 9x13-inch pan.
- Sprinkle the dry cake mix over the entire pumpkin mixture in the pan.
- Spoon melted butter over the dry cake mix.
- Sprinkle chopped nuts over all.
- Bake for 55 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 113 kcal, Carbohydrate 17 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 80 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
PUMPKIN PIE ICE CREAM CAKE
Steps:
- Spray a 9-inch pie plate with nonstick cooking spray.
- In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use.
- Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set.
- Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour.
- Garnish with candied pecans before serving.
PUMPKIN MAGIC CAKE
Steps:
- Preheat oven to 350 degrees
- Spray a 9x13 pan with nonstick spray.
- In a large bowl place the cake mix ingredients (substituting milk for water). So for my cake mix, it called for ½ cup vegetable oil, 1 cup water, and 3 eggs. I substituted one cup of milk in place of the water.
- Mix per the package instructions. For my cake mix, it was on medium for two minutes.
- Pour the cake batter into the prepared 9x13 pan. Set aside.
- In a medium-size bowl place the pumpkin puree, evaporated milk, pumpkin pie spice, eggs, and brown sugar. Whisk together until smooth.
- SLOWLY pour the pumpkin mixture right on top of the cake mix, over the whole cake. The key is to pour this slowly and drizzle it all over the top of the cake, along the edges so it covers the top. It will already begin to sink.
- Bake for 50 minutes to one hour or until no longer loose in the middle. (Mine took 50 minutes.)
- While the cake is cooling in a large bowl whisk together the pudding mix, milk, and pumpkin pie spice until smooth.
- Fold in the Cool Whip until combined.
- Spread over the cooled cake.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 258 kcal, Carbohydrate 55 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 43 mg, Sodium 350 mg, Fiber 1 g, Sugar 38 g, UnsaturatedFat 2 g, ServingSize 1 serving
PUMPKIN PIE CAKE
Steps:
- Preheat oven to 350 F. Grease the bottom and sides of a 9 x 13-inch baking pan and set aside.
Nutrition Facts : Calories 446 kcal, Carbohydrate 59 g, Cholesterol 96 mg, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, Sodium 358 mg, Sugar 40 g, Fat 22 g, UnsaturatedFat 0 g
PUMPKIN PIE
Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.
Provided by Good Food team
Categories Dessert
Time 2h10m
Number Of Ingredients 11
Steps:
- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.65 milligram of sodium
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