Garden Club Pumpkin Cake Food

FALL GARDEN PUMPKIN CAKE

Steps:

• Heat the oven to 350 degrees.
• Grease and flour a 12" fluted cake pan.
• In a large mixing bowl, beat the Bisquick, sugars, butter, pumpkin pie spice, milk, eggs, and pumpkin, on low speed for 30 seconds.
• Then beat on medium speed for 3 minutes.
• Spread evenly in the pan.
• Bake for 50 minutes or until a cake tester or wooden pick comes out clean.
• Cool in the pan for 10 minutes, then turn out onto a cooling rack.
• Cool cake completely.
• Make two cakes, and trim the flat part of the cake so that when placing the two cakes together, they sit nice and flat.
• Place into the freezer and freeze for a couple of hours.
• Take the cakes out and frost one of the cakes on the part that you cut , then place the other cake flat sides together. It should look like a pumpkin.
• Frost the entire cake with orange frosting. I also put a piece of cardboard or a plastic lid in the top where there is a hole. Frost this as well.
• I placed the frosted cake in the fridge, and when I took it out I smoothed it by wetting my hands.
• Then I put a second coat of orange frosting on the cake, then I took the corner of a flat scraper and made lines in the cake. Then I returned it to the fridge for 15 minutes, took it out and smoothed it again.
• I used the bottom of an ice cream cone for the stem and I covered it with Nutella.
• Then I put two eyes on the cake.
• Then take and make flowers and leaves with frosting of your choice.
• I did, light green, dark green, yellow, light blue, and some orange flowers.
• The leaves are all green, and I also made some squiggly vines.

GARDEN CLUB PUMPKIN CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Mix eggs and sugar in a large bowl. Add canola oil, flour, baking powder, baking soda, salt and cinnamon. Add pumpkin pie filling. Mix until well blended. Pour mixture into 10-inch tube pan. Bake for ~45 to 50 minutes until cake tester comes out clean. Let cool, then cover with cream cheese icing. Cream cheese icing: Combine all ingredients. Mix until smooth. If desired, add 1 teaspoon of milk to make smoother consistency.

PUMPKIN CAKE

Steps:

• in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
• Preheat oven to 350°F.
• Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
• Beat in oil and pumpkin to blend well.
• At low speed beat in flour mixture just until combined.
• Pour into an ungreased 9-inch tube pan.
• Bake about 1 hour or until surface springs back when gently pressed with fingertip.
• Cool cake completely in pan.
• With spatula, carefully loosen cake from pan; remove.
• Place on cake plate; frost with Cream Cheese Frosting.
• Decorate with nuts.
• Makes 12 servings.
• ----Creamcheese Frosting------.
• In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
• Gradually beat in sugar, beating until light and fluffy.
• Spread over Pumpkin Cake, make swirls with knife.

GREAT PUMPKIN CAKE

Steps:

• Prepare cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 min. Invert cake onto wire rack; remove pan. Cool cake completely.
• Meanwhile, beat cream cheese and butter in medium bowl with mixer until blended. Gradually beat in sugar. Spoon 1/2 cup frosting into small bowl; stir in green food coloring. Spread half the green frosting onto outside of ice cream cone; set aside. Reserve remaining frosting for later use.
• Add red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake to resemble pumpkin.