Great Pumpkin Cake Food

GREAT PUMPKIN DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
• Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-x-13-inch baking dish with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg; set aside.
• In a large bowl of an electric mixer, beat the melted butter and sugar on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin. Add the dry ingredients and mix on low speed until well combined.
• Turn the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
• In a large bowl of an electric mixer, beat the butter and cream cheese together on high speed until smooth and creamy, about 1 minute. Beat in the salt and vanilla. Add the confectioners' sugar and beat on low speed for 30 seconds, then switch to high speed and beat until light and creamy, about 2 minutes. Spread the frosting on the cooled cake. Cut into squares and serve. Cover any leftover cake tightly with aluminum foil and store in the fridge for up to 4 days (bring to room temperature before serving) or at room temperature for up to 2 days.
• Make-Ahead Instructions: The cake can be made and frosted up to two days ahead of time. Cover tightly with aluminum foil and store in the refrigerator; allow the cake to come to room temperature before serving.
• Freezer-Friendly Instructions: Freeze the unfrosted cake, tightly wrapped, for up to 3 months. When ready to serve, defrost the cake to room temperature, make the frosting, frost, and serve.

GREAT PUMPKIN DESSERT

Steps:

• In a large bowl, beat first five ingredients until smooth. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.

THE GREAT PUMPKIN CAKES

Steps:

• Prepare and bake cupcakes according to package directions. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine 1-1/2 cans frosting; tint orange. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides., For stems, place one gumdrop on each pumpkin. Tint remaining frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of the green frosting. Pipe curly vines from pumpkin stems. Using green frosting and #352 leaf tip, pipe leaves randomly along the vines.

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.

THE GREAT PUMPKIN CAKE RECIPE

Steps:

• Bake two bundt cakes in fluted cake pans per the cake mix instructions. Let cool.
• In the meantime, empty the frosting into a medium-sized bowl and add the food coloring according to your desired intensity of color.
• Remove one cake from the pan and turn it upside down on a large platter. With a bread cutting knife, slowly take off a thin layer of the top end of the cake to make the end flat. Do the same for the second cake.
• Take small strips of foil and place it around the bottom of the cake; butting it right up to the cake. This will protect the platter from getting dirty while you're spreading the frosting.
• With a knife or spatula, spread a layer of orange frosting to the flat end of the cake that is turned upside down on the platter.
• Take the second cake and turn it upright and place on top of the cake on the platter making sure that the grooves in the cakes match up with each other.
• Begin spreading the orange frosting around the ring between where the cakes meet to fill in the gap.
• Apply remaining frosting to the rest of the cake spreading it in an up and down fashion so you give the illusion of the lines you see in pumpkins. Make sure that you also cover inside the hole of the cake in the same way; at least half way down in the hole.
• Carefully remove the foil from cake platter.
• Now that your cake looks like a pumpkin, take the decorator's icing and with the straight piping cap, create swirls of vines around the pumpkin; then change out the cap and put on the leaf cap and place leaves where you desire on the vines.
• Now step back and admire your work of art!

THE GREAT PUMPKIN CAKE

Steps:

• Heat oven to 350 degrees. Generously butter the inside of two 8-inch Bundt pans; dust lightly with cocoa powder.
• In the bowl of an electric mixer, combine granulated sugar, flour, cocoa, baking soda, baking powder, and salt, and set aside.
• In a medium bowl, whisk together eggs, vanilla, canola oil, buttermilk, and 3/4 cup milk. Slowly add egg mixture to sugar mixture. Using the paddle attachment, mix batter on low speed until smooth, about 1 minute. Divide batter evenly between the prepared pans. Bake cakes until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a cooling rack, and cool for 20 minutes before removing from the pans.
• Place both chocolates, heavy cream, and 1 tablespoon butter in a medium heat-proof bowl over a pot of gently simmering water. Heat, stirring often, until chocolate is completely melted, about 5 minutes. Remove from the heat, and let cool to room temperature. Whisk chocolate until lightened; set aside.
• Using a serrated knife, trim the bottoms of both cakes so they are both flat. Spread chocolate evenly on the flat side of one of the cakes. Invert the remaining cake onto chocolate so that a pumpkin shape is formed. Place cake onto a wire rack.
• To make orange butter glaze, combine remaining 1/4 cup plus 1 tablespoon of milk and the food coloring until the mixture is a pumpkin color; set aside. In a medium bowl, whisk together confectioners' sugar and 1 cup melted butter. Add reserved milk mixture, and continue whisking until smooth. Working quickly, carefully pour orange butter glaze over the cake, tilting the cake as necessary to coat all sides of the cake. Let glaze set completely before garnishing with chocolate leaves. Serve.

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

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.

THE GREAT PUMPKIN CAKE! (VEGAN)

Steps:

• Preheat oven to 350F
• Mix the 2 cups flour, 4 1/2 teaspoons of egg replacement powder, baking powder and baking soda in a bowl.
• Cream the 1 cup margarine and 3/4 regular sugar in another bowl.
• Mix the vanilla extract into the margarine and sugar.
• Combine 1 cup soy milk with 1 tablespoon apple cider vinegar in a separate bowl, let stand 5 minutes or until curdled.
• Mix dry ingredients into the wet add 3 cups pumpkin puree followed soy milk, vinegar mixture.
• In a medium bowl, Mix 1 cup pumpkin puree, 1/2 cup vegan cream cheese, 1 1/2 teaspoon egg substitute, 1/4 cup sugar and 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves.
• In a small bowl, Mix the 1/2 cup flour, 1/4 dark brown sugar, 1 cup rolled oats, 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves and butter until they for crumbs.
• Mix the nuts into the streusel.
• Pour half of the batter into a greased baking dish.
• Sprinkle on half of the streusel.
• Pour the pumpkin mixture on next.
• Pour the remaining batter on top.
• Sprinkle on the remaining streusel.
• Bake in a prepared cake pan until a toothpick pushed in to the center comes out clean, about 50- 60 minuets.