HALLOWEEN PUMPKIN CAKE
Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween
Provided by Good Food team
Categories Afternoon tea, Snack, Supper, Treat
Time 50m
Yield Cuts into 15 generous portions
Number Of Ingredients 15
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
- To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
- If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.
Nutrition Facts : Calories 408 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.33 milligram of sodium
HALLOWEEN PUMPKIN CAKE
Don't bother buying a fancy pumpkin shaped baking pan for our spiced Halloween Pumpkin Cake. A fluted tube pan and an ice cream cone will do the trick! This fun Halloween Pumpkin Cake will be a guaranteed hit at your little one's party.
Provided by My Food and Family
Categories Dairy
Time 2h20m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Beat first 7 ingredients in large bowl with mixer until blended. Stir in nuts and raisins. Pour into greased and floured 12-cup fluted tube pan.
- Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Beat cream cheese and sugar in separate large bowl with mixer until blended. Stir in COOL WHIP. Spread onto cake.
- Melt white chocolate as directed on package; spread into thin layer on ice cream cone. Place on waxed paper. Let stand 10 min. or until chocolate is firm. Meanwhile, drizzle or pipe remaining melted chocolate in vertical lines down side of cake to resemble a pumpkin.
- Invert ice cream cone, then place in center of cake for the pumpkin's stem.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.8904 g, Sugar 0 g, Protein 3 g
HALLOWEEN PUMPKIN CAKE
I made this cake for my son's Halloween party and it was a huge hit with the kids. It's fun because you can change the appearance by changing the candies .
Provided by truckerboo
Categories Dessert
Time 1h
Yield 12 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare cake according to package directions. Ingredients are based on the box I used. The recipe editor wouldn't let me say prepare cake mix according to package directions. Use a Bundt pan for best pumpkin shape.
- Cool.
- Tint frosting with orange food color. Frost cake.
- Use green ice cream cone for stem and decorate face with desired candy.
Nutrition Facts : Calories 413.8, Fat 18.1, SaturatedFat 3, Cholesterol 52.9, Sodium 372.5, Carbohydrate 59.5, Fiber 0.4, Sugar 47.3, Protein 3.5
HALLOWEEN FUN - PUMPKIN CAKE O' LANTERN (JACK O'LANTERN)
Made from two bundt cakes, this cake makes an ideal Halloween cake & centrepiece. It is both delicious & beautuful (& fun to make). To make this recipe easier & quicker, you can substitute three boxes of spice-cake mix for the cake ingredients - just follow the box instructions! There are quite a few steps to make this cake but it is NOT difficult & is well worth the effort!
Provided by Um Safia
Categories Dessert
Time 2h
Yield 1 large cake, 24 serving(s)
Number Of Ingredients 25
Steps:
- Heat the oven to 350° and butter two 10-inch bundt cake pans.
- In a large bowl, stir together the flour, spices, baking powder, baking soda, and salt.
- In a medium bowl, stir together the milk, pumpkin, and vanilla extract until smooth.
- In another large bowl, beat the butter or margarine and oil together with an electric mixer until combined. Next, beat in the sugar. Then beat in the eggs, one at a time, mixing well after each addition.
- Alternately beat in the milk/pumpkin mixture and the flour mixture until just combined.
- Divide the batter between the two prepared pans. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks to cool completely.
- Frosting:
- In a large bowl, beat the cream cheese until smooth. Mix in the vanilla extract. Then beat in the powdered sugar gradually until the frosting is a spreadable consistency. Color about 1 cup of the frosting green and the rest orange.
- Assembly:.
- Trim the bottoms of the cakes so they lie flat against each other. Frost the flat surface of the bottom cake and place the other cake on top. Frost the entire cake orange. When the frosting dries, add green frosting leaves and top with the ice cream cone to create a stem.
- Decoration:.
- Sprinkle sugar over your work surface and use a rolling pin to flatten 12 large yellow and white gumdrops together into a pancake about 1/4 inch thick.
- Adults only - use a knife to cut out the eyes, nose and mouth. Microwave 2 tablespoons of chocolate chips for about 60 seconds.
- Dip the left side and bottom of the facial features in the melted chocolate. Dab a small amount of water onto the top surface of each feature, sprinkle the edible glitter on top, then press the facial features onto the cake.
Nutrition Facts : Calories 588.2, Fat 20.9, SaturatedFat 10, Cholesterol 89.4, Sodium 393.5, Carbohydrate 95.3, Fiber 1.2, Sugar 67.8, Protein 6.4
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