PERFECT PUMPKIN CAKES
Steps:
- For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
- Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
- Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
- For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.
GREAT PUMPKIN CAKE
Stop waiting for that perfect pumpkin cake to rise out of the pumpkin patch. Make this Great Pumpkin Cake instead with our step-by-step video.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 24 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 36 g, Fiber 0 g, Sugar 28 g, Protein 2 g
PUMPKIN CAKE
This classic pumpkin cake recipe is moist and perfectly spiced! Top with cream cheese frosting for an irresistible treat.
Provided by Sonja Overhiser
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13″ or equivalent baking dish.
- In a large bowl, stir together the flour, pumpkin pie spice, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Pour into the prepared pan and use a spatula to smooth into an even layer.
- Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool until for 30 minutes, then refrigerate about 15 minutes until it comes to room temperature. (Or allow to cool and refrigerate it, then frost before serving.) If desired, dust with powdered sugar before serving or proceed to the cream cheese frosting (recommended).
- Meanwhile, make the cream cheese frosting: Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a stand mixer or hand mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing. Use immediately or refrigerate until using. Store refrigerated for up to 1 week; allow to stand at room temperature for 30 minutes and stir before using.
- Spread the frosting on top of the cake to the desired thickness (you can use the entire batch or less if desired). Stores refrigerated for up to 3 to 4 days; bring to room temperature before serving. Freeze the completely cooled unfrosted cake tightly wrapped for up to 3 months.
Nutrition Facts : Calories 296 calories, Sugar 28.7 g, Sodium 173.6 mg, Fat 13.3 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 42.6 g, Fiber 1 g, Protein 3.5 g, Cholesterol 45.2 mg
PERFECT PUMPKIN CAKE
We love everything pumpkin, and I'm always collecting pumpkin recipes. I'm fortunate to get a lot of fresh sugar pumpkins in the fall, which I cook and freeze for use throughout the colder months. This cake is a wonderful use for that pumpkin! You can dust this with confectioners sugar, frost it with cream cheese frosting, top it with whipped cream, or just eat it plain!
Provided by JackieOhNo
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. In a large mixing bowl, combine the pumpkin, butter, yogurt, cold coffee, vanilla and sugars, stirring to combine. Add the baking powder, baking soda, salt and spices, stirring well to combine. Add the eggs and beat with a wooden spoon until well combined; add flour and mix only until all the flour is incorporated into the batter. Stir in the chopped Werther's candies (or butterscotch morsels) and turn into a 9x13-inch baking pan that has been greased and floured.
- Bake for 30-35 minutes or until center springs back when touched. Cool in pan on a wire rack until completely cool, if frosting.
Nutrition Facts : Calories 251.7, Fat 9.6, SaturatedFat 5.5, Cholesterol 82.5, Sodium 347.1, Carbohydrate 36.9, Fiber 1, Sugar 18.4, Protein 5.1
PERFECT PUMPKIN CHEESECAKE BARS
These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!
Provided by Kiwi
Categories Fruits and Vegetables Vegetables Squash
Time 9h35m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
- Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
- Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
- Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
- Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.6 g, Cholesterol 47.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.4 g, Sodium 170.4 mg, Sugar 12.5 g
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BEST PUMPKIN CAKE RECIPE - HOW TO MAKE PUMPKIN CAKE
From delish.com
4/5 (8)Total Time 1 hr 45 mins
- Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray.
- In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy.
EASY PUMPKIN CAKE RECIPE - JESSICA GAVIN
From jessicagavin.com
5/5 (19)Total Time 3 hrsCategory DessertCalories 414 per serving
- In a stand mixer fitted with a paddle or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 to 1 ½ minutes.
- The cake can be left in the pan and frosted. Alternatively, cover the cake with parchment paper, invert onto a sheet pan, and then place a serving platter on top and turn over. Use a spatula to spread the cream cheese frosting over the cake evenly. Sprinkle the chopped nuts on top if using, or other desired toppings. Slice and serve.
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