TWO-INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE
This Two-Ingredient Pumpkin Cake with Apple Cider Glaze will have your family and friends up in arms and begging for seconds.
Provided by Cathy
Categories Dessert
Time 53m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
- Pour batter into a greased 7 x 11 X 2 pan. (This is the small, rectangular-sized pan from your Pyrex set.)
- Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
- Let cool for 5-10 minutes in the pan, then flip onto a platter.
- Make the glaze while you're waiting.
- Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
- Serve warm or room temperature.
Nutrition Facts : Calories 399 kcal, Carbohydrate 83 g, Protein 2.3 g, Fat 6.1 g, SaturatedFat 1.7 g, Sodium 454 mg, Sugar 56 g, Fiber 2 g, ServingSize 1 serving
PUMPKIN CAKE WITH APPLE CIDER GLAZE
Steps:
- 1. Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
PUMPKIN APPLE CIDER CAKE
This recipe with only 2 ingredients! Two Ingredients!!! This is the best tasting dessert I have tried in awhile- and believe I have had my share and your's too! LOL. The Glaze is what makes this dessert so decadent! Try a piece or two - I'm sure you will agree- Sooo good and Easy!....
Provided by Pat Duran
Categories Fruit Sauces
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350^. Spray a 7x11-inch glass cake dish.Cover bottom with piece of parchment paper and spray it too. --- Cake: Combine cake mix dry with the solid pumpkin in a large mixer bowl. Beat until mixed well. Batter will be thick. Pour into prepared cake dish. Bake 28-30 minutes. Test with toothpick for doneness. Let cool 10 minutes. flip onto platter.
- 2. Glaze: Mix ingredients until thick but pourable.Pour over cake while still warm. Save some of the sauce to serve over each individual serving.
AUTUMN PUMPKIN APPLE CIDER BREAD
This is so easy to make! This bread is just perfect for Autumn.The cider and pumpkin combine wonderfully!
Provided by OceanIvy
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.
- In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, zest, and cider.
- In bowl, sift the flour, baking powder, salt, baking soda, mace, cinnamon and cloves.
- Add the walnuts; stir batter just until combined.
- Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.
- Bake in middle of oven 1 hour, or until a tester comes out clean.
- Let bread cool in the pan.
Nutrition Facts : Calories 2647.6, Fat 106, SaturatedFat 14.6, Cholesterol 423, Sodium 3255.1, Carbohydrate 386.4, Fiber 19.6, Sugar 169.8, Protein 50.3
PUMPKIN APPLE CAKE
An easy to make, moist and delicious cake. Perfect for brunch, afternoon tea or dessert. I don't remember where I found this recipe but I've been making it for years and it's a Fall weekend favorite.
Provided by Family Cook
Categories Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven at 350.
- Mix dry ingredients in a bowl and set aside.
- Cream butter in an elec mixer then beat in sugar until the mixture is pale yellow.
- Add the eggs one at a time.
- Stir in apples (I use Golden Delicious) and vanilla.
- Add pumpkin and mix, scraping down the sides of the bowl.
- Add the orange peel if you like, it's optional.
- Blend in the dry ingredients a bit at a time until well mixed, add peel if you choose.
- grease and flour a 9" bundt pan or two loaf pans; cook cake for 55/60 minutes or loaves for 45/50 minutes (check with cake tester at 45 minutes).
- Cool in pan for about 10 minutes, loosen and turn out on board to cool completely.
- Dust with confectioner's sugar when completely cool.
APPLE CIDER DOUGHNUT CAKE
Nothing says "fall" quite like an apple cider doughnut, and with this easy bundt, you get a crowd-friendly version of everyone's favorite seasonal treat. The yellow cake batter gets an apple infusion with cider and shredded apples before being baked and finished with a double sprinkle of cinnamon sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
- Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 23 g, TransFat 0 g
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