Pumpkin Cake With Cake Mix Food

QUICK PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.
• Beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. Gradually beat confectioners' sugar into mixture until smooth; spread onto cooled cake.

PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350°F.
• Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter).
• In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice.
• Beat with mixer for 1 minute.
• Add eggs, beat for 2 minutes more.
• Prepare topping* by melting butter with brown sugar in small saucepan.
• Remove from heat and add nuts.
• Pour half of the cake batter into greased bundt pan.
• Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan).
• Pour the rest of the cake batter into the pan.
• Bake cake at 350°F for 45 minutes to 1 hour.
• Cool in pan on wire rack for 15 minutes, then invert onto plate.
• When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake.
• *The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.

HALLOWEEN PUMPKIN CAKE

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.

EASY PUMPKIN SPICE COOKIES (CAKE MIX)

Steps:

• Preheat oven to 350°F.
• Spray cookie sheets lightly with vegetable spray (Pam).
• In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
• Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.
• Bake for 8 to 15 minutes, depending on the size of your cookies.
• Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
• Frost, if desired.
• How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.

PUMPKIN CAKE WITH CAKE MIX

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, mix together the pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves and ginger. Transfer to the baking dish. Sprinkle the cake mix over the pumpkin mixture. Drizzle with melted butter. Top with pecans.
• Bake 50 minutes in the preheated oven.

PUMPKIN SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
• Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
• Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
• Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
• Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
• Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.

CAKE MIX + CANNED PURE PUMPKIN

Steps:

• Preheat oven to 400 degrees.
• Combine ingredients in a large bowl. Mix thoroughly -- batter will be VERY thick -- and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

PUMPKIN CUPCAKES CAKE

Steps:

• Preheat oven to 350. Line 26 cupcake cups with paper liners.
• Beat the cake mix with the eggs, buttermilk and oil until blended. Divide the batter evenly between the prepared cupcake pans.
• Bake for 15-20 minutes. Remove from the oven, transfer to a wire rack, and let cool completely.
• Tint the vanilla frosting with the orange food coloring. Line the cupcakes snugly into a large pumpkin shape on a large plate or a piece of cardboard covered in foil. Follow this pattern-one row of 4 cupcakes, one row of 5, one row of 6, another of 5, another of 4. This leaves 2 cupcakes to be placed at the pumpkin's top for a stem.
• Spread orange frosting over the cupcakes, covering them completely so they look like one big cake. Use black M&M's to outline the pumpkin, and to make the eyes, mouth and nose. Fill in the remaining area of the pumpkin with orange M&M's.

PUMPKIN CAKE

Steps:

• Preheat the oven to 350 degrees F/175 degrees C. Grease and line a 9-inch/23-cm springform pan.
• Beat the yolks and sugar until light and pale. Beat in the cornstarch and corn flour until smooth. Beat in the pumpkin, rum and orange zest. Finally, in another bowl, beat the whites into peaks. Stir some of the whites into the pumpkin mixture to lighten it, then fold in the remaining whites. Pour the batter into the pan and bake until done, 45 minutes to 1 hour.
• Let the cake cool slightly before running a knife around the edges of the pan and removing the sides. Serve slightly warm (not too warm, or impossible to cut) with cinnamon whipped cream.

PUMPKIN ANGEL FOOD CAKE

Steps:

• In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.

EASY PUMPKIN CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
• In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
• Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

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.

PUMPKIN MAGIC CAKE

Steps:

• Preheat oven to 350 degrees
• Spray a 9x13 pan with nonstick spray.
• In a large bowl place the cake mix ingredients (substituting milk for water). So for my cake mix, it called for ½ cup vegetable oil, 1 cup water, and 3 eggs. I substituted one cup of milk in place of the water.
• Mix per the package instructions. For my cake mix, it was on medium for two minutes.
• Pour the cake batter into the prepared 9x13 pan. Set aside.
• In a medium-size bowl place the pumpkin puree, evaporated milk, pumpkin pie spice, eggs, and brown sugar. Whisk together until smooth.
• SLOWLY pour the pumpkin mixture right on top of the cake mix, over the whole cake. The key is to pour this slowly and drizzle it all over the top of the cake, along the edges so it covers the top. It will already begin to sink.
• Bake for 50 minutes to one hour or until no longer loose in the middle. (Mine took 50 minutes.)
• While the cake is cooling in a large bowl whisk together the pudding mix, milk, and pumpkin pie spice until smooth.
• Fold in the Cool Whip until combined.
• Spread over the cooled cake.
• Refrigerate until ready to serve.

PUMPKIN KAHLUA CAKE

Steps:

• To make glaze: In a small mixing bowl, add the powdered sugar, butter, and Kahlua.
• Stir until mixture is smooth; set aside.
• To make cake:In a large mixing bowl, add the cake mix and pumpkin.
• Using an electric mixer, beat on low speed until cake mix is moistened.
• Increase mixer speed to medium; add eggs, one at a time; beat well after each addition.
• Add in the water and Dream Whip mix; beat 2 minutes.
• Pour batter into a greased/floured 13x9 inch baking pan.
• Bake at 350° for45 minutes or until pick comes out clean.
• Let cool in pan for 10 minutes.
• Turn cake out onto a serving tray.
• Let cake cool slightly.
• Drizzle cake with Kahlua Glaze.

PUMPKIN CAKE MIX COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper, or a silicone liner, and set it aside.
• Add the cake mix, pumpkin puree, and vegetable oil to a large bowl and stir them all together until combined, scraping down the sides as needed.
• Fold in the chocolate chips.
• Use a small cookie scoop, scoop out the cookie dough into portions about 1 TBS in size, and place them onto the prepared cookie sheet about 2 inches apart.
• Bake the cookies for 10 to 12 minutes, or until the tops just begin to crack.
• Remove the pan from the oven and let the cookies cool on the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
• Repeat until all the batter is gone.