EASY PUMPKIN CAKE
Excellent fall or anytime cake. Dust with confectioners sugar before serving.
Provided by Jennifer
Categories Fruits and Vegetables Vegetables Squash
Yield 14
Number Of Ingredients 10
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.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 53.1 g, Cholesterol 53.1 mg, Fat 28.1 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 520.6 mg, Sugar 30 g
SIMPLE PUMPKIN DUMP CAKE
Got this recipe off the internet. I've taken it to church a couple of times and everyone loved it. This is a good fall dessert.
Provided by Kaykwilts
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Beat the pumpkin, evaporated milk, sugar, spices, and eggs together.
- Pour into a 9x13 inch baking dish.
- Sprinkle the cake mix evenly over your mixture.
- Sprinkle the chopped pecans on top.
- Finally, drizzle the butter on top of this mixture.
- Bake at 350°F for one hour.
Nutrition Facts : Calories 312.6, Fat 18.1, SaturatedFat 7.7, Cholesterol 57.8, Sodium 278.2, Carbohydrate 35.2, Fiber 1.1, Sugar 21.9, Protein 4.2
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 I
Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.
Provided by D Adams
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
- Blend oil, beaten eggs, pumpkin and vanilla together.
- Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 517.3 calories, Carbohydrate 66.4 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 257.7 mg, Sugar 43.4 g
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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
PUMPKIN COFFEE CAKE
Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious
Provided by carol murray
Categories Breads
Time 1h20m
Yield 1 coffeecake, 12 serving(s)
Number Of Ingredients 20
Steps:
- Grease or spray the bottom of a 9x13 pan.
- Mix together first 8 ingredients.
- Pour 1/2 of the mixture in the 9x13 pan.
- Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
- Pour all of the pumpkin mixture over the batter in the 9x13 pan.
- Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
- Bake in a 325 degree over for 50-60 minutes.
- Let cool completely.
- Enjoy.
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN & CARAMEL CAKE
This cake uses a few shortcuts but the final result is a deliciously impressive dulce de leche and pumpkin spice-filled sponge
Provided by Emma Freud
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of two 23cm cake tins. In a big bowl, beat the oil, cake mix, pumpkin purée, milk, eggs and spice mixture until smooth. Pour the mixture into the cake tins and bake for 22-25 mins until a skewer inserted into the centre comes out clean. Cool in the tins while you make the filling.
- Beat the cream cheese briefly in a medium bowl until fluffy, then add the icing sugar, spice and pumpkin purée and beat until smooth. Be careful not to overbeat or it will go runny. In another bowl, whip the cream and fold it gently into the cream cheese mixture.
- When the cakes are cool, cut each one in half horizontally so you have four thin sponges. Put the bottom layer on a plate, spread with 1 tbsp dulce de leche, then smooth over a quarter of the filling. Add the next layer and repeat until you have an amazing tower of pumpkin, cake, caramel and cream, then sprinkle the pecans on top. Boom.
Nutrition Facts : Calories 542 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
PUMPKIN CAKE POPS
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 2h30m
Yield 6 dozen pops
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. For the cake: Lightly coat a 9-by-13-inch baking dish with nonstick spray and set aside. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside. In a medium bowl, whisk the eggs and sugars together. Stir in the milk and vanilla, and then add the oil. Whisk in the pumpkin puree and pour the liquid mixture over the dry mixture. Use a wooden spoon to stir the batter together, and then switch to a whisk and give the batter a good 3 or 4 beats before pouring it into the prepared baking dish. Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes. Remove from the oven and set aside to cool completely. Meanwhile, place the pecans on a rimmed baking sheet and toast them until fragrant, about 5 minutes. Transfer the nuts to a large plate to cool, then transfer to a cutting board and finely chop. Place the nuts in a medium bowl and set aside. Divide the cake into quarters and crumble it into a large bowl. Once all of the cake is crumbled, drag 2 forks through the cake in opposite directions to crumble it into a very fine crumb (you can also use a food processor to pulse the cake into fine crumbs). Set aside.
- For the frosting: Line a rimmed baking sheet with parchment or waxed paper and set aside. Using a stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until airy, about 3 minutes. Add the confectioners' sugar and beat until combined. Increase the speed to medium-high and beat until fluffy, about 5 minutes. Stir the cream cheese frosting into the cake crumbs and, once the mixture looks like wet graham crackers crumbs, roll it into ping pong-size balls. Place the cake balls on the prepared baking sheet and freeze for 1 hour. Place the chocolate in a medium microwave-safe bowl and melt at 50-percent power, stirring every 30 seconds until the chocolate is completely melted, 2 to 2 1/2 minutes (or melt the chocolate over a double boiler, stirring often, until the chocolate is melted). Remove the cake balls from the freezer and insert a lollypop stick or small appetizer-length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball). Dip each ball into the white chocolate, using a spoon to help coat the underside. Tap the stick against the side of the bowl a few times and swirl the stick to encourage the excess chocolate to drip back into the bowl. Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper-lined baking sheet, nut-side down (so the stick points straight up). Repeat with the remaining cake balls. Let the cake pops stand at room temperature for 10 minutes before serving. Serve that day or refrigerate for up to 3 days and then serve.
PUMPKIN ANGEL FOOD CAKE
Here's an easy way to jazz up an angel food cake mix using canned pumpkin, nutmeg and other spices. I like to serve pieces with a dollop of whipped topping and a sprinkling of cinnamon. -Pamela Overton of Charleston, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 264mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
PUMPKIN POUND CAKE
Make and share this Pumpkin Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 1 ten-inch cake
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat butter using an electric mixer on medium speed for about 2 minutes or until soft and creamy.
- Gradually add in sugar, beating at medium speed 5-7 minutes.
- Add in eggs, one at a time, beating just until yellow disappears.
- In another bowl, combine flour and the next 6 ingredients.
- In another bowl, combine the pumpkin and rum.
- Add the flour mixture to the creamed mixture alternately with the pumpkin mixture, beginning and ending with the flour mixture.
- Mix at lowest speed just until blended after each addition.
- Transfer batter into a greased and floured 10-inch tube pan.
- Bake in a 325° oven for 1 hour and 25-30 minutes or until a pick comes out clean.
- Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely on wire rack.
Nutrition Facts : Calories 5934.1, Fat 213.1, SaturatedFat 125.1, Cholesterol 1545.5, Sodium 4188.8, Carbohydrate 909.4, Fiber 14, Sugar 605.8, Protein 74.7
PUMPKIN CAKE
Make and share this Pumpkin Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 568.5, Fat 24.8, SaturatedFat 5.9, Cholesterol 77.6, Sodium 378.6, Carbohydrate 82.9, Fiber 1.1, Sugar 63.8, Protein 5.5
PUMPKIN CAKE
Provided by Food Network
Time 2h40m
Yield 1 pumpkin cake
Number Of Ingredients 18
Steps:
- For the decoration: 2 ounces cream cheese, softened 1 cup heavy cream, whipped
- Raspberry Sauce, store bought Chocolate Sauce, store bought
- Make the Genoise according to the recipe and set aside.
- Bloom the gelatin in cold water to cover. Squeeze the excess water from the gelatin and set aside.
- Place the pumpkin, sugar and spices in a large glass bowl and stir to combine. Place about 1/4 cup of the pumpkin mixture into a small saucepan over medium heat. Add the bloomed gelatin to the pan and stir to combine. The heat will melt the gelatin. Add the warm pumpkin to the remaining pumpkin mixture. Fold in the whipped cream.
- Use round cutters that are slightly smaller than the pumpkin mold to cut the cake. The pieces need to fit just inside the mold.
- Add the rum to the Simple Syrup and place the syrup in a squeeze bottle.
- Add a few spoons of the pumpkin Bavarian to the mold. Place a cake layer on top of the Bavarian and gently press into place. Soak the cake layer with the rum simple syrup. Repeat with another layer of pumpkin Bavarian, cake and simple syrup. Place the mold in the freezer for about 2 hours.
- When the cake has frozen, place the cream cheese in a large mixing bowl and whip until softened. Use a rubber spatula to fold the cream cheese into the whipped cream. Place the whipped cream cheese into a piping bag fitted with a star tip. To unmold the cake, dip the mold into hot water.
- Put raspberry and chocolate sauces in squeeze bottles. Fill the pumpkins mouth with raspberry sauce and his eyes and nose with chocolate sauce. Pipe the whipped cream cheese around the rim of the cake using any decoration.
- Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees F on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
- Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is underwhipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not overmix or the batter will deflate.
- Bake the genoise on a baking sheet: Spread the batter over a parchment paper-covered baking sheet and bake in a preheated 350 degree F oven until lightly and evenly browned and springy to the touch, about 10 minutes.
- Let the genoise cool slightly. Unmold and finish cooling on a wire rack to allow the air to circulate evenly around the cake. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
- Yield: 2 baking sheets
- Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container.
- Yield: 2 1/3 cups
PUMPKIN CHIFFON CAKE
Light and airy. Travels well to grandma's house for Thanksgiving. Pumpkin cake at it's best. Serve with a dollop of whipping cream or --Rita's-- Recipe #211370.
Provided by Pam-I-Am
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
- Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth.
- Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
- Pour egg-white batter over the yolk batter and gently fold to blend.
- Pour mixture into a non-greased 10-inch tube pan.
- Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.
Nutrition Facts : Calories 373.8, Fat 15, SaturatedFat 2.1, Cholesterol 148.8, Sodium 399.9, Carbohydrate 53, Fiber 0.7, Sugar 30.3, Protein 7.4
PUMPKIN CAKE
Steps:
- Cut the styrofoam sphere in half and glue it to a the cardboard base. Put the cardboard round on top of the sphere.
- Take piece of plastic wrap and put it over the half sphere and cardboard, ensuring that none of the styrofoam touches any of the cake.
- Grease the top and side of the half sphere with shortening. Wrap the greased half sphere with plastic wrap. Add a little more shortening to the plastic wrap.
- Put the cardboard cake round on flat top of plastic wrap.
- Add 1 cake round to the styrofoam sphere, cutting off a bit of the top. Frost the top of the first cake round with buttercream. Add second cake round and cut off a bit of the top. Frost the top of the second cake round with buttercream. Top with the third cake round.
- Begin carving the cake, slowly carving it down until it's the shape of a sphere. When close to the shape of sphere, start carving away some of the hard edges. Make sure the bottom edge of the cakes line up with the styrofoam sphere half. If your sphere is too tall, cut off some of the top. Exfoliate the cake, peeling off excess crumbs until you get a nice gradual curve. Discard excess cake.
- Transfer the cake/sphere to a round cake stand.
- Frost the cake and plastic covering the styrofoam using an offset spatula, pressing relatively firmly. Remove the excess buttercream. Put the cake into the refrigerator to let the buttercream harden.
- When the buttercream is hard remove the cake from the refrigerator and set aside.
- Dust a workspace with cornstarch. Using a rolling pin, flatten the orange fondant into a large round big enough to cover the cake/sphere.
- Wrap the fondant over the rolling pin or a wooden rod. Brush the excess starch off the fondant with a towel.
- Unravel the fondant over the sphere to cover it. By hand smooth out the wrinkles on orange fondant. Cut off the excess fondant at the base of the sphere. Smooth out the fondant.
- Using the clay tool, draw in pumpkin lines in the orange fondant covering. Run over lines with your finger to make sure they are nice and prominent.
- Roll out dark brown and light brown fondant for vine to wrap around sphere. Wrap the vine around base of the sphere. Push vine up to cover the broken parts of the orange fondant. Roll out extra orange fondant. Use water to attach it to the orange sphere, covering the holes you have in the orange fondant.
- Roll out more fondant, and place on base of sphere
- Roll out more dark brown and light brown fondant. Twist the dark and light brown fondant together until it starts to tear. Reserve for the base of the pumpkin.
- Fill the airbrush with red orange food coloring, and spray the creased sections of fondant first, then the entire cake. Rinse out the airbrush.
- Add the gum paste leaves to the base of the cake.
- Before you make the pumpkin's face, decide which side is going to be the front.
- Get out a nice sharp blade and a duster brush.
- Roll out enough black fondant to make the face, using cornstarch so fondant does not stick to work area. Brush excess cornstarch off the rolled out fondant.
- Use a knife to cut out the shape of the pumpkin's grin and eyes. Cut out teeth for pumpkin's grin. Use water to attach the grin to the pumpkin. Brush off the grin once it is attached to the cake.
- Use small round cutters to cut out "eyes" from fondant eyes of the pumpkin. Attach eyes to cake and brush off eyes.
- From the pieces you cut out from the eyes, use a larger round cutter to cut out crescent moons. Attach the moons to the top of the eyes as the eyebrows, and brush off the eyebrows.
- Arrange the reserved fondant twists on the base of the pumpkin.
- Take the empty airbrush and blow out some of the extra cornstarch onto the pumpkin for the effect.
PUMPKIN EARTHQUAKE CAKE
This Easy Pumpkin Earthquake Cake is one of the best fall dessert recipes! Doctored up cake mix is swirled with a cream cheese filling, making a rich, gooey pumpkin cake that's 100% over-the-top and downright delicious.
Provided by Michelle
Categories Dessert
Time 55m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and grease a 9x13 baking pan.
- Sprinkle coconut and pecans over the bottom of the baking pan. Set aside.
- In a bowl, mix cake mix, vegetable oil, water, pumpkin brown sugar, pumpkin pie spice, cinnamon, all spice, vanilla extract and eggs together. Mix until well combined. Pour batter over the coconut and pecans.
- In a separate bowl, whisk (by hand or with a mixer) cream cheese, melted butter, and powdered sugar together. Once combined, dollop spoonfuls of the mixture on top of the pumpkin cake batter.
- Using a knife or toothpick, swirl the cream cheese and pumpkin cake together.
- Sprinkle chocolate chips and butterscotch chips on top and swirl the chips in with the cake.
- Bake for 35-36 minutes. The cake should be set on top but the center should still jiggle lightly when the cake pan is gently tapped.
- Allow to cool before serving. Due to the cream cheese in the cake, I prefer to eat this cake cold, but it can be eaten warm or at room temperature as well.
- Store leftovers in the fridge.
- Enjoy!
PUMPKIN SPICE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 15
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.
PUMPKIN CAKE
Great Autumn cake with a lovely spice flavour
Provided by alikazam
Time 1h10m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat the oven to 180 deg C.
- Mix the flour, bicarb and spices together in a large bowl and put to one side.
- In a saucepan melt together the hot water, treacle, butter and sugar, sirring frequently.
- Allow the treacle mix to cool a little and then mix in the grated pumpkin.
- Make a dip in the dry mixture and pour in the egg, add hald of the pumpkin/treacle mixture and mix well with a metal spoon.
- Add the rest of the pumpkin mixture and continue to stir until thoroughly mixed in.
- Pour into a deep, greased baking tin and bake for 50-55 mins.
More about "pumpkin cake food"
SUPER EASY PUMPKIN DUMP CAKE - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.5/5 (25)Total Time 1 hr 10 minsCategory DessertCalories 592 per serving
- Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan with nonstick spray, or rub with a bit of butter, focusing on the upper edges of the pan.
- In a large bowl or stand mixer, add the can of pumpkin pie mix, 3 eggs, 1 cup cream, 2/3 cup sugar, 3/4 teaspoon salt, and 1 and 1/2 tablespoon pumpkin pie spice (or add spice to taste).
- Beat it together until the eggs are well incorporated, scraping down the sides and bottom of the bowl.
BEST PUMPKIN CAKE RECIPE - HOW TO MAKE PUMPKIN CAKE
From delish.com
4/5 (8)Calories 476 per serving
- 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.
PUMPKIN CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 10Category Cakes And Baking
PUMPKIN CAKE CHEESECAKE - YUMMIEST FOOD
From yummiestfood.com
PUMPKIN BUNDT CAKE - LOST IN FOOD
From lostinfood.co.uk
5/5 (13)Total Time 1 hr 5 minsCategory BakingCalories 365 per serving
- Add the sunflower oil and muscovado sugar to the bowl of a stand mixer and beat together for 2 minutes. An electric hand whisk will do the same job.
- Next whisk in the eggs, one at a time, ensuring each egg is well combined before adding the next one.
- Sift in the flour, bicarbonate of soda and all the spices to the wet mixture. Gently fold the flour and spices through.
THE BEST PUMPKIN CAKE I'VE EVER HAD - SALLY'S BAKING …
From sallysbakingaddiction.com
4.9/5 (145)Category Cake
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
DELICIOUS MOIST PUMPKIN SPICE CAKE RECIPE FROM SCRATCH ...
From mycakeschool.com
4.5/5 (270)Estimated Reading Time 4 minsCategory Cakes And Cupcakes
- This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
- In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
- In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
- Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
PUMPKIN ANGEL FOOD CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
5/5 (6)Category DessertCuisine AmericanTotal Time 45 mins
- Preheat oven to 350 degrees. Mix all ingredients together and pour into sprayed bunt pan. Cook on 350 for 30 – 35 minutes, until knife comes out clean in center.
EASY PUMPKIN CAKE RECIPE - JESSICA GAVIN
From jessicagavin.com
4.4/5 (16)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.
PUMPKIN LAYER CAKE WITH MASCARPONE FROSTING - FOOD & WINE
From foodandwine.com
4.5/5 (9)Category CakeServings 10-12Total Time 3 hrs
- Make the cake Preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the paper and dust with flour, tapping out the excess.
- In a medium bowl, whisk the 3 cups of all-purpose flour with the cinnamon, ginger, baking soda, baking powder and salt.
- In a large bowl, using a hand mixer, beat the eggs with the brown sugar, pumpkin and oil at medium-high speed until blended. At low speed, beat in the dry ingredients.
- Scrape the batter into the prepared pans and bake in the center of the oven for about 40 minutes, until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans for 30 minutes, then invert onto a rack to cool completely. Peel off the parchment paper.
PUMPKIN ANGEL FOOD CAKE | BETTER HOMES & GARDENS
From bhg.com
4/5 (17)Calories 198 per serving
- Adjust baking rack to the lowest position in oven. Preheat oven to 350°F. In a very large bowl combine cake mix, water, pumpkin, flour, and pumpkin pie spice. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 1 minute, scraping sides of the bowl as needed. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets. Bake 35 to 45 minutes or until top springs back when lightly touched. Immediately invert cake; cool thoroughly in the pan, about 2 hours. Loosen sides of cake from pan; remove cake from pan. Place cake on a serving platter.
- Meanwhile, for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice to reach drizzling consistency. Drizzle orange icing over cake. Sprinkle with toasted pepitas, if desired.
CHINESE PUMPKIN CAKE | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (2)Total Time 40 minsCategory Dim SumCalories 143 per serving
- Remove all the skins of the pumpkin and then cut into cubes. Place the cubes into a steamer, cover with plastic wrap (so that there will be no extra water) and steam for around 25 to 30 minutes until completely soft.
BEST PUMPKIN CAKE WITH CREAM CHEESE FROSTING
From joyfoodsunshine.com
Ratings 1Calories 271 per servingCategory Cake, Dessert
PUMPKIN PIE ANGEL FOOD CAKE ⋆ REAL HOUSEMOMS
From realhousemoms.com
3.9/5 (123)Category DessertServings 12Calories 359 per serving
HEALTHY PUMPKIN CAKE - IFOODREAL.COM
From ifoodreal.com
5/5 (2)Category DessertCuisine North AmericanCalories 349 per serving
- Prep: Preheat oven to 350 degrees F. Line only the bottom of square 8" by 8" or 8" by 11" baking dish with parchment paper (cut out to fit - this cake sticks!), spray bottom and sides with cooking spray and set aside.
- Cake: In a large bowl, whisk the eggs for 10 seconds. Add maple syrup, pumpkin puree, vinegar, pumpkin pie spice, cinnamon, baking powder + soda and salt. Whisk well breaking any baking soda or powder lumps.
PUMPKIN CAKE RECIPE : SBS FOOD
From sbs.com.au
3.4/5 (50)Category DessertServings 6-8
PUMPKIN COUNTRY CAKE | MISS CHINESE FOOD
From misschinesefood.com
Servings 2Category Homely
PUMPKIN BUNDT CAKE - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Category DessertCuisine AmericanTotal Time 1 hr 5 mins
PUMPKIN POKE CAKE RECIPE | MRFOOD.COM
From mrfood.com
5/5 (6)Category Cakes
PUMPKIN ALMOND CAKE - FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineCategory Cakes , RecipesServings 12Total Time 50 mins
GLUTEN-FREE PUMPKIN COFFEE CAKE - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
5/5 (10)Total Time 1 hrCategory BreakfastCalories 307 per serving
PUMPKIN MUG CAKE - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (1)Total Time 7 minsCategory DessertCalories 300 per serving
PUMPKIN ANGEL FOOD CAKE - MADE TO BE A MOMMA
From madetobeamomma.com
Servings 8Category Dessert
PUMPKIN CAKE - CANADIAN LIVING
From canadianliving.com
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RECIPES PUMPKIN BUNDT CAKE / GET QUICK COOKING VIDEOS ...
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PUMPKIN CAKE BARS WITH CINNAMON ICING | FOOD RENEGADE
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MR. FOOD: PUMPKIN SPICE POKE CAKE - KOAM
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