Pumpkin Crack Cake Recipe 425 Food

CHOCOLATE CAKE IN A PUMPKIN

Steps:

• Make the cake: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Cut off the top one-quarter of the pumpkin; reserve. Scoop out the seeds with a spoon and scrape the inside clean. Place the pumpkin on the prepared baking sheet.
• Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Combine the butter, brown sugar and water in a medium saucepan over medium-high heat. Bring to a simmer, stirring, until the butter melts and the sugar dissolves, 3 minutes. Whisk in the chocolate until melted and smooth. Remove from the heat; whisk in the eggs, vanilla and scotch until smooth, then whisk in the flour mixture until combined.
• Pour the batter into the pumpkin, filling it about three-quarters of the way. Add the pumpkin top to the baking sheet, if desired (don't put it on top of the pumpkin). Bake until the cake is browned and rises slightly out of the opening of the pumpkin, about 1 hour. Reduce the oven temperature to 300˚ F and continue baking until a skewer inserted into the center comes out clean, about 50 more minutes. Let cool 3 to 4 hours before slicing.
• Meanwhile, make the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until melted and bubbling, about 2 minutes. Whisk in the heavy cream and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the pumpkin pie spice, salt, vanilla and scotch. Transfer to a small bowl and let cool slightly.
• Slice the cake into wedges, cutting through the pumpkin. Serve with vanilla ice cream and drizzle with the butterscotch sauce.

THE BEST PUMPKIN CHEESECAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F.
• For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
• Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
• For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
• Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
• Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
• Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
• Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
• Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
• For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
• For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
• To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

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.

PUMPKIN CRACK CAKE RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350°F. Grease a 9-inch square or round baking pan and set it aside. In a medium-sized bowl, place the pumpkin, condensed milk, eggs, sugar and pumpkin pie spice, and beat until well-combined. Pour the pumpkin mixture into the prepared pan. Sprinkle ⅓ of the dry cake mix over the top and swirl it into the wet ingredients with a knife. Sprinkle the rest of the dry cake mix on top, and smooth carefully until it covers evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle evenly with chips. Cover the top of the pan with foil. Place the cake in the center of the preheated oven, and bake for 25 minutes. Uncover, and bake for another 15 to 25 minutes, or until it has begun to brown around edges. Remove from the oven and allow to cool completely before slicing into squares or wedges and serving.

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.

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.