PUMPKIN-PECAN SPICE CAKE
I'm a wife and mother of eight children. I like baking more than cooking, so I enjoy dressing up a spice cake mix with nuts, canned pumpkin and a homemade cream cheese frosting to create this fabulous dessert. -Joyce Platfoot, Wapakoneta, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.
Nutrition Facts : Calories 614 calories, Fat 36g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 471mg sodium, Carbohydrate 72g carbohydrate (56g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING
Provided by Food Network Kitchen
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 27
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
- Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
- Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
- Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
- Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
- Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.
PUMPKIN-PECAN LAYER CAKE
Say "hello" to a stunning dessert that will steal the show at your fall party, Thanksgiving dinner, special occasion, or just to make as the perfect seasonal baking project. This masterpiece of a cake has three from-scratch pumpkin layers that get added flavor from fall spices: cinnamon, ginger and nutmeg, and from toasted pecans that are stirred into the cake batter before it's baked. What takes this cake to the next level is the dulce de leche-cream cheese frosting: a tangy-sweet combination that's both filled in-between the layers of the cake, and frosted all around it. Frosting mounds piped onto half of the cake and sprinkled with cinnamon give it a unique look that's both whimsical and picture-perfect.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 18
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. In small bowl, mix flour, 1 1/2 teaspoons cinnamon, the baking soda, baking powder, ginger, nutmeg and salt. Set aside.
- In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. Stir flour mixture into sugar mixture until smooth. Stir in pecans. Pour 1 2/3 cups batter into each pan. Spread evenly.
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat cream cheese, butter and dulce de leche with electric mixer on medium speed just until smooth. Beat in vanilla. On low speed, beat in powdered sugar, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer, rounded side down, on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top; top with third cake layer, rounded side up. Fit decorating bag with large round piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost side and top of cake with remaining frosting. Using decorating bag, pipe frosting mounds on half of top of cake (use photo as guide). Refrigerate uncovered at least 1 hour.
- When ready to serve, sprinkle cinnamon over frosting mounds. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 740, Carbohydrate 83 g, Cholesterol 100 mg, Fat 7 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Slice, Sodium 420 mg, Sugar 60 g, TransFat 1 g
PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
PECAN PIE PUMPKIN CAKE POPS
Steps:
- Preheat the oven to 350 degrees F.
- Put the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Remove from the oven, cool and then chop.
- Crumble the cake into a large bowl.
- Put the heavy cream and chocolate chips in a medium heatproof bowl and microwave in 30 second intervals, stirring after each time, until the chips have melted and the mixture is smooth.
- Line a baking sheet with parchment paper. Sprinkle the rum over the cake crumbs. Then pour the melted white chocolate over the cake crumbs. Add the pecans and stir with a fork to combine and moisten the cake. Squeeze about 2 tablespoons of the cake crumbs in your hand and roll into a ball. (A small cookie scoop helps to portion the cake; just press it firmly into the scoop, remove and roll in your hands to form a ball.) If you have trouble with the cake sticking together, add cream and/or rum, about 1 tablespoon at a time, until it does. Repeat with the remaining cake crumbs. Place the balls on the prepared baking sheet and refrigerate for 2 hours or freeze for 30 minutes. Remove 5 minutes before using.
- Put the green candy melts and 1 tablespoon of the coconut oil in a medium heatproof bowl. Microwave in 30 second intervals, stirring in between, until smooth. (Alternatively, you can melt it over a double boiler.) If the chocolate is still thick and not smooth, add more coconut oil 1 teaspoon at a time until smooth. Let the chocolate cool 1 minute before dipping.
- Dip 2 inches of a lollipop stick into the green chocolate, rolling to coat and removing any excess. Insert the green end into the center of the cake ball, so about 1 inch of the green is exposed. Repeat with the remaining lollipop sticks.
- Put the orange candy melts and 3 tablespoons of the coconut oil in a medium heatproof bowl. Microwave in 30 second intervals, stirring in between, until smooth. (Alternatively, you can melt it over a double boiler.) If the chocolate is still thick and not smooth, add more coconut oil 1 teaspoon at a time until smooth. Let the chocolate cool 1 minute before dipping.
- Dip each cake pop into the orange chocolate, taking care not to get any on the green stem. Let the excess chocolate to drip off and then put back onto the parchment-lined baking sheet. Then dip the pops one more time in the orange chocolate. Refrigerate for 5 minutes.
- Put the remaining green chocolate (about 1/4 cup) into a disposable pastry bag or zip-top bag. Pipe vines and leaves on top of the cake pop where the stem is.
PUMPKIN PECAN CAKE
Packed with warm pumpkin flavor and spices, this lightened-up version of Shirley Dellinger's recipe baked up even taller than the original! But our Test Kitchen brought it in at just about half the fat, saturated fat and cholesterol-with 187 fewer calories per slice! That's a sweet success Shirley's family in Elwood, Indiana can savor.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 532 calories, Fat 31g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 376mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN PECAN LAYER CAKE
This is a beautiful cake, as well as great tasting. A friend at work made this for a "Bake Off Contest" we had at work. This came in first place. I think it came out of a Land O' Lakes cookbook.
Provided by Kim127
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In large bowl, mix crushed wafers, chopped pecans and 3/4 cup butter.
- Beat at medium speed until crumbly; about 2 minutes.
- Divide mixture into 3 equal portions.
- Press each portion into one of three greased and floured 9-inch round cake pans.
- Using the same bowl, combine the cake mix, pumpkin, 1/4 cup butter and eggs.
- Beat at medium speed until well mixed.
- Spread 1 3/4 cup batter over crumbs in each pan.
- Bake for 20-25 minutes or until toothpick inserted in middle comes out clean.
- Cool for about 5 minutes; remove from pans onto cooling racks until cooled completely.
- In bowl combine cream cheese, butter, powdered sugar and vanilla.
- Beat at medium speed until light and fluffy.
- On serving plate, layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer.
- Frost SIDES of cake only with remaining frosting.
- Spread caramel topping over top of cake, drizzling some over the frosted sides.
- Arrange pecan halves in rings on top of cake.
- Store in refrigerator.
TOO COOL FOR SCHOOL PUMPKIN SPICE CAKE
I found this recipe in the teacher's lounge. An unnamed source placed copies of this recipe on a table. It is so delicious and very moist!!
Provided by Stephanie Suker
Categories Squash Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a fluted tube pan (such as a Bundt®).
- Place cake mix into a large mixing bowl. Beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 more minutes. Pour batter into prepared tube pan.
- Melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. Spoon half the pecan mixture over the cake batter.
- Bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- Cool cake in pan for 15 to 20 minutes, then invert cake onto serving platter. Allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 59.9 g, Cholesterol 83.2 mg, Fat 26.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 449.9 mg, Sugar 42.4 g
PUMPKIN PECAN DUMP CAKE
Make and share this Pumpkin Pecan Dump Cake recipe from Food.com.
Provided by Motley Oklahoman
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Prepare a 9X13 pan.
- In a large bowl, mix first set of ingredients. Pour pumpkin mixture into prepared pan.
- Sprinkle yellow cake mix over pumpkin mixture. Gently press with spoon then sprinkle on nuts. Drizzle with melted butter.
- Bake in preheated oven for 50 minutes or until edges are lightly browned. Allow to cool as long as you can before stuffing yourself silly.
Nutrition Facts : Calories 508.5, Fat 27.2, SaturatedFat 9.6, Cholesterol 91.1, Sodium 592.1, Carbohydrate 61.1, Fiber 2.5, Sugar 33.8, Protein 8.4
More about "pumpkin pecan spice cake food"
PUMPKIN SPICE PECAN CAKE - MOM LOVES BAKING
From momlovesbaking.com
5/5 (1)Total Time 50 minsCategory DessertCalories 579 per serving
- Cream butter and slowly add sugars, eggs, and pumpkin. In a separate bowl, whisk together the flour, baking powder, soda, salt and pumpkin spice. Add this flour mixture alternately with the milk to the pumpkin mixture. Fold in the walnuts.
- In a large bowl, beat the butter and cream cheese with an electric mixer on medium for 3 minutes. With mixer on low, gradually add the powdered sugar and then vanilla. Turn mixer up to medium and beat for another 3 minutes.
PUMPKIN PECAN SPICE CAKE RECIPE - GREAT BUFFALO …
From greatbuffalopecanfarm.com
Email [email protected]Estimated Reading Time 2 mins
PUMPKIN PECAN LAYER CAKE RECIPE | LAND O’LAKES
From landolakes.com
PUMPKIN CAKE WITH CHOCOLATE PECAN FROSTING - I AM …
From iambaker.net
PUMPKIN SPICE AND PECAN CAKE - COUNTRY LIVING
From countryliving.com
PUMPKIN PECAN SPICE CHEESECAKE - RECIPE - FINECOOKING
From finecooking.com
HOW TO MAKE PUMPKIN SPICE POKE CAKE - DELISH
From delish.com
PECAN AND PUMPKIN SPICE CAKE ⋆ SHE EATS
From she-eats.com
Reviews 4Estimated Reading Time 4 minsCategory DessertTotal Time 50 mins
40 BEST PUMPKIN PECAN COFFEE CAKE IDEAS | DESSERTS, PUMPKIN …
From pinterest.ca
PUMPKIN DUMP CAKE WITH CRUNCHY PECAN TOPPING! - STYLISH CRAVINGS
From stylishcravings.com
PIE CAKE OR PIECAKEN LAYERS PUMPKIN, PECAN, APPLE PIES & SPICE …
From allcreated.com
PUMPKIN COFFEE CAKE WITH SPICED PECAN STREUSEL - BAKERS TABLE
From bakerstable.net
PECAN-PUMPKIN SPICED CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
PUMPKIN SPICE COFFEE CAKE WITH PECAN STREUSEL - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
DELIGHTFUL & EASY PUMPKIN PECAN PUDDING CAKE
From texashillcountry.com
PUMPKIN SPICE CAKE WITH CHOCOLATE PECAN FILLING - LEAH CLAIRE
From leah-claire.com
PUMPKIN-PECAN SPICE CAKE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
PUMPKIN SPICE AND PECAN CAKE - DFARQ.MOOO.COM
From dfarq.mooo.com
PUMPKIN PECAN CRUNCH CAKE RECIPE | MCCORMICK
From mccormick.com
PUMPKIN PECAN CAKE - PREPPY KITCHEN
From preppykitchen.com
PECAN SPICE LAYER CAKE | MY CAKE SCHOOL
From mycakeschool.com
PUMPKIN CAKE RECIPES, PUMPKIN CAKE, PUMPKIN SPICE CAKE
From pinterest.com
EASY SPICED PUMPKIN DUMP CAKE WITH PECANS - UNSOPHISTICOOK
From unsophisticook.com
PUMPKIN SPICE PIECAKEN - TORNADOUGH ALLI
From tornadoughalli.com
PUMPKIN CAKE WITH CANDIED PECANS - LIV FOR CAKE
From livforcake.com
PUMPKIN SPICE BUNDT CAKE WITH PECANS - POSH JOURNAL
From poshjournal.com
PUMPKIN SPICE LATTE CAKE WITH PECAN TOPPING.
From sugarandsaw.com
PUMPKIN SPICE CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
TOASTED PECAN AND PUMPKIN SPICE CAKE - BEST OF VEGAN
From bestofvegan.com
PUMPKIN PECAN BUNDT CAKE - FLOUR ON MY FACE
From flouronmyface.com
EASY PUMPKIN SPICE CAKE - MY KITCHEN SERENITY
From mykitchenserenity.com
PUMPKIN PECAN CAKE RECIPE - RECIPES.NET
From recipes.net
PUMPKIN PECAN CAKE | MY MONTANA KITCHEN
From mymontanakitchen.com
PECAN-PUMPKIN CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
PUMPKIN PECAN LOAF CAKE - NORDIC WARE
From nordicware.com
GLAZED PUMPKIN COFFEE CAKE - SALT & BAKER
From saltandbaker.com
PUMPKIN PECAN PIE LAYER CAKE #PUMPKINWEEK - LOVE AND …
From loveandconfections.com
PUMPKIN SPICE CAKE WITH CARAMEL PECAN GLAZE - HEATHER CHRISTO
From heatherchristo.com
PUMPKIN COFFEE CAKE WITH PECAN STREUSEL - LITTLE SPICE JAR
From littlespicejar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love