Pumpkin Pie Layer Cake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN S'MORES LAYER CAKE



Pumpkin S'mores Layer Cake image

Provided by Food Network Kitchen

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 24

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
6 whole graham crackers
2 1/4 cups all-purpose flour
2 tablespoons cornstarch
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 15-ounce can pumpkin puree
1/2 cup buttermilk
4 ounces bittersweet chocolate, chopped
12 marshmallows
2 tablespoons unsweetened Dutch-process cocoa powder
1 cup cold heavy cream
1/2 teaspoon pure vanilla extract
6 large egg whites
1 1/4 cups granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon pure vanilla extract

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper. Pulse the graham crackers into fine crumbs in a food processor. Add the flour, cornstarch, baking powder, baking soda, cinnamon and salt and pulse until well combined.
  • Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the speed to low and mix in the pumpkin puree (the batter will look curdled). Beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans against the counter to release any air bubbles.
  • Bake the cakes until a toothpick inserted into the centers comes out clean, 40 to 45 minutes. Transfer to a rack and let cool 10 minutes in the pans, then loosen the edges with a knife and invert the cakes onto the rack; discard the parchment and let cool completely.
  • Meanwhile, make the filling: Microwave the chocolate, marshmallows, cocoa powder and 1/3 cup heavy cream in a bowl in 30-second intervals, whisking occasionally, until melted and completely smooth. Stir in the vanilla. Let cool to room temperature.
  • Whisk the remaining 2/3 cup heavy cream in a medium bowl until stiff peaks form. Whisk one-third of the whipped cream into the chocolate-marshmallow mixture, then gently fold in the rest with a rubber spatula. Refrigerate until firm, about 1 hour.
  • Meanwhile, make the meringue: Whisk the egg whites, granulated sugar, cream of tartar and salt in a large heatproof bowl. Place over a saucepan of simmering water (do not let the bowl touch the water) and cook, whisking, until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan. Add the vanilla to the bowl and beat with a hand mixer on medium-high speed until the mixture is cool and stiff glossy peaks form, about 12 minutes (or transfer to a stand mixer and beat 6 to 8 minutes).
  • Assemble the cake: Using a long serrated knife, split each cake in half horizontally to make 4 layers total. Place 1 layer on a cake stand or plate. Transfer 1 cup meringue to a large resealable plastic bag and snip a corner. Pipe a ring of meringue on the perimeter of the cake layer (the meringue will keep the filling from oozing out). Spread one-third of the chocolate filling inside the ring. Repeat with 2 more cake layers, then top with the final layer. Cover the top and sides of the cake with the remaining meringue, using the back of a spoon to make peaks. Brown the frosting with a kitchen torch. Refrigerate the cake for 1 hour before serving.

PUMPKIN LAYER CAKE



Pumpkin Layer Cake image

Yummy pumpkin spice layer cake.

Provided by Sarah Dipity

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 10

Number Of Ingredients 17

2 cups white sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 (15 ounce) can pumpkin puree
4 cups powdered sugar
1 (8 ounce) package cream cheese, softened
¾ cup butter
1 teaspoon pure vanilla extract
1 cup toasted slivered almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
  • Combine sugar, oil, and eggs in a large mixing bowl and mix well.
  • Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
  • Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
  • Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
  • Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.

Nutrition Facts : Calories 946.6 calories, Carbohydrate 116 g, Cholesterol 135.6 mg, Fat 51.5 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 18.3 g, Sodium 714.3 mg, Sugar 91.3 g

PUMPKIN-PECAN LAYER CAKE



Pumpkin-Pecan Layer Cake image

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

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups packed brown sugar
3 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 cup vegetable oil
1/2 cup toasted chopped pecans
2 packages (8 oz each) cream cheese, softened
1/3 cup butter, softened
1/3 cup (from 13.4-oz can) dulce de leche (caramelized sweetened condensed milk)
2 teaspoons vanilla
2 2/3 cups powdered sugar
1/8 teaspoon ground cinnamon

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 PIE CAKE



Pumpkin Pie Cake image

No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. -Linda Murray, Allenstown, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
3 large eggs, room temperature
1 cup water
1 cup canned pumpkin
1-3/4 teaspoons ground cinnamon, divided
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2-1/2 cups vanilla frosting
1-1/4 cups chopped walnuts
Additional ground cinnamon

Steps:

  • In a large bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into 2 well-greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in each center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake. Press walnuts lightly into frosting on sides of cake. If desired, dust top of cake with additional ground cinnamon.

Nutrition Facts : Calories 500 calories, Fat 19g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 78g carbohydrate (52g sugars, Fiber 3g fiber), Protein 5g protein.

More about "pumpkin pie layer cake food"

PUMPKIN PIE LAYER CAKE | DESSERT RECIPES | SBS FOOD
pumpkin-pie-layer-cake-dessert-recipes-sbs-food image
Web First, make the cakes.Preheat the oven to 160ºC. Grease and line 3 x 23 cm cake pans with baking paper. Set aside. Sift the flour, baking powder, …
From sbs.com.au
3.2/5 (16)
Servings 15-20
Cuisine American
Category Dessert


MAGIC PUMPKIN LAYER CAKE IN 2022 | PUMPKIN PIE, PUMPKIN …
Web 2022-09-13 Magic Pumpkin Cake is vanilla cake on the bottom with pumpkin pie filling layered on top and finished with cinnamon whipped topping. Ingredients 15.25 ounce box …
From pinterest.com
716K pins


A PUMPKIN PIE LAYER CAKE RECIPE THAT’S EASY & EYE …
Web 2021-10-04 Add in white and brown sugars and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, …
From sugarandsparrow.com
5/5 (5)


NO-BAKE PUMPKIN CHEESECAKE RECIPE | TASTE OF HOME
Web 2022-11-07 Step 4: Fill and chill. Molly Allen for Taste of Home. Divide the pumpkin mixture among the 4 jars. Place the mini cheesecakes in the fridge, allowing them to chill …
From tasteofhome.com


PUMPKIN PIE LAYER CAKE MILK BAR RECIPES ALL YOU NEED IS FOOD
Web Mar 27, 2010 · I’ve baked other recipes entitled “Spanish bar cake” but they weren’t “the” one. ... 1 1/2 tsp pumpkin pie spice. Beat all above ingredients together 6 minutes. ...
From stevehacks.com


PUMPKIN PECAN PIE LAYER CAKE #PUMPKINWEEK - LOVE AND …
Web 2018-09-21 Heat oven to 350F. Prepare 3 6-inch cake pans with cooking spray and parchment. Set aside. In stand mixer, add all ingredients and mix to combine on low …
From loveandconfections.com


PUMPKIN CAKE - 4 LAYER RECIPE - FOOD.COM
Web Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 teaspoons spice in large bowl and beat at medium speed with electric mixer until well blended. Pour into pans. Bake 28-30 …
From food.com


BEST PUMPKIN DESSERT RECIPES - PRETTY. SIMPLE. SWEET.
Web 2022-11-14 Pumpkin Cheesecake. Pumpkin cheesecake is the perfect alternative to classic pumpkin pie. It’s made with a buttery, crunchy cookie crust and a creamy …
From prettysimplesweet.com


5-INGREDIENT PUMPKIN PIE BARS (RECIPE REVIEW) | KITCHN
Web 20 hours ago How to Make 5-Ingredient Pumpkin Pie Bars. These bars could not be easier to make. Simply pop open a tube of store-bought cookie dough and press into one …
From thekitchn.com


LAYERED VEGAN PUMPKIN CAKE - MAKE IT DAIRY FREE
Web 2021-09-22 Set aside. In a medium bowl, add flour, pumpkin pie spice, baking soda, and salt. Whisk together. In a separate large bowl, cream together softened butter and both …
From makeitdairyfree.com


PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING - FIT MITTEN KITCHEN
Web 2021-11-04 Instructions. Preheat oven to 350ºF and line bottom of two, 9″ round cake pans with parchment paper, greasing edges with oil or butter; set aside. In medium bowl, …
From fitmittenkitchen.com


RECIPE: SPICED PUMPKIN CHEESECAKE, FROM NEW YORK TIMES COOKING
Web 2022-11-18 For the Crust: 1/2 cup/114 grams unsalted butter, melted and cooled, plus more for the pan 2 1/4 cups/239 grams graham cracker crumbs (from about 15 crackers)
From cbsnews.com


PUMPKIN DUMP CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
Web 2 days ago Preheat oven to 350°F. Spray a 13 x 9 inch baking dish with baking spray. In a large bowl whip together pumpkin, evaporated milk, vanilla, granulated sugar, brown …
From melissassouthernstylekitchen.com


9 IRRESISTIBLE, CREATIVE PUMPKIN PIE RECIPES THAT ARE ANYTHING BUT …
Web 2 days ago Sometimes a creative pumpkin pie recipe means skipping the pie shape entirely. I love the thin layer of pumpkin with the rich almond cookie crust on these …
From coolmomeats.com


THIS SHEET PAN PUMPKIN PIE WILL SAVE YOU TIME
Web 19 hours ago Bake until light golden, 20-25 minutes; cool completely on rack. Knead reserved dough and pat into a disc between two pieces of flour-dusted parchment, roll ⅛ …
From womansworld.com


PUMPKIN PIE LAYER CAKE - PINTEREST.COM
Web Mar 27, 2022 - Get Pumpkin Pie Layer Cake Recipe from Food Network. Mar 27, 2022 - Get Pumpkin Pie Layer Cake Recipe from Food Network. Mar 27, 2022 - Get Pumpkin …
From pinterest.com


PUMPKIN PIE GOOEY BUTTER CAKE - BUTTERNUT BAKERY
Web It has all the delicious spiced goodness of pumpkin pie but without the long wait time to set. It bakes with a super tender and moist spice cake with a layer of rich and smooth …
From butternutbakeryblog.com


PUMPKIN PIE LAYER CAKE RECIPES ALL YOU NEED IS FOOD
Web Steps: Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans. Combine sugar, oil, and eggs in a large mixing bowl and mix well.
From stevehacks.com


PIE CAKE OR PIECAKEN LAYERS PUMPKIN, PECAN, APPLE PIES & SPICE …
Web Pumpkin Pie, Pecan Pie, Apple Pie and Spice cake all sent his taste buds into a tizzy. But he didn’t want to have to choose just one, so he combined them! And the PieCaken was …
From allcreated.com


PIECAKEN PUMPKIN PIE LAYER CAKE - WITH PRALINE PECANS
Web 2017-11-14 Preheat oven to 375 degrees fahrenheit. Line a baking sheet with foil. Cut the pumpkin in half and scoop out seeds. Place cut side down on baking sheet and roast for …
From mamagourmand.com


TWO LAYER PUMPKIN PIE - RECIPES - COOKS.COM
Web Stir in pumpkin and spices using wire whisk; ... over cream cheese layer. Refrigerate at least 3 ... and nuts if desired. Refrigerate at least 3 ... and nuts if desired.
From cooks.com


CAN WHITE PUMPKINS BE USED FOR PUMPKIN PIE | THE CAKE BOUTIQUE
Web 2022-04-29 Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes, or until the edges are …
From thecakeboutiquect.com


PUMPKIN PIE CAKE - PLOWING THROUGH LIFE
Web 2017-11-10 Instructions. Grease a 9 x 13" baking dish. Set aside 1 cup of yellow cake mix. Mix remaining cake mix, 1/2 cup butter and 1 egg well and press in the bottom of baking …
From plowingthroughlife.com


Related Search