PUMPKIN CAKE WITH CAKE MIX
A different and delicious way to prepare pumpkin that just might replace pumpkin pie at your holiday table.
Provided by Susanne
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 33.2 g, Cholesterol 38.9 mg, Fat 15 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 249.3 mg, Sugar 20.9 g
PUMPKIN RING CAKE
Family tired of pumpkin pie? Let them eat cake this time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
- Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
- Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.
Nutrition Facts : Calories 405, Carbohydrate 76 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 500 mg
PUMPKIN COFFEE RING
I make this delicious coffee cake with its creamy pumpkin filling for almost every holiday gathering, and everyone loves it. -Carol McCartney, Danville, Ohio
Provided by Taste of Home
Time 45m
Yield 1 ring.
Number Of Ingredients 22
Steps:
- In a bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20x10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour., Brush dough with egg yolk. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts.
Nutrition Facts : Calories 217 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 193mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN S'MORES LAYER CAKE
Provided by Food Network Kitchen
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 24
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 WALNUT RING
Steps:
- Preheat oven to 350 degrees.
- In a small bowl combine the flour, soda, spices, salt and walnuts and whisk to blend.
- In a large mixing bowl, beat the eggs, sugar and oils for two to three minutes until very smooth. Add the pumpkin puree and beat just until smooth. Add the flour mixture and beat until completely moistened.
- Scrape the batter into the prepared pan and bake for 30 to 35 minutes or until a cake tester inserted in the thickest part of the cake comes out clean. Cool in the pan on a rack for 10 minutes and then unmold onto the rack.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 250 milligrams, Sugar 21 grams, TransFat 0 grams
PUMPKIN BREAD RING
I've been making this moist bread for years. It looks pretty on the table and provides a nice taste of pumpkin on your menu when you're not planning pumpkin pie for dessert. -Theresa Stewart, New Oxford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Add pumpkin; mix well. Combine the biscuit mix, cinnamon, ginger, cloves and nutmeg; add to the creamed mixture alternately with milk. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack., For glaze, in a saucepan, cook and stir butter over medium heat for 6-7 minutes or until golden brown. Pour into a bowl; beat in confectioners' sugar, vanilla and enough water to achieve drizzling consistency. Drizzle over cooled bread.
Nutrition Facts : Calories 341 calories, Fat 12g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 375mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN WALNUT RING
Moist, rich, tasty -- nice way to use up that left over pumpkin (works well with banana too)From: The Cake Bible, by Rose Levy Beranbaum
Provided by Steve_G
Categories Breads
Time P1mT20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 15
Steps:
- CAKE.
- Preheat oven to 350°F.
- In a small bowl combine the flour, soda, spices, and walnuts and whisk to blend.
- In a large mixing bowl, beat the eggs, sugar, and oils for 2 to 3 minutes or until very smooth.
- Add the pumpkin and beat just until smooth.
- Add the flour mixture and beat until completely moistened.
- Scrape the batter into the prepared pan (6-cup baby Bundt pan or loaf pan, greased and floured.) and bake 30 minutes or until cake tester comes out clean.
- Cool.
- GLAZE.
- Break the chocolates into squares and place in the top of a double boiler.
- Add the oil and place over very hot but not simmering water on low heat.
- The water must not touch the bottom of the double boiler insert.
- Remove the double boiler from the heat and stir until the chocolate begins to melt.
- Stir until smooth.
- Drizzle over cake.
- May be store 1 week at room temperature.
Nutrition Facts : Calories 385.1, Fat 23.1, SaturatedFat 2.5, Cholesterol 53.7, Sodium 259.3, Carbohydrate 41.3, Fiber 1.3, Sugar 22.3, Protein 4.9
PUMPKIN SPICE CAKE IN JARS
Recipes for Cakes Baked In Jars Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will vary.
Provided by Tonkcats
Categories Dessert
Time 50m
Yield 8 jars, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes.
- Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool.
- Prepare the batter in the meantime.
- Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside.
- Coarsely chop the raisins and walnuts; set aside.
- Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.
- Add raisins and walnuts; toss to lightly combine.
- In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes).
- Gradually beat in the sugar until thick and light.
- At low speed, beat in the oil and pumpkin; blend well.
- Gradually stir in the flour mixture until well blended.
- Divide among the 8 canning jars (should be slightly less than 1/2 full.
- Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn.
- Place jars onto a cookie sheet or they'll tip over.
- Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.
- Have your lids and rings ready.
- Take one jar at a time from the oven; place a lid and ring on and screw down tightly.
- Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool.
- You'll know when they've sealed, you'll hear a "plinking sound".
Nutrition Facts : Calories 377.9, Fat 19.8, SaturatedFat 2.8, Cholesterol 46.5, Sodium 327, Carbohydrate 48.1, Fiber 2.4, Sugar 31.6, Protein 4.9
PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY
Here's what you need: vegan cream cheese, lemon juice, vanilla extract, pure maple syrup, all-purpose flour, brown sugar, cinnamon, allspice, nutmeg, ground ginger, ground cloves, baking soda, baking powder, salt, unsweetened pumpkin puree, vegetable oil, water, vanilla extract, nonstick cooking spray
Provided by Merle O'Neal
Categories Desserts
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
- Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
- In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
- Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
- Generously grease a bundt pan with nonstick spray.
- Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
- Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 7 grams, Sugar 24 grams
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