Pumpkin Spice Cake Ii Food

PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350°F.
• Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter).
• In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice.
• Beat with mixer for 1 minute.
• Add eggs, beat for 2 minutes more.
• Prepare topping* by melting butter with brown sugar in small saucepan.
• Remove from heat and add nuts.
• Pour half of the cake batter into greased bundt pan.
• Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan).
• Pour the rest of the cake batter into the pan.
• Bake cake at 350°F for 45 minutes to 1 hour.
• Cool in pan on wire rack for 15 minutes, then invert onto plate.
• When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake.
• *The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.

PUMPKIN SPICE CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

PUMPKIN LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside.
• Combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla and eggs in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the batter and spread so the top is completely white.
• Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the rest of the mascarpone in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake.

PUMPKIN CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan, or two 9 inch cake pans.
• In a large bowl, mix together the yellow cake mix, sugar, vegetable oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans.
• Bake in the preheated oven 45 minutes.

2 INGREDIENT PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350°F. Spray a 9x13-inch baking pan with baking spray.
• In a medium bowl, thoroughly combine cake mix, canned pumpkin and water, and stir until smooth. Pour into prepared pan and spread evenly to the edges.
• Bake cake in center of oven 24 to 28 minutes, until toothpick inserted in center comes out clean. Let cool completely. Sprinkle with powdered sugar, if desired, before slicing and serving.

PUMPKIN SPICE CAKE

Steps:

• Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

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.

PUMPKIN SPICE POKE CAKE RECIPE BY TASTY

Steps:

• Make the poke cake: Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch glass baking dish with nonstick spray.
• In a large bowl, whisk together the cake mix, eggs, oil, milk, 8 ounces of pumpkin purée, and 1 tablespoon of pumpkin spice blend until well combined. Pour the cake batter into the prepared baking dish.
• Bake the cake for 40-45 minutes, rotating 180° and covering with aluminum foil halfway (to keep the top of the cake soft) until a toothpick inserted into the center of the cake comes out clean.
• While the cake is baking, make the filling: In a blender or food processor, combine the cream cheese, remaining 7 ounces of pumpkin purée, the sweetened condensed milk, 1 tablespoon of pumpkin spice blend, and the salt. Blend until completely smooth.
• Using the end of a wooden spoon, poke about 16 holes in the cake, spacing evenly. Pour the filling over the warm cake and let it settle and absorb, shaking the baking dish as needed to encourage the filling to seep down. Let the cake cool completely, about 1 hour. (It is okay if some of the filling remains on top of the cake, it will create a layer between the cake and frosting.)
• While the cake cools, make the frosting: in a medium pot, gently melt 10 tablespoons of butter over medium heat, stirring occasionally, until the milk solids separate from the fat and sink to the bottom of the pot, 4-5 minutes. Once the milk solids begin to brown and smell nutty, swirl the pan a few times to distribute the heat and prevent burning. Remove the pot from the heat and strain through a fine-mesh sieve into a large bowl. Let cool completely, but not to the point of hardening, about 40 minutes. If the brown butter does harden, microwave in 10-second intervals until just softened, but not warmed.
• Add the remaining ¾ cup butter to the bowl with the cooled brown butter and use a hand mixer on medium speed to whip until light and fluffy, 1-2 minutes. Sift in the powdered sugar, 1 cup at a time, mixing well after each addition. Add the heavy cream, vanilla, and slt and whip until incorporated and the frosting is light and fluffy.
• Evenly spread the brown butter frosting over the cooled pumpkin cake. Dust the top with the remaining teaspoon of pumpkin spice blend.
• Cut into squares and serve.
• Enjoy!

PUMPKIN BUNDT CAKE II

Steps:

• In a large mixing bowl, combine the first seven ingredients.
• Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
• Pour into a greased and floured 10-inch fluted tube pan.
• Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
• Cool in pan for 15 minutes before removing to a wire rack to cool completely.
• Serve with whipped cream or ice cream if desired.