Pumpkin Spice Cake Ww 5 Points Food

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.

5 POINTS - WW PUMPKIN SPICE CAKE

Steps:

• Preheat the oven to 375 degrees. Spray a 10-inch pan with nonstick spray, then lightly dust it with flour.
• Combine the flour, granulated sugar, pumpkin pie spice, baking powder, and salt in a large bowl.
• Combine the eggs, oil, milk, pumpkin puree, and vanilla in another bowl.
• Add the egg mixture to the flour mixture; stir just until blended.
• Pour the batter in the pan. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in the pan on a rack 15 minutes; remove from the pan and cool on the rack 30 minutes.
• Combine the confectioners' sugar and lemon juice in a bowl. Drizzle over the warm cake.

LOW-FAT PUMPKIN SPICE CAKE RECIPE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350F degrees. Lightly mist a 12-cup Bundt pan with nonstick cooking spray and then dust it with flour.
• Place the cake mix, pumpkin, oil, water, eggs and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are blended together, about 30 seconds.
• Stop and scrape down the sides of the bowl with a rubber spatula.
• Beat the mixture on medium speed for another 1 - 2 minutes longer, until the batter is smooth and thick.
• Pour the batter into the prepared Bundt pan and smooth out the top with the rubber spatula.
• Bake the cake until the top springs back when you press it lightly with a finger, 42 to 48 minutes.
• Remove the pan from the oven and place it on a wire rack to cool for 10 to 15 minutes.
• Run a long, sharp knife around the edges of the cake and shake the pan gently to loosen it. Invert the cake onto a wire rack.
• Let the cake cool completely, about 30 minutes more.
• Sprinkle with confectioner's sugar or drizzle with a little caramel sauce, if desired

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.

WEIGHT WATCHERS PUMPKIN SPICE MUFFINS

Steps:

• Mix pumpkin, cake mix, and water together with a hand mixer.
• Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
• Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.

WEIGHT WATCHERS PUMPKIN SPICE CAKE

Steps:

• 1. MIX PUMPKIN, CINNAMON, WATER, CAKE MIX
• 2. BAKE AT 350 DEGREES FOR 40 MINUTES
• 3. MIX COOL WHIP AND PUDDING MIX
• 4. ONCE CAKE IS COOLED SPREAD ICING AND THEN I TOPPED MINE WITH A CINNAMON AND SUGAR MIX OR YOU CAN DO SOMETHING MORE FESTIVE.