PUMPKIN SPICE CAKE
I originally got this recipe from verybestbaking.com. It was posted there in the swapped recipes by L.Terrell. I have made a few adjustments to the original recipe and I often double the praline topping because it's so good. It's very yummy and very easy!
Provided by Nanita
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 484.6, Fat 26.6, SaturatedFat 7.1, Cholesterol 83.2, Sodium 378, Carbohydrate 59, Fiber 1.1, Sugar 41.4, Protein 4.9
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
TWO INGREDIENT PUMPKIN CAKE
It can't get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling.
Provided by Chickentarian
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
- In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 27.5 g, Fat 4.3 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 300.4 mg, Sugar 16.3 g
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN SPICE POUND CAKE
I enjoy baking from scratch and sharing my treats with others. This recipe for nicely spiced pumpkin pound cakes one I've come to rely on. It's impossible to resist a slice topped with the sweet walnut sauce.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined. , Pour into two greased and floured 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing form pans to wire racks to cool completely., For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake.
Nutrition Facts : Calories 531 calories, Fat 26g fat (14g saturated fat), Cholesterol 140mg cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN POUND CAKE
Pumpkin pie goodness in a delicious pound cake. This simple pound cake recipe uses pumpkin pie spice and the convenience of canned pumpkin to create the flavors of fall.
Provided by Land O'Lakes
Categories Pound Pumpkin Sweet Baking Creating New Traditions Making It Photo-Ready Vegetable Cake Dessert
Yield 16 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
- Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl. Set aside.
- Combine sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with milk; beat at low speed until well mixed.
- Spoon batter into prepared pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
- Combine powdered sugar, cream cheese, 3 tablespoons half & half, 1 tablespoon butter and vanilla in medium bowl; beat until well mixed, adding remaining half & half, if needed, to reach desired consistency. Glaze cooled cake.
Nutrition Facts : Calories 490 calories, Fat 23 grams, SaturatedFat grams, Transfat grams, Cholesterol 125 milligrams, Sodium 540 milligrams, Carbohydrate 64 grams, Fiber 2 grams, Sugar grams, Protein 7 grams
PUMPKIN POUND CAKE
Make and share this Pumpkin Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 1 ten-inch cake
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat butter using an electric mixer on medium speed for about 2 minutes or until soft and creamy.
- Gradually add in sugar, beating at medium speed 5-7 minutes.
- Add in eggs, one at a time, beating just until yellow disappears.
- In another bowl, combine flour and the next 6 ingredients.
- In another bowl, combine the pumpkin and rum.
- Add the flour mixture to the creamed mixture alternately with the pumpkin mixture, beginning and ending with the flour mixture.
- Mix at lowest speed just until blended after each addition.
- Transfer batter into a greased and floured 10-inch tube pan.
- Bake in a 325° oven for 1 hour and 25-30 minutes or until a pick comes out clean.
- Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely on wire rack.
Nutrition Facts : Calories 5934.1, Fat 213.1, SaturatedFat 125.1, Cholesterol 1545.5, Sodium 4188.8, Carbohydrate 909.4, Fiber 14, Sugar 605.8, Protein 74.7
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 SPICE POUND CAKE
This is an easy cake that mixes up in next to no time. Adapted from Lauren Chattman's recipe. I recommend making this recipe in the food processor; the texture does not come out quite right any other way. You can add ground cloves or other spices, or substitute pumpkin pie spice for the spices mentioned.
Provided by Chocolatl
Categories Dessert
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour a standard loaf pan.
- Preheat oven to 350°F.
- Combine first 7 ingredients in bowl of food processor and pulse a few times to mix.
- Add butter and one egg.
- Process until mixture is moistened.
- With machine running, add remaining ingredients, scraping bowl as necessary.
- Bake for 1 hour and 10 minutes, or until tester comes out clean.
- Cool in pan 10 minutes.
- Remove from pan and cool on rack.
PUMPKIN POUND CAKE
Steps:
- Preheat oven to 300 degrees F.
- Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
- In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
- Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.
Nutrition Facts : Calories 244 calorie, Fat 18 grams, Fiber 4 grams
PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.
Categories Cake Mixer Dairy Egg Vegetable Dessert Bake Thanksgiving Squash Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
- Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
- Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
- Make icing:
- While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
PUMPKIN POUND CAKE
Best enjoyed with a cup of coffee or scoop of vanilla ice cream.
Provided by Melissa Gray
Categories Cakes
Time 3h25m
Number Of Ingredients 16
Steps:
- Prepare the Cake: Preheat oven to 325°F. Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking powder, pumpkin pie spice, and salt in a medium bowl.
- Beat together butter and brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, about 2 to 3 minutes. Reduce mixer speed to medium-low and add eggs, one at a time, beating until just combined after each addition; add vanilla and continue beating until just combined, about 15 seconds. Reduce mixer speed to low, and gradually add flour mixture alternately with pumpkin and sour cream, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan, and spread into an even layer.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 to 60 minutes. Let cool in Bundt pan on wire rack, 15 minutes. Loosen sides of cake gently with an offset spatula. Invert cake onto wire rack, and let cool completely, about 1 hour, 30 minutes.
- Prepare the Glaze: Heat butter, maple syrup, and cream in a small saucepan over medium-low, stirring occasionally, until butter is melted. Remove from heat. Add powdered sugar to butter mixture and whisk until smooth, about 15 seconds. Let glaze cool at room temperature for 15 minutes. Pour cooled glaze over cake, and sprinkle with pecans. Let stand at room temperature until glaze is set, about 15 minutes, before serving.
PUMPKIN SPICE POUND CAKE
Make and share this Pumpkin Spice Pound Cake recipe from Food.com.
Provided by 596151
Categories Dessert
Time 1h5m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- In mixing bowl, thoroughly blend pumpkin, brown sugar, honey, vegetable oil and eggs.
- In separate bowl, sift together flours, baking soda, salt, cinnamon and nutmeg. Stir in oats and ginger. Slowly add to pumpkin mixture, stirring constantly, until moistened. Fold in nuts.
- Pour batter into greased loaf or Bundt pan and bake for 45 to 55 minutes. Remove from pan. Cool slightly and serve warm, plain or with Pumpkin Custard. Yields 12 to 16 servings.
Nutrition Facts : Calories 276.6, Fat 13.6, SaturatedFat 2, Cholesterol 31, Sodium 168.9, Carbohydrate 36.5, Fiber 1.6, Sugar 20.8, Protein 3.9
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