PUMPKIN SPICE RING
Great dessert. This cake is light, and very good!! Originally submitted to ThanksgivingRecipe.com.
Provided by Sharon
Categories Fruits and Vegetables Vegetables Squash
Yield 10
Number Of Ingredients 3
Steps:
- Combine pumpkin and pumpkin pie spice, and mix well. Set aside.
- Mix cake as directed on package. Fold in pumpkin mixture. Pour into an ungreased tube pan.
- Bake at 350 degrees F (175 degrees C) until lightly browned, using the box directions as a guide to cooking time.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 43.7 g, Fat 0.1 g, Fiber 0.7 g, Protein 4.3 g, Sodium 502.9 mg, Sugar 31.7 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 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
PECAN-PUMPKIN SPICE MOON PIES
Make and share this Pecan-Pumpkin Spice Moon Pies recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 20
Steps:
- Line a half sheet tray with parchment paper so that it hangs over the edges on all sides by about 2" (this will make the marshmallows easier to remove from the pan). Spray paper with nonstick cooking spray and dust generously with powdered sugar.
- In the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin over ? Celsius cold water and set aside to bloom. Meanwhile, combine sugar, corn syrup, and salt with ? Celsius water in a small saucepan and cook over medium heat until the sugar dissolves. Increase heat to high and continue cooking syrup until it reaches 240 degrees on a candy thermometer. Remove from heat.
- With the mixer on low speed, slowly pour the syrup into the dissolved gelatin. Increase speed to high and whip until very thick and glossy, about 15 minutes. Add vanilla and pumpkin pie spice and mix until thoroughly combined. Using gel paste food coloring, tint marshmallow mixture to a pale orange.
- Pour mixture into prepared pan, dust top generously with powdered sugar, and allow to sit for at least four hours. When marshmallows are set, turn out of pan onto a clean work surface dusted with powdered sugar, and peel off parchment. Using a 2 ½" ring mold or cookie cutter dusted with powdered sugar, cut out marshmallow rounds. Store wrapped in plastic or in an airtight container if not using immediately.
- Meanwhile, preheat oven to 325 degrees. In a food processor, finely grind the pecans together with the sugars. Add flour and salt to food processor and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs, then add egg and vanilla and process until the dough comes together.
- Lightly dust a clean work surface with flour and turn the dough out. Form into a ball and then flatten into a disc, working in some of the flour from the table as needed. Wrap dough in plastic wrap and chill about 30 minutes in the freezer, or 1 hour in the refrigerator.
- Remove dough from plastic wrap and roll out to about ?" thick with a rolling pin, dusting work surface, dough, and rolling pin with flour as necessary to prevent sticking. Using a 2 ½" round cookie cutter or ring mold, cut out cookies. Space about an inch apart on parchment-lined baking sheets, then bake, rotating once halfway through, 8-10 minutes (cookies should be slightly undercooked).
- Allow to cool completely before decorating.
- When cookies are ready, heat candy melts in a medium glass bowl in the microwave in 15-30 second increments, stirring after each, until completely smooth, thinning with 1 T. melted shortening at a time until candy melts reach a nice dipping consistency. Dip half of cookies into mixture, allowing excess to drip off, then place on a wire cooling rack set over a parchment-lined half sheet tray. Allow candy to set slightly before decorating with assorted sprinkles. If desired, mix a little gold highlighter with a small amount of vodka in a small bowl and splatter cookies with "paint." Allow to set completely, at least 30 minutes.
- To assemble, carefully spread remaining undecorated cookies with 1 t. apple butter. Place a marshmallow round on top of the apple butter, then sandwich together with decorated cookies, using a dab of apple butter on the underside of each as glue. Moon pies are best served immediately once assembled.
Nutrition Facts : Calories 222.9, Fat 10.5, SaturatedFat 4.1, Cholesterol 23, Sodium 88.9, Carbohydrate 30.2, Fiber 0.8, Sugar 18.7, Protein 3.7
TINA'S PUMPKIN SPICE BARS
Yummy Autumn pumpkin spice bars made from scratch. Frost with prepared cream cheese frosting, or make your own!
Provided by Tina Rogers
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 25
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 10x15 inch jelly roll pan
- In a large bowl, combine eggs, sugar, oil and pumpkin; beat until smooth. Stir in the flour, baking powder, baking soda, cinnamon, ginger, salt and cloves.
- Spread batter into prepared pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool completely.
- Frost with cream cheese frosting and sprinkle top with nuts. Cut in to 2 inch by 1 1/2 inch bars. Store in refrigerator.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 36.4 g, Cholesterol 29.8 mg, Fat 15.6 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 181.3 mg, Sugar 26.5 g
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