GREAT PUMPKIN CAKE
Stop waiting for that perfect pumpkin cake to rise out of the pumpkin patch. Make this Great Pumpkin Cake instead with our step-by-step video.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 min. Invert cake onto wire rack; remove pan. Cool cake completely.
- Meanwhile, beat cream cheese and butter in medium bowl with mixer until blended. Gradually beat in sugar. Spoon 1/2 cup frosting into small bowl; stir in green food coloring. Spread half the green frosting onto outside of ice cream cone; set aside. Reserve remaining frosting for later use.
- Add red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake to resemble pumpkin.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 36 g, Fiber 0 g, Sugar 28 g, Protein 2 g
VEGAN PUMPKIN CAKE
Make and share this Vegan Pumpkin Cake recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Grease an 8x8 baking pan. Line the bottom with parchment paper.
- Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved.
- In a separate bowl, sift together the flour, spices and salt.
- In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture.
- Spread the batter into the prepared pan.
- Bake 55 minutes to an hour.
Nutrition Facts : Calories 218.4, Fat 7.1, SaturatedFat 1, Sodium 180.1, Carbohydrate 37.1, Fiber 0.8, Sugar 19.8, Protein 2.3
THE GREAT PUMPKIN CAKE
Two chocolate Bundt cakes held together with melted chocolate are coated with a rich glaze and garnished with hazelnut-chocolate leaves to make The Great Pumpkin Cake, the ultimate Halloween masterpiece.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Generously butter the inside of two 8-inch Bundt pans; dust lightly with cocoa powder.
- In the bowl of an electric mixer, combine granulated sugar, flour, cocoa, baking soda, baking powder, and salt, and set aside.
- In a medium bowl, whisk together eggs, vanilla, canola oil, buttermilk, and 3/4 cup milk. Slowly add egg mixture to sugar mixture. Using the paddle attachment, mix batter on low speed until smooth, about 1 minute. Divide batter evenly between the prepared pans. Bake cakes until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a cooling rack, and cool for 20 minutes before removing from the pans.
- Place both chocolates, heavy cream, and 1 tablespoon butter in a medium heat-proof bowl over a pot of gently simmering water. Heat, stirring often, until chocolate is completely melted, about 5 minutes. Remove from the heat, and let cool to room temperature. Whisk chocolate until lightened; set aside.
- Using a serrated knife, trim the bottoms of both cakes so they are both flat. Spread chocolate evenly on the flat side of one of the cakes. Invert the remaining cake onto chocolate so that a pumpkin shape is formed. Place cake onto a wire rack.
- To make orange butter glaze, combine remaining 1/4 cup plus 1 tablespoon of milk and the food coloring until the mixture is a pumpkin color; set aside. In a medium bowl, whisk together confectioners' sugar and 1 cup melted butter. Add reserved milk mixture, and continue whisking until smooth. Working quickly, carefully pour orange butter glaze over the cake, tilting the cake as necessary to coat all sides of the cake. Let glaze set completely before garnishing with chocolate leaves. Serve.
THE GREAT PUMPKIN CAKE RECIPE
I made this Great Pumpkin Cake for my daughter's birthday. I thought it turned out really cute, don't you? You can find pictorial step-by-step instructions at www.bakerette.com/the-great-pumpkin-cake/. It was pretty easy.
Provided by BakeretteJen
Categories Dessert
Time 55m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 4
Steps:
- Bake two bundt cakes in fluted cake pans per the cake mix instructions. Let cool.
- In the meantime, empty the frosting into a medium-sized bowl and add the food coloring according to your desired intensity of color.
- Remove one cake from the pan and turn it upside down on a large platter. With a bread cutting knife, slowly take off a thin layer of the top end of the cake to make the end flat. Do the same for the second cake.
- Take small strips of foil and place it around the bottom of the cake; butting it right up to the cake. This will protect the platter from getting dirty while you're spreading the frosting.
- With a knife or spatula, spread a layer of orange frosting to the flat end of the cake that is turned upside down on the platter.
- Take the second cake and turn it upright and place on top of the cake on the platter making sure that the grooves in the cakes match up with each other.
- Begin spreading the orange frosting around the ring between where the cakes meet to fill in the gap.
- Apply remaining frosting to the rest of the cake spreading it in an up and down fashion so you give the illusion of the lines you see in pumpkins. Make sure that you also cover inside the hole of the cake in the same way; at least half way down in the hole.
- Carefully remove the foil from cake platter.
- Now that your cake looks like a pumpkin, take the decorator's icing and with the straight piping cap, create swirls of vines around the pumpkin; then change out the cap and put on the leaf cap and place leaves where you desire on the vines.
- Now step back and admire your work of art!
Nutrition Facts : Calories 503.2, Fat 30.7, SaturatedFat 13.3, Cholesterol 62.5, Sodium 777.8, Carbohydrate 55, Fiber 1.7, Sugar 29.5, Protein 7.6
THE GREAT PUMPKIN CAKE! (VEGAN)
Yummy Pumpkin layer cake with creamy pumpkin cream cheese center, topped with streusel crumb baked in one cake pan! This might replace my love of chocolate.
Provided by KMuchetti
Categories Dessert
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350F
- Mix the 2 cups flour, 4 1/2 teaspoons of egg replacement powder, baking powder and baking soda in a bowl.
- Cream the 1 cup margarine and 3/4 regular sugar in another bowl.
- Mix the vanilla extract into the margarine and sugar.
- Combine 1 cup soy milk with 1 tablespoon apple cider vinegar in a separate bowl, let stand 5 minutes or until curdled.
- Mix dry ingredients into the wet add 3 cups pumpkin puree followed soy milk, vinegar mixture.
- In a medium bowl, Mix 1 cup pumpkin puree, 1/2 cup vegan cream cheese, 1 1/2 teaspoon egg substitute, 1/4 cup sugar and 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves.
- In a small bowl, Mix the 1/2 cup flour, 1/4 dark brown sugar, 1 cup rolled oats, 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves and butter until they for crumbs.
- Mix the nuts into the streusel.
- Pour half of the batter into a greased baking dish.
- Sprinkle on half of the streusel.
- Pour the pumpkin mixture on next.
- Pour the remaining batter on top.
- Sprinkle on the remaining streusel.
- Bake in a prepared cake pan until a toothpick pushed in to the center comes out clean, about 50- 60 minuets.
Nutrition Facts : Calories 446.3, Fat 9.8, SaturatedFat 5.3, Cholesterol 20.3, Sodium 286.2, Carbohydrate 83.9, Fiber 4.1, Sugar 40.1, Protein 7.9
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- In a large bowl, combine flour, sugar, cinnamon, nutmeg, all spice, cloves, baking soda, baking powder, and salt; set aside.
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- If using the coconut frosting, you will have to store the leftovers in the fridge so the frosting doesn't melt. When ready to have another piece, let it soften back to room temperature if desired. IF NOT using the coconut frosting, store the cake covered well with foil at room temperature and it'll stay soft and moist.
- Preheat the oven to 350°F (177°C) and spray an 8x8 square baking dish with nonstick spray. Or cut two pieces of parchment paper to lie flat going in each direction.
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