Yummy Pumpkin Cake Food

PUMPKIN PRUNE CAKE

Pumpkin Prune Cake image

Make and share this Pumpkin Prune Cake recipe from Food.com.

Provided by KitchenCraftsnMore

Categories Breads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup softened margarine
3/4 cup sugar
1 egg
1/2 cup canned pumpkin
1 teaspoon cinnamon
1/3 cup milk
1 cup flour, plus
3 tablespoons flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup chopped prune

Steps:

In a bowl, cream margarine with sugar.
Beat in the egg, then pumpkin and milk.
In another bowl, stir together flour, baking powder, salt and spices.
Beat dry mix into the pumpkin mixture, and then stir in the prunes.
Turn batter into greased and floured 8" square baking pan.
Bake at 375 for 35 minutes.
Cool on rack.

YUMMY PUMPKIN CAKE

Yummy Pumpkin Cake image

I make these for my children all the time. They are low fat if they do not have icing on them. They are so simple to make, that now my daughters can make them independently.

Provided by Kelly Hain

Categories Cakes

Time 40m

Number Of Ingredients 2

Ingredients

1 box spice cake mix ( you can also use carrot cake or butter pecan cake mix)
1 15 ounce can(s) pumpkin

Steps:

1. Mix the cake mix and the can of pumpkin together. Do NOT add anything else to it. It will look like brick mortar!
2. Spread mixture in a 9x13 pan or in put in muffin liners. Bake at 350 for about 30 minutes if in pan or 10-12 minutes in the muffin pan. It will look like a brick when you take it out, but it is VERY moist.
3. You do not need to frost these, but we like cream cheese icing on them. Wait until they are completely cool.

PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

Pumpkin Angel Food Cake with Ginger-Cream Filling image

Angel food cake mixes with pumpkin for a new flavour twist. Layers of whipped cream make it a dreamy dessert.

Categories Dessert

Time 3h

Yield 12

Number Of Ingredients 8

Ingredients

1 box Betty Crocker* White Angel Food Cake Mix
1 tbsp (15 mL) all-purpose flour
1 1/2 tsp (7 mL) pumpkin pie spice
3/4 cup (175 mL) canned pumpkin (not pumpkin pie mix)
1 cup (250 mL) cold water
2 cups (500 mL) whipping cream
1/4 cup (50 mL) icing sugar
2 tbsp (25 mL) finely chopped crystallized ginger

Steps:

Move oven rack to lowest position. Heat oven to 350ºF. In extra-large glass or metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
In chilled large bowl, beat whipping cream and icing sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

Nutrition Facts : ServingSize 12 servings

SUPER YUMMY PUMPKIN CAKE (CAN BE MODIFIED TO GLUTEN FREE)

Super Yummy Pumpkin Cake (Can Be Modified to Gluten Free) image

This yummy recipe came from my husband's grandma Rosemary. This is a really easy, quick recipe to make, and it turns out moist every time. I'm not a big fan of pumpkin pie but after tasting this cake I had to have the recipe.

Provided by DownHomeDinner

Categories Dessert

Time 45m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 12

Ingredients

15 ounces canned pumpkin
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour (can be substituted for gluten free flour if desired)
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
6 ounces cream cheese, softened
2 cups powdered sugar
1/2 cup chopped pecans

Steps:

Mix all cake ingredients together. Grease a 9x13 pan with cooking spray or vegetable oil, sprinkle a spoonful of flour in pan coating sides and bottom. Dump the excess flour out of the pan. Pour the cake batter into pan and bake for 35-40 minutes in a 350 degree oven. Or until a toothpick comes out clean. Mix icing ingredients together and ice cake after it has cooled. Sprinkle pecans over icing and refrigerate. Enjoy!

Nutrition Facts : Calories 628.4, Fat 35.9, SaturatedFat 10.8, Cholesterol 98, Sodium 533.2, Carbohydrate 73.8, Fiber 2.3, Sugar 54.8, Protein 6

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