PERFECT PUMPKIN CAKES
Steps:
- For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
- Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
- Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
- For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.
HALLOWEEN PUMPKIN CAKE
Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween
Provided by Good Food team
Categories Afternoon tea, Snack, Supper, Treat
Time 50m
Yield Cuts into 15 generous portions
Number Of Ingredients 15
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
- To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
- If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.
Nutrition Facts : Calories 408 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.33 milligram of sodium
CELEBRATION PUMPKIN CAKE
An elegant pumpkin cake made with spice cake mix. Frosted with cream cheese frosting and topped with caramel ice cream topping. A surefire way to impress you family and guests.
Provided by Crafty Lady 13
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Grease and flour three 9-inch round cake pans.
- Combine cake mix, pumpkin, eggs and butter in a large bowl; beat with electric mixer at medium speed for 2 minutes. Divide batter evenly among prepared pans.
- Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool cakes for 5 minutes on wire racks. Remove to racks; cool completely.
- Place on cake layer on serving plate; cover with frosting. Place second layer on top of first; cover with frosting. Top with remaining cake layer; frost top and side of cake. Spread caramel over top of cake, letting some caramel drip down side. Garnish with pecan halves.
Nutrition Facts : Calories 391.9, Fat 15.7, SaturatedFat 5.2, Cholesterol 47.4, Sodium 427.6, Carbohydrate 61.8, Fiber 1.4, Sugar 43.1, Protein 3.1
GOLDEN PUMPKIN CAKE WITH CINNAMON FROSTING
I don't just eat pumpkin cake in the fall! I like recipes that are based on a store-bought cake mix. The frosting is based on a can of store-bought as well.
Provided by Petunia
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Grease and flour two 8" round cake pans.
- FOR CAKE: Combine cake mix, eggs, water, pumpkin and spices in a large bowl.
- Beat for 4-5 minutes.
- Stir in the cup of walnuts.
- Pour batter evenly into the pans.
- Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool before frosting.
- FOR FROSTING: In a bowl, combine frosting, and 1/2 tsp cinnamon.
- Mix well and frost cake.
- Use walnuts for garnish.
Nutrition Facts : Calories 447.9, Fat 20.4, SaturatedFat 3, Cholesterol 47.4, Sodium 375.2, Carbohydrate 62.5, Fiber 1.5, Sugar 43.3, Protein 5.5
PUMPKIN FUNNEL CAKES
After having this special treat at a Pennsylvania country fair I just had to try and recreate this for my family. I believe I came pretty close, and I hope you enjoy them as much as we do!
Provided by LINDA MCLEAN
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).
- Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
- Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
- Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 71.6 g, Cholesterol 51.4 mg, Fat 25.1 g, Fiber 3 g, Protein 9 g, SaturatedFat 4.1 g, Sodium 648.8 mg, Sugar 32.7 g
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
A moist, delicious pumpkin cake made with yellow cake mix and topped with cream cheese frosting. This is my favorite cake, especially during the holidays.
Provided by Lucky Clover
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake Directions:.
- Preheat oven to 375 degrees. Grease and flour a 9x13" baking pan.
- In a large mixing bowl, stir together cake mix, sugar, baking soda, cinammon and ginger.
- Make a well in the center add pumpkin, oil and eggs. Beat on low speed until blended.
- Scrape bowl and beat about 4 minutes on medium speed. Stir in chopped pecans if desired.
- Pour batter into prepared pan. Bake 40 minutes or until toothpick placed in center of cake comes out clean.
- Allow to cool completely and top with cream cheese frosting.
- Frosting Directions:.
- Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy. Spread on cake.
- If making a round, stacked cake, make 1-1/2 to 2x the frosting, depending on how thick you like it.
Nutrition Facts : Calories 704, Fat 39, SaturatedFat 12.2, Cholesterol 104, Sodium 542, Carbohydrate 85.7, Fiber 0.9, Sugar 67.4, Protein 5.6
PUMPKIN CAKE
Make and share this Pumpkin Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
- Preheat oven to 350°F.
- Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
- Beat in oil and pumpkin to blend well.
- At low speed beat in flour mixture just until combined.
- Pour into an ungreased 9-inch tube pan.
- Bake about 1 hour or until surface springs back when gently pressed with fingertip.
- Cool cake completely in pan.
- With spatula, carefully loosen cake from pan; remove.
- Place on cake plate; frost with Cream Cheese Frosting.
- Decorate with nuts.
- Makes 12 servings.
- ----Creamcheese Frosting------.
- In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
- Gradually beat in sugar, beating until light and fluffy.
- Spread over Pumpkin Cake, make swirls with knife.
Nutrition Facts : Calories 568.5, Fat 24.8, SaturatedFat 5.9, Cholesterol 77.6, Sodium 378.6, Carbohydrate 82.9, Fiber 1.1, Sugar 63.8, Protein 5.5
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