Pumpkin Cake Ii Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
• Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
• Bake in the preheated oven for 50 minutes. Keep refrigerated.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan, or two 9 inch cake pans.
• In a large bowl, mix together the yellow cake mix, sugar, vegetable oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans.
• Bake in the preheated oven 45 minutes.

Steps:

• In a large mixing bowl, combine the first seven ingredients.
• Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
• Pour into a greased and floured 10-inch fluted tube pan.
• Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
• Cool in pan for 15 minutes before removing to a wire rack to cool completely.
• Serve with whipped cream or ice cream if desired.

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.

Steps:

• Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
• Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.
• Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
• Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
• Unroll cake and spread filling evenly.
• Re-roll and chill at least one hour before serving.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
• Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
• Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Steps:

• Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl.
• Press onto bottom and 1" up side of 9" springform pan.
• Bake in preheated 350 degree oven for 6-8 min.
• Do not allow to brown.
• Cool on wire rack for 10 min.
• Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy.
• Beat in eggs, pumpkin and milk.
• Add cornstarch, cinnamon and nutmeg.
• Beat well.
• Pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly.
• Topping: Combine sour cream, sugar and vanilla in med. bowl.
• Spread over surface of warm cheesecake. Bake for an additional 5 min.
• Cool on wire rack.
• Chill for several hours or overnight. Remove side of springform pan before serving.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.