PUMPKIN CAKE WITH CARAMEL SAUCE
If a recipe has pumpkin in it, it's likely I'll enjoy it! This one resulted when I added my favorite key ingredient to an old recipe for spice cake that I had. Everyone who's tried it has enjoyed it. -Roberta Peck, Fort Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce.
Nutrition Facts : Calories 425 calories, Fat 18g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE WITH CARAMEL SWIRL
Make and share this Pumpkin Cheesecake With Caramel Swirl recipe from Food.com.
Provided by Mizzy
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For Crust: Preheat oven to 350°F Finely grind ground cookies, pecans and sugar in processor.
- Add melted butter and blend until combined.
- Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
- Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
- Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
- Add eggs 1 at a time, beating just until combined.
- Pour filling into crust (filling will almost fill pan).
- Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
- Transfer cheesecake to rack and cool 10 minutes.
- Run small sharp knife around cake pan sides to loosen cheesecake.
- Cool.
- Cover tightly and refrigerate overnight.
- Bring remaining 3/4 cup cream cheese mixture to room temperature.
- Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
- Press down firmly on edges of cheesecake to even thickness.
- Pour cream cheese mixture over cheesecake, spreading evenly.
- Spoon caramel sauce in lines over cream cheese mixture.
- Using tip of knife, swirl caramel sauce into cream cheese mixture.
- (Can be prepared 1 day ahead. Cover and refrigerate.).
- Release pan sides from cheesecake.
- Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
- Pipe decorative border around cheesecake and serve.
Nutrition Facts : Calories 636.7, Fat 50, SaturatedFat 25.5, Cholesterol 187.7, Sodium 343.8, Carbohydrate 41.3, Fiber 2.4, Sugar 34, Protein 10.3
PUMPKIN CARAMEL DUMP CAKE
Bask in the rich flavors of pumpkin and caramel with this Pumpkin Caramel Dump Cake. This cake is sure to become a Fall or holiday favorite amongst family and friends. Try this Pumpkin Caramel Dump Cake that surely won't disappoint.
Provided by My Food and Family
Categories Cakes
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix pumpkin, sugar, pumpkin pie spice, eggs and 1 cup milk until blended; pour into 13x9-inch pan sprayed with cooking spray. Top with chopped chocolate; sprinkle with dry cake mix. Drizzle with butter; sprinkle with nuts.
- Bake 30 to 35 min. or until center is set.
- Microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended when stirred. Drizzle over cake.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
TOFFEE CAKE WITH CARAMEL SAUCE
If you need a "date" for Valentine's Day or to feel "rich"...then this is the recipe for you! Whooeee! Pureed dates lend such a richness and depth to this dessert, while the rum gives it a "grown-up" kick!
Provided by Debber
Categories Dessert
Time 1h20m
Yield 1 8x8 pan, 9-16 serving(s)
Number Of Ingredients 16
Steps:
- Butter an 8- or 9-inch square pan; set aside.
- Put dates, rum and water in a small saucepan over medium-high heat; bring to a boil, stirring frequently, then reduce heat and simmer until dates are soft (about 5 minutes).
- Puree dates in a blender or food processor; let cool 15 minutes.
- Preheat oven to 350°F.
- While your "date" is cooling his heels (hahah), in a medium bowl, stir together flour, powder, salt, cinnamon and soda; set aside.
- In another bowl, cream butter and sugar until fluffy, then add eggs (one at a time).
- Reduce mixer speed to low, alternate adding flour mixture and pureed dates.
- Pour batter into prepared pan, smooth top, then pop into the oven; bake for 25 minutes (set the timer).
- At end of 25 minutes, turn heat down to 325°F and bake an additional 15-20 minutes. Cake tester should come out clean.
- Cool in pan on wire rack for 5 minutes (set the timer).
- Run a knife around the edges of the pan to loosen; place a large serving plate over the top of the pan, invert the pan/plate.
- Make the sauce: In a medium saucepan, combine cream, brown sugar and butter.
- Over medium-high heat, bring to a boil and cook for 3 minutes, stirring constantly. Add the remaining rum, cook 1 more minute.
- Pour warm sauce over cake.
- SUBSTITUTIONS: To make this more kid-friendly, substitute water or apple juice.
Nutrition Facts : Calories 629.5, Fat 25, SaturatedFat 15.2, Cholesterol 117.2, Sodium 378.8, Carbohydrate 88.9, Fiber 2.8, Sugar 63.2, Protein 5.6
PUMPKIN SPICE-CARAMEL POKE CAKE
Add your favorite fall flavor to a classic with this Pumpkin Spice-Caramel Poke Cake. Your loved ones won't believe it took only 15 minutes of prep. Put this Pumpkin Spice-Caramel Poke Cake on your dessert table!
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h43m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon or chopstick.
- Beat one pudding mix and 2 cups milk in large bowl with whisk 2 min. Immediately pour 1/2 of pudding pour half into the holes in warm cake Pour remaining pudding over top of cake; spread to form even layer. Let cake cool 15 minutes.
- Beat remaining pudding mix and milk in large bowl with whisk 2 min.; stir in 2 cups COOL WHIP. Spread COOL WHIP mixture over top of cake. Refrigerate 1 hr.
- Before serving: microwave caramels and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until caramels are completely melted and sauce is well blended. Drizzle caramel sauce over cake.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
APPLESAUCE CAKE WITH CARAMEL SAUCE
This is so tasty - it is made in the slow cooker so start this when dinner is getting started and it should be ready shortly after ... I got this recipe from Family Circle.
Provided by Ceezie
Categories Dessert
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Coat slow cooker bowl with nonstick cooking spray. Place 1 long sheet of nonstick foil in bottom of slow cooker bowl, with ends hanging over handles.
- Whisk together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.
- Beat together butter and brown sugar on high speed for 1 minute. Beat in egg. Scrape down sides of bowl and, on low speed, beat in buttermilk (mixture will look curdled). Beat in applesauce. Add flour mixture to bowl and beat on low speed until combined.
- Spread batter into slow cooker. Place a clean dish towel over slow cooker then put cover on top. Cook on HIGH for 2-1/4 to 2-1/2 hours or until toothpick inserted in center comes out clean. Use foil handles to lift cake out of slow cooker. Cut into slices. Garnish with caramel sauce, whipped topping and pecans, if desired.
PUMPKIN SQUARES WITH CIDER CARAMEL SAUCE
First published in Family Fun magazine Oct.09 edition. Great alternative to pumpkin bread. Taste great w/ vanilla ice cream, caramel cider sauce or just caramel ice-cream topping. Also can enjoy plain. Great way to sneak some veggies to your kids! Recipe calls for sugar, but try using a sugar alternative for a more healthier snack.
Provided by Navy Wife Chef
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- 1) Heat oven to 325 degrees. Grease 9 x 13 baking pan.
- 2) Combine sugar, flour, baking powder, baking soda, spice, and salt in a large bowl. Add oil, pumpkin, and eggs. Whisk until evenly blended. Pour batter into prepared pan.
- 3) Bake for about 30 minutes Remove and cool completely, approximately 1 1/2 hours.
- 4) Just before serving, make the cider caramel sauce. In a medium saucepan, whisk together brown sugar and cornstarch. Add the cider and mix until dissolved in to the sugar mixture. Cook over medium-high heat, stirring constantly, until large bubbles form (about 3 minutes). Reduce heat to low and allow sauce to simmer until thickens, (about 2 minutes).
- 5) Remove the sauce from the heat and whisk in cream and butter. Let sauce cool slightly. add a pinch of salt to taste.
- 6) To serve: Cut out cake in 3" squares. Top with a scoop of ice cream. Drizzle with sauce.
Nutrition Facts : Calories 318.2, Fat 16.5, SaturatedFat 3.2, Cholesterol 41.2, Sodium 278, Carbohydrate 40.8, Fiber 0.8, Sugar 26.1, Protein 3.1
PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE
Yield Serves 12
Number Of Ingredients 20
Steps:
- For Cake:
- Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
- Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
- For Filling:
- Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
- Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
- Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
PUMPKIN CHEESECAKE WITH CARAMEL RUM SAUCE
I found this recipe on another recipe site. I changed a couple of things to suit our tastes, and came up with this delicious cheesecake. Perfect for Thanksgiving dessert.
Provided by Hazeleyes
Categories Dessert
Time 1h30m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 300 degrees. Spray 9" springform pan with cooking spray. Wrap foil around pan to catch drips.
- In a small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.
- Bake 8-10 minutes or until set. Cool 5 minute.
- To minimize cracking of the cheesecake, place shallow pan half full of hot water on lower oven rack.
- For the filling, beat cream cheese and sugar in a large bowl with electric mixer on medium speed until light and fluffy.
- Beat in eggs, one at a time, just until blended.
- Spoon 3 cups of the mixture onto crust; spread evenly.
- To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom. Mix with wire whisk until smooth.
- Spoon over mixture in pan.
- Bake 1 hour 15 min.to 1 hour 25 min.or until edge of cheesecake is pulled away from edge of pan, but center of cheesecake still jiggles lightly when moved.
- Turn oven off; open oven door at least 4 inches.
- Let cheesecake remain in oven for 30 minutes.
- Cool in pan on cooling rack for 30 minutes.
- Cover loosely, and refrigerate for at least 6 hours, no longer than 24 hours.
- For the sauce, melt the butter over low heat. Add the sugars and heat slowly to combine well. Very important not to let this sauce boil.
- Remove from heat, and stir in the evaporated milk.
- Let cool, and stir in the rum.
- Just before serving, run small metal spatula around edge of pan: carefully remove side of pan.
- Top individual slices with warm sauce and whipped cream if desired.
- Store cheesecake in the refrigerator.
PUMPKIN CHEESECAKE WITH BROWN BUTTER CARAMEL SAUCE
Sample the flavors of fall with our Pumpkin Cheesecake with Brown Butter Caramel Sauce. Pumpkin and pumpkin pie spice come together in perfect harmony to make this dessert irresistible. Our Pumpkin Cheesecake with Brown Butter Caramel Sauce makes any occasion special.
Provided by My Food and Family
Categories Home
Time 7h5m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Melt 1/4 cup butter. Mix with graham crumbs and 3 Tbsp. granulated sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and 1 cup of the remaining granulated sugar in large bowl with mixer until blended. Add pumpkin, pumpkin pie spice and 1 tsp vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hr. 5 min. to 1 hr. 10 min. or until center of cheesecake is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hrs.
- Melt remaining butter in medium saucepan over medium-low heat. Continue to cook 2 min. or until butter is light golden brown in color with a nutty aroma, stirring constantly. Add brown sugar and 1/2 cup whipping cream; mix well. Bring to boil, then cook 5 to 7 min. or until sugar is dissolved, stirring constantly. Cool slightly.
- Beat remaining whipping cream with remaining granulated sugar and vanilla in small bowl with mixer on high speed until soft peaks form. Spoon over individual servings of cheesecake before topping with the caramel sauce.
Nutrition Facts : Calories 420, Fat 36 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 150 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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