PUMPKIN CAKE III
Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.
Provided by SUE CASE
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 46.8 g, Cholesterol 53.1 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 404.1 mg, Sugar 30.1 g
PUMPKIN CAKE I
Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.
Provided by D Adams
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
- Blend oil, beaten eggs, pumpkin and vanilla together.
- Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 517.3 calories, Carbohydrate 66.4 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 257.7 mg, Sugar 43.4 g
PUMPKIN SPICE CAKE IN JARS
Recipes for Cakes Baked In Jars Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will vary.
Provided by Tonkcats
Categories Dessert
Time 50m
Yield 8 jars, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes.
- Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool.
- Prepare the batter in the meantime.
- Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside.
- Coarsely chop the raisins and walnuts; set aside.
- Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.
- Add raisins and walnuts; toss to lightly combine.
- In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes).
- Gradually beat in the sugar until thick and light.
- At low speed, beat in the oil and pumpkin; blend well.
- Gradually stir in the flour mixture until well blended.
- Divide among the 8 canning jars (should be slightly less than 1/2 full.
- Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn.
- Place jars onto a cookie sheet or they'll tip over.
- Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.
- Have your lids and rings ready.
- Take one jar at a time from the oven; place a lid and ring on and screw down tightly.
- Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool.
- You'll know when they've sealed, you'll hear a "plinking sound".
Nutrition Facts : Calories 377.9, Fat 19.8, SaturatedFat 2.8, Cholesterol 46.5, Sodium 327, Carbohydrate 48.1, Fiber 2.4, Sugar 31.6, Protein 4.9
THE BEST PUMPKIN CHEESECAKE
There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 31
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
- Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
- For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
- Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
- Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
- Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
- Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
- Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
- For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
- For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
- To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.
PUMPKIN CAKE
Provided by Food Network
Categories dessert
Time 2h40m
Yield 1 pumpkin cake
Number Of Ingredients 22
Steps:
- Make the Genoise according to the recipe and set aside.
- Bloom the gelatin in cold water to cover. Squeeze the excess water from the gelatin and set aside.
- Place the pumpkin, sugar and spices in a large glass bowl and stir to combine. Place about 1/4 cup of the pumpkin mixture into a small saucepan over medium heat. Add the bloomed gelatin to the pan and stir to combine. The heat will melt the gelatin. Add the warm pumpkin to the remaining pumpkin mixture. Fold in the whipped cream.
- Use round cutters that are slightly smaller than the pumpkin mold to cut the cake. The pieces need to fit just inside the mold.
- Add the rum to the Simple Syrup and place the syrup in a squeeze bottle.
- Add a few spoons of the pumpkin Bavarian to the mold. Place a cake layer on top of the Bavarian and gently press into place. Soak the cake layer with the rum simple syrup. Repeat with another layer of pumpkin Bavarian, cake and simple syrup. Place the mold in the freezer for about 2 hours.
- When the cake has frozen, place the cream cheese in a large mixing bowl and whip until softened. Use a rubber spatula to fold the cream cheese into the whipped cream. Place the whipped cream cheese into a piping bag fitted with a star tip. To unmold the cake, dip the mold into hot water.
- Put raspberry and chocolate sauces in squeeze bottles. Fill the pumpkins mouth with raspberry sauce and his eyes and nose with chocolate sauce. Pipe the whipped cream cheese around the rim of the cake using any decoration.
- Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees F on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
- Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is underwhipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not overmix or the batter will deflate.
- Bake the genoise on a baking sheet: Spread the batter over a parchment paper-covered baking sheet and bake in a preheated 350 degree F oven until lightly and evenly browned and springy to the touch, about 10 minutes.
- Let the genoise cool slightly. Unmold and finish cooling on a wire rack to allow the air to circulate evenly around the cake. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
- Recipe courtesy, Jacques Torres Dessert Circus Extraordinary Desserts You Can Make At Home, 1999
- Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container.
- Recipe courtesy Jacques Torres, Dessert Circus Extraordinary Desserts You Can Make At Home, 1999
PUMPKIN CAKES IN A JAR
Cute little pumpkin cakes baked right in a jar. Great for gifts or to make and store around the house. They last up to 6 months once baked and sealed. If you like this, I will be posting many more so check them out. Special Equipment: 8 pint size canning jars with lids and rings (smooth sides and wide mouth only so the cakes will slide out).
Provided by southern chef in lo
Categories Dessert
Time 55m
Yield 8 jars
Number Of Ingredients 13
Steps:
- Cream the shortening and the sugar together. Add the eggs, baking powder, soda, salt, and spices. Add water alternately with flour. Stir in nuts and pumpkin. Wash the 8 pint size jars in hot soapy water and allow to dry. Next grease them using a brush dipped in melted shortening.
- Fill each jar 1/2 full of batter and wipe the rims clean. Bake on middle rack on cookie sheet at 325°F for 35 to 45 minutes.
- Meanwhile bring pot of water to boil. Once it boils turn it off. Place the lids and rings in the water and let sit in water until ready to use. When the cakes are done, remove the jars one at a time and place the lid on (don't worry about wiping away the water, the added moisture will not hurt the cakes). Add ring and screw the lid on tightly. Let rest until cooled completely. Jars will seal on their own as they cool. Makes 8 pint size jar cakes that will last up to 6 months.
- If giving as a gift, cover lid with pretty fabric and attach a card giving name of cake, date made, and expiration date.
- If not for a gift, just write the info on lid with a marker.
- When ready to eat, if cake does not come out easy just run under hot tap water for a few seconds or place in microwave with the lid removed for 2 seconds. Eat within 2 days after opening and store in refrigerator after it is opened.
- Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
- http://hgic.clemson.edu/PDF/HGIC3051.pdf.
- "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars.
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.
PUMPKIN CAKE
A slice into this fun pumpkin-shaped dessert reveals a moist banana cake inside. A tempting nut filling joins two cakes to form the pumpkin. Decorating is easy with orange-tinted frosting. We use it as a birthday cake, but it also would be nice following a special fall meal. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- Prepare and bake cakes in 12-cup fluted tube pans according to package directions; cool. , For filling, melt butter in a saucepan. Stir in flour to form a smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in vanilla and salt. Fold in pecans; cool. , Cut thin slice of bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. Set aside. , In a bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting orange. Tint remaining frosting green. Place a small glass upside down in the center of the cake to support the "stem". Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting. If desired, add chocolate water crumbs as "dirt" around cake. Pipe green vines on cake and "dirt" if desired.
Nutrition Facts :
PUMPKIN CAKE II
A simple dessert using pumpkin and yellow cake mix. Watch out, pumpkin pie!!!
Provided by BLINKERS88
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 32 g, Cholesterol 41.9 mg, Fat 10.6 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 204.9 mg, Sugar 21.3 g
PUMPKIN FRUITCAKE
I make this fruity cake many times between Thanksgiving and Christmas. The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries. -Janet Hradsky, Three Rivers, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar. Add eggs; mix well. Stir in pumpkin. Combine the flour, baking powder, pumpkin pie spice, salt and baking soda; add to creamed mixture alternately with milk. Fold in the pecans, dates, raisins and cherries. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cake. If desired, top with additional chopped pecans.
Nutrition Facts : Calories 453 calories, Fat 17g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 301mg sodium, Carbohydrate 73g carbohydrate (52g sugars, Fiber 3g fiber), Protein 6g protein.
More about "pumpkincakesinajar recipes"
PUMPKIN CAKE RECIPES | ALLRECIPES
From allrecipes.com
PUMPKIN CHEESECAKE | CANADIAN GOODNESS - DAIRY FARMERS OF …
From dairyfarmersofcanada.ca
PUMPKIN SPICE JAR CAKES - JENNY COOKIES
From jennycookies.com
PUMPKIN CAKE WITH CREAM CHEESE FROSTING | RECIPETIN EATS
From recipetineats.com
RECIPE FOR PUMPKIN CAKE IN A JAR | ALMANAC.COM
From almanac.com
FOOD NETWORK
PUMPKIN CAKES | BETTER HOMES & GARDENS - BETTER HOMES AND …
From bhg.com
PUMPIN CAKE (EASY RECIPE WITH STEP BY STEP PHOTOS) - COOKING …
From cookingclassy.com
EASY PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
From averiecooks.com
PUMPKIN CAKE (BEST EVER!) - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
PUMPKIN CAKE IN A JAR
From monsieur-cuisine.com
PUMPKIN CAKE WITH CREAM CHEESE FROSTING - DINNER AT THE ZOO
From dinneratthezoo.com
PUMPKIN CHEESECAKE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
PUMPKIN CAKE RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
PUMPKIN CAKE: EASY & SO MOIST! -BAKING A MOMENT
From bakingamoment.com
THE BEST PUMPKIN CAKE I'VE EVER HAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PUMPKIN CAKE CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BEST PUMPKIN CAKE RECIPE - HOW TO MAKE PUMPKIN CAKE - DELISH
From delish.com
3-INGREDIENT PUMPKIN CAKE RECIPE - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
EASY PUMPKIN CAKE RECIPE - JESSICA GAVIN
From jessicagavin.com
PUMPKIN CAKE WITH CREAM CHEESE FROSTING FROM SCRATCH - PLATED …
From platedcravings.com
PUMPKIN CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
19 EASY PUMPKIN RECIPES THAT USE CAKE MIX | TASTE OF HOME
From tasteofhome.com
PUMPKIN CUPCAKE IN A JAR WITH CINNAMON BUTTERCREAM FROSTING
From twosisterscrafting.com
VEGAN PUMPKIN CAKE - LOVING IT VEGAN
From lovingitvegan.com
SWEET AND SPICY PUMPKIN CAKES 12 DIFFERENT WAYS - ALLRECIPES
From allrecipes.com
PUMPKIN SPICE SNACKING CAKE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
PUMPKIN CAKE IN A JAR - NEW ENGLAND TODAY
From newengland.com
ONLY 3 INGREDIENTS IN THIS PUMPKIN CAKE! - EATING ON A DIME
From eatingonadime.com
21 BEST PUMPKIN CAKE RECIPES - HOW TO MAKE PUMPKIN CAKE
From goodhousekeeping.com
PUMPKIN PECAN DESSERT {IN A JAR} - GLORIOUS TREATS
From glorioustreats.com
ORANGE PUMPKIN CAKE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
PUMPKIN CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
PUMPKIN SPICE SNACK CAKE - I AM BAKER
From iambaker.net
50+ PUMPKIN CAKES PERFECT FOR FALL [LAYER CAKES, CHEESECAKES
From tasteofhome.com
EASY PUMPKIN CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY PUMPKIN SPICE CAKE RECIPE - DIVAS CAN COOK
From divascancook.com
PUMPKIN CAKE | CANADIAN LIVING
From canadianliving.com
RECIPE FOR PUMPKIN COFFEE CAKE | ALMANAC.COM
From almanac.com
You'll also love
Related Search