PUMPKIN PECAN CAKE
Packed with warm pumpkin flavor and spices, this lightened-up version of Shirley Dellinger's recipe baked up even taller than the original! But our Test Kitchen brought it in at just about half the fat, saturated fat and cholesterol-with 187 fewer calories per slice! That's a sweet success Shirley's family in Elwood, Indiana can savor.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 532 calories, Fat 31g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 376mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN PECAN DUMP CAKE
Make and share this Pumpkin Pecan Dump Cake recipe from Food.com.
Provided by Motley Oklahoman
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Prepare a 9X13 pan.
- In a large bowl, mix first set of ingredients. Pour pumpkin mixture into prepared pan.
- Sprinkle yellow cake mix over pumpkin mixture. Gently press with spoon then sprinkle on nuts. Drizzle with melted butter.
- Bake in preheated oven for 50 minutes or until edges are lightly browned. Allow to cool as long as you can before stuffing yourself silly.
Nutrition Facts : Calories 508.5, Fat 27.2, SaturatedFat 9.6, Cholesterol 91.1, Sodium 592.1, Carbohydrate 61.1, Fiber 2.5, Sugar 33.8, Protein 8.4
PUMPKIN-PECAN SPICE CAKE
I'm a wife and mother of eight children. I like baking more than cooking, so I enjoy dressing up a spice cake mix with nuts, canned pumpkin and a homemade cream cheese frosting to create this fabulous dessert. -Joyce Platfoot, Wapakoneta, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.
Nutrition Facts : Calories 614 calories, Fat 36g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 471mg sodium, Carbohydrate 72g carbohydrate (56g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN PECAN CAKE WITH GINGER WHIPPED CREAM
I made this for Thanksgiving and it was a big hit! This cake is almost like gingerbread, with a firm texture and so fragrant; but the pumpkin flavor definitely comes through! This recipe is from Bon Appetit Magazine, November, 1990. It indicates 12 servings, but you can easily cut 16 - 18 slices. This cake is large, and you can freeze leftover slices. Allow yourself about 50 minutes to an hour for prep time.
Provided by Divaconviva
Categories Dessert
Time 1h50m
Yield 16-18 serving(s)
Number Of Ingredients 25
Steps:
- You will need: Non-stick Vegetable Oil Spray, about a tablespoon of butter, a 12-Cup Bundt/Tube Pan, and an Electric Mixer with 4-Quart Bowl.
- Position rack in lowest third of oven and preheat to 350 degrees. Spray 12-cup tube pan with nonstick vegetable oil spray. Generously butter pan. Dust pan with flour; tap out excess.
- For the SPICED CAKE, mix 3 1/2 cups flour, baking soda, baking powder, salt and spices in medium bowl.
- Using electric mixer, cream butter with both sugars in large bowl until very light and fluffy. (I used my electric stand mixer with a 4-quart glass bowl).
- Add eggs, one at a time, beating well after each addition.
- Beat in pumpkin, sour cream, molasses and rum.
- Mix in dry ingredients, toasted pecans and minced crystallized ginger. (I added the pecans at the very end, hand-stirring them in.).
- Pour batter into prepared pan, gently spreading evenly towards sides and around center. Batter will be thick.
- Bake until tester inserted near center of cake comes out clean, about 50 minutes to 1 hour.
- Cool cake 15 minutes in pan on rack. Turn cake out onto rack and cool completely. Can be prepared 8 hours ahead. (Cover tightly with plastic wrap and let stand at room temperature.).
- Sift powdered sugar over top of cake. Serve with Ginger Whipped Cream.
- For the GINGER WHIPPED CREAM, use electric mixer, beat whipping cream, sour cream and 2 tablespoons sugar in large bowl to soft peaks.
- Add rum and ground ginger and beat until almost stiff. (Can be prepared 5 hours ahead. Cover and refrigerate.).
- Hint #1: Toasting Nuts: I used a non-stick skillet. Turn on heat medium-high until pan is hot. Spread chopped pecans in single layer in pan and heat until their fragrance releases and they start to turn golden and brown, about 3 to 4 minutes. Keep an eye on them so they don't burn.
Nutrition Facts : Calories 490.2, Fat 28.3, SaturatedFat 13.2, Cholesterol 108.5, Sodium 445.5, Carbohydrate 53.7, Fiber 2.7, Sugar 28.2, Protein 6.4
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.
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PUMPKIN CRUNCH CAKE
A great tasting cake, and really easy to make!
Provided by Nora LaCroix
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
- Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g
PECAN-PUMPKIN CAKE
Pumpkin, pecans, ginger, and nutmeg? Yep. This is what fall should taste like.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of 3 (8-inch) round pans with shortening; lightly flour.
- In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. In medium bowl, mix flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt until well blended. Stir flour mixture into sugar mixture until well blended. (Batter will be thick.) Stir in 1/2 cup of the nuts. Spoon and spread batter evenly into pans (about 1 1/2 cups batter in each pan).
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat cream cheese and butter with electric mixer on medium speed until smooth. Beat in vanilla until well blended. On low speed, beat in powdered sugar until frosting is smooth and creamy.
- Place 1 cake layer on serving plate. Frost top of layer with 3/4 cup of the frosting. Top with another cake layer and 3/4 cup of the frosting. Top with remaining cake layer and frosting. Sprinkle with remaining 1/2 cup nuts. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN-PECAN LAYER CAKE
Say "hello" to a stunning dessert that will steal the show at your fall party, Thanksgiving dinner, special occasion, or just to make as the perfect seasonal baking project. This masterpiece of a cake has three from-scratch pumpkin layers that get added flavor from fall spices: cinnamon, ginger and nutmeg, and from toasted pecans that are stirred into the cake batter before it's baked. What takes this cake to the next level is the dulce de leche-cream cheese frosting: a tangy-sweet combination that's both filled in-between the layers of the cake, and frosted all around it. Frosting mounds piped onto half of the cake and sprinkled with cinnamon give it a unique look that's both whimsical and picture-perfect.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 18
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. In small bowl, mix flour, 1 1/2 teaspoons cinnamon, the baking soda, baking powder, ginger, nutmeg and salt. Set aside.
- In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. Stir flour mixture into sugar mixture until smooth. Stir in pecans. Pour 1 2/3 cups batter into each pan. Spread evenly.
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat cream cheese, butter and dulce de leche with electric mixer on medium speed just until smooth. Beat in vanilla. On low speed, beat in powdered sugar, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer, rounded side down, on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top; top with third cake layer, rounded side up. Fit decorating bag with large round piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost side and top of cake with remaining frosting. Using decorating bag, pipe frosting mounds on half of top of cake (use photo as guide). Refrigerate uncovered at least 1 hour.
- When ready to serve, sprinkle cinnamon over frosting mounds. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 740, Carbohydrate 83 g, Cholesterol 100 mg, Fat 7 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Slice, Sodium 420 mg, Sugar 60 g, TransFat 1 g
PUMPKIN-PECAN CHEESECAKE
Categories Cake Cheese Nut Dessert Bake Thanksgiving Cream Cheese Pecan Pumpkin Fall Chill Party Bon Appétit
Yield Serves 12
Number Of Ingredients 18
Steps:
- Make praline:
- Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)
- Make crust:
- Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
- Make filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.
- Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.
- Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.
PUMPKIN PECAN PIE WITH CAKE MIX
This pumpkin pecan pie does not use a traditional pie crust, instead it is replaced with cake mix and butter.
Provided by jsrivera
Categories Desserts Pies Pumpkin Pie Recipes
Time 2h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper.
- Stir pumpkin filling, sugar, evaporated milk, eggs, cinnamon, and salt together in a bowl; pour into prepared pans. Sprinkle cake mix over top; cover with chopped pecans. Drizzle melted butter evenly over the surface.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes; chill in the refrigerator. Flip the pan over onto a plate to remove the pie; cut into wedges.
Nutrition Facts : Calories 499.9 calories, Carbohydrate 51.7 g, Cholesterol 64.3 mg, Fat 32.2 g, Fiber 6.9 g, Protein 5.6 g, SaturatedFat 9.8 g, Sodium 400.1 mg, Sugar 26 g
DAWN'S PUMPKIN PECAN DUMP CAKE
My friend Dawn sent me this recipe to try, and I did... It's like a pumpkiny custard on the bottom and crumb topping on top, and loaded with nuts. It's just plain WONDERFUL! Great anytime, but also for the holidays, and a lot easier and quicker than making a pie :D I made this for the Cake-A-Thon to honor Chef-I-Am October 2007. I know she would have loved this cake :) Here's to you Tina!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a mixing bowl, combine first 6 ingredients, until well blended.
- Pour batter into a 9x13" greased pan.
- Sprinkle DRY cake mix on top, then cover with pecans.
- Pour melted margarine or butter over top.
- Bake 50-60 mins., or until golden brown.
- Serve with Cool Whip or whipped cream on top.
Nutrition Facts : Calories 741.7, Fat 44.8, SaturatedFat 17.4, Cholesterol 128.3, Sodium 881.8, Carbohydrate 80.3, Fiber 3.3, Sugar 49.2, Protein 10
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