Pumpkinpuddingcake Recipes

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PUMPKIN CRUNCH PUDDING CAKE

I wanted a recipe for a pumpkin crunch cake that didn't have a layer of pumpkin pie filling. Not being able to find one, I came up with this one after a little trial and error baking wizardry. Serve with whipped topping.

Provided by GMcB

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 10

Number Of Ingredients 13



Pumpkin Crunch Pudding Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
  • Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
  • Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 62.1 g, Cholesterol 56.7 mg, Fat 20.8 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 2.6 g, Sodium 530.6 mg, Sugar 41.3 g

1 cup brown sugar
1 cup pecan pieces
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons margarine, melted
1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
1 cup pumpkin puree
3 eggs
½ cup water
3 tablespoons water
3 tablespoons canola oil
1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O®)
1 teaspoon pumpkin pie spice

CARDAMOM PUMPKIN PUDDING CAKE

This no-egg cake is quick, easy and bursting with flavor. I like to serve it with ice cream or whipped cream. -J. Fleming, Almonte, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 16



Cardamom Pumpkin Pudding Cake image

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. Add milk, pumpkin, butter and vanilla; mix until blended. Stir in pecans. Transfer to a greased 9-in. square baking pan. For topping, combine brown sugar and cinnamon; sprinkle over batter. Pour water over top (do not stir)., Bake until a toothpick inserted in center comes out clean and liquid is bubbling around the edges, 25-30 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.

Nutrition Facts : Calories 334 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 407mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 2g fiber), Protein 4g protein.

1-1/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup evaporated milk
1/2 cup canned pumpkin
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup chopped pecans
TOPPING:
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
1-1/2 cups boiling water
Optional: Vanilla ice cream or sweetened whipped cream

GINGER PUMPKIN PUDDING CAKES

These exceptionally moist Ginger Pumpkin Pudding Cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6 cakes

Number Of Ingredients 16



Ginger Pumpkin Pudding Cakes image

Steps:

  • Heat oven to 350 degrees. Using a pastry brush, butter the interiors of six mini Bundt pans. Set aside.
  • Place fresh ginger and 3/4 cup hot water in small saucepan; bring to a boil. Reduce heat to low; simmer until reduced to 1/2 cup, 10 to 15 minutes. Remove from heat; strain into a bowl; discard ginger. Add molasses and baking soda to liquid. Set aside.
  • Sift together flour, salt, ground ginger, cinnamon, ground cloves, and baking powder. Set the mixture aside.
  • In an electric mixer fitted with the paddle attachment and set on medium-high speed, beat remaining 4 tablespoons butter and brown sugar together until light and creamy, about 5 minutes. Add egg, and beat until fluffy, about 5 minutes. Reduce to low speed, and add pumpkin purée, mixing until just incorporated. Alternately add one quarter of dry ingredients and one third of molasses mixture, ending with dry ingredients. Mix on low speed, scraping bowl after each addition, until incorporated. Transfer mixture to Bundt pans, filling halfway. Bake, uncovered, until golden brown and firm to the touch, about 20 minutes.
  • Invert Bundt pans onto a sheet pan; tap firmly several times on hard back surface of Bundt pans to release cakes.
  • Serve the pumpkin pudding cakes with whipped cream and garnish with candied ginger and fresh mint, if desired.

4 tablespoons unsalted butter, room temperature, plus more for the pans
2 ounces fresh ginger, peeled, sliced into 1/2-inch pieces
1/2 cup dark molasses
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 1/2 teaspoons baking powder
1/2 cup packed light-brown sugar
1 large egg
3/4 cup Pumpkin Purée Pumpkin Puree
Whipped cream, for serving
Candied ginger, for garnish (optional)
Fresh mint, for garnish (optional)

PUMPKIN PUDDING CAKE

Make and share this Pumpkin Pudding Cake recipe from Food.com.

Provided by katysmom1

Categories     Dessert

Time 40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 8



Pumpkin Pudding Cake image

Steps:

  • Mix cake mix, eggs, and oil in a large bowl. In a separate bowl, mix pudding mix and milk until well mixed. Add pudding to cake mix and mix well. Stir cinnamon and sugar together and set aside. Pour cake mix into greased, floured, bundt pan and sprinkle with cinnamon sugar. Bake cake as directed on box.
  • This can be served warm and is delicious as is. If you wish, frost it with a can of caramel icing while still slightly warm.

Nutrition Facts : Calories 411.5, Fat 20.8, SaturatedFat 4.8, Cholesterol 52.9, Sodium 460, Carbohydrate 51.2, Fiber 1.3, Sugar 30.9, Protein 5.9

18 ounces spice cake mix, plus
2 eggs (or as directed on spice cake mix)
1/3 cup oil (or as directed on spice cake mix)
1 (3 1/2 ounce) package jello instant pumpkin spice pudding mix
1 1/2 cups milk
1 teaspoon cinnamon
2 teaspoons sugar
caramel icing (optional)

PUMPKIN PUDDING CAKE

I got this recipe from a friend 30 years ago and it was always a favorite at family get togethers and potlucks. Over the years, through several moves, the recipe was lost. I have tried several similar, but none were quite the same. Well, I just found the original recipe and am posting it here for safe keeping. Enjoy! (I know I will).

Provided by Alskann

Categories     Dessert

Time 1h15m

Yield 16-18 serving(s)

Number Of Ingredients 13



Pumpkin Pudding Cake image

Steps:

  • Remove 1 cup cake mix and set aside.
  • Combine remaining cake mix, 1 egg, and butter.
  • Grease and lightly flour a 9 x 13 pan (or spray well with PAM).
  • Dip hand in flour and then pat dough mixture into bottom of prepared pan.
  • In separate bowl, combine pumpkin, 3/4 cup sugar, 1 teaspoon cinnamon, cloves, ginger, salt, evaporated milk, and 3 eggs.
  • Pour over dough in pan.
  • To reserved 1 cup cake mix add 1/2 cup sugar and 1 teaspoon cinnamon.
  • Cut in 3 Tablespoons butter.
  • Sprinkle mixture over top of pumpkin filling in pan.
  • Bake at 350 degrees for 60-70 minutes or until knife in center comes out clean. Chill and serve with vanilla ice cream or whipped topping.

Nutrition Facts : Calories 319.9, Fat 14.2, SaturatedFat 6.7, Cholesterol 79.1, Sodium 306.2, Carbohydrate 45, Fiber 0.7, Sugar 30.3, Protein 4.5

1 (18 1/2 ounce) package yellow cake mix
1 large egg
1/2 cup butter, softened
1 (16 ounce) can pumpkin
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon clove
1/2 teaspoon ginger
1 cup evaporated milk
3 large eggs
1/2 cup sugar
1 teaspoon cinnamon
3 tablespoons butter

PUMPKIN GOOEY BUTTER CAKE

Pumpkin pie lovers will adore this easy cake -- the pumpkin pie filling is baked into a spice cake crust, so you don't have to worry about pie dough, and you can get straight to the best part -- the rich pumpkin filling topped with whipped cream!

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 13



Pumpkin Gooey Butter Cake image

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
  • For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
  • Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.

Nonstick cooking spray, for the pan
One 15.25-ounce box spice cake mix
2 large eggs
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, melted and cooled
One 8-ounce package cream cheese, at room temperature
3 large eggs
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
One 15-ounce can pumpkin puree
4 tablespoons unsalted butter, melted and cooled
3 1/2 cups confectioners' sugar
Sweetened whipped cream, for serving

PUMPKIN SNACK CAKE

The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. -Steven Schend, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 12



Pumpkin Snack Cake image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin. Pour into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 151 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

1/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 cup all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup canned pumpkin
TOPPING:
1/2 cup semisweet chocolate chips
1/2 cup salted pumpkin seeds or pepitas
1 tablespoon sugar

PUMPKIN PUDDING

We've never seen a cuter or more festive dessert than this one for kids. Velvety pumpkin pudding is served inside miniature, hollowed pumpkins and topped with whipped cream and cinnamon-sprinkled pastry leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 13



Pumpkin Pudding image

Steps:

  • Preheat oven to 400 degrees. Cut tops off pumpkins; scoop out and discard seeds. In a small bowl, combine granulated sugar and cinnamon; sprinkle inside pumpkins, and replace pumpkin tops. Place on a baking sheet, and bake until tender, 25 to 30 minutes. Remove from oven; let cool.
  • Combine brown sugar and cornstarch in a large heat-proof bowl set over a pan of simmering water. Add half-and-half, egg yolks, molasses, and salt; cook, whisking constantly, until mixture starts to thicken. Add the water in a slow stream, whisking constantly. Stir in pumpkin puree; cook until very thick, about 2 minutes. Remove from heat; let cool slightly.
  • When ready to serve, whip cream to soft peaks. Serve pudding in baked pumpkins topped with whipped cream and garnished with Puff-Pastry Leaves, if desired.

6 small pumpkins (about 1/2 pound each)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup firmly packed dark-brown sugar
3 tablespoons cornstarch
1 1/2 cups half-and-half
3 large egg yolks
1 tablespoon molasses
1/2 teaspoon salt
1/2 cup boiling water
1/2 cup Pumpkin Puree, or canned pumpkin puree
1/2 cup heavy cream
Puff-Pastry Leaves, optional

PUMPKIN PUDDING CAKE

Pumpkin, pecans and cinnamon combine together to make this the perfect autumnal dessert that's ready in just over an hour. As a pudding cake bakes, a delicious sauce forms beneath the top layer of cake; spoon it from the pan as you would serve a crisp or a crumble.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 12



Pumpkin Pudding Cake image

Steps:

  • Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add buttermilk, pumpkin and melted butter; mix well with spoon. Spread in ungreased 8- or 9-inch square pan. Sprinkle with pecans, pressing into top.
  • In small saucepan, mix water and brown sugar. Heat over medium heat until simmering, stirring until sugar is dissolved. Carefully pour over batter. (Nuts may float, but will settle as cake bakes.)
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm, spooning sauce from bottom of pan over cake.

Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 36 g, TransFat 0 g

1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup buttermilk
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter, melted
1/3 cup chopped pecans
1 1/2 cups water
3/4 cup packed brown sugar

PUMPKIN PUDDING DUMP CAKE

This 5-ingredient pumpkin dump cake is ridiculously easy to throw together and uses common pantry items you probably already have on hand. We'll be making this all fall long!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 6



Pumpkin Pudding Dump Cake image

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin and pumpkin pie spice until well mixed. Spread batter evenly in pan (mixture will be thick).
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.

Nutrition Facts : Calories 190, Carbohydrate 40 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 24 g, TransFat 0 g

1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
1 1/2 cups milk or 1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can
2 teaspoons pumpkin pie spice
1/4 cup Betty Crocker™ Rich & Creamy cream cheese frosting, as drizzle per tip, if desired

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From thereciperebel.com


PUMPKIN SPICE CAKE BITES (NO-BAKE!) - MINIMALIST BAKER RECIPES
Remove the date paste from the food processor and set aside. Next, add the walnuts, oats, almond flour, cinnamon, nutmeg, ginger, allspice (optional), and salt. Pulse until very fine crumbs appear. Add the vanilla and pumpkin purée. Add a spoonful of date paste at a time pulsing to incorporate.
From minimalistbaker.com


PUMPKIN AND DEVIL'S FOOD LAYER CAKE - GOOD HOUSEKEEPING
Heat oven to 350°F. Make Pumpkin Layers: Lightly grease two 8-inch cake pans; line bottoms with parchment paper. In medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda and salt.
From goodhousekeeping.com


PUMPKIN PUDDING CAKE - SAVORING ITALY
Instructions. Preheat your oven to 350°. In a medium bowl whisk together the flour, granulated sugar, baking powder, salt, cinnamon and nutmeg. In another medium bowl, mix together the pumpkin, almond milk, coconut oil and vanilla. Add …
From savoringitaly.com


EASY TO MAKE PUMPKIN DUMP CAKE | THE RECIPE CRITIC
Prep: preheat the oven to 350ºF and grease a 9×13 baking dish. Make the Pumpkin Layer: beat the pumpkin pie mix, eggs, evaporated milk, sugar, salt, and pumpkin pie spice together until smooth. Pour into the prepared dish. Prepare the Cake Layer: in a large bowl combine the cake mix, flour, sugar, and pecans with a whisk and spread on top of ...
From therecipecritic.com


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