Yummy Pumpkin Cake Recipes

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PUMPKIN SPICE CAKE

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 15



Pumpkin Spice Cake image

Steps:

  • Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
  • Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
  • Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
  • Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
  • Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
  • Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.

1 cup (2 sticks) unsalted butter, plus more for greasing the pan
3 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed dark brown sugar
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
One 15-ounce can pure pumpkin puree (not pumpkin pie mix)
1/2 cup finely chopped crystallized ginger
1/2 cup confectioners' sugar
3 tablespoons heavy cream

SUPER YUMMY PUMPKIN CAKE (CAN BE MODIFIED TO GLUTEN FREE)

This yummy recipe came from my husband's grandma Rosemary. This is a really easy, quick recipe to make, and it turns out moist every time. I'm not a big fan of pumpkin pie but after tasting this cake I had to have the recipe.

Provided by DownHomeDinner

Categories     Dessert

Time 45m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 12



Super Yummy Pumpkin Cake (Can Be Modified to Gluten Free) image

Steps:

  • Mix all cake ingredients together. Grease a 9x13 pan with cooking spray or vegetable oil, sprinkle a spoonful of flour in pan coating sides and bottom. Dump the excess flour out of the pan. Pour the cake batter into pan and bake for 35-40 minutes in a 350 degree oven. Or until a toothpick comes out clean. Mix icing ingredients together and ice cake after it has cooled. Sprinkle pecans over icing and refrigerate. Enjoy!

Nutrition Facts : Calories 628.4, Fat 35.9, SaturatedFat 10.8, Cholesterol 98, Sodium 533.2, Carbohydrate 73.8, Fiber 2.3, Sugar 54.8, Protein 6

15 ounces canned pumpkin
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour (can be substituted for gluten free flour if desired)
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
6 ounces cream cheese, softened
2 cups powdered sugar
1/2 cup chopped pecans

MARBLED PUMPKIN CAKE

Very easy, Very moist, yummy Autumn dessert cake. Recipe came from a local booklet of recipe favorites.

Provided by axxo3846

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9



Marbled Pumpkin Cake image

Steps:

  • Combine pumpkin and cinnamon in a bowl.
  • Combine cake mix, eggs, sour cream, sugar, oil and water in a large bowl.
  • Beat for 2 minutes.
  • Stir 2 1/2 cups batter into pumpkin mixture.
  • Alternate plain and pumpkin batters into a 10 cup bundt or tube pan.
  • Once done swirl mixture.
  • Bake 375 degrees for 40- 45 minutes.
  • When cool sprinkle with powdered sugar.

Nutrition Facts : Calories 341.4, Fat 18.8, SaturatedFat 4.3, Cholesterol 77.7, Sodium 314.5, Carbohydrate 39.5, Fiber 0.7, Sugar 23.1, Protein 4.6

1 cup pumpkin
2 teaspoons cinnamon
1 (18 1/4 ounce) package yellow cake mix
4 eggs
3/4 cup sour cream
1/4 cup granulated sugar
1/2 cup vegetable oil
1/4 cup water
powdered sugar

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