PUMPKIN SPICE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 15
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.
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
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
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
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
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