PUMPKIN FLAN CAKE
Discover Pumpkin Flan Cake. Pumpkin Flan Cake gives you two favorites-cake and flan-in one delicious fall dessert, plus a punch of pumpkin and COOL WHIP.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 4h50m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Cook 1 cup sugar and 2 Tbsp. water (without stirring) in small saucepan on medium heat 5 min. or until sugar is completely dissolved and mixture is deep brown in color. Immediately pour into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin and remaining sugar in blender until smooth.
- Beat cake mix, oil, spices, 1/2 cup of the remaining pumpkin and remaining water and eggs in large bowl with mixer until blended. Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed side down. Place in large shallow pan. Add enough water to larger pan to come halfway up side of tube pan.
- Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 2 hours. Loosen dessert from sides of pan with knife. Invert onto plate; gently remove pan.
- Combine COOL WHIP and remaining pumpkin. Spoon over individual servings of dessert just before serving.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 190 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 25 g, Protein 4 g
PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERSNAP PUMPKIN CAKE
It just so happened that on the first day that really felt like fall, we were getting together with friends. I had to make this pumpkin cake. -Koni Brewer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat pumpkin, sugar, eggs and oil until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture., Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cake; sprinkle with crushed cookies. Freeze option: Wrap cooled cake in plastic wrap, then cover securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.
Nutrition Facts : Calories 417 calories, Fat 21g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 307mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN GINGERBREAD LAYER CAKE WITH CREAM CHEESE FROSTING
Love gingerbread and pumpkin? This cake is for you. The gingerbread cake is super moist with a delicious pumpkin flavor. You taste a bit of spiciness from the cake, but the flavors are balanced by the cool, sweet tang of the yummy cream cheese frosting. If you're looking for a real gingerbread cake for the holiday's this is it....
Provided by Laurie Sanders
Categories Cakes
Time 1h10m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a large bowl mix together sugar, oil, eggs and water.
- 3. Beat in the pumpkin and the spices.
- 4. Mix dry ingredients together and slowly add to pumpkin mixture. Stir until just blended.
- 5. Pour into two well greased 8 or 9-inch cake pans and bake 30-40 minutes until they test done.
- 6. Cool completely.
- 7. For the frosting, beat the butter and cream cheese together until well combined.
- 8. Then add in the vanilla.
- 9. Slowly add in the powdered sugar.
- 10. Beat until smooth.
- 11. Put the bottom cake on a plate (you may need to slice off the top of each cake to make the flat).
- 12. Frost the top of the bottom cake
- 13. Then place the second cake on top.
- 14. Frost entire cake. Cut it and eat it!
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- Preheat your oven to 350°F. Grease two 8 1/2" x 4 1/2" loaf pans for loaves; if you're making muffins, grease 24 muffin cups, or line them with muffin papers., In a large bowl mix together the butter (or shortening) and brown sugar until well blended., Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts or chips, if you're using them.
- Mix well — the batter will look crumbly., Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Stir in the molasses and pumpkin, combining well., Scoop the batter into the greased loaf pans or the muffin cups, filling the cups about 2/3 full., Bake the muffins for 18 to 20 minutes, or until they're lightly browned on the edges and the middle springs back when touched.
- Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean., Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s).
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