PUMPKIN PIE CAKE II
I've never been good at making pies but love to have pumpkin pie at Thanksgiving. This cake is just as good and twice as easy to make.
Provided by ZIPITY
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
- Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
- Bake in the preheated oven for 50 minutes. Keep refrigerated.
Nutrition Facts : Calories 303 calories, Carbohydrate 44.7 g, Cholesterol 44.6 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 307.1 mg, Sugar 32.5 g
GRANDMA'S PUMPKIN PIE CAKE
This is a great cake! It's potluck tested and approved and a real keeper. Perfect for a fall dinner dessert, great for a Thanksgiving or Christmas dessert too! This can be made into large muffins or cupcakes as well.
Provided by Stephanie Morris @Rattailusa-67
Categories Cakes
Number Of Ingredients 11
Steps:
- Preheat to 375F
- Grease and flour your baking pans. I use a bundt pan and a spray on baking product
- In a large bowl mix in first 5 ingredients to the cake mix. Make a well in the center
- In the well put the pumpkin, oil and eggs, beat on low till blended then on high for 4 min.
- Stir in pecans and raisins
- Pour into prepared pans Bake 50 min or until toothpick comes out clean.
- Frost with cream cheese frosting.
GRANDMA'S PUMPKIN PIE
This is the mildly spiced pumpkin pie I grew up on in the midwest. Recipe makes 2-9" pies. Prep time does not include making pie shells. Cook time includes 3 hour cooling time.
Provided by sugarpea
Categories Pie
Time 4h15m
Yield 2 9 inch pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Line 2 - 9" pie plates with pie shells.
- Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl.
- Beat eggs in large bowl; stir in pumpkin and sugar-spice mix; gradually stir in evaporated milk.
- Pour into pie shells; cover edges with narrow piece of foil avoiding contact with filling.
- Bake at 425° for 20 minutes; reduce heat to 350° and bake another 35-45 minutes until knife inserted in center comes out clean or center of pie is set.
- Cool 3 hours, serve or refrigerate.
Nutrition Facts : Calories 325.2, Fat 14.1, SaturatedFat 4.5, Cholesterol 79.6, Sodium 406.8, Carbohydrate 44.4, Fiber 1.4, Sugar 25.6, Protein 6.4
GRANDMA HELEN'S PUMPKIN CAKE
I found this adaptation of a recipe from Penzeys Spices catalog in my local paper's food section. Yum, yum!
Provided by SharleneW
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. 325 degrees if using a Pyrex Glass pan
- Grease a 9 x 13-inch baking pan or two 8- or 9-inch round cake pans.
- In medium bowl with electric mixer, beat eggs until frothy.
- Add sugar, pumpkin, oil, spice and vanilla.
- Beat on low speed until combined, then increase to medium speed.
- Beat 1 minute.
- Add flour, baking powder, baking soda and salt; beat on low speed for 2 minutes.
- Add nuts and stir to combine.
- Pour into baking pan.
- Bake on center rack for about 40 minutes (30 to 35 minutes for layers) until cake is golden brown and top springs back when lightly pressed.
- Let cool in pan on rack for at least 1 hour before frosting.
- (For a layer cake, let cool 15 minutes, remove cake from pans and let cool completely before frosting.) For frosting: Beat butter and cream cheese with electric mixer until fluffy.
- Add confectioners' sugar and vanilla and beat on low speed until fluffy.
- Add more powdered sugar if necessary to make a stiffer frosting.
- Store cake in the refrigerator.
Nutrition Facts : Calories 428.3, Fat 33.4, SaturatedFat 9.7, Cholesterol 98.6, Sodium 362.1, Carbohydrate 27.5, Fiber 1, Sugar 9.4, Protein 5.8
GRANDMA CAROL'S PUMPKIN ROLL
My mom always makes her pumpkin roll around Thanksgiving and takes one to work where everyone asks her if she can make them one and they all want the recipe. You may want to halve the recipe unless you are making for a crowd or to give away. It makes a lot. It is without a doubt the best pumpkin roll I've ever had!
Provided by SusieQ
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
- Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
- Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
- Bake in the preheated oven for exactly 10 minutes.
- Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
- Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
- Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 31.8 g, Cholesterol 36.1 mg, Fat 8.5 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3.2 g, Sodium 112.4 mg, Sugar 27.3 g
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