Harvest Pumpkin Cake Recipes

Steps:

• In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.

Steps:

• Preheat oven to 350°F.
• Place cake mix in bowl.
• Substitute apple cider for whatever the water amount is that the cake box requires.
• Add eggs as required by cake mix.
• Mix well.
• Once batter is moist and mixed well, add pumpkin.
• Pour half of the batter into a greased and floured bundt pan.
• Sprinkle nuts, brown sugar and cinnamon over batter.
• Add remaining batter on top.
• Cook according to mix directions for bundt pan, about 30 to 35 minutes.
• Serve with whipped cream.

Steps:

• Pre-heat oven to 375, grease a deep 8 inch pan.
• I find it best to use a wooden spoon instead of a mixer to mix this batter.
• Mix first 8 ingredients, mixture will be lumpy.
• Add egg whites, mixing well after each addition.
• Mix in vanilla, continue stiring for a minute or two, but mix should remain lumpy.
• Pour into greased pan, bake 25-35 minutes or until cake seems set and a warm orange brown color on top.
• Cake will remain soft but should hold together well.
• I like to serve warm with Fat Free Whipped Topping, or for truly sugar free just sprinkle some Splenda on top.