PUMPKIN SPICE CAKE
We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
MAGIC PUMPKIN CAKE
What's not to love about Pumpkin??!!! The layers of flavor between the yellow cake, pumpkin and its spice makes this cake amazing, not to mention the delicious topping to give it the perfect touch!
Provided by Sheila Devor
Categories Cakes
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Prepare cake mix according to package instructions. Pour into a sprayed 9x13' cake pan. DO NOT BAKE! Set aside.
- 2. In another bowl, whisk together the canned pumpkin, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice until smooth. Slowly pour the pumpkin pie mixture all over the top of the cake mix.
- 3. Carefully place the cake into the oven and bake for 50-60 minutes or until center is no longer jiggly, and a toothpick inserted in the cake comes out clean. I baked mine for 60 minutes. NOTE: The cake may be slightly darker than normal, but still tastes great! Let cool to room temperature.
- 4. Prepare your frosting. Place pudding into large bowl. Add the pumpkin pie spice and pour in the cold milk. Whisk or beat until combined and the pudding starts to thicken. Gently fold in the cool whip until its completely combined. Spread on top of the cooled cake. You can serve now or chill the cake and serve when chilled.
PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM
This magical confection is part pudding, part cake, entirely delicious.
Provided by Julie Hubert
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 9
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
- Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
- Combine milk, pumpkin, and vanilla extract in a bowl.
- Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
- Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
- Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
- Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 51.4 g, Cholesterol 158.3 mg, Fat 25.9 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 15.4 g, Sodium 362.2 mg, Sugar 36.6 g
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