Pumpkin Apple Cider Cake Recipes

Steps:

• Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7- x 11- X 2-inch pan. This is the small, rectangular-sized pan from your Pyrex set. Bake at 350°F for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Let cool for 5 to 10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Poke holes in the warm cake with a toothpick or wooden skewer. Pour glaze over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or room temperature.

Steps:

• Cake:.
• Combine the first six ingredients. Add oil, pumpkin and eggs. Whisk or mix until blended. If you choose to put chocolate chips in (which I recommend) fold these in now. Pour the mixture into a greased 9 ×13 pan. Bake at 325 Fahrenheit for 30 minutes (give or take a few minutes). Use a toothpick and poke the middle of the cake to ensure the toothpick comes out clean; if it does, its ready to come out of the oven! The cake will stay together better when cutting and serving it you allow the cake to cool for approximately an hour or more. When ready to serve, smother each piece in the warm caramel topping.
• Caramel Topping:.
• In a saucepan, whisk brown sugar and cornstarch; do not add liquid until both ingredients are thoroughly mixed. Add cider and stir in the cream, butter, and salt. Cook over medium-high heat, whisking constantly, until large bubbles form around the edge of the saucepan; which may take approximately 3 minutes. Reduce heat to low and allow to thicken; which may take approximately 3 minutes as well.
• This melt-in-your-mouth dessert can also be paired with a mound of (real) whipping cream or ice cream. Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Combine flour, pumpkin pie spice, cloves, cinnamon, ginger, baking soda, and salt in a large bowl.
• Combine sugar, pumpkin, vegetable oil, eggs, and apple cider in a large mixing bowl; beat with an electric mixer until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon batter into the prepared loaf pans.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes.

Steps:

• Heat oven to 350°. Stir together flour, granulated sugar, baking powder, 1/2 teaspoon pumpkin pie spice and the salt in medium bowl. Stir in pumpkin, oil and milk just until moistened. Spread in ungreased square baking dish, 8x8x2 inches.
• Heat apple cider and butter to boiling in 1-quart saucepan over medium-high heat.
• Meanwhile, mix brown sugar, cornstarch and 1/4 teaspoon pumpkin pie spice in small bowl. Sprinkle over pumpkin batter in baking dish. Pour boiling cider mixture over all.
• Bake 40 to 45 minutes or until top is golden brown and edges are bubbly. Cool 15 minutes. Serve warm.