PUMPKIN & CARAMEL CAKE
This cake uses a few shortcuts but the final result is a deliciously impressive dulce de leche and pumpkin spice-filled sponge
Provided by Emma Freud
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of two 23cm cake tins. In a big bowl, beat the oil, cake mix, pumpkin purée, milk, eggs and spice mixture until smooth. Pour the mixture into the cake tins and bake for 22-25 mins until a skewer inserted into the centre comes out clean. Cool in the tins while you make the filling.
- Beat the cream cheese briefly in a medium bowl until fluffy, then add the icing sugar, spice and pumpkin purée and beat until smooth. Be careful not to overbeat or it will go runny. In another bowl, whip the cream and fold it gently into the cream cheese mixture.
- When the cakes are cool, cut each one in half horizontally so you have four thin sponges. Put the bottom layer on a plate, spread with 1 tbsp dulce de leche, then smooth over a quarter of the filling. Add the next layer and repeat until you have an amazing tower of pumpkin, cake, caramel and cream, then sprinkle the pecans on top. Boom.
Nutrition Facts : Calories 542 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
CARAMEL PECAN PUMPKIN CAKE
Think slow cooker as a cake-maker for some seriously yummy dessert that is easy enough for Sunday brunch and tasty enough for Thanksgiving Day-and frees up oven space on holidays, too. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.
Nutrition Facts : Calories 473 calories, Fat 25g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 561mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN-CARAMEL CHEESECAKE
Pumpkin...gingersnaps...caramel. Fabulous flavors of fall are featured in an irresistible cheesecake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10h30m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended.
- Reduce oven temperature to 325°F. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
- In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle 3 tablespoons granulated sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
- In chilled medium bowl, beat remaining topping ingredients with electric mixer on high speed until soft peaks form. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with whipped cream and almonds.
Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 24 g, TransFat 1 g
PUMPKIN-CARAMEL POKE CAKE
This moist pumpkin cake is poked and filled with caramel sauce, topped with cream cheese frosting and drizzled with more caramel for an easy, over-the-top dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
- While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
- When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 39 g, TransFat 0 g
PUMPKIN CARAMEL DREAM CAKE
Found this on Facebook. Recipe creator wrote "Our Skor Cake is probably one of the most popular recipes our website. And of course, it should be - it's delicious and so simple to make. In keeping with my autumn theme and total pumpkin obsession, I thought it would be fun to experiment with it a little. I was pretty darn happy I did too. I deemed this recipe "Pumpkin Caramel Dream Cake" for good reason. It's simple like our Skor Cake recipe, rich and full of caramel and pumpkin flavor. Perfect for the season! I wanted to point out an adaption to this recipe - I decided to mix the caramel in with the condensed milk and soak it into the cake. However, if you want more of an intense pumpkin cake flavor, you can soak the cake in condensed milk by itself and leave the caramel for the topping only".
Provided by internetnut
Categories Dessert
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the yellow cake mix powder and full can of pumpkin.
- Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc).
- Stir well until completely combined.
- Spread batter in a greased 9″ x 13″ cake pan.
- Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).
- Let this cool for 5 minutes.
- While your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel.
- Reserve about 1/4 cup of caramal sauce for topping.
- Again - if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!
- Using the back of a wooden spoon, poke holes in your cake.
- While your cake is still warm, pour condensed milk and caramel mixture all over the cake.
- Let it soak in and allow for cake to cool completely.
- When cake has completely cooled, spread the tub of Cool Whip over the cake.
- Top with Skor bits and caramel sauce.
- Chill in the fridge for 30 minutes to an hour, or overnight.
Nutrition Facts : Calories 1139.4, Fat 46.9, SaturatedFat 25.2, Cholesterol 42.9, Sodium 1052.2, Carbohydrate 171.4, Fiber 2.2, Sugar 123.7, Protein 12.5
PUMPKIN CARAMEL SKILLET CAKE WITH MAPLE GLAZE
Here's a promise: This pumpkin cake will impress everyone who tries it. It will fill your kitchen with the sweet smell of homemade caramel sauce, the gentle and comforting spices of fall, and a warmth that cuts right through a bitterly cold wind.
Provided by Amanda Rettke
Time 1h5m
Yield One 12-inch cake
Number Of Ingredients 18
Steps:
- For the easy caramel sauce: Preheat the oven to 350 degrees F. Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, about 5 minutes. Add the vanilla and cook to thicken further, 1 more minute. Remove from the heat and set aside to cool slightly.
- For the pumpkin cake: Grease the bottom and sides of a 12-inch skillet with butter or nonstick spray.
- In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center of the flour mixture and add in the butter, granulated sugar, pumpkin, egg and vanilla extract. Mix by hand until fully incorporated. (The mixture will be thick.)
- Once combined, press half of the mixture into the bottom of the skillet, making sure the batter goes halfway up the sides.
- Pour the cooled caramel over the batter. Drop the remaining pumpkin cake batter over the caramel by the spoonful, covering the caramel as well as you can.
- Bake until the edges are firm and golden, 22 to 28 minutes.
- For the maple glaze: Meanwhile, bring the maple syrup and butter to a low boil in a small saucepan over medium-high heat, stirring constantly, about 2 minutes.
- Remove from the heat and gradually whisk in the confectioners' sugar until smooth. Continue to whisk until the mixture begins to thicken and cool slightly, about 1 minute.
- Allow the cake to cool in the skillet for 5 minutes. Pour the maple glaze over the cake and serve immediately.
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It's just the thing for a fall birthday treat or the Thanksgiving table.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
- Sift the flour, baking powder and baking soda into a large bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
- Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
- Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
- Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
- Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
- Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1 1/2 cups.
- Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
- Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
- Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
- Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
- Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn't spill out the sides.
- Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
- Spread the remaining buttercream in an even layer over the cake. If you'd like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Nutrition Facts : @context http, Calories 966, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 55 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 34 grams, Sodium 500 milligrams, Sugar 65 grams, TransFat 2 grams
PUMPKIN CARAMEL BOURBON POKE CAKE
A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!
Provided by Stasty Cook
Categories Fruits and Vegetables Vegetables Squash
Time 56m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
- Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
- Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
- Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.
- Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 48.3 g, Cholesterol 89.9 mg, Fat 34.1 g, Fiber 2.6 g, Protein 5 g, SaturatedFat 10.9 g, Sodium 434 mg, Sugar 29.8 g
PUMPKIN CARAMEL POUND CAKE
I got this from the newspaper where I get my coupons out of. They always have little recipes in there but this one was the first that I have tried. I made it and my picky boyfriend loved it. It is really good but really sweet to. It was very fun to make. I am thinking of cooking it with pecans next time.
Provided by Amie Perrett
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
- Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin.
- Beat in one egg at a time.
- In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
- Add dry ingredients to pumpkin mixture and beat.
- Scrape batter into prepared pan and smooth top (Note: pan will be full).
- Bake 70-80 minutes or until toothpick comes out clean.
- Cool in pan for about 15
- Glaze:.
- In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water.
- Drizzle over top of cooled cake, and service.
Nutrition Facts : Calories 907.3, Fat 32.3, SaturatedFat 13.3, Cholesterol 162.8, Sodium 417.7, Carbohydrate 148.8, Fiber 2.4, Sugar 105.7, Protein 9.4
PUMPKIN CAKE WITH CARAMEL SAUCE
If a recipe has pumpkin in it, it's likely I'll enjoy it! This one resulted when I added my favorite key ingredient to an old recipe for spice cake that I had. Everyone who's tried it has enjoyed it. -Roberta Peck, Fort Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce.
Nutrition Facts : Calories 425 calories, Fat 18g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.
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