Pumpkin Chiffon Cake Recipes

Steps:

• Heat oven to 325°F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
• Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth.
• Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
• Pour egg-white batter over the yolk batter and gently fold to blend.
• Pour mixture into a non-greased 10-inch tube pan.
• Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.

Steps:

• In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack. , In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Bottom layer: Combine all ingredients in a bowl; mix well.
• Pour into 9x13 greased and floured pan and set aside.
• Top layer: Combine all ingredients in a bowl; mix well.
• Carefully pour over bottom layer, spreading evenly all around.
• Bake in 350F oven for 1 hour.
• Turn heat down to 300°F, bake for 1/2 hour longer.
• As soon as cake is out, loosen sides with knife.
• Pour melted butter or margarine over entire cake.
• Cool for about 40 minutes on wire rack.
• Cut with knife, turn over onto foil lined cookie sheet.
• Serve.