GREAT PUMPKIN DESSERT
Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. -Linda Guyot, Fountain Valley, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat first five ingredients until smooth. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.
Nutrition Facts : Calories 385 calories, Fat 21g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 326mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 3g fiber), Protein 8g protein.
THE GREAT PUMPKIN CAKES
These are the ultimate confectionery tribute to Charlie Brown's Great Pumpkin. The little round cakes are surprisingly easy to make-just put two cupcakes together, frost and decorate with vines and leaves. -Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Prepare and bake cupcakes according to package directions. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine 1-1/2 cans frosting; tint orange. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides., For stems, place one gumdrop on each pumpkin. Tint remaining frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of the green frosting. Pipe curly vines from pumpkin stems. Using green frosting and #352 leaf tip, pipe leaves randomly along the vines.
Nutrition Facts :
GREAT PUMPKIN DESSERT
This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream.
Provided by Nancy
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
- Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
- Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 261 calories, Carbohydrate 29.4 g, Cholesterol 43.5 mg, Fat 14.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 250.9 mg, Sugar 20.1 g
THE GREAT PUMPKIN CAKE RECIPE
I made this Great Pumpkin Cake for my daughter's birthday. I thought it turned out really cute, don't you? You can find pictorial step-by-step instructions at www.bakerette.com/the-great-pumpkin-cake/. It was pretty easy.
Provided by BakeretteJen
Categories Dessert
Time 55m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 4
Steps:
- Bake two bundt cakes in fluted cake pans per the cake mix instructions. Let cool.
- In the meantime, empty the frosting into a medium-sized bowl and add the food coloring according to your desired intensity of color.
- Remove one cake from the pan and turn it upside down on a large platter. With a bread cutting knife, slowly take off a thin layer of the top end of the cake to make the end flat. Do the same for the second cake.
- Take small strips of foil and place it around the bottom of the cake; butting it right up to the cake. This will protect the platter from getting dirty while you're spreading the frosting.
- With a knife or spatula, spread a layer of orange frosting to the flat end of the cake that is turned upside down on the platter.
- Take the second cake and turn it upright and place on top of the cake on the platter making sure that the grooves in the cakes match up with each other.
- Begin spreading the orange frosting around the ring between where the cakes meet to fill in the gap.
- Apply remaining frosting to the rest of the cake spreading it in an up and down fashion so you give the illusion of the lines you see in pumpkins. Make sure that you also cover inside the hole of the cake in the same way; at least half way down in the hole.
- Carefully remove the foil from cake platter.
- Now that your cake looks like a pumpkin, take the decorator's icing and with the straight piping cap, create swirls of vines around the pumpkin; then change out the cap and put on the leaf cap and place leaves where you desire on the vines.
- Now step back and admire your work of art!
Nutrition Facts : Calories 503.2, Fat 30.7, SaturatedFat 13.3, Cholesterol 62.5, Sodium 777.8, Carbohydrate 55, Fiber 1.7, Sugar 29.5, Protein 7.6
THE GREAT PUMPKIN CAKE
Two chocolate Bundt cakes held together with melted chocolate are coated with a rich glaze and garnished with hazelnut-chocolate leaves to make The Great Pumpkin Cake, the ultimate Halloween masterpiece.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Generously butter the inside of two 8-inch Bundt pans; dust lightly with cocoa powder.
- In the bowl of an electric mixer, combine granulated sugar, flour, cocoa, baking soda, baking powder, and salt, and set aside.
- In a medium bowl, whisk together eggs, vanilla, canola oil, buttermilk, and 3/4 cup milk. Slowly add egg mixture to sugar mixture. Using the paddle attachment, mix batter on low speed until smooth, about 1 minute. Divide batter evenly between the prepared pans. Bake cakes until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a cooling rack, and cool for 20 minutes before removing from the pans.
- Place both chocolates, heavy cream, and 1 tablespoon butter in a medium heat-proof bowl over a pot of gently simmering water. Heat, stirring often, until chocolate is completely melted, about 5 minutes. Remove from the heat, and let cool to room temperature. Whisk chocolate until lightened; set aside.
- Using a serrated knife, trim the bottoms of both cakes so they are both flat. Spread chocolate evenly on the flat side of one of the cakes. Invert the remaining cake onto chocolate so that a pumpkin shape is formed. Place cake onto a wire rack.
- To make orange butter glaze, combine remaining 1/4 cup plus 1 tablespoon of milk and the food coloring until the mixture is a pumpkin color; set aside. In a medium bowl, whisk together confectioners' sugar and 1 cup melted butter. Add reserved milk mixture, and continue whisking until smooth. Working quickly, carefully pour orange butter glaze over the cake, tilting the cake as necessary to coat all sides of the cake. Let glaze set completely before garnishing with chocolate leaves. Serve.
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- Preheat your oven to 350 degrees. Grease a 9x13 inch pan and set aside. In a large mixing bowl add eggs, sugar, vegetable oil, pumpkin puree and beat until smooth.
- In another mixing bowl sift together the flour, baking powder, salt, baking soda, and cinnamon. Add to the wet ingredients and combine thoroughly.
- Pour into your prepared pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to cool.
- Once the cake is cool, make the cream cheese whipping cream frosting. Add softened cream cheese, whipping cream, and powdered sugar to a large bowl. Beat until stiff peaks form and it is set. Spread it over the cooled cake. Store in the refrigerator.
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Reviews 499Estimated Reading Time 7 mins
- Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.In a medium bowl, mix flour, pumpkin pie spice, baking soda and salt. Set aside.
- In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.
- Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.Remove pans from oven and place in freezer for 45 minutes to cool. (update: this step is optional, you can let the cake cool on the counter instead if you prefer.)
- For the Cinnamon Cream Cheese Icing: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.
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- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. Make, bake and cool 1 cake mix as directed on box for 12-cup fluted tube pan. Repeat with second cake mix.
- Stir 1/4 teaspoon of the orange paste icing color into each container of vanilla frosting. To make pumpkin shape, place 1 cake, rounded side down, on serving plate (if necessary, trim cakes to form flat surfaces). Spread top with 1/3 cup orange frosting. Place second cake, rounded side up, on top of first cake. Frost both cakes with remaining orange frosting.
- Frost outside of ice cream cone with 1/3 cup of the chocolate frosting. In small resealable food-storage plastic bag, place remaining chocolate frosting; seal bag. Cut tiny hole in one bottom corner of bag. Squeeze bag to draw eyes, nose and mouth on pumpkin with frosting. Add baking bits for irises of eyes and candy corn for teeth.
- Insert frosted cone in center of cake to form pumpkin stem. With knife, cut leaf shapes from candy jellies (see photo); place near stem. To serve cake, cut slices from top cake before cutting bottom cake. Store loosely covered.
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