TWO-INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE
This Two-Ingredient Pumpkin Cake with Apple Cider Glaze will have your family and friends up in arms and begging for seconds.
Provided by Cathy
Categories Dessert
Time 53m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- 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 pan. (This is the small, rectangular-sized pan from your Pyrex set.)
- Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
- Let cool for 5-10 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. Pour over the cake while still warm. Reserve some to pour over each slice when served.
- Serve warm or room temperature.
Nutrition Facts : Calories 399 kcal, Carbohydrate 83 g, Protein 2.3 g, Fat 6.1 g, SaturatedFat 1.7 g, Sodium 454 mg, Sugar 56 g, Fiber 2 g, ServingSize 1 serving
TWO-INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE
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Provided by Regina McCoy
Categories Dessert
Time 50m
Yield 6-8
Number Of Ingredients 5
Steps:
- COMBINE cake mix with Pie Filling using a hand-mixer or stand mixer until well incorporated (The batter will be a little thick, but will come together nicely)
- POUR batter into a greased 9X13 cake pan
- BAKE at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overcook. Let cool for 5-10 minutes
- COMBINE powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed.
- POUR over the cake while still warm. Reserve some to pour over each slice when served.
- SERVE warm or at room temperature.
Nutrition Facts : ServingSize 6-8
APPLE CIDER-PUMPKIN BUNDT CAKE
Provided by Pamela
Yield 10-12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Grease and flour the bundt pan. Make sure you get the butter in all the nooks and crannies. Tap the excess flour out of the pan.
- In a large bowl, whisk all the dry ingredients together.
- In a medium bowl, whisk together all the wet ingredients until well combined. Add the wet mixture to the dry mixture and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes until a toothpick inserted into the thickest part comes out clean.
- Cool for 10-15 minutes before removing from pan. Loosen the sides with a thin knife and then invert onto a cooling rack. Cool completely before dusting with powdered sugar or glaze.
PUMPKIN CAKE WITH APPLE CIDER GLAZE RECIPE - (4/5)
Provided by á-24918
Number Of Ingredients 7
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.
PUMPKIN AND SPICED-CIDER PUDDING CAKE
Bring together the delicious combination of warm apple cider pudding and spiced pumpkin cake in this lavish dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 9
Number Of Ingredients 13
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.
Nutrition Facts : Calories 290, Carbohydrate 59 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
PUMPKIN-APPLE CIDER BREAD
Everyone knows just how much I love baking, especially in the fall and winter. To me, nothing says autumn quite like pumpkins. So my pumpkin bread, muffins, butter, pies, cookies, and even pumpkin-shaped cakes are always looked forward to by my friends, family, and co-workers. This apple cider-pumpkin bread is great for snacks, dessert, or breakfast. Toast it, warm it, spread on some butter, cream cheese, apple butter, or just slice some off to eat as is.
Provided by Teri Elizabeth
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 52.9 g, Cholesterol 37.2 mg, Fat 12.3 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 367.8 mg, Sugar 36.3 g
APPLE-PUMPKIN UPSIDE-DOWN CAKE
We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. -Christina Yahraes, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.
Nutrition Facts : Calories 278 calories, Fat 10g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 422mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
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