Awesome Pumpkin Cake Recipes

PERFECT PUMPKIN CAKES

Perfect Pumpkin Cakes image

Provided by Nancy Fuller

Categories dessert

Time 2h25m

Yield 12 cakes

Number Of Ingredients 14

Ingredients

1 medium sugar pumpkin (2 pounds)
2 tablespoons olive oil
Nonstick spray, for greasing tin
4 large eggs
1 1/2 cups brown sugar
1 cup canola oil
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
2 cups all-purpose flour
1 cup powdered sugar
1/4 teaspoon ground cinnamon

Steps:

For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.

THE GREAT PUMPKIN CAKES

The Great Pumpkin Cakes image

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

Ingredients

1 package yellow cake mix or cake mix of your choice (regular size)
2 cans (16 ounces each) vanilla frosting, divided
1 to 1-1/2 teaspoons orange paste food coloring
12 green gumdrops
1/2 teaspoon green paste food coloring

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 :

AWESOME PUMPKIN CAKE

Awesome Pumpkin Cake image

Make and share this Awesome Pumpkin Cake recipe from Food.com.

Provided by Sheila B

Categories Dessert

Time 1h20m

Yield 12-14 slices, 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cloves
4 eggs
2 cups sugar
1 cup Wesson Oil
2 cups canned pumpkin (no spices)
1/2 cup butter (room temp)
3 3/4 cups powdered sugar
1 (8 ounce) package cream cheese (room temp)
1 teaspoon vanilla
1 1/2 teaspoons milk

Steps:

Preheat oven to 350 degrees.
Sift together all dry ingredients. Beat together eggs, sugar, oil, and pumpkin. Gradually add dry ingredients to egg mixture and beat until mixed.
Pour batter into greased bunt pan and bake for 1 hour.
Allow cake to cool and ice. For icing mix together butter, cream cheese, powdered sugar and vanilla. Beat until fluffy then add milk (no more than 1 1/2 tsp or icing will become runny) and beat until mixed.
Once cake is cool, ice and serve!

Nutrition Facts : Calories 686.7, Fat 34.5, SaturatedFat 12, Cholesterol 111.7, Sodium 570.8, Carbohydrate 91.1, Fiber 2, Sugar 71.7, Protein 6.2

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