Celebration Pumpkin Cake Recipes

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CHAMPION PUMPKIN CAKE



Champion Pumpkin Cake image

This is a cake my mom makes every fall. It is a nice change from pumpkin pie, and the light frosting makes it melt in your mouth. Try it with some hot cider and you will be in heaven.

Provided by Mama Sweet Rolls

Categories     Dessert

Time 1h30m

Yield 1 round cake

Number Of Ingredients 19

3/4 cup shortening
1 1/2 cups sugar
3 eggs
1 1/2 cups solid pack pumpkin
1 cup buttermilk
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon pumpkin pie spice
1/2 cup shortening
1/2 cup butter, softened (1stick)
2 egg whites
1 teaspoon vanilla
4 cups powdered sugar

Steps:

  • Preheat oven to 350, Grease and flour two 9-inch round cake pans.
  • Beat shortening and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add pumpkin and buttermilk; beat well.
  • Sift together remaining dry ingredients; add to shortening mixture. Beat well. Pour evenly into prepared pans.
  • Bake 40-45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely.
  • While cooling, prepare frosting.
  • Beat together shortening and butter in large bowl with electric mixer at medium speed until light and fluffy.
  • Add egg whites and vanilla; mix well. Gradually add powdered sugar, beating well.
  • Gently brush loose crumbs off tops and sides of cake layers. Fill and frost with Snow frosting.

Nutrition Facts : Calories 7784.9, Fat 369.6, SaturatedFat 129.2, Cholesterol 888.3, Sodium 5385.4, Carbohydrate 1071.7, Fiber 11.7, Sugar 787.2, Protein 72.6

MADE ME LOVE PUMPKIN CAKE



Made Me Love Pumpkin Cake image

This is a tweak on my mom's banana-oatmeal cake that I made it for an early Thanksgiving dinner. I tried a piece to see how it came out and I love it! It tastes like a spice cake. I dislike pumpkin as a rule, but this cake is another story. Topped with cinnamon cream cheese frosting, it's sooo tasty! I can't wait to see if the rest of my family likes it as much as I do. I've also made this recipe using applesauce instead of pumpkin and it's just as good. This recipe calls for no eggs or salt.

Provided by Jessica B.

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 16

Number Of Ingredients 18

⅔ cup milk
3 drops apple cider vinegar
1 cup white sugar
⅔ cup packed brown sugar
⅔ cup vegetable oil
¼ cup butter, melted
½ teaspoon vanilla extract
1 cup canned pumpkin puree
2 cups all-purpose flour
½ cup regular rolled oats
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ cup chopped walnuts
1 (16 ounce) container cream cheese frosting
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Pour the milk into a small bowl, and stir in the vinegar. Set aside.
  • Mix the flour together with rolled oats, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl.
  • Beat the white sugar, brown sugar, vegetable oil, butter, milk mixture, and vanilla together in a mixing bowl until smooth and well blended. Add the pumpkin and beat again until smooth. Gradually stir in the flour mixture until evenly blended. Mix in the walnuts. Pour the batter into the prepared baking dish.
  • Bake in preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack.
  • Meanwhile, mix the frosting with 1/4 teaspoon cinnamon in a bowl. When the cake is completely cool, spread over the top.

Nutrition Facts : Calories 418 calories, Carbohydrate 54.5 g, Cholesterol 8.4 mg, Fat 21.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 6.2 g, Sodium 269 mg, Sugar 37.8 g

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

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 :

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Top Asked Questions

How to make a perfect pumpkin cake?
Begin by combining the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg in a medium bowl. Whisk well to combine. In a large bowl of an electric mixer, combine the melted butter and sugar. Beat on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Add the pumpkin. Beat until combined.
How do you make pumpkin cake with cream cheese frosting?
Pumpkin cake topped with the best cream cheese frosting is the perfect fall dessert, easy to make, super moist and loaded with delicious pumpkin flavor. Preheat the oven to 350 degrees. In a large bowl, whisk together your sugar and oil and pumpkin until well combined. Add in the eggs and stir till smooth.
How do you make pumpkin chiffon cake?
To make a pumpkin chiffon cake, follow the following steps: Sift flour, sugar, baking powder, and spices into a large bowl. Sifting the ingredients helps to keep the cake light.
How do you bring a pumpkin to a party?
Here are all the ways you can bring the pumpkin to your next party. Take two bundt cakes ( preferably pumpkin flavored, but you do you), and once they’ve cooled, flip the first upside-down and place it on a cake stand.

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