Celebration Pumpkin Cake Recipes

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 :

HALLOWEEN PUMPKIN CAKE

Halloween pumpkin cake image

Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween

Provided by Good Food team

Categories Afternoon tea, Snack, Supper, Treat

Time 50m

Yield Cuts into 15 generous portions

Number Of Ingredients 15

Ingredients

300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin or butternut squash flesh, grated
200g pack soft cheese
85g butter, softened
100g icing sugar, sifted
zest 1 orange and juice of half

Steps:

Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Nutrition Facts : Calories 408 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.33 milligram of sodium

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

Ingredients

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