CINDERELLA PUMPKIN CAKE RECIPE - (4.2/5)
Provided by LRay
Number Of Ingredients 14
Steps:
- Cake: Beat sugar and eggs until light. Add oil and continue beating. Add pumpkin and mix well. Add dry ingredients and bake in a greased Bundt pan or angel food pan at 350º for 55 minutes. Let cake stand in pan for 10 minutes, then turn out on rack or cake plate. Frost with Coachman's Icing. Coachmna's Icing: Beat well. Optionally, tint with light orange and decorate with chocolate curls.
CINDERELLA CAKE
Make and share this Cinderella Cake recipe from Food.com.
Provided by William Hakala
Categories Dessert
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat sugar and eggs until light and well blended. Add oil, continuing to beat.
- Combine dry ingredients and blend into egg mixture.
- Add pumpkin and mix well.
- Pour into well greased 9 inch tube pan.
- Bake at 350 degrees Fahrenheit for 55 minutes.
- Let cake stand in pan 10 minutes.
- Turn out on rack to cool.
- Icing may be tinted very light orange and topped with curls of shaved sweet baking chocolate if desired.
CINDERELLA PUMPKIN BOWL WITH VEGETABLES AND SAUSAGE
This gorgeous pumpkin creation will make your step sisters turn green with envy. It's chock full of seasonal veggies and will feed a hungry crowd at any holiday table. The Cinderella pumpkin is a variety that is flattened and deeply ribbed. They usually grow 25 to 30 lbs. Mine was more like ten pounds and it was still wider than a cookie sheet. I think the recipe would be quite doable with several small pumpkins like the sugar ones, for individual servings or for a smaller group. I prepared the veggie filling prior to filling the pumpkin.
Provided by gptraveler
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 6h
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
- Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
- Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
- Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
- Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 65.8 g, Cholesterol 28.7 mg, Fat 13 g, Fiber 7.7 g, Protein 13.7 g, SaturatedFat 5.8 g, Sodium 895.6 mg, Sugar 12.4 g
CINDERELLA PUMPKIN PIE
This is a great pie from Richard Simmons' book "Sweetie Pie." Very healthy and much lower fat than the usual, and with a spicier flavor.
Provided by BigFatMomma
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Place rack in lowest oven position.
- Preheat to 425.
- To make the crust, stir together flours, sugar and salt in a medium bowl.
- With a pastry blender, knives, or fingertips, cut in vegetable oil spread until the mixture looks like coarse meal.
- Sprinkle with the cold water, toss to moisten, and gather into a ball.
- On floured wax paper, roll out dough to a 12 inch circle (thin).
- Invert paper onto a 9-inch pie plate.
- Peel off waxed paper, and fitn dough into bottom and up sides of pan. Crimp the edges to form a 1/4 inch border.
- Prick bottom of crust with fork in several places.
- Bake on low rack for 12-15 minutes until JUST pale golden in color.
- Remove to cooling rack.
- ADJUST OVEN to 350.
- Filling---------.
- In a large bowl, whisk pumkin, milk, syrup, brown sugar, egg whites, whole egg, spices, vanilla and salt until smooth.
- Pour into crust.
- Carefully return pie to oven.
- Bake at 350 on lowest rack until center is firm--not jiggly--about 45-50 minutes.
- Move to wire rack to cool.
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- Bake at 350 degrees for 55 minutes. Let stand in pan for 10 minutes, then turn out onto a baking rack to cool completely.
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