Cindys Pumpkin Cake Recipes

CINDY'S PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
• In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
• Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

CINDY'S PEACHY KEEN PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees F. Thoroughly cover a 9" x 13" pan with vegetable oil spray. "Flour" pan with some of the dry whipped topping mix.
• In large mixing bowl, add together the remaining dry whipped topping mix, yellow cake mix, sour cream, cake spice along with the eggs and pumpkin. Drain the sliced peaches and set half aside. Dice the other half and add to the mixing bowl. Using an electric mixer or egg beater, mix all the ingredients as directed on the cake mix box.
• Then pour the batter into the pan and gently bump the bottom of the pan on a counter to raise any air bubbles in the batter. Keep bumping until you're satisfied all bubbles have raised and burst.
• Bake in the center of the oven for 40 minutes. Test with a toothpick for doneness and bake 5 more minutes if needed. Cool cake on a rack on the counter.
• Once cake has cooled to slightly warm, spread peach pie filling on top of the cake. Add the remaining sliced peaches to make a solid layer of peaches with the filling. Slice into 3" x 3" servings. Serve with Vanilla Cool Whip.

PUMPKIN BUTTER III

Steps:

• In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.n

CINDY'S PUMPKIN PIE DESSERT SQUARES

Steps:

• Grease bottom only of a 9 X 13 pan. Combine cake mix (reserving 1 cup) butter and egg. Press into pan to make a crust.
• Prepare fillling by combining pumpkin pie mix, milk and the 2 remaining eggs. Beat with a mixer until smooth. Pour over crust.
• For topping: combine reserved cake mix, sugar, cinnamon and butter. Cut in butter with pie crust cutter or 2 forks to make a crumbly mixture. Sprinkle over filling.
• Bake at 350 degrees for 45 to 50 minutes until firm.
• Cool, then refrigerate to chill.
• Cut into squares and serve with whip cream.

CINDY'S COCONUT POUND CAKE

Steps:

• Grease and flour a tube pan. (Don't miss and spots or you won't get the cake out without breaking it.
• Beat 5 eggs.
• Add 2 cups sugar and beat well.
• add 1 cup canola oil.
• Sift 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt. Add to egg mixture and blend well.
• Add to above mixture 1 cup coconut, 1/2 cup milk, 1 tsp vanilla, 1 tsp coconut extract.
• Mix well and pour into pan.
• Bake at 350F for 55 to 60 minutes. Let cook while sauce is cooling.
• For the sauce mix well, boil 1 minute and pour slowly over cake. Let cool in pan.