CINNAMON PUMPKIN CAKE
A convenient cake mix, a can of pumpkin and a little applesauce make this extremely moist cake a delight to throw together. "With its thick cinnamon glaze, it seems anything but low-fat," says Connie Adams, Monaville, West Virginia.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 10-in. fluted tube pan coated with cooking spray. , Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.
Nutrition Facts : Calories 271 calories, Fat 4g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 261mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING
This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together
Provided by JPAULEYBUCKNER
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
- In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
- Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.
Nutrition Facts : Calories 503 calories, Carbohydrate 58.6 g, Cholesterol 83.4 mg, Fat 28.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 12.9 g, Sodium 435.3 mg, Sugar 40.6 g
CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE
The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!
Provided by thedailygourmet
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
- Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
- Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
- Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
- Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 71.6 g, Cholesterol 51.6 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 425.6 mg, Sugar 41.4 g
NAKED PUMPKIN CAKE WITH CINNAMON BUTTERCREAM
This is the best pumpkin cake you will ever try. It is a three-layer beauty made up of tender and flavorful pumpkin cake paired with a delicious cinnamon buttercream frosting. Pecans are the ideal crunchy complement, and the addition of a caramel drizzle is perfection -- exactly what's needed for an impressive finish. This cake is simple to put together even for a beginner.
Provided by Amanda Rettke
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray.
- Place the brown sugar, granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, 3 to 5 minutes.
- Turn the mixer to low and add the eggs, 1 at a time, beating well after each addition. Beat in the pumpkin and vanilla.
- Combine the flour, cinnamon, baking powder, baking soda and salt in a bowl, stirring well with a whisk.
- Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Spoon the batter into the prepared pans.
- Bake until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely on the wire rack, about 1 hour.
- For the cinnamon buttercream: In a large bowl or stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and creamy, 3 to 5 minutes. With the mixer on a slow speed, carefully add the confectioners' sugar 1 cup at a time until combined, followed by the vanilla and cinnamon. Add the heavy cream a little at a time. (If you need a thicker frosting, add more confectioners' sugar; if you need a thinner consistency, add in more heavy cream.)
- Place a cooled cake layer on a cake stand. (This recipe should yield very level cake layers, but if your layers are domed, level them before assembling.) Cover with about 1/2 cup buttercream. Scatter 1/3 cup of chopped pecan over the top.
- Repeat with the next layer of cake, covering with 1/2 cup buttercream and 1/3 cup chopped pecans. Place the final layer of cake on top.
- Place the remaining buttercream in a pastry bag fitted with a large open star tip (such as #362). Pipe out a design on the top of the cake (the sides will be left "naked").
- Sprinkle the remaining pecans over the top, then drizzle the cake with caramel sauce. Serve immediately.
CINNAMON PUMPKIN CAKE
Make and share this Cinnamon Pumpkin Cake recipe from Food.com.
Provided by huskerlayd
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the cake mix, pumpkin, sugar, eggs, water, applesauce, 1 tsp cinnamon and nutmeg. Pour into a 10-in. fluted tube pan (or whatever) coated with nonstick cooking spray.
- Bake at 350°F for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.
Nutrition Facts : Calories 274.2, Fat 5.4, SaturatedFat 1, Cholesterol 46.1, Sodium 259.1, Carbohydrate 54.2, Fiber 0.8, Sugar 38.7, Protein 3.3
PUMPKIN CAKE WITH WHIPPED CINNAMON FROSTING
My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment., Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. , Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.
Nutrition Facts : Calories 687 calories, Fat 33g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 297mg sodium, Carbohydrate 97g carbohydrate (82g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN-CINNAMON ROLL BAKE
Pumpkin pie for breakfast? Yes, please! Cinnamon roll pieces baked in a pumpkin-spiced custard and topped with icing, pecans and cinnamon whipped cream--soon to become a fall favorite for breakfast or brunch.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Separate cans of dough into 10 rolls; refrigerate 2 icing containers. Cut each roll into 6 pieces; place in dish.
- In medium bowl, beat eggs, half-and-half, pumpkin, granulated sugar and pumpkin pie spice with whisk until blended. Pour over pieces in dish; stir to distribute mixture and coat pieces with egg mixture.
- Bake 35 to 39 minutes or until deep golden brown. Let stand 15 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until icing is drizzling consistency. Drizzle icing, and sprinkle pecans over top of bake.
- Meanwhile, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar, cinnamon and vanilla. Increase speed; beat mixture until stiff peaks from. Use large spoon for serving. Serve pieces with whipped cream.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 28 g, TransFat 0 g
CHOCOLATE PUMPKIN CAKE WITH CINNAMON CHOCOLATE GLAZE
I made this cake for a co-workers birthday and it was a huge success! Many recipe requests. :) Cooking time includes cooling time.
Provided by flower7
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 12-cup bundt pan.
- In an electric mixer, combine cake mix, spices, baking soda, pumpkin, water and eggs.
- Mix on low for 1 minute.
- Scrape down sides of bowl.
- Increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth.
- Fold in chocolate chips and nuts.
- Spoon batter into prepared bundt pan and smooth out top with a spatula.
- Bake for 40 minutes or until top springs back when lightly pressed.
- Cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more.
- To prepare glaze: combine sugar, butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil.
- Boil for 1 minute while stirring constantly.
- Remove from heat.
- Mix in cinnamon chips, cocoa powder and vanilla and stir until smooth.
- Let sit a few minutes to thicken.
- Pour over cooled cake.
- Dust with powdered sugar if desired.
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