PUMPKIN SPICE CAKE
We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
DARN GOOD PUMPKIN SPICE CAKE
This is an adaptation of the Darn Good Chocolate Cake recipe from the book The Cake Mix Doctor. It always gets compliments when I bring it to gatherings. It is great with cream cheese icing, but equally good as is.
Provided by MJMommy13
Categories Dessert
Time 40m
Yield 24 slices
Number Of Ingredients 7
Steps:
- HEAT oven to 350°F.
- BEAT first 7 ingredients with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
- BAKE 32 to 35 minute or until toothpick inserted in center comes out clean. Cool completely. Frost with your favorite frosting if desired.
Nutrition Facts : Calories 158.6, Fat 8.1, SaturatedFat 1.5, Cholesterol 23.2, Sodium 206.9, Carbohydrate 20, Fiber 0.4, Sugar 13.8, Protein 1.8
TOO COOL FOR SCHOOL PUMPKIN SPICE CAKE
I found this recipe in the teacher's lounge. An unnamed source placed copies of this recipe on a table. It is so delicious and very moist!!
Provided by Stephanie Suker
Categories Squash Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a fluted tube pan (such as a Bundt®).
- Place cake mix into a large mixing bowl. Beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 more minutes. Pour batter into prepared tube pan.
- Melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. Spoon half the pecan mixture over the cake batter.
- Bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- Cool cake in pan for 15 to 20 minutes, then invert cake onto serving platter. Allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 59.9 g, Cholesterol 83.2 mg, Fat 26.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 449.9 mg, Sugar 42.4 g
SUPER MOIST PUMPKIN SPICE CAKE
Make and share this Super Moist Pumpkin Spice Cake recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 33m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans; set aside.
- In large bowl, with electric mixer on low speed, beat cake mix, pumpkin, hellmanns mayonnaise, eggs and pumpkin pie spice 30 seconds.
- Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
- Bake 28 minutes or until toothpick inserted in centers comes out clean.
- On wire rack, cool 10 minutes; remove from pans and cool completely.
- Sprinkle, if desired, with confectioners sugar or fill and frost with vanilla frosting.
- Note: May prepare cake mix as above in 13x9-inch baking pan and bake 30 minutes or until toothpick inserted in center comes out clean.
- For an extra special twist, stir 1/2 teaspoon pumpkin pie spice into 1 1/3 cup vanilla frosting. Frost cake, then lightly press finely chopped toasted pecans ontoside of cake.
Nutrition Facts : Calories 256.4, Fat 9.9, SaturatedFat 1.8, Cholesterol 73.9, Sodium 372.8, Carbohydrate 38.1, Fiber 0.7, Sugar 19.7, Protein 4.4
PUMPKIN SPICE SHEET CAKE
This is my friend's recipe she shared with me in 2019. It is delicious and worth saving.
Provided by bethyover10
Time 1h15m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet cake pan.
- Combine pumpkin, sugar, flour, oil, eggs, baking powder, cinnamon, baking soda, and salt for cake together in a bowl. Mix well. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- Beat cream cheese, butter, vanilla, and milk, adding confectioners' sugar as you mix, until frosting is smooth. Frost cooled cake.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 90.3 g, Cholesterol 92.7 mg, Fat 31.4 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 11.9 g, Sodium 374.4 mg, Sugar 73.7 g
DONNELL'S ORANGE-PUMPKIN SPICE CAKE
This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers, and is a simple and delectable dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside.
- In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated.
- Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.
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