Fall Garden Pumpkin Cake Recipes

FALL GARDEN PUMPKIN CAKE

Steps:

• Heat the oven to 350 degrees.
• Grease and flour a 12" fluted cake pan.
• In a large mixing bowl, beat the Bisquick, sugars, butter, pumpkin pie spice, milk, eggs, and pumpkin, on low speed for 30 seconds.
• Then beat on medium speed for 3 minutes.
• Spread evenly in the pan.
• Bake for 50 minutes or until a cake tester or wooden pick comes out clean.
• Cool in the pan for 10 minutes, then turn out onto a cooling rack.
• Cool cake completely.
• Make two cakes, and trim the flat part of the cake so that when placing the two cakes together, they sit nice and flat.
• Place into the freezer and freeze for a couple of hours.
• Take the cakes out and frost one of the cakes on the part that you cut , then place the other cake flat sides together. It should look like a pumpkin.
• Frost the entire cake with orange frosting. I also put a piece of cardboard or a plastic lid in the top where there is a hole. Frost this as well.
• I placed the frosted cake in the fridge, and when I took it out I smoothed it by wetting my hands.
• Then I put a second coat of orange frosting on the cake, then I took the corner of a flat scraper and made lines in the cake. Then I returned it to the fridge for 15 minutes, took it out and smoothed it again.
• I used the bottom of an ice cream cone for the stem and I covered it with Nutella.
• Then I put two eyes on the cake.
• Then take and make flowers and leaves with frosting of your choice.
• I did, light green, dark green, yellow, light blue, and some orange flowers.
• The leaves are all green, and I also made some squiggly vines.

PUMPKIN ROLL CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
• In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
• In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
• Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
• For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
• Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.