Fall Time Pumpkin Cake Recipes

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FALL TIME PUMPKIN CAKE



Fall Time Pumpkin Cake image

I got this recipe from the wife of a co-worker. It is absolutely delicious! It is moist and tender and is a great alternative to pumpkin pie.

Provided by Chapstick

Categories     Breads

Time 55m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix
3/4 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1/4 cup water
1 teaspoon ground cinnamon or 1 teaspoon pumpkin pie spice
4 large eggs
1/4 cup butter
2 tablespoons whipping cream
1/2 cup brown sugar (loosely packed)

Steps:

  • Preheat oven to 350°F.
  • Lightly grease a standard size Bundt pan, 9 x 13-inch baking pan, or two 9-inch cake pans.
  • In a large bowl, mix together the yellow cake mix, sugar, oil, pumpkin, water, cinnamon and eggs.
  • Beat until well blended.
  • Transfer to the baking dish or cake pans.
  • Bake for 45 minutes.
  • For glaze, cook together the butter, whipping cream and brown sugar for 3 minutes, stirring.
  • When slightly cooled, pour over cake.

Nutrition Facts : Calories 318, Fat 15.4, SaturatedFat 3.7, Cholesterol 63.7, Sodium 290.8, Carbohydrate 42.8, Fiber 0.9, Sugar 30.6, Protein 3.2

FALL PUMPKIN CAKE



Fall Pumpkin Cake image

Make and share this Fall Pumpkin Cake recipe from Food.com.

Provided by Indiana Nurse

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 11

1 (15 ounce) can pumpkin
1 cup vegetable oil
4 eggs
2 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 (12 ounce) jar cream cheese frosting (I use the whipped kind)
candy corn

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 9X13 inch pan.
  • In a large bowel mix eggs, oil, pumpkin, and sugar well.
  • Add the remaining ingredients and mix well.
  • Pour into pan.
  • Bake for 30 minutes, or until the middle springs back when touched.
  • Let cool, then ice, and add candy corn for decoration.

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