PUMPKIN GINGERBREAD CAKE
A Betty Crocker recipe that makes a wonderful for fall cake! Great with buttercream or cream cheese frosting or even a basic icing!
Provided by QueenJellyBean
Categories < 4 Hours
Time 1h5m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Grease and flour a 13x9 pan or two 9 inch round cake pans.
- Beat all ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Increase speed to medium and beat 3 minutes, scraping bowl occasionally.
- Pour into prepared pans. Bake 50-70 minutes until toothpick inserted in the middle comes out clean. Cool 10 minutes and then remove from pans.
- Cool completely before frosting.
Nutrition Facts : Calories 473.9, Fat 17.4, SaturatedFat 10.3, Cholesterol 111.2, Sodium 557.6, Carbohydrate 74.6, Fiber 1.3, Sugar 41.9, Protein 6.4
PUMPKIN GINGERBREAD CAKE
This moist Pumpkin Gingerbread Cake is amazingly flavorful and perfect for fall! A delicious combination of two fall favorites.
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees. Grease and flour three 8 inch pans, add a circle of parchment paper to the bottom of each pan.
- In a separate bowl combine the dry ingredients: flour, ginger, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk this flour mixture for at least 30 seconds. Set aside.
- In another bowl, combine these wet ingredients: hot water, oil, molasses, vanilla extract, and canned pumpkin. Stir and set aside.
- In the bowl of your mixer, beat the butter until smooth. Add the sugar and mix 4 to 5 minutes on medium speed until lightened in color and fluffy.
- Add the eggs one at a time mixing just until the yolk is blended in.
- Next, add the flour mixture to the butter mixture alternately with the wet ingredients. Begin and end with the flour mixture (3 additions of dry ingredients and 2 of wet ingredients). Mix until just blendedin, scraping the bowl a couple of times. Do not mix above mediumspeed or over-mix.
- Divide the cake batter evenly between the three prepared 8-inch pans.
- Bake at 350 degrees for approximately 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Baking times may vary slightly so check on your cake layers as you approach the 25 minute mark and adjust baking time as needed.
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.Add the vanilla.
- Gradually add the powdered sugar beating on low speed until blended. Add the pumpkin pie spice. Cover the bowl with a towel to keep down the cloud of powdered sugar. Increase mixing speed and beat until fluffy.
- Don't over beat or it will become too soft. If the frosting becomes too soft, just refrigerate a short while to firm it up a bit.This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
FROSTY GINGER PUMPKIN SQUARES
My family loves getting together to sample good food. While pumpkin makes it perfect for the holidays, this ice cream dessert is requested year-round.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the butter, graham crackers and gingersnaps. Press two-thirds of the crumb mixture into an ungreased 13x9-in. dish. , In a large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.
Nutrition Facts : Calories 351 calories, Fat 18g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 234mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
GINGERBREAD CUPCAKES WITH PUMPKIN CREAM CHEESE FROSTING
Make and share this Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting recipe from Food.com.
Provided by Missyluvstocook
Categories Dessert
Time 30m
Yield 8-10 cupcakes
Number Of Ingredients 9
Steps:
- Preheat Oven 375 degrees F.
- Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
- Bake for 20 minutes.
- Batter will make 8 to 10 muffins depending on size of tin used.
- Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
- Beat in sugar until frosting is fluffy.
- Frost Cupcakes and garnish as you please.
Nutrition Facts : Calories 318.7, Fat 10.6, SaturatedFat 6.5, Cholesterol 57.6, Sodium 130.1, Carbohydrate 54.4, Fiber 0.5, Sugar 52.1, Protein 3.1
PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERSNAP PUMPKIN CAKE
It just so happened that on the first day that really felt like fall, we were getting together with friends. I had to make this pumpkin cake. -Koni Brewer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat pumpkin, sugar, eggs and oil until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture., Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cake; sprinkle with crushed cookies. Freeze option: Wrap cooled cake in plastic wrap, then cover securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.
Nutrition Facts : Calories 417 calories, Fat 21g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 307mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
PUMPKIN FLAN CAKE
Discover Pumpkin Flan Cake. Pumpkin Flan Cake gives you two favorites-cake and flan-in one delicious fall dessert, plus a punch of pumpkin and COOL WHIP.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 4h50m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Cook 1 cup sugar and 2 Tbsp. water (without stirring) in small saucepan on medium heat 5 min. or until sugar is completely dissolved and mixture is deep brown in color. Immediately pour into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin and remaining sugar in blender until smooth.
- Beat cake mix, oil, spices, 1/2 cup of the remaining pumpkin and remaining water and eggs in large bowl with mixer until blended. Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed side down. Place in large shallow pan. Add enough water to larger pan to come halfway up side of tube pan.
- Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 2 hours. Loosen dessert from sides of pan with knife. Invert onto plate; gently remove pan.
- Combine COOL WHIP and remaining pumpkin. Spoon over individual servings of dessert just before serving.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 190 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 25 g, Protein 4 g
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