Garden Club 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.

BIBBITY BOBBITY PUMPKIN CAKE

Steps:

• Wash and dry pumpkin. Cut off the top of pumpkin and reserve. Take out the pumpkin seeds. Using the melon baller, carefully scrape out the pumpkin flesh from inside the pumpkin. Cover the exterior of the hollowed out pumpkin with aluminum foil and set aside on a sheet pan. Place the pumpkin flesh in a roasting dish. Add pumkin flesh to roasting pan and cover with aluminum foil. Bake for 20 minutes at 400°F. After baking, drain off excess liquid and purée the cooked pumpkin. You will need 2 cups of pumpkin purée.
• Proceed to the pumpkin bread recipe. In a bowl add the flour, baking soda, salt and pumpkin spice. Into the hollowed out pumpkin add the sugar, oil, eggs and pumpkin purée. Carefully stir the wet ingredients together, then mix in the dry ingredients little by little, finishing with the chocolate chips. Place a glass in the center of the pumpkin and press down. Fill glass with pie weights. Bake at 350°F for 1 hour then check the cake every 15 minutes until a tester comes out clean. If the top of the cake begins to brown too much then cover with aluminum foil.
• Prepare the top of the cake by placing the pumpkin top in the freezer for 10 minutes. Take the pumpkin top out of the freezer and cover with a thin layer of dark chocolate. Using a spoon drop overlapping spoonfuls of dark, white and orange chocolate on the pumpkin top. With a hair dryer on the cool function, blow the chocolate around to create a marbled effect. Chill until set.
• Once the cake has cooled, take the glass out of the middle. Fill the cake with 2 scoops of caramel ice cream. Add chopped caramelized pecans. Top with the marbled chocolate covering. Serve immediately. Enjoy!

GARDEN CLUB PUMPKIN CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Mix eggs and sugar in a large bowl. Add canola oil, flour, baking powder, baking soda, salt and cinnamon. Add pumpkin pie filling. Mix until well blended. Pour mixture into 10-inch tube pan. Bake for ~45 to 50 minutes until cake tester comes out clean. Let cool, then cover with cream cheese icing. Cream cheese icing: Combine all ingredients. Mix until smooth. If desired, add 1 teaspoon of milk to make smoother consistency.

BILL'S FAVORITE PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350 degrees . Spray 9x13 inch baking pan with non-stick cooking spray.
• Measure out and set aside 1 cup of the dry cake mix.
• In a large mixing bowl, combine the rest of the dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat with fingers into prepared pan to form a crust layer.
• In a large bowl, mix together the pumpkin puree with the 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
• In a small bowl, combine the reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling to make crumb topping. Sprinkle walnuts evenly over the top.
• Bake in preheated oven for about 40 to 45 minutes until set and lightly browned.

GARDEN CLUB CAKE

Steps:

• Preheat oven to 325 F (165 degrees C) and grease the 9 x 13 inch glass baking dish or pan.
• In a large bowl, combine the cake mix and pudding mix. Add oil, eggs and lime flavored soda. Blend well, then stir in nuts. Pour into greased pan.
• Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes or until tooth pick inserted into center of cake comes out clean. Allow cake to cool completely then frost with Green Thumb Frosting.
• Green Thumb Frosting: Beat pudding mix and cold milk for 2 minutes. Stir in whipped topping until blended. Spread over cake and refrigerate until served. Cake taste improved when refrigerated a few hours before serving. Best if refrigerated overnight!