Harvest Pumpkin Spice Cake Recipes

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PUMPKIN SPICE CAKE I



Pumpkin Spice Cake I image

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

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

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

HARVEST PUMPKIN-SPICE BARS



Harvest Pumpkin-Spice Bars image

Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you're feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you'll have the best dessert on the whole table!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 49

Number Of Ingredients 17

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
  • Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
  • In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g

PUMPKIN HARVEST CAKE



Pumpkin Harvest Cake image

Embrace autumn with a sweet no-mess pumpkin cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 24

Number Of Ingredients 7

2 boxes Betty Crocker™ Super Moist™ carrot or spice cake mix
Water, vegetable oil and eggs called for on cake mix boxes
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
Yellow and red food colors
Pull-apart green licorice twists
Betty Crocker™ Fruit Roll-Ups® chewy fruit snack rolls (any flavor)
Edible glitter, if desired

Steps:

  • Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake batter as directed on box. Pour batter into ovenproof bowl. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.
  • In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
  • To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter. Store loosely covered.

Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 55 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 350 mg, Sugar 36 g, TransFat 2 g

HARVEST PUMPKIN CUPCAKES



Harvest Pumpkin Cupcakes image

Rich and spicy pumpkin cupcakes with orange cream cheese frosting!

Provided by ARGO®, KARO® and FLEISCHMANN'S®

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h20m

Yield 32

Number Of Ingredients 16

4 eggs, slightly beaten
¾ cup Mazola® Vegetable Plus! Oil
2 cups sugar
1 (15 ounce) can pumpkin
1 ¾ cups all-purpose flour
¼ cup Argo® OR Kingsford's® Corn Starch
4 teaspoons Spice Islands® Pumpkin Pie Spice
2 teaspoons Argo® Baking Powder
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
3 tablespoons butter OR margarine, softened
1 tablespoon orange juice
2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
1 ½ teaspoons freshly grated orange peel
4 cups powdered sugar

Steps:

  • To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
  • To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 35.9 g, Cholesterol 33.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 193.9 mg, Sugar 28.4 g

FALL HARVEST PUMPKIN SPICE CAKE PIE RECIPE - (4.3/5)



Fall Harvest Pumpkin Spice Cake Pie Recipe - (4.3/5) image

Provided by HotDishHomemaker

Number Of Ingredients 18

◾1 Duncan Hines Spice Cake mix
◾Two 9″ Unbaked Pie Crust Shells
◾2/3 Cup Sugar
◾4 Eggs
◾1/3 Cup Coconut Oil
◾ 1/3 Cup Sour Cream
◾1/4 Cup Water
◾1 Can (15 oz.) Pumpkin, pure Pumpkin NOT pumpkin pie mix
◾1/2 Teaspoon Cinnamon
◾1/8 Teaspoon Ginger
◾1/8 Teaspoon Nutmeg
◾1/8 Teaspoon Cloves
◾1 (8 oz.) Package Cream Cheese, softened
◾6 Tablespoons Butter, softened
◾1 & 2/3 Cup Powdered Sugar
◾2 Tablespoons Heavy Cream
◾4-5 Drops Orange Food Coloring
◾1 Cup Walnuts, chopped

Steps:

  • 1. Prepare your Pie Crusts and set aside. Preheat oven to 350 degrees. 2. Time to make the Cake Pie filling. In a large mixing bowl add the dry Cake Mix, 2/3 Cup Sugar, 4 Eggs, 1/3 Cup Coconut Oil, 1/3 Cup Sour Cream, the Pumpkin, Ginger, Nutmeg, Cinnamon, Cloves and the 1/4 Cup Water. With a handheld mixer, beat on low until the ingredients all come together, then continue to mix for an additional 2 minutes until the batter is smooth. 3. Pour equal amounts of Batter into the 2 Pie Crust Shells. The Batter won't go completely to the top and that is what we want because the Cake Batter will rise. 4. Time to bake the Cake Pie. Place both Cake Pies in the oven and bake for 35-50 minutes. All ovens cook differently so we are looking for a light golden color crust and the filling is done when a toothpick inserted in the center comes out clean. 5. Once the Cake Pie is done, cool completely, before we add the Frosting. Don't worry if your Cake Pie has a few cracks in the top. No one will ever know once we add the Frosting and Nuts. 6. Let's make the Frosting while the Cake Pie is cooling. In a large mixing bowl add the Cream Cheese, and Butter. Using a handheld mixer, cream them together until smooth. Next add in the Orange Food Coloring and blend together. Slowly start adding the Powdered Sugar and alternate with the Heavy Cream keeping the mixer speed on low. Once the Powdered Sugar is combined, increase the speed to medium high and continue to mix until the Frosting is smooth. 7. Refrigerate the Frosting for about 20 minutes while the Cake Pies finish the cooling process. Refrigerating the Frosting will give it a better spreading consistency when we frost the Cake Pies. 8. Using a Frosting spatula, spread the Frosting evenly over the tops of both the Cake Pies, going to the edge of the crust. 9. Now you can sprinkle the top with the Walnuts 10. Refrigerate any leftovers in the refrigerator since we have Cream Cheese Frosting on our Cake Pies. Recipe by: Hot Dish Homemaker

SPICED HARVEST PUMPKIN SOUP



Spiced Harvest Pumpkin Soup image

Dazzling golden orange, this soup will brighten any day. I especially enjoy it on a cool autumn night.-Jason Johnson, West Valley City, Utah

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 19

6 medium carrots, shredded
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons butter
1 medium apple, peeled and shredded
5 garlic cloves, minced
1 can (29 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) chicken broth
1/4 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 cups 2% milk
1 cup heavy whipping cream
Salted pumpkin seeds or pepitas

Steps:

  • In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender., Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds.

Nutrition Facts : Calories 208 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 511mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.

HARVEST SPICE CAKE



Harvest Spice Cake image

Wonderful to serve at Thanksgiving or Christmas. This recipe was given to me by a friend 40 years ago and has become a family tradition. Best if baked in a straight sided Bundt pan. We like it without frosting but a cream cheese frosting or a glaze would be good too.

Provided by bmjohan

Categories     Dessert

Time 1h15m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 13

1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup butter, softened
1 cup sugar
2 eggs
3/4 cup canned pumpkin
3/4 cup chocolate chips
1 cup walnuts, chopped

Steps:

  • Combine dry ingredients and stir.
  • Cream together butter and sugar. Beat in 2 eggs. Add dry ingredients alternately with pumpkin and mix till well combined. Add chocolate chips and most of the walnuts, reserving some to sprinkle on top of cake before baking.
  • Bake in greased and floured Bundt or tube pan at 350 degrees for 50 to 60 minutes.

Nutrition Facts : Calories 397.7, Fat 21.9, SaturatedFat 9.2, Cholesterol 66.7, Sodium 368.1, Carbohydrate 48.1, Fiber 2.8, Sugar 27.9, Protein 6.2

PUMPKIN SPICE POKE CAKE RECIPE BY TASTY



Pumpkin Spice Poke Cake Recipe by Tasty image

Do you like pumpkin? Do you like brown butter? Do you like cake? Then take a crack at this bomb.com pumpkin masterpiece with the added bonus of being easy cause: box cake mix, duh!

Provided by Aleya Zenieris

Categories     Desserts

Time 2h10m

Yield 12 servings

Number Of Ingredients 15

nonstick cooking spray, for greasing
1 box yellow cake mix
2 large eggs
1 cup canola oil
1 cup milk
1 can pumpkin puree, divided
2 tablespoons McCormick® pumpkin spice blend, plus 1 teaspoon, divided
4 oz cream cheese, room temperature
14 oz sweetened condensed milk
¼ teaspoon kosher salt
1 ¼ sticks unsalted butter, plus ¾ cup (1½ sticks) room temperature
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 pinch kosher salt

Steps:

  • Make the poke cake: Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch glass baking dish with nonstick spray.
  • In a large bowl, whisk together the cake mix, eggs, oil, milk, 8 ounces of pumpkin purée, and 1 tablespoon of pumpkin spice blend until well combined. Pour the cake batter into the prepared baking dish.
  • Bake the cake for 40-45 minutes, rotating 180° and covering with aluminum foil halfway (to keep the top of the cake soft) until a toothpick inserted into the center of the cake comes out clean.
  • While the cake is baking, make the filling: In a blender or food processor, combine the cream cheese, remaining 7 ounces of pumpkin purée, the sweetened condensed milk, 1 tablespoon of pumpkin spice blend, and the salt. Blend until completely smooth.
  • Using the end of a wooden spoon, poke about 16 holes in the cake, spacing evenly. Pour the filling over the warm cake and let it settle and absorb, shaking the baking dish as needed to encourage the filling to seep down. Let the cake cool completely, about 1 hour. (It is okay if some of the filling remains on top of the cake, it will create a layer between the cake and frosting.)
  • While the cake cools, make the frosting: in a medium pot, gently melt 10 tablespoons of butter over medium heat, stirring occasionally, until the milk solids separate from the fat and sink to the bottom of the pot, 4-5 minutes. Once the milk solids begin to brown and smell nutty, swirl the pan a few times to distribute the heat and prevent burning. Remove the pot from the heat and strain through a fine-mesh sieve into a large bowl. Let cool completely, but not to the point of hardening, about 40 minutes. If the brown butter does harden, microwave in 10-second intervals until just softened, but not warmed.
  • Add the remaining ¾ cup butter to the bowl with the cooled brown butter and use a hand mixer on medium speed to whip until light and fluffy, 1-2 minutes. Sift in the powdered sugar, 1 cup at a time, mixing well after each addition. Add the heavy cream, vanilla, and slt and whip until incorporated and the frosting is light and fluffy.
  • Evenly spread the brown butter frosting over the cooled pumpkin cake. Dust the top with the remaining teaspoon of pumpkin spice blend.
  • Cut into squares and serve.
  • Enjoy!

Nutrition Facts : Calories 604 calories, Carbohydrate 85 grams, Fat 27 grams, Fiber 1 gram, Protein 6 grams, Sugar 69 grams

FROSTED HARVEST CAKE



Frosted Harvest Cake image

Craving brownies but want something a little bit different? Indulge in a fall-flavored version topped with a cream cheese frosting. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 18

1 can (15 ounces) pumpkin
4 large eggs, room temperature
3/4 cup canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1-1/2 to 2 cups confectioners' sugar

Steps:

  • In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

FALL HARVEST CAKE



Fall Harvest Cake image

This is a cake that my mother-in-law makes. It is a really nice fall cake that is similar to spice cake or carrot cake but this cake has pumpkin and apples. It is really good topped with cream cheese icing.

Provided by Jazz Lover

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups sugar
1/2 cup packed brown sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup oil
1/2 teaspoon vanilla
4 eggs
16 ounces pumpkin
2 cups flour
1 large apple, peeled and chopped
1/2 cup pecans

Steps:

  • Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
  • Add pumpkin to this mixture and stir well.
  • Stir in 2 cups of flour, 1/2 cup at a time.
  • Stir in apples and pecans.
  • Bake 60-70 minutes at 350 in a greased and floured bundt pan.
  • Ice with cream cheese frosting and sprinkle with nuts.

Nutrition Facts : Calories 444.5, Fat 23.4, SaturatedFat 3.2, Cholesterol 70.5, Sodium 334.7, Carbohydrate 55.9, Fiber 1.8, Sugar 36.6, Protein 5.1

HARVEST PUMPKIN SPICE CAKE



Harvest Pumpkin Spice Cake image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 7

1 spice cake mix
1 can (14 oz.) pumpkin
2 eggs
1/2 cup water
1 can cream cheese frosting
Caramel ice-cream topping
Chopped pecans

Steps:

  • Mix cake mix, pumpkin, eggs and water. Pour into 13 x 9 pan.
  • Bake at 350 degrees F for 20-25 min. Cool.
  • Frost with can of cream cheese frosting. Drizzle with caramel topping then sprinkle chopped pecans on top.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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From tamingtwins.com


HARVEST SPICE LAYER CAKE - WIND AND WILLOW
Preheat oven to 350 degrees. Prepare cake following instructions on package. Stir in 1/2 of the pumpkin mix and 1 Tsp cinnamon. Bake as directed. Add rest of the pumpkin mix to the frosting. Mix well. Spread on cooled cake. Garnish iced cake with Graham Topping and drizzle with caramel sauce. Absolutely delicious and no one will believe how easy it is!Tip: Use a 9
From windandwillow.com


PUMPKIN BUTTER HARVEST CAKE RECIPE FROM H-E-B
1. Heat oven to 350°F. 2. Heavily spray cake pan of choice spray and dust with 2 tablespoons all-purpose flour; set aside. 3. Combine the butter cake mix, pumpkin, eggs, softened butter, pumpkin pie spice and 3/4 cup water in a large mixing bowl. Use an electric mixer on medium speed and mix cake ingredients for 1 minute.
From heb.com


AWARD WINNING HARVEST PUMPKIN BREAD • THE HERITAGE COOK
Instructions. Preheat oven to 350°F. Grease and flour two 9x5x3-inch (or similar size) loaf pans. Set aside. Combine the dry ingredients in a bowl and whisk to blend thoroughly. In another large bowl, combine butter, pumpkin, eggs, sugar, milk, raisins, and nuts.
From theheritagecook.com


PUMPKIN SPICE LATTE BUTTERCREAM FROSTING - THE SLOW ROASTED ITALIAN
2019-09-27 In a standing mixer fitted with a whisk, cream the butter for 3 minutes. Scrape down the sides of the bowl if necessary. Add pumpkin puree. Mix until combined. Turn the mixer to low and add powdered sugar one cup at a time. Mix until well blended and then increase speed to medium and beat for another 3 minutes.
From theslowroasteditalian.com


HARVEST PUMPKIN CAKE RECIPE | RECIPELAND
Preheat oven to 375℉ (190℃).. Cream butter, sugar, and eggs, add spices, add flour and pumpkin.. Stir in chocolate chips and nuts. Grease BOTTOM of 2 9x5 inch loaf pans. Bake at 375℉ (190℃). for 65 to 75 min., or until toothpick comes out clean.
From recipeland.com


HARVEST PUMPKIN SPICE – THE ORIGINAL CAKEBITES
Harvest Pumpkin Spice michaelbstrauss2 2020-07-08T16:58:42+00:00. Autumn. Summer sets and winter is on the horizon. Farmers rush to harvest and the rest make time to savor the disappearing days and life’s bounty: hot apple cider, pumpkin pie, children begging for candy and, of course, Harvest Pumpkin Cakebites. How does one indulge in Fall? We offer you …
From cakebites.com


HARVEST SPICE PUMPKIN CREPES WITH CINNAMON CREAM FILLING
2014-09-15 Instructions. Whisk all of the crepe ingredients in a bowl and chill for 1 hour. Place the cream cheese in a bowl and using a hand mixer, whip until light and airy ~2 minutes. Add in the sugar and cinnamon and beat until creamy. Slowly add in the milk until desired consistency. You want this thick but spreadable.
From thekitchenwhisperer.net


RECIPE: AUTUMN HARVEST BUNDT CAKE | DUNCAN HINES CANADA®
Pour batter into a bundt pan that has been greased and floured. Bake for approximately 45 minutes at 350 F, or until a toothpick inserted into cake comes out clean. Remove from oven and allow to cool approximately 10 minutes then transfer cake to a plate or cake stand. Combine frosting ingredients and mix with a hand mixer until smooth and creamy.
From duncanhines.ca


HARVEST SPICE BREAD - SALLY'S BAKING ADDICTION
2019-10-08 Whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, granulated sugar, brown sugar, pumpkin, shredded apple, shredded carrot, and milk together until combined. Pour the wet ingredients into the dry ingredients.
From sallysbakingaddiction.com


HARVEST APPLE SPICE CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


PUMPKIN SPICE CAKE RECIPE - RECIPES.NET
2022-03-23 In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (optional), and salt until combined. Then in a separate bowl, stir together pumpkin, buttermilk and vanilla until combined. Using an electric mixer, beat butter and granulated sugar on medium-high speed for about 3 minutes, until pale and fluffy.
From recipes.net


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