PUMPKIN CAKE III
Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.
Provided by SUE CASE
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 46.8 g, Cholesterol 53.1 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 404.1 mg, Sugar 30.1 g
TOP-RATED PUMPKIN SPICE CAKE
This pumpkin cake is a little different because of the hint of chocolate. So moist and tender, it'll have guests hoping for seconds! -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended. , In a small bowl, combine the flour, cocoa, cinnamon, baking soda, baking power, salt, nutmeg, allspice and cloves; gradually beat into pumpkin mixture until blended. Stir in raisins and chocolate chips., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Serve with ice cream if desired.
Nutrition Facts : Calories 223 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
TRIPLE-LAYER PUMPKIN SPICE PIE
This is an easy, no-bake recipe and enough to feed a crowd. I found this holiday recipe at: http://www.kraftfoods.com/kf/recipes/triple-layer-pumpkin-spice-pie-107943.aspx
Provided by Stoblogger
Categories Pie
Time 20m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 7
Steps:
- Beat dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1and 1/2 cups onto bottom of the graham crust.
- Stir 1-1/2 cups whipped topping into remaining pudding until well blended. Spread over layer in crust; top with remaining whipped topping.
- Refrigerate at least 1 hour.
- Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 minute or until nuts are caramelized, stirring frequently.
- Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.
Nutrition Facts : Calories 216.6, Fat 14.9, SaturatedFat 5.6, Cholesterol 25.1, Sodium 151.2, Carbohydrate 18.7, Fiber 0.8, Sugar 10.3, Protein 3.5
PUMPKIN SPICE SHEET CAKE
This is my friend's recipe she shared with me in 2019. It is delicious and worth saving.
Provided by bethyover10
Time 1h15m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet cake pan.
- Combine pumpkin, sugar, flour, oil, eggs, baking powder, cinnamon, baking soda, and salt for cake together in a bowl. Mix well. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- Beat cream cheese, butter, vanilla, and milk, adding confectioners' sugar as you mix, until frosting is smooth. Frost cooled cake.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 90.3 g, Cholesterol 92.7 mg, Fat 31.4 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 11.9 g, Sodium 374.4 mg, Sugar 73.7 g
PRIZE WINNING PUMPKIN SPICE THREE-LAYER CAKE
Make and share this Prize Winning Pumpkin Spice Three-Layer Cake recipe from Food.com.
Provided by Seabreeze1116
Categories Dessert
Time 2m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 2
Steps:
- Pumpkin Spice Cake Recipe.
- Pumpkin Spice Cake.
- from: 2013 Karri Perry, blueribbonkitchen.blogspot.com.
- 4 large eggs (room temperature) (Can rest eggs in a dish to warm water to get result quickly).
- 2 cups sugar.
- 1 cup vegetable oil.
- 1 (15 ounce) can pumpkin puree- I use Libby's.
- ***.
- 2 cups all purpose flour.
- 2 teaspoons baking powder.
- 2 teaspoons ground cinnamon.
- ½ teaspoon baking soda.
- ½ teaspoon salt.
- ½ teaspoon ground ginger.
- ¼ teaspoon ground cloves.
- ½ cup chopped toasted walnuts (optional).
- Pam Spray to prepare parchment and cake pans.
- Combine first four ingredients into a bowl. Blend well using hand mixer. Combine flour and the remaining dry ingredients together. Slowly add the flour mixture to the wet mixture, making sure all the flour is incorporated. If using nuts, stir in by hand, do not over mix batter.
- Pour batter evenly into three greased, parchment lined 8 or 9 inch round cake pans. Bake at 350 for 24 minutes or until set, toothpick will come out with no batter. Remove from pans, also removing parchment backing. Frost cakes once they are cooled to room temperature.
- Cream Cheese Frosting.
- 2 (8 ounce cream) cheese bricks softened.
- 1 stick of room temperature unsalted butter.
- 1 tsp vanilla.
- 3 -5 cups of confectioners' sugar.
- Blend butter and cream chesses 2-3 minutes on medium until light and fluffy. Add vanilla. Slowly mix in confectioners' sugar about a ½ cup at a time, until you reach a frosting like spreadable consistency.
- Tips: It may be helpful to frost between the layers and apply a crumb coat, refrigerate for 20 minutes to help cake firm up and then continue frosting. Refrigerate cake when finished. Cake flavor is best if allowed to chill overnight. Remove from refrigerator 1 hour before serving.
Nutrition Facts : Sodium 1.4
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