PERFECT PUMPKIN LAYER CAKE
A Fall classic. Layers of moist, fluffy Pumpkin cake with just the right amount of spice, filled and frosted with tasty cream cheese buttercream.
Provided by Whitney
Number Of Ingredients 20
Steps:
- Preheat the oven to 350ºF and prepare three 6-inch or two 9-inch cake pans by spraying the sides with cooking spray and placing a wax or parchment paper circle into the bottom of each one. Measure the cake flour by spooning into your measuring cup and leveling it. Place it into a medium sized bowl and add the baking powder, baking soda, salt, ground cinnamon, allspice, nutmeg, and ground ginger. Whisk together and set aside.
- In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter on high for two minutes until it's light and fluffy. Add in white and brown sugars and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add pumpkin puree and vanilla and mix for one minute on medium-high, scraping down the bowl and paddle once more.
- With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the buttermilk in a steady stream and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. Batter will be slightly thick, but pourable.
- Pour batter evenly between the cake pans (fill them no more than ⅔ full) and bake for 35-40 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pan for ten minutes before removing and continuing to cool on a wire rack or flat surface.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on high until light, fluffy, and uniform (no lumps), about five minutes. Turn the mixer to low and add the powdered sugar a few cups at a time, mixing thoroughly after each addition. Add the vanilla and salt, mixing on low for another 30 seconds.
- Once the Pumpkin Cake layers have cooled completely, fill and frost the layers with Cream Cheese Buttercream. To create the design pictured, divide the leftover buttercream into four separate bowls. Use food color gel of your choice to create orange buttercream in the first bowl, light blue buttercream in the second, and brown buttercream in the third, keeping the last bowl uncolored. Fit three piping bags with Wilton Tips 8B (for the larger pumpkins) and 4B (for the smaller ones), then fill them with the orange, blue, and white buttercreams. Pipe pumpkins in a crescent moon design on top of the cake, then pipe a dot of brown buttercream on top of each one to look like stems. Finish the cake by pressing toasted cake crumbs** onto the sides and sprinkling them over the top (recipe in the notes below).
PUMPKIN S'MORES LAYER CAKE
Provided by Food Network Kitchen
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper. Pulse the graham crackers into fine crumbs in a food processor. Add the flour, cornstarch, baking powder, baking soda, cinnamon and salt and pulse until well combined.
- Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the speed to low and mix in the pumpkin puree (the batter will look curdled). Beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans against the counter to release any air bubbles.
- Bake the cakes until a toothpick inserted into the centers comes out clean, 40 to 45 minutes. Transfer to a rack and let cool 10 minutes in the pans, then loosen the edges with a knife and invert the cakes onto the rack; discard the parchment and let cool completely.
- Meanwhile, make the filling: Microwave the chocolate, marshmallows, cocoa powder and 1/3 cup heavy cream in a bowl in 30-second intervals, whisking occasionally, until melted and completely smooth. Stir in the vanilla. Let cool to room temperature.
- Whisk the remaining 2/3 cup heavy cream in a medium bowl until stiff peaks form. Whisk one-third of the whipped cream into the chocolate-marshmallow mixture, then gently fold in the rest with a rubber spatula. Refrigerate until firm, about 1 hour.
- Meanwhile, make the meringue: Whisk the egg whites, granulated sugar, cream of tartar and salt in a large heatproof bowl. Place over a saucepan of simmering water (do not let the bowl touch the water) and cook, whisking, until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan. Add the vanilla to the bowl and beat with a hand mixer on medium-high speed until the mixture is cool and stiff glossy peaks form, about 12 minutes (or transfer to a stand mixer and beat 6 to 8 minutes).
- Assemble the cake: Using a long serrated knife, split each cake in half horizontally to make 4 layers total. Place 1 layer on a cake stand or plate. Transfer 1 cup meringue to a large resealable plastic bag and snip a corner. Pipe a ring of meringue on the perimeter of the cake layer (the meringue will keep the filling from oozing out). Spread one-third of the chocolate filling inside the ring. Repeat with 2 more cake layers, then top with the final layer. Cover the top and sides of the cake with the remaining meringue, using the back of a spoon to make peaks. Brown the frosting with a kitchen torch. Refrigerate the cake for 1 hour before serving.
PUMPKIN-CHOCOLATE LAYER CAKE
This cake was born after I adapted Sue Case's Pumpkin Cake III from this site. I made a lot of changes to come up with this creation, which received raving reviews in this house. I was pretty excited, this won a contest over at Mixing Bowl last year. I'll be making it for Thanksgiving every year!
Provided by amandascookin
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 12
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk flour, cocoa, baking powder, baking soda, cinnamon, salt, and allspice together in a small bowl for the cake.
- Combine sugar, oil, and applesauce in a large bowl with an electric mixer on low speed. Add pumpkin and vanilla extract. Beat in eggs on medium speed, 1 at a time, mixing well after each addition. Add flour mixture gradually until combined; finish mixing with a rubber spatula.
- Pour batter into the prepared cake pans. Sprinkle chopped semisweet chocolate over the top of each. Swirl chocolate into the batter using a metal spatula.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Cool in pans for 5 minutes. Loosen the sides, invert, remove parchment paper, and let cool on wire racks, about 30 minutes.
- Meanwhile, combine cream cheese, powdered sugar, and vanilla extract for the filling in a mixing bowl. Beat using an electric mixer, increasing speed, until creamy. Remove 2/3 of the mixture and set aside. Add cocoa to remaining mixture; beat until creamy.
- Beat heavy cream in another bowl on medium-high speed until stiff peaks form. Fold 2/3 of the whipped cream into the white cream cheese mixture. Fold remaining 1/3 of whipped cream into the chocolate cream cheese mixture.
- Cut each cooled cake layer in half horizontally. Spread 1/2 of the white cream cheese mixture onto 1 layer of cake, to about 1/4-inch from the edge. Sprinkle 1/3 chopped semisweet chocolate over filling, gently pressing down with fingers. Add next layer; spread with chocolate cream cheese mixture and sprinkle with 1/3 of chopped semisweet chocolate; press down. Add third cake layer, spread with remaining white cream cheese. Sprinkle with remaining chocolate, pressing gently. Top with last layer.
- Place bittersweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add in powdered sugar and butter. Whisk until smooth. Pour over the top of the cake. Spread glaze evenly across the top and on the sides.
Nutrition Facts : Calories 695.5 calories, Carbohydrate 76.2 g, Cholesterol 122.9 mg, Fat 41.2 g, Fiber 4.4 g, Protein 8.5 g, SaturatedFat 17.3 g, Sodium 554.8 mg, Sugar 53.1 g
GANACHE-TOPPED PUMPKIN LAYER CAKE
My dreamy pumpkin cake with cream cheese filling and rich homemade chocolate ganache is perfect for any autumnal gathering. -Michelle Sorensen, Bountiful, Utah
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and salt; fold into egg mixture. Transfer to prepared pans, spreading evenly., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to a wire rack; remove paper. Cool completely. , For filling, in a large bowl, beat cream until stiff peaks form. In another large bowl, beat cream cheese and confectioners' sugar until blended; fold in whipped cream. Spread between cake layers. Refrigerate at least 1 hour., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth; cool slightly. Press plastic wrap onto surface of ganache; cool to room temperature. Spread over cake. Refrigerate until serving.
Nutrition Facts : Calories 331 calories, Fat 18g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 150mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN LAYERED MAGIC CAKE
The pumpkin and cake layers in this dessert magically switch places as they're baking and then get topped with a gorgeously fluffy cream cheese whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 18
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
- In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
- Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
- In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 30 g, TransFat 1/2 g
PUMPKIN LAYER CAKE
Yummy pumpkin spice layer cake.
Provided by Sarah Dipity
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
- Combine sugar, oil, and eggs in a large mixing bowl and mix well.
- Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
- Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
- Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
- Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.
Nutrition Facts : Calories 946.6 calories, Carbohydrate 116 g, Cholesterol 135.6 mg, Fat 51.5 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 18.3 g, Sodium 714.3 mg, Sugar 91.3 g
PUMPKIN PIE LAYER CAKE
This recipe combines the familiar flavors of pumpkin pie and a classic layer cake. Buttery vanilla cake layers flavored with pumpkin spice sandwich a decadent pumpkin pudding, then the cake is enrobed in a luxurious sweet whipped cream frosting. A perfect marriage of cake and pie.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the pumpkin filling: Combine the milk, pumpkin, granulated sugar, cornstarch, egg yolks, vanilla, pie spice and salt in a medium saucepan. Cook over medium heat, whisking occasionally, until bubbles start to form around the edges, about 5 minutes. Continue cooking, whisking constantly and getting into the corners of the saucepan, until the mixture thickens to a pudding-like consistency, about 5 more minutes. Transfer to a heatproof bowl; press plastic wrap directly on the surface and refrigerate until cooled, 1 1/2 to 2 hours.
- Meanwhile, make the cake: Preheat the oven to 325˚ F. Butter two 9-inch round cake pans; line the bottoms with parchment paper and butter the paper. Lightly dust the pans with flour, tapping out the excess. Combine the flour, baking powder, pie spice and salt in a large bowl and whisk to combine.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the flour mixture in three batches, alternating with the milk in two batches; beat until just combined.
- Divide the batter between the 2 pans. Bake until light golden brown on top and the center springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the racks to cool completely. Remove and discard the parchment.
- Put 1 cake layer on a cake stand or platter. Spread the pumpkin filling on top, leaving a 1/2-inch border. Top with the second cake layer.
- Make the whipped cream: Combine the heavy cream, confectioners' sugar, milk powder and vanilla in a large metal bowl (for the best results, chill the bowl beforehand). Beat with a mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Spread the whipped cream all over the cake and refrigerate until ready to serve, at least 20 minutes. Sprinkle with pumpkin pie spice before serving.
PUMPKIN SPICE LAYER CAKE
I made up this recipe when my son requested pumpkin cake for Thanksgiving. It was such a hit that it's now become part of our traditional turkey day dinner!-Jeanne Cerrone, Peoria, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10-12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the shortening, sugar and brown sugar until crumbly, about 2 minutes. Beat in eggs and pumpkin. Combine the flour, baking powder, allspice, cinnamon, baking soda, ginger and nutmeg. Gradually beat into pumpkin mixture; mix well. , Spoon into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat the cream cheese, butter, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 608 calories, Fat 22g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 282mg sodium, Carbohydrate 100g carbohydrate (79g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN-PRALINE LAYER CAKE
Great holiday cake from a holiday favourite! Plan to assemble this cake no more than 1 1/2 hours before serving, so the whipped cream doesn't break down. Keep the cake chilled until it's served.
Provided by GoldsmithLissa
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy saucepan, combine brown sugar, butter, and whipping cream. Cook over low heat until the brown sugar just dissolves, stirring occasionally. Pour mixture into two 9x1-1/2-inch round baking pans. Sprinkle evenly with the pecans. Let the mixture cool slightly.
- In a bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, and salt. Set it aside.
- In a large mixing bowl, beat together the granulated sugar, cooking oil, and eggs. Add the pumpkin and dry ingredients alternately to the oil mixture, beating until the mixture is just combined. Stir in the black walnut flavoring, if you like.
- Carefully spoon the batter over the pecan/ brown-sugar mixture in the baking pans. Place pans on a baking sheet. Bake in a 350 degree F oven for 35 to 40 minutes or until toothpicks inserted in the centers come out clean. Cool the cakes in pans on wire racks for 5 minutes. Invert them onto wire racks, replacing any brown-sugar mixture that remains in the pans. Cool before assembling.
- Meanwhile, prepare the Whipped Cream Topping. In a clean mixing bowl, beat whipping cream with an electric mixer until soft peaks form (tips curl). Add sifted powdered sugar and vanilla to taste. Beat the topping mixture until stiff peaks form (the tips stand straight).
- To assemble the cake, place one cake layer on a serving plate, praline side up. Spread with the topping. Add the second layer, praline side up. Pipe or dollop with the remaining topping. Sprinkle lightly with some additional pie spice, if you like.
Nutrition Facts : Calories 714.8, Fat 47.4, SaturatedFat 17.4, Cholesterol 145.2, Sodium 558.2, Carbohydrate 69.9, Fiber 2.4, Sugar 49.7, Protein 6.2
PUMPKIN PECAN LAYER CAKE
Make and share this Pumpkin Pecan Layer Cake recipe from Food.com.
Provided by daisygrl64
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- heat oven to 350*F.
- in large mixer bowl combine wafer crumbs, chopped pecans and 3/4 cup butter. beat on med speed, scraping bowl often, until crumbly.
- press mixture evenly on bottom of 3 greased and floured 9" (23cm) round cake pans.
- in same bowl combine cake mix, pumpkin 1/4 cup butter and eggs. beat at med speed scraping bowl often until well mixed.
- spread 1 3/4 cup batter over crumbs in each pan.
- bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
- cool 5 minutes; remove from pans, cool completely.
- in small mixer bowl combine cream cheese 2/3 cup butter, powdered sugar and vanilla. beat at med speed scraping bowl often until light and fluffy.
- on serving plate layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer.
- with remaining filling, frost sides only of cake.
- spread caramel topping over top of cake, drizzling some over the frosted sides.
- arrange pecan halves in rings on top of cake.
- store refrigerated.
- Tip: to remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining layers.
Nutrition Facts : Calories 551.2, Fat 36.7, SaturatedFat 16, Cholesterol 111.6, Sodium 402.7, Carbohydrate 53.6, Fiber 2, Sugar 38, Protein 5.3
PUMPKIN LAYER CAKE
This spiced pumpkin cake is enhanced by layers of a delectably rich frosting that features cream cheese and goat cheese. Quince, available in the fall, has a fragrant, apple-like flavor. If you can't find fresh ones, use pears or apples instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h10m
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with parchment rounds. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, 3 to 4 minutes. Beat in eggs, 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat until just combined, scraping down sides of bowl as needed.
- Divide batter evenly between prepared pans. Bake until cakes are golden brown, edges pull away from sides of pans, and a cake tester comes out clean, about 35 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.
- Place bottom layer on a cake stand or platter, and spread evenly with half the frosting. Top with second layer, and spread remaining frosting over top. Top cake with some quince-ginger compote, and serve remainder on the side.
GOLDEN PUMPKIN AND APRICOT LAYER CAKE
Categories Fruit Dessert Bake Cream Cheese Apricot Pumpkin Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 22
Steps:
- For Cake:
- Preheat oven to 350° F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Divide batter equally among prepared pans. Smooth tops. Bake cakes until tester inserted into center comes out clean, about 25 minutes (cakes will not rise to tops of pans).
- For Frosting:
- Using electric mixer, beat cream cheese and sugar in medium bowl until fluffy. Add Apricot Puree, pumpkin and spices and beat until blended. Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread 1 cup frosting over. Top with third cake layer. Spread remaining frosting over sides and top of cake. Garnish with dried apricot cutouts, if desired. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)
More about "pumpkin ale layer cake recipes"
PUMPKIN ALE CAKE + A PUMPKIN PARTY! – APPEASING A …
From appeasingafoodgeek.com
Estimated Reading Time 4 mins
PUMPKIN LAYER CAKE - SUGAR SPUN RUN
From sugarspunrun.com
BEST PUMPKIN DESSERT RECIPES FOR FALL - FOODANDWINE.COM
From foodandwine.com
MAGIC PUMPKIN CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
SINGLE LAYER PUMPKIN SPICE CAKE - BEYOND THE BUTTER
From beyondthebutter.com
PUMPKIN LAYER CAKE WITH OMBRE FROSTING - PIP AND EBBY
From pipandebby.com
PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING
From chocolatemoosey.com
SPICED PUMPKIN LAYER CAKE RECIPE | BON APPéTIT
From bonappetit.com
PUMPKIN LAYER CAKE WITH MASCARPONE FROSTING RECIPE
From foodandwine.com
PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING - KING ARTHUR …
From kingarthurbaking.com
PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING - EAGLE BRAND
From eaglebrand.ca
25 PUMPKIN CAKE RECIPES YOU'LL LOVE
From hiddenspringshomestead.com
PUMPKIN ECLAIR CAKE (QUICK AND EASY!) - MY BAKING ADDICTION
From mybakingaddiction.com
PUMPKIN LAYER CAKE – PAMELA'S PRODUCTS
From pamelasproducts.com
A PUMPKIN PIE LAYER CAKE RECIPE THAT’S EASY & EYE …
From sugarandsparrow.com
PUMPKIN ALE LAYER CAKE | RECIPE | BEER DESSERT, PUMPKIN …
From pinterest.com
PUMPKIN ALE LAYER CAKE | RECIPE | PUMPKIN ALE, BAKING WITH BEER, …
From pinterest.co.uk
PUMPKIN LAYER CAKE WITH MASCARPONE FROSTING - DANI'S COOKINGS
From daniscookings.com
PUMPKIN LAYER CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
FAUX PUMPKIN CAKE RECIPE! A PUMPKIN, LEMON AND EARL GREY TEA …
From liliscakes.com
PUMPKIN ALE LAYER CAKE | RECIPE | PUMPKIN ALE, PUMPKIN RECIPES, …
From pinterest.com
PUMPKIN+LAYER+CAKE RECIPES | BIGOVEN
MAKE THIS: PUMPKIN ALE CAKE - SCHLAFLY BEER
From schlafly.com
PUMPKIN LAYER CAKE WITH MAPLE VANILLA BEAN FROSTING - LIFE MADE …
From lifemadesimplebakes.com
PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING - FIT MITTEN KITCHEN
From fitmittenkitchen.com
PUMPKIN LAYER CAKE - BIGOVEN.COM
From bigoven.com
TOP 9-FREE TEAL PUMPKIN CHOCOLATE LAYER CAKE - ALLERGIC LIVING
From allergicliving.com
PUMPKIN PIE LAYER CAKE - STYLE SWEET
From stylesweet.com
PUMPKIN LAYER CAKE - RECIPE - COOKS.COM
From cooks.com
LAYERED PUMPKIN LOVE CAKE | CUTEFETTI
From cutefetti.com
PUMPKIN SPICE LAYER CAKE RECIPE - CHELSWEETS
From chelsweets.com
PUMPKIN LAYER CAKE - THE FLOUR HANDPRINT
From theflourhandprint.com
PUMPKIN GINGER ALE CAKE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
PUMPKIN LAYER CAKE | ANITA'S TRIED & HEART HEALTHY RECIPES
From anitasrecipes.com
PUMPKIN ALE LAYER CAKE - SIDE DISH RECIPES - FOODDIEZ.COM
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love