Pumpkin Cake With Apple Top Recipes

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PUMPKIN APPLE CRUMB CAKE



Pumpkin Apple Crumb Cake image

You've got pumpkin and apple in one. This is a moist spicy cake with pieces of apple throughout. Optional-If you have a real sweet tooth drizzle powdered sugar mixed with buttershots or apple shnapps to glaze cake. This would also be great with dried cranberries or raisins mix in along with the apples. This recipe was given to me by Tim a Great guy I work with. Yes tweaked a bit! Made 60 mini muffins Nov 26, 2013 baked them for 15-18 minutes and I made twice the amount topping. I brought them to a party(leaving 12 home) so everyone could have a bite and room to enjoy the other food.

Provided by Rita1652

Categories     Breads

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 17

2 1/2 cups flour
1 cup white sugar
1 cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup fresh pumpkin puree or 1 cup canned pumpkin
1/2 cup vegetable oil
2 cups Granny Smith apples, peeled & chopped
3 tablespoons flour
3 tablespoons quick oats
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/3 cup chopped walnuts or 1/3 cup nuts, of choice
4 tablespoons cold sweet butter, cut into cubes

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease and flour 2 round cake pans cake pans or one 9x13.
  • Sift first 6 ingredients in a bowl.
  • In an other bowl mix eggs, pumpkin, and oil.
  • Add to dry ingredients stirring till just mixed.
  • Fold in apples and pour into prepared pan.
  • In a bowl or food processor add topping dry ingredients and cut or pulse in cold butter till crumbly.
  • Sprinkle over cake batter.
  • Bake for 35-40 minutes or until toothpick come out clean.

Nutrition Facts : Calories 622.9, Fat 24.4, SaturatedFat 6.2, Cholesterol 61.8, Sodium 332.2, Carbohydrate 96.6, Fiber 2.5, Sugar 60, Protein 7.3

APPLE-PUMPKIN UPSIDE-DOWN CAKE



Apple-Pumpkin Upside-Down Cake image

We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. -Christina Yahraes, San Francisco, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
2 tablespoons plus 1/4 cup softened butter, divided
2 tablespoons plus 3/4 cup sugar, divided
1 teaspoon ground cinnamon, divided
2 medium apples (about 10 ounces), peeled and thinly sliced
1/2 cup canned pumpkin
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.

Nutrition Facts : Calories 278 calories, Fat 10g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 422mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN APPLE CAKE



Pumpkin Apple Cake image

An easy to make, moist and delicious cake. Perfect for brunch, afternoon tea or dessert. I don't remember where I found this recipe but I've been making it for years and it's a Fall weekend favorite.

Provided by Family Cook

Categories     Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 medium apples, peeled and diced
1 cup canned pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon ginger
2 teaspoons orange zest
confectioners' sugar

Steps:

  • Preheat oven at 350.
  • Mix dry ingredients in a bowl and set aside.
  • Cream butter in an elec mixer then beat in sugar until the mixture is pale yellow.
  • Add the eggs one at a time.
  • Stir in apples (I use Golden Delicious) and vanilla.
  • Add pumpkin and mix, scraping down the sides of the bowl.
  • Add the orange peel if you like, it's optional.
  • Blend in the dry ingredients a bit at a time until well mixed, add peel if you choose.
  • grease and flour a 9" bundt pan or two loaf pans; cook cake for 55/60 minutes or loaves for 45/50 minutes (check with cake tester at 45 minutes).
  • Cool in pan for about 10 minutes, loosen and turn out on board to cool completely.
  • Dust with confectioner's sugar when completely cool.

PUMPKIN CAKE WITH APPLE CRISP TOPPING



Pumpkin Cake with Apple Crisp Topping image

An apple crisp-like topping sits atop a spiced pumpkin cake for a decadent fall dessert! Make sure to use a high-sided 9x13-inch pan as this cake rises a lot while baking!

Provided by Kim

Categories     Pumpkin Cake

Time 1h40m

Yield 16

Number Of Ingredients 22

2 large Granny Smith apples - peeled, cored, and sliced into 1/8-inch thick slices
3 tablespoons firmly packed brown sugar
2 teaspoons lemon juice
½ teaspoon ground cinnamon
1 cup rolled oats
½ cup all-purpose flour
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons unsalted butter, softened
3 cups all-purpose flour
2 ½ teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white sugar
¾ cup unsalted butter, softened
4 large eggs, at room temperature
1 (15 ounce) can pumpkin puree
½ cup unsweetened applesauce
½ cup sour cream, at room temperature
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.
  • Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
  • Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
  • Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
  • Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
  • Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
  • Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 59.6 g, Cholesterol 84 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 9.7 g, Sodium 376.3 mg, Sugar 32.6 g

PUMPKIN CAKE WITH APPLE TOP



Pumpkin Cake with Apple Top image

This is my own idea for a pumpkin cake, based on my favorite carrot cake recipe.

Provided by Mary the Monkey

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 14

2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
2 teaspoons lemon zest
2 teaspoons ground ginger
1 egg yolk
2 cups pumpkin puree
¾ cup vegetable oil
3 egg whites, beaten
1 apple - peeled, cored, and sliced
2 teaspoons white sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9 inch round cake pan.
  • Mix together the flour, sugar, baking powder, cinnamon, cardamom, lemon zest, and ginger in a large bowl. Add the egg yolk, pumpkin puree, and oil; mix until smooth. Gently stir the egg whites into the batter; pour into prepared pan. Arrange the apple slices atop the batter; sprinkle with sugar and cinnamon.
  • Bake in preheated oven until a knife inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool before serving.

Nutrition Facts : Calories 578.6 calories, Carbohydrate 75.9 g, Cholesterol 34.1 mg, Fat 28.6 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 4.6 g, Sodium 193.8 mg, Sugar 38.2 g

PUMPKIN CAKE WITH APPLE-NUT STREUSEL



Pumpkin Cake With Apple-Nut Streusel image

This is like a cake and apple crisp together, serve warm or room temperature with ice cream or caramel sauce. You can add in raisins to the pumpkin cake batter. This cake is wonderful!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 tablespoons butter
5 -6 large granny smith apples, peeled, cored and chopped in about 1/2-inch cubes
1/4 cup white sugar
2 teaspoons cinnamon (or to taste)
1/2 cup chopped walnuts
1 1/2 cups flour
1 cup brown sugar, packed
1/2 cup butter (no subs and just very slightly softened)
1/2 teaspoon salt
3/4 cup canned pumpkin puree
1/3 cup sour cream
1/4 cup sugar (can use less)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs
vanilla ice cream

Steps:

  • To make the apple streusel: melt butter in a large skillet over medium heat.
  • Add in chopped apples and saute for about 5 minutes (do not saute until too soft).
  • Add in sugar and cinnamon; cook for another 3-4 minutes, then add in chopped walnuts; set aside.
  • For the cake: set oven to 350 degrees (second-lowest rack).
  • Butter an 11 x 7-inch baking dish.
  • Combine flour, brown sugar, butter and salt in a large bowl.
  • With an electric mixer, beat until mixture resembles coarse crumbs; set aside 2/3 cup of the mixture for the topping.
  • In a bowl, whisk together pumpkin, sour cream, white sugar, pumpkin pie spice, eggs and baking soda; add to the flour mixture; beat or whisk just until smooth (batter will fairly thick).
  • Transfer batter to prepared baking pan and smooth out with a spoon.
  • Scatter the apple/nut mixture on top (along with any melted butter/cinnamon syrup sauce from the bowl) then sprinkle the reserved 2/3 cup mixture on top of apples.
  • Bake about 35-40 minutes or until cake test done.
  • Cool cut into squares and serve warm with ice cream.
  • Delicious!

Nutrition Facts : Calories 724.8, Fat 32.6, SaturatedFat 16.3, Cholesterol 132.1, Sodium 674.7, Carbohydrate 106.1, Fiber 7.1, Sugar 71.9, Protein 8.3

PUMPKIN APPLE COFFEE CAKE WITH STREUSEL



Pumpkin Apple Coffee Cake with Streusel image

Perfect combination of apples and pumpkin in this cake. Great for fall!

Provided by TCook

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 16

2 ½ cups all-purpose flour
2 cups white sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup pumpkin puree
½ cup vegetable oil
2 large eggs
2 cups peeled and chopped apples
¼ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
4 teaspoons cold unsalted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine flour, white sugar, cinnamon, baking soda, nutmeg, salt, ginger, and cloves for cake in a large bowl.
  • Combine pumpkin, oil, and eggs in a medium bowl. Add to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into the prepared pan.
  • Combine sugar, flour, and cinnamon for topping in a small bowl. Add butter and cut in until crumbly. Sprinkle over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 63.4 g, Cholesterol 34.4 mg, Fat 11.6 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 263.8 mg, Sugar 40.5 g

PUMPKIN APPLE STREUSEL CAKE



Pumpkin Apple Streusel Cake image

My friend gave me this Recipe last year when I was looking for something to bring to Thanksgiving dinner...It came from a Martha Stewart magazine..It takes some time to prep but well worth it...YUM YUM

Provided by Janet W

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons unsalted butter
4 cups diced peeled cored granny smith apples
3 tablespoons sugar
1 teaspoon ground cinnamon
1 1/2 cups flour
1 cup brown sugar, firmly packed
1/2 cup unsalted butter, cut into pcs. room temperature
1/2 teaspoon salt
3/4 cup canned pumpkin puree
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs

Steps:

  • For Apples: Melt butter in large non-stick skillet over med-high heat.
  • Add apples, saute until apples begin to brown, about 5 minutes.
  • Add sugar, cinnamon and saute' until golden brown, about 3 minutes.
  • Cool.
  • For Cake: Preheat oven to 350°F; butter 9" springform pan.
  • Combine flour, brown sugar, butter and salt in large bowl.
  • Using electric mixer beat until mixture resembles coarse meal.
  • Set aside 2/3 cup of mixture for topping.
  • Beat pumpkin, sour cream 2 TBPS sugar, spice and baking soda into remaining flour mixture, beating just until smooth.
  • Beat in eggs, transfer batter to pan.
  • Scatter apples evenly over top.
  • Sprinkle reserved topping over apples.
  • Bake until topping s golden brown and tester comes out clean about 1 HOUR 10 minutes.
  • Cool cake in pan on rack 20 minutes, Run knife around pan sides to loosen cake.
  • Release pan sides from cake.

PUMPKIN-APPLE BREAD



Pumpkin-Apple Bread image

Combine pumpkin and your favorite spices with fresh, chopped apples in this tasty bread. Enjoy a slice with fresh fruit for breakfast or with tea or coffee for an afternoon treat! Apples vary widely in juiciness, so if your apples are juicy, go toward the longer baking time.

Provided by Bibi

Categories     Pumpkin Bread

Time 1h25m

Yield 10

Number Of Ingredients 14

cooking spray
1 ¾ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 large eggs
½ cup white sugar
½ cup light brown sugar
1 (15 ounce) can pumpkin puree
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups peeled and chopped Granny Smith apples

Steps:

  • Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
  • Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
  • Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 42.2 g, Cholesterol 37.2 mg, Fat 12.4 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 478.8 mg, Sugar 22.9 g

APPLE PIE UPSIDE-DOWN PUMPKIN CAKE



Apple Pie Upside-Down Pumpkin Cake image

Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it's sure to be a crowd pleaser!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 16

Number Of Ingredients 12

1/2 cup butter, melted
1 cup packed brown sugar
1/4 cup water
2 cups 1/2-inch slices peeled apples (2 medium)
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup water
1/2 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Sweetened whipped cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
  • In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.

Nutrition Facts : Calories 290, Carbohydrate 39 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 27 g, TransFat 0 g

PUMPKIN-APPLE STREUSEL CAKE



Pumpkin-Apple Streusel Cake image

Categories     Cake     Dessert     Bake     Thanksgiving     Apple     Pumpkin     Fall     Sour Cream     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Apples
3 tablespoons unsalted butter
4 cups diced peeled cored Granny Smith apples (about 4 large)
3 tablespoons sugar
1 teaspoon ground cinnamon
Cake
11/2 cups all purpose flour
1 cup (firmly packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1/2 teaspoon salt
3/4 cup canned pure pumpkin
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs
Vanilla ice cream

Steps:

  • For apples:
  • Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
  • For cake:
  • Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
  • Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.

PUMPKIN CAKE I



Pumpkin Cake I image

Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.

Provided by D Adams

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 ½ cups white sugar
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
  • Blend oil, beaten eggs, pumpkin and vanilla together.
  • Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
  • Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 517.3 calories, Carbohydrate 66.4 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 257.7 mg, Sugar 43.4 g

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From thesouthernladycooks.com


APPLE PUMPKIN DUMP CAKE - SIMPLE JOY
2016-09-14 Preheat your oven to 350 degrees. Spray a 9x13 inch glass baking dish with cooking spray. In a small bowl, mix the pumpkin, cinnamon, and nutmeg together. Spread the apple pie mix over the bottom of the pan. Spread the pumpkin over that. Sprinkle the cake mix (just the cake mix, none of the mix ins) over the pumpkin.
From simplejoy.com


APPLE PUMPKIN BUNDT CAKE - JULIA'S ALBUM
2013-11-26 Fold in the apples. Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan. Bake in the preheated oven at 350 degrees Fahrenheit for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean. Let the cake cool on a wire rack for about 40 minutes.
From juliasalbum.com


PUMPKIN APPLE CAKE RECIPE BY SHANNON DARNALL
2020-09-03 Preheat oven to 350 and grease a large Bundt pan. Whisk together the flour, salt, baking soda, and Chinese five-spice powder in a bowl. In a standing mixer, cream the oil and sugar until light and fluffy. Add the eggs one at a time. Add the canned pumpkin. Gradually add the flour mixture and mix until smooth. Chop two of the apples into chunks ...
From thedailymeal.com


PUMPKIN APPLE CRUMB CAKE - COOK NOURISH BLISS
2015-11-09 In a small bowl, whisk together both kinds of flour, the baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice. Set aside. In a large bowl, mix together the coconut oil and coconut sugar until combined. Add in the egg and whisk until combined. Add in the pumpkin and whisk again until combined.
From cooknourishbliss.com


PUMPKIN APPLE BUNDT CAKE | 12 TOMATOES
Preheat oven to 350F. Grease a bundt pan and set aside. Add eggs and both sugars to a medium bowl and beat with an electric mixer until light and creamy, about 4 minutes. Pour in oil and vanilla and beat for an additional 2 minutes. Add pumpkin …
From 12tomatoes.com


EASY PUMPKIN CAKE RECIPE - ONLY 3 INGREDIENTS IN THIS PUMPKIN …
2021-08-05 How to make pumpkin cake. First preheat oven to 350. Mix cake mix, pumpkin and pumpkin pie spice until well blended in large bowl with a hand mixer or a stand mixer. It is that easy! Just bake at 350 degrees according to the cake mix directions.
From eatingonadime.com


PUMPKIN APPLE CAKE WITH SUGAR CINNAMON TOPPING | LATINA MOM …
2019-09-19 To make apple pumpkin cake with cinnamon and only 1 ¾ cup of sugar you will start with your wet ingredients. In a large bowl, cream together the butter and sugar. Do this until it's creamy and lightened, about 4 MINUTES, no just until it is mixed. Mix in the pumpkin puree and vanilla and then add in one egg at a time and beat until combined. 3.
From latinamommeals.com


TWO-INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE + VIDEO
2008-11-11 Step one: Preheat oven to 350 degrees F. Step two: Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Step three: Pour batter into a greased 7 x 11 X 2 pan.
From noblepig.com


PUMPKIN APPLE DAPPLE CAKE - THE WASHINGTON POST
2017-10-23 For the cake: Preheat the oven to 350 degrees. Use cooking oil spray to grease a 9-by-13-inch pan, preferably with tall sides. Whisk together the flour, sugar, 2 teaspoons of the cinnamon, baking ...
From washingtonpost.com


SPICED PUMPKIN APPLE CAKE - ITALIAN FOOD FOREVER
3 Cups Diced Apples 1 Cup Chopped Walnuts Powdered Sugar Instructions Preheat oven to 350 degrees F. Spray a 10-inch Bundt pan with baking spray. In a medium bowl, using an electric hand mixer, beat together the eggs and two sugars until light in color, about 4 to 5 minutes. Add the oil and vanilla, and beat until blended.
From italianfoodforever.com


PUMPKIN SPICE CAKE WITH APPLE BUTTER CREAM CHEESE FROSTING
2017-09-28 In a medium bowl, stir together dry ingredients: flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl using an electric hand mixer or a sturdy fork, or in the bowl of a stand mixer, mix together sugar and eggs until lightened in color. Mix in oil, pumpkin, and vanilla until well combined.
From lifecurrentsblog.com


PUMPKIN-APPLE STREUSEL CAKE RECIPE | BON APPéTIT
2001-09-30 Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside ...
From bonappetit.com


PUMPKIN CAKE RECIPE - EASY PUMPKIN DESSERT RECIPE
2021-08-24 Mix cake mix, pumpkin and pumpkin pie spice until well blended. Bake according to package directions (350 degrees). I used a Golden Butter cake mix, but you could use white or yellow or even spice cake. While cake bakes, make glaze. Whisk together ingredients until a pourable drizzle forms.
From dessertsonadime.com


PUMPKIN APPLE UPSIDE DOWN CAKE - THE GOLD LINING GIRL
2018-08-18 In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Add flour mixture to the mixing bowl alternately with buttermilk, beating to combine after each addition. Spread cake batter ...
From thegoldlininggirl.com


PUMPKIN BUTTER RECIPE SLOW COOKER : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


50+ PUMPKIN CAKES PERFECT FOR FALL [LAYER CAKES, CHEESECAKES
2020-09-02 No-Bake Pumpkin Cheesecake. It takes mere minutes for Leila Flavell of Bulyea, Saskatchewan to ad holiday flair to a no-bake cheesecake. She used canned pumpkin and spices to dress up the mix with thick, creamy results. Go to Recipe. 29 / 52.
From tasteofhome.com


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