GINGERSNAP PUMPKIN CAKE
It just so happened that on the first day that really felt like fall, we were getting together with friends. I had to make this pumpkin cake. -Koni Brewer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat pumpkin, sugar, eggs and oil until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture., Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cake; sprinkle with crushed cookies. Freeze option: Wrap cooled cake in plastic wrap, then cover securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.
Nutrition Facts : Calories 417 calories, Fat 21g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 307mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
ICED PUMPKIN SPICE CAKE
A pumpkin cake recipe with golden raisins and pumpkin pie spice topped with a white drizzle and nuts for a fall treat.
Provided by PAM(R) Cooking Spray
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Spray 13x9-inch baking pan with cooking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside.
- Mix together Parkay and sugar in large bowl on medium-high speed of electric mixer until creamy. Add Egg Beaters; mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand. Pour into prepared pan.
- Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
- Blend confectioners sugar and water; drizzle over cake. Sprinkle nuts evenly over top. Cut into 12 servings. Top with Reddi-wip just before serving, if desired.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 92.8 g, Fat 19.4 g, Fiber 6.5 g, Protein 8.4 g, SaturatedFat 2.7 g, Sodium 386.6 mg, Sugar 62.6 g
PUMPKIN ICEBOX CAKE
This tube cake is a fun, simple way to make a quick dessert. Pumpkin, chocolate and spice are very nice. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Whisk in pumpkin, brown sugar, pie spice and salt; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; cool 30 minutes. Press plastic wrap onto surface of mixture; refrigerate 30 minutes., In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into pumpkin mixture. Refrigerate, covered, until cold., Spread scant tablespoonfuls of pumpkin mixture over wafers; arrange in a 8x8-in. baking dish, closely overlapping wafers. Repeat with remaining pumpkin mixture and wafers. Sprinkle top with wafer crumbs. Refrigerate 8 hours or overnight.
Nutrition Facts : Calories 274 calories, Fat 12g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 244mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
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
PUMPKIN CAKE WITH SAGE ICE CREAM AND PUMPKIN CHERRY COMPOTE
Provided by Elissa Narow
Categories Cake Milk/Cream Egg Dessert Bake Thanksgiving Cherry Pumpkin Fall Sage Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 31
Steps:
- Make ice cream:
- Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes.
- Whisk together yolks, granulated sugar, and salt in a large bowl. Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan. Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170°F on thermometer, about 5 minutes (do not let boil).
- Pour custard through a fine sieve into a bowl and cool, stirring occasionally. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours.
- Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden.
- Make cake:
- Preheat oven to 350°F.
- Butter a 13- by 9- by 2-inch metal baking pan. Line bottom with wax or parchment paper, then butter paper.
- Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin purée. 3Add flour mixture and whisk just until smooth. Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes.
- Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack. Peel off paper and cool cake completely.
- Make compote:
- Soak cherries in hot water to cover until softened, about 15 minutes, then drain.
- Melt butter in a large skillet over moderate heat. Add sugars, lemon juice, cinnamon, and salt, then cook, stirring until smooth. Add pumpkin and drained cherries and simmer, covered, stirring occasionally, until pumpkin is tender, 8 to 12 minutes.
- Assemble dessert:
- Cut out 12 (3-inch) rounds from cake with cutter. Halve each round horizontally, then put bottom halves on 12 plates and top with scoops of ice cream. Spoon compote on and around cakes, then tilt tops against ice cream.
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