Pumpkin Crack Cake Recipe 425

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PUMPKIN CRACK CAKE RECIPE - (4.2/5)



Pumpkin Crack Cake Recipe - (4.2/5) image

Provided by carvalhohm

Number Of Ingredients 8

1 (7 1/2 ounce) can pumpkin puree
1 (7-ounce) can sweetened condensed milk
2 eggs, at room temperature
1/2 cup sugar
2 1/2 teaspoons pumpkin pie spice
1 (15-ounce) box gluten-free yellow cake mix
8 tablespoons unsalted butter, melted and cooled. 1/2 cup
1/2 cup semi-sweet chocolate chips (or chopped pecans)

Steps:

  • Preheat the oven to 350°F. Grease a 9-inch square or round baking pan and set it aside. In a medium-sized bowl, place the pumpkin, condensed milk, eggs, sugar and pumpkin pie spice, and beat until well-combined. Pour the pumpkin mixture into the prepared pan. Sprinkle ⅓ of the dry cake mix over the top and swirl it into the wet ingredients with a knife. Sprinkle the rest of the dry cake mix on top, and smooth carefully until it covers evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle evenly with chips. Cover the top of the pan with foil. Place the cake in the center of the preheated oven, and bake for 25 minutes. Uncover, and bake for another 15 to 25 minutes, or until it has begun to brown around edges. Remove from the oven and allow to cool completely before slicing into squares or wedges and serving.

PUMPKIN CRUNCH CAKE RECIPE - (4.6/5)



Pumpkin Crunch Cake Recipe - (4.6/5) image

Provided by á-25138

Number Of Ingredients 22

Crunch Topping
3 Cups (450 g) walnuts, finely chopped
3 Cups (360 g) vanilla wafers (about 75 cookies)
3 Cups (540 g) brown sugar
12 oz (340 g) butter
Pumpkin Crunch Cake
1 1/4 (250 g) cup sugar
6 oz (168 g) softened butter
1 16 oz (425 g) can solid pack pumpkin
2 1/2 ( 300 g) Cups flour
1/2 Cup (96 g) Greek yogurt
1 Tablespoon (15 ml) pure vanilla
1 Tablespoon (15 g) pumpkin pie spice
2 1/4 Teaspoons( 12 g) baking powder
3/4 Teaspoon (4 g) baking soda
1/2 Teaspoon (2.5) Salt
4 Large Eggs
Cream Cheese Frosting
24 oz (454 g) cream cheese
8 oz (227 g) softened butter
2 cups (150 g) confectioners (powdered) sugar
1 Tablespoon (15 ml) pure vanilla

Steps:

  • Crunch Topping Melt Butter In a food processor, pulse cookies to a fine crumb. Remove from processor and put into a medium bowl. Then pulse walnuts to very small pieces. Add walnuts to the bowl with the cookie crumbs. Add in Brown Sugar and mix well. Add in Melted Butter and mix until completely blended. Place one very full cup of the mixture into 3 greased 8″ round cake pans, pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake. Set pans aside and begin cake. Preheat Oven to 350 degrees. Pumpkin Cake In your mixer beat sugar and butter for about 3-5 minutes until light and fluffy, scrapping down the bowl frequently . Add In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended. Do not over blend. Add in the Eggs, one at a time just until blended. Divide batter equally into your 3 prepared cake pans on top of the nut/cookie mixture, smooth it out and make it as even as possible in the pan. Place remaining crunch mixture in a 4th cake pan or pie dish and allow to bake for the same amount of time as the cakes. Bake in a 350 degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans . Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool. DO NOT LET THE CAKES COOL IN THE PANS. This is important because the crunch mixture will stick to the pans and you'll be scraping it out. I made this mistake and ended up scraping much of the crumb mixture off the pans and piecing it back together on top of the cake layers. This was almost a Pinterest FAIL! Luckily I fixed it all in the frosting stage of the cake. Break up the extra crunch mix to very small bits to use to decorate the cake with. While your cakes are baking prepare a Cream Cheese Frosting. Cream Cheese Frosting Whip the cream cheese and butter till very smooth and creamy Slowly add in the powdered sugar while mixer is on low setting Add in Vanilla and mix well. Set aside till needed. Assembly After your cake is completely cooled. I recommend refrigerating the layers for an hour or so to make frosting easier, especially if you had to piece the crumb mixture back on top of the cake. Then begin frosting the layers and putting the cake together. Frost one layer of cake. (If you use the icing recipe I list here, you'll have plenty of frosting to make pretty thick layers in between the layers.) Top the frosted layer with a second layer and frost the top. Repeat with the third layer. When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top. When finished frosting the cake, coat sides and top with your extra crunch mixture. Just take handfuls of the crunch mixture and carefully smash it into the sides of the frosted cake. *Store cake in refrigerator.

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING



Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting image

Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ spice cake mix
2/3 cup granulated sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
5 cups powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
  • Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g

PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

A great tasting cake, and really easy to make!

Provided by Nora LaCroix

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 18

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 ½ cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  • Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  • Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g

10-MINUTE CRACKER PUMPKIN PIE



10-Minute Cracker Pumpkin Pie image

Think of this no-bake dessert as an icebox cake crossed with pumpkin pie that features a creamy spiced filling layered between graham crackers. The guest-worthy treat comes together quickly and can be made ahead, perfect for stress-free entertaining (or anytime at all).

Provided by Food Network Kitchen

Categories     dessert

Time 8h10m

Yield 8 to 10 servings

Number Of Ingredients 7

One 15-ounce can pure pumpkin puree
One 14-ounce can sweetened condensed milk
2 cups cold heavy cream
1 tablespoon pumpkin pie spice
1 teaspoon vanilla-bean paste
45 graham crackers (each 2 1/2 by 5 inches)
1/4 cup toasted pecans, roughly chopped

Steps:

  • Combine the pumpkin puree and the condensed milk in a large bowl.
  • Whip the cream, pie spice and vanilla paste in the bowl of a stand mixer fitted with a whisk attachment on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 2 to 3 minutes.
  • Fold the whipped cream mixture into the pumpkin mixture with a flexible spatula in three additions, until no streaks remain.
  • Line the bottom of a 10-inch springform cake pan with a single layer of graham crackers, breaking up some of them to fill in any gaps. Spread 1 cup of the pumpkin-cream mixture evenly on top of the crackers. Add another layer of crackers and then spread with another 1 cup of the filling. Repeat until all the crackers and the filling are used up, ending with the filling.
  • Cover the pan tightly with plastic wrap and refrigerate until the cake is completely chilled, at least 8 hours and up to 12 hours.
  • To serve, remove the plastic wrap from the pan and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Top with the toasted pecans.

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