Pumpkin Layered Coffee Cake Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN LATTE CAKE BARS



Pumpkin Latte Cake Bars image

This is a yummy cake made in a 9 x 13 pan, great for any time of year. The cream cheese layer on top give it a rich and delicious frosting-like topping with the added crunch of healthy walnuts. I found this recipe in a coffee recipe pamphlet.

Provided by Pam-I-Am

Categories     Dessert

Time 1h25m

Yield 24 Bars

Number Of Ingredients 10

1/4 cup double strength brewed coffee, cooled
1 (18 ounce) box spice cake mix
1 (15 ounce) can pumpkin puree (not pie filling)
1 large egg
15 ounces cream cheese, softened
1/2 cup sugar
1 large egg
1/4 cup double strength brewed coffee, cooled
1 (46 g) packet instant cinnamon and spice oatmeal
1/3 cup walnuts, chopped

Steps:

  • Preheat oven to 350°F Lightly spray the 9 x 13 baking pan with cooking spray.
  • In a large bowl, stir together cake mix, pumpkin, cooled doffee and egg. Spread mixture into baking pan.
  • In a medium mixing bowl, beat together the softened cream cheese and sugar until fluffy. Add the egg and cooled down coffee. Beat until smooth. Spread the cream cheese mixture ove rthe cake batter.
  • Sprinkle the oatmeal packet and walnuts over the cream cheese toping.
  • Bake in preheated oven for 15 minutes and then reduce the heat to 325 F and continue baking for 45 to 50 minutes.
  • Remove from oven and let cool completely before cutting into bars.

Nutrition Facts : Calories 199.4, Fat 10.7, SaturatedFat 4.9, Cholesterol 37.1, Sodium 208.5, Carbohydrate 23.4, Fiber 0.7, Sugar 15.1, Protein 3.4

PUMPKIN-PECAN LAYER CAKE



Pumpkin-Pecan Layer Cake image

Say "hello" to a stunning dessert that will steal the show at your fall party, Thanksgiving dinner, special occasion, or just to make as the perfect seasonal baking project. This masterpiece of a cake has three from-scratch pumpkin layers that get added flavor from fall spices: cinnamon, ginger and nutmeg, and from toasted pecans that are stirred into the cake batter before it's baked. What takes this cake to the next level is the dulce de leche-cream cheese frosting: a tangy-sweet combination that's both filled in-between the layers of the cake, and frosted all around it. Frosting mounds piped onto half of the cake and sprinkled with cinnamon give it a unique look that's both whimsical and picture-perfect.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 18

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups packed brown sugar
3 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 cup vegetable oil
1/2 cup toasted chopped pecans
2 packages (8 oz each) cream cheese, softened
1/3 cup butter, softened
1/3 cup (from 13.4-oz can) dulce de leche (caramelized sweetened condensed milk)
2 teaspoons vanilla
2 2/3 cups powdered sugar
1/8 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. In small bowl, mix flour, 1 1/2 teaspoons cinnamon, the baking soda, baking powder, ginger, nutmeg and salt. Set aside.
  • In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. Stir flour mixture into sugar mixture until smooth. Stir in pecans. Pour 1 2/3 cups batter into each pan. Spread evenly.
  • Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In large bowl, beat cream cheese, butter and dulce de leche with electric mixer on medium speed just until smooth. Beat in vanilla. On low speed, beat in powdered sugar, scraping side of bowl occasionally, until smooth and creamy.
  • Place one cake layer, rounded side down, on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top; top with third cake layer, rounded side up. Fit decorating bag with large round piping tip; fill with 3/4 cup of the frosting. Set aside.
  • Frost side and top of cake with remaining frosting. Using decorating bag, pipe frosting mounds on half of top of cake (use photo as guide). Refrigerate uncovered at least 1 hour.
  • When ready to serve, sprinkle cinnamon over frosting mounds. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 740, Carbohydrate 83 g, Cholesterol 100 mg, Fat 7 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Slice, Sodium 420 mg, Sugar 60 g, TransFat 1 g

LAYERED PUMPKIN DESSERT BARS



Layered Pumpkin Dessert Bars image

Our Layered Pumpkin Dessert Bars are sure to be a favorite at your next festive dinner! Layers of Gingersnaps, cinnamon and nutmeg as well as pumpkin cream cheese give these tasty pumpkin dessert bars their autumn flavor.

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 5h

Yield 16 servings

Number Of Ingredients 12

25 gingersnaps, finely crushed (about 1-1/3 cups)
1/4 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1-1/2 cups canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup chopped pecans, toasted

Steps:

  • Heat oven to 350°F.
  • Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
  • Bake 30 min. or until center is almost set. Cool 1 hour.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover with remaining COOL WHIP.
  • Refrigerate 3 hours or until firm. Sprinkle with nuts before serving.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PUMPKIN LAYERED MAGIC CAKE



Pumpkin Layered Magic Cake image

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

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup packed brown sugar
1 cup half-and-half
3 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1/8 teaspoons salt
2 cups heavy whipping cream
Pumpkin pie spice

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

SOUR CREAM-PUMPKIN COFFEE CAKE



Sour Cream-Pumpkin Coffee Cake image

When I was on treat duty for my moms' group, I baked this pumpkin coffee cake. So many people asked for the recipe, the group director wound up putting it in our newsletter. -Rachel Dodd, Avondale, Arizona

Provided by Taste of Home

Time 1h15m

Yield 15 servings.

Number Of Ingredients 19

1 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/3 cup cold butter
1 cup chopped pecans
BATTER:
1/2 cup butter, softened
3/4 cup sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
FILLING:
1 can (15 ounces) solid-pack pumpkin
1 large egg, lightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 325°. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream., Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter and streusel., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 386 calories, Fat 20g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 214mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.

LAYERED PUMPKIN CHEESECAKE BARS



Layered Pumpkin Cheesecake Bars image

Enjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 12

1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-fat butter, melted
FILLING:
11 ounces reduced-fat cream cheese
1/3 cup reduced-fat sour cream
1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup canned pumpkin
1 tablespoon brown sugar

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended., Pour plain batter over crust. Spread pumpkin batter over plain batter. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.

Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 135mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

PUMPKIN PIE COFFEE CAKE



Pumpkin Pie Coffee Cake image

Good for pre-Black Friday shopping or for Thanksgiving morning breakfast.

Provided by lynn13

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 16

Number Of Ingredients 20

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup white sugar
1 cup brown sugar
1 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 cup white sugar
1 cup butter, melted
1 (16 ounce) can pumpkin puree (such as Libby's®)
1 cup all-purpose flour
2 eggs
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
2 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon white sugar, or to taste
1 teaspoon ground cinnamon, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
  • Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until slightly done, 5 minutes.
  • Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
  • Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
  • Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.

Nutrition Facts : Calories 474.5 calories, Carbohydrate 61.5 g, Cholesterol 107.5 mg, Fat 24.6 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 15.1 g, Sodium 634.5 mg, Sugar 36.6 g

LUSCIOUS FOUR-LAYER PUMPKIN CAKE



Luscious Four-Layer Pumpkin Cake image

Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 1h30m

Yield 16 servings

Number Of Ingredients 11

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Steps:

  • Heat oven to 350°F.
  • Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
  • Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PUMPKIN LAYER CAKE



Pumpkin Layer Cake image

Yummy pumpkin spice layer cake.

Provided by Sarah Dipity

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 10

Number Of Ingredients 17

2 cups white sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 (15 ounce) can pumpkin puree
4 cups powdered sugar
1 (8 ounce) package cream cheese, softened
¾ cup butter
1 teaspoon pure vanilla extract
1 cup toasted slivered almonds

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

More about "pumpkin layered coffee cake bars recipes"

PUMPKIN COFFEE CAKE RECIPE
pumpkin-coffee-cake image
2008-06-02 1. Preheat oven to 325°F. Spray a 9x13-inch pan with nonstick spray. 2. Prepare cake: Use an electric mixer to cream together the butter, …
From recipegirl.com
Reviews 13
Estimated Reading Time 2 mins
Servings 12


PUMPKIN COFFEE CAKE - CRAZY FOR CRUST

From crazyforcrust.com
Ratings 15
Calories 218 per serving
Category Breakfast
  • Mix 2 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.
  • In a small bowl, mix melted butter with 1/4 cup flour, brown sugar, cinnamon, and salt. Stir with a fork to combine. Spread on top of pumpkin cake layer.


LAYERED PUMPKIN COFFEE CAKE - BAREFEET IN THE KITCHEN

From barefeetinthekitchen.com
4.8/5 (10)
Category Dessert
Cuisine American
Published 2021-10-06
  • Preheat the oven to 325 degrees. Grease a 9x13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
  • Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don't worry about making it look perfect.)
  • Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!


THE BEST PUMPKIN CAKE BARS - THE COUNTRY COOK
2020-10-10 The Best Pumpkin Cake Bars recipe is a homemade pumpkin pie spice cake topped with a homemade pumpkin pie spice cream cheese frosting. THE BEST PUMPKIN CAKE BARS. If you are looking for a pumpkin cake recipe that will feed a crowd, these pumpkin cake bars will fit the bill. This is my go-to recipe when I don't want to make …
From thecountrycook.net


PUMPKIN COFFEE CAKE | RECIPE | PUMPKIN COFFEE CAKES ...
Mar 14, 2021 - This pumpkin coffee cake is perfectly moist and is filled with a thick cinnamon layer and generously topped with cinnamon streusel crumbles! It will pair perfec…
From pinterest.com


EASY PUMPKIN BARS RECIPE WITH CREAM CHEESE FROSTING
2016-10-07 Instructions. Preheat oven to 350 degrees and line a 10” x 15” jellyroll pan with parchment paper. In a large bowl, or the bowl of a stand mixer fitted with paddle attachment, add the eggs, sugar, oil and pumpkin purée and beat until completely combined. Sift the flour, baking powder, baking soda, cinnamon and salt over the top of pumpkin ...
From everydaydishes.com


PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING | KING ...
Instructions. Preheat the oven to 350°F. Grease two 8” round cake pans; line with parchment, and grease the parchment. To make the cake: In a large bowl, whisk together the sugar, flour, salt, baking powder, baking soda, and pumpkin pie spice. In a separate medium-sized bowl, whisk together the eggs, buttermilk, pumpkin, oil, vanilla, and water.
From kingarthurbaking.com


PUMPKIN COFFEE CAKE RECIPE FOR FALL — LIFE IS ROSY
2020-10-24 Make your coffee strong! I used a French press to make my coffee. I added 3 tbsp to only a half cup of hot water and let it sit there for at least 10 minutes before pressing it. Trust me, the stronger the better since there is a lot of sugar in this pumpkin coffee cake recipe. The pumpkin purée will make the texture of your cake closer to ...
From life-is-rosy.com


LAYERED PUMPKIN COFFEE CAKE | BREAD N SOUP
2021-10-06 Layered Pumpkin Coffee Cake starts with a sour cream coffee cake that is layered with a creamy pumpkin filling and then topped with a crunchy cinnamon sugar and pecan topping. This is a wonderfully unique pumpkin dessert that’s perfect for any of your upcoming fall and winter gatherings. Pumpkin Coffee Cake For any coffee-cake lover […]
From breadnsoup.com


LAYERED PUMPKIN COFFEE CAKE | DELICIOUS RECIPES IDEAS
Layered Pumpkin Coffee Cake - Delicious Recipes Ideas. Layered Pumpkin Coffee Cake starts with a sour cream coffee cake that is layered with a creamy pumpkin filling and then topped with a crunchy cinnamon sugar and pecan topping; this is …
From yummypedia.blogspot.com


PUMPKIN COFFEE CAKE WITH CINNAMON STREUSEL - DESSARTS
2019-10-16 In a large bowl, combine the pumpkin puree, sugar, oil, milk and vanilla. Stir with a spatula until combined. Add the dry ingredients to the pumpkin mixture. Stir with a spatula until combined. Spread the batter into the prepared pan. Evenly spread the streusel mixture over the top of the pumpkin cake layer.
From dessarts.com


PUMPKIN CAKE RECIPE | THE BEST BREAKFAST COFFEE CAKE
2020-10-01 Grease and line the bottom of an 8” springform round cake pan (or an 8x8 square baking pan) with parchment paper, leaving an overhang. Set aside. In a large bowl, beat the eggs then add the pumpkin puree and mix until smooth. Stir in the maple syrup, coconut sugar, coconut oil and vanilla and mix until smooth.
From lifemadesweeter.com


PUMPKIN CAKE BARS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Reserve 1 cup of the cake mix and set aside for the topping. In a medium bowl, combine remaining cake mix, egg and melted butter and blend. Spread evenly on the bottom of the baking pan and pat down. In a medium bowl combine pumpkin, brown sugar, sugar, cinnamon and evaporated milk and stir well. Pour on top of the first layer in the baking pan.
From tastykitchen.com


PUMPKIN BAR RECIPES | ALLRECIPES
These Share-Worthy Pumpkin Pie Bars Are Easier Than Baking a Whole Pie. These pumpkin pie bars taste just like the real thing, but are easier to transport and act as a real crowd pleaser. White Chocolate and Walnut Pumpkin Bars. White Chocolate and Walnut Pumpkin Bars. An easy-to-make pumpkin bar that has a dense, cake-like texture.
From allrecipes.com


LAYERED PUMPKIN COFFEE CAKE - CAKEBOXING.COM
2021-12-31 Layered pumpkin coffee cake. Layered Pumpkin Coffee Cake. Mix together the pumpkin cake batter. This pumpkin coffee cake recipe combines classic coffee cake with a layer of pumpkin and a layer of cinnamon streusel. This cake is the cake you want to bring to any gathering. We could not stop eating this pumpkin coffee cake. Top half of the cake ...
From cakeboxing.com


PUMPKIN 7 LAYER BARS - ALL INFORMATION ABOUT HEALTHY ...
Pumpkin Seven Layer Magic Bars | Bakers Royale top www.bakersroyale.com. Welcome my updated classic: pumpkin seven layer magic bar. While much of the classic component are there, I tweaked the flavor to reflect a I started by adding shredded apples for more depth in …
From therecipes.info


LAYERED PUMPKIN PIE BARS RECIPE - SWEET PEA'S KITCHEN
How to make pumpkin pie bars. Preheat oven to 350 degree’s and line a 9×13 baking dish with parchment paper. In a large mixing bowl, whisk together the flour, oats, salt, and baking soda together. Mix in 1/2 C sugar and 1/2 C brown sugar in with the dry ingredients. Mix in the melted butter and vanilla into the dry ingredients and stir until ...
From sweetpeaskitchen.com


PUMPKIN COFFEE CAKE - SWEET GIRL TREATS
2020-10-22 To make the cake. Using a hand mixer or a stand mixer fitted with the paddle attachment, mix oil and sugar. Add pumpkin puree and sour cream. Mix well. Add eggs and vanilla extract. Mix well. In a separate bowl, whisk together dry ingredients (flour, salt, baking powder, baking soda, pumpkin spice). In 3-4 portions, add the dry ingredients to ...
From sweetgirltreatsmn.com


GLUTEN-FREE PUMPKIN COFFEE CAKE - THE REAL FOOD DIETITIANS
2021-09-08 An easy-to-bake coffee cake recipe filled with pumpkin, warm pumpkin spice, crunchy pecans, and a crumb topping to boot. A ribbon of buttery cinnamon and pecans swirls through the center of each piece of coffee cake giving every bite an extra soft, warm, and sweet taste. And don’t forget that nutty flavor mixed in right alongside the fluffy moist pumpkin. …
From therealfooddietitians.com


PUMPKIN CARAMEL LAYER CAKE - ALL INFORMATION ABOUT HEALTHY ...
Pumpkin Caramel Layer Cake - Savored Grace tip savoredgrace.com. Pumpkin Caramel Layer Cake lightly adapted from Annie's Eats makes one round 2-layer cake/16 slices Cake Ingredients: 2 sticks unsalted butter 1 cup light brown sugar 1 cup sugar 2 cups flour 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. nutmeg ½ tsp. ginger 1 tsp. salt 1½ cups pumpkin puree 1 cup …
From therecipes.info


PUMPKIN STREUSEL COFFEE CAKE - CHOCOLATE WITH GRACE
2021-08-17 In a separate bowl, stir together the flour, brown sugar, cinnamon, and salt. Add the softened butter and gently mix until crumbly. Gently, stir in the pecans. Set aside. Preheat oven to 350°F. Grease a 9×13-inch baking pan. In a large bowl, beat together the eggs, sugar, oil, and pumpkin until well combined.
From chocolatewithgrace.com


6 INCH PUMPKIN LAYER CAKE - SALT & BAKER
2019-10-04 Combine the dry ingredients. In a separate medium-sized bowl whisk the flour, baking soda, baking powder, salt, cinnamon, cloves, and pumpkin pie spice. Add the dry ingredients to the wet ingredients. Add slowly on a low speed. Prepare the cake pans. Grease and flour three 6-inch cake pans.
From saltandbaker.com


BAREFEET IN THE KITCHEN - LAYERED PUMPKIN COFFEE CAKE ...
2017-09-10 Layered Pumpkin Coffee Cake ♥ sour cream coffee cake layered with a creamy pumpkin filling and then sprinkled with a crunchy cinnamon sugar and pecan... Jump to . Sections of this page. Accessibility Help. Press alt + / to open this menu. Facebook. Email or Phone: Password: Forgot account? Sign Up. Layered Pumpkin Coffee Cake. Barefeet In The …
From facebook.com


SPICED COFFEE CAKE WITH PUMPKIN BUTTER SWIRL - A BEAUTIFUL ...
2018-10-18 Preheat the oven to 350°F (180°C) with a rack in the center position. Grease a 9-inch x 13-inch (2-inches deep) baking pan and set on top of a half sheet pan. Set aside. Prepare the Crumb Topping: In a medium mixing bowl, combine the whole wheat pastry flour, dark brown sugar, cinnamon, and salt.
From abeautifulplate.com


PUMPKIN COFFEE CAKE WITH STREUSEL TOPPING | MOM ON TIMEOUT
2021-10-09 Topped with a crumbly, streusel topping made with brown sugar and cinnamon, this easy pumpkin sheet cake is super versatile and can be served with a cup of coffee for breakfast or topped with a dollop of whipped cream for dessert. You simply can’t go wrong. This pumpkin cake recipe can be turned into a layer cake! Line two 9-inch cake pans ...
From momontimeout.com


PUMPKIN COFFEE CAKE - SPRINKLE SOME SUGAR
2015-10-26 Preheat oven to 350 degrees and arrange rack to the center of the oven. Line a 9×9 pan with parchment paper and set aside. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and spices together very well. In a separate bowl, whisk vegetable oil, pumpkin puree, buttermilk, eggs and vanilla until combined.
From sprinklesomesugar.com


PUMPKIN SWIRL LAYERED COFFEE CAKE & CREAM CHEESE ICING ...
2016-08-27 Coffee cake is an absolute favorite of mine, but when you add pumpkin and cream cheese- even better. This pumpkin swirl layered coffee cake is perfect any time of the day. This site was built to help food bloggers show their recipes to more recipe lovers. Also anyone can create their own my recipe file called a collection. Recipe lovers can follow food bloggers or …
From myrecipemagic.com


PUMPKIN COFFEE CAKE RECIPE - RECIPES.NET
2021-08-30 This pumpkin coffee cake recipe is a fun holiday favorite for the whole family. It’s moist and tender on the inside and covered with a layer of sweet crispy streusel topping. The chopped nuts and ground cinnamon give it that extra crunch and festive flavor. Enjoy a slice of this pumpkin coffee cake for dessert or an afternoon snack with a hot cup of almond coffee.
From recipes.net


Related Search