Pumpkin Love Cake Recipes

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PUMPKIN LOVE (LAYERED PUMPKIN DESSERT)



Pumpkin Love (Layered Pumpkin Dessert) image

I hate pumpkin pie and this recipe finally made me an acceptable guest at Thanksgiving dinners. Picture hearing 'What?! How can you hate pumpkin pie?!' at every Thanksgiving of your life. Now people ask that I bring this recipe instead of a pumpkin pie. It's so good.

Provided by Mod Mom

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h55m

Yield 12

Number Of Ingredients 14

1 (15.25 ounce) package yellow cake mix
½ cup butter, melted
1 egg, beaten
1 (28 ounce) can pumpkin puree
1 cup evaporated milk
1 cup brown sugar
3 eggs, beaten
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup white sugar
⅓ cup butter, softened
1 pint heavy whipping cream
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour cake mix into a bowl; remove and reserve 1 cup. Add 1/2 cup melted butter and 1 beaten egg to the bowl; stir to combine. Press mixture into the bottom of a 9x13-inch baking pan.
  • Combine pumpkin, evaporated milk, brown sugar, 3 beaten eggs, pumpkin pie spice, vanilla extract, and cinnamon in a bowl. Pour filling into the crust-lined baking pan.
  • Crumble together the reserved 1 cup dry cake mix, white sugar, and 1/3 cup butter in another bowl using a pastry cutter until crumbly. Sprinkle over the filling.
  • Bake on the center rack of the preheated oven until top is light brown and the dessert barely jiggles when slightly shaken, 50 to 60 minutes.
  • Allow to cool completely, about 45 minutes. Beat heavy cream and 2 tablespoons sugar together in a bowl until soft peaks form. Top dessert with whipped cream before serving.

Nutrition Facts : Calories 592 calories, Carbohydrate 65.5 g, Cholesterol 157 mg, Fat 35.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 19.5 g, Sodium 550.8 mg, Sugar 48.3 g

MADE ME LOVE PUMPKIN CAKE



Made Me Love Pumpkin Cake image

This is a tweak on my mom's banana-oatmeal cake that I made it for an early Thanksgiving dinner. I tried a piece to see how it came out and I love it! It tastes like a spice cake. I dislike pumpkin as a rule, but this cake is another story. Topped with cinnamon cream cheese frosting, it's sooo tasty! I can't wait to see if the rest of my family likes it as much as I do. I've also made this recipe using applesauce instead of pumpkin and it's just as good. This recipe calls for no eggs or salt.

Provided by Jessica B.

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 16

Number Of Ingredients 18

⅔ cup milk
3 drops apple cider vinegar
1 cup white sugar
⅔ cup packed brown sugar
⅔ cup vegetable oil
¼ cup butter, melted
½ teaspoon vanilla extract
1 cup canned pumpkin puree
2 cups all-purpose flour
½ cup regular rolled oats
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ cup chopped walnuts
1 (16 ounce) container cream cheese frosting
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Pour the milk into a small bowl, and stir in the vinegar. Set aside.
  • Mix the flour together with rolled oats, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl.
  • Beat the white sugar, brown sugar, vegetable oil, butter, milk mixture, and vanilla together in a mixing bowl until smooth and well blended. Add the pumpkin and beat again until smooth. Gradually stir in the flour mixture until evenly blended. Mix in the walnuts. Pour the batter into the prepared baking dish.
  • Bake in preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack.
  • Meanwhile, mix the frosting with 1/4 teaspoon cinnamon in a bowl. When the cake is completely cool, spread over the top.

Nutrition Facts : Calories 418 calories, Carbohydrate 54.5 g, Cholesterol 8.4 mg, Fat 21.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 6.2 g, Sodium 269 mg, Sugar 37.8 g

SICILIAN LOVE CAKE



Sicilian Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 11

1 box chocolate cake mix, plus the ingredients called for in the directions
Canola oil, for preparing the pan
28 ounces ricotta cheese (3 1/2 cups)
4 ounces mascarpone (1/2 cup)
3 large eggs
3/4 cup sugar
1/8 teaspoon kosher salt
10 ounces mascarpone (1 1/4 cups)
1 cup whole milk
One 3.9-ounce box instant chocolate pudding mix
1 tablespoon sugar

Steps:

  • Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
  • To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
  • To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.

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