Pumpkin Pie Cake Recipe 395

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PUMPKIN PIE CAKE WITH YELLOW CAKE MIX



Pumpkin Pie Cake with Yellow Cake Mix image

This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping.

Provided by Rosie De Coito

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 24

Number Of Ingredients 11

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
1 (18.25 ounce) package yellow cake mix
1 cup butter
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
  • Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
  • Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
  • After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

Nutrition Facts : Calories 268 calories, Carbohydrate 30.5 g, Cholesterol 48.6 mg, Fat 15.3 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 303.2 mg, Sugar 20.6 g

EASY PUMPKIN PIE CAKE



Easy Pumpkin Pie Cake image

This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 16

Number Of Ingredients 12

2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
3/4 cup chopped pecans
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
  • In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.
  • In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.
  • Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 22 g, TransFat 0 g

PUMPKIN PIE CAKE II



Pumpkin Pie Cake II image

I've never been good at making pies but love to have pumpkin pie at Thanksgiving. This cake is just as good and twice as easy to make.

Provided by ZIPITY

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 18

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix
1 egg
½ cup margarine
1 (29 ounce) can pumpkin puree
3 eggs
½ cup white sugar
1 ½ teaspoons ground cinnamon
⅔ cup evaporated milk
¼ cup margarine
1 cup brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
  • Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
  • Bake in the preheated oven for 50 minutes. Keep refrigerated.

Nutrition Facts : Calories 303 calories, Carbohydrate 44.7 g, Cholesterol 44.6 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 307.1 mg, Sugar 32.5 g

PUMPKIN PIE CAKE



Pumpkin Pie Cake image

This pumpkin pie cake has the textures and flavors you love in a slice of pumpkin pie, but with the ease and convenience of a sheet cake.

Provided by Kristina Vanni

Categories     Dessert     Pie     Cake

Time 1h50m

Number Of Ingredients 16

Pumpkin Pie Cake:
1 (15.25-ounce) box yellow cake mix , divided
1/2 cup unsalted butter, melted
4 eggs, divided
2 (15-ounce) cans pumpkin puree
1 (5-ounce) can evaporated milk
1 1/4 cups sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter, chilled and cut into cubes
1 cup chopped pecans
Vanilla ice cream or whipped cream, optional
Caramel sauce, optional

Steps:

  • Preheat oven to 350 F. Grease the bottom and sides of a 9 x 13-inch baking pan and set aside.

Nutrition Facts : Calories 446 kcal, Carbohydrate 59 g, Cholesterol 96 mg, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, Sodium 358 mg, Sugar 40 g, Fat 22 g, UnsaturatedFat 0 g

CRUSTLESS PUMPKIN PIE



Crustless Pumpkin Pie image

Add a twist to pumpkin pie by using orange peel, skim milk and eggs whites instead of whole eggs.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h20m

Yield 8

Number Of Ingredients 12

1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 tablespoon margarine, softened
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skimmed milk
3 egg whites or 1/2 cup fat-free cholesterol-free egg product
1/2 cup granulated sugar
1/2 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons grated orange peel

Steps:

  • Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
  • In small bowl, mix all Brown Sugar Topping ingredients; set aside.
  • Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.
  • Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.

Nutrition Facts : Calories 185, Carbohydrate 36 g, Cholesterol 2 mg, Protein 6 g, ServingSize 1 Serving, Sodium 240 mg

PUMPKIN PIE LAYER CAKE



Pumpkin Pie Layer Cake image

This recipe combines the familiar flavors of pumpkin pie and a classic layer cake. Buttery vanilla cake layers flavored with pumpkin spice sandwich a decadent pumpkin pudding, then the cake is enrobed in a luxurious sweet whipped cream frosting. A perfect marriage of cake and pie.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 22

1 cup milk
1 cup canned pure pumpkin puree
1/2 cup granulated sugar
2 tablespoons cornstarch
2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
Pinch of salt
2 sticks unsalted butter, plus more for the pans
2 1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup milk
2 cups cold heavy cream
1/2 cup confectioners' sugar
2 teaspoons nonfat milk powder
2 teaspoons pure vanilla extract
Pumpkin pie spice, for sprinkling

Steps:

  • Make the pumpkin filling: Combine the milk, pumpkin, granulated sugar, cornstarch, egg yolks, vanilla, pie spice and salt in a medium saucepan. Cook over medium heat, whisking occasionally, until bubbles start to form around the edges, about 5 minutes. Continue cooking, whisking constantly and getting into the corners of the saucepan, until the mixture thickens to a pudding-like consistency, about 5 more minutes. Transfer to a heatproof bowl; press plastic wrap directly on the surface and refrigerate until cooled, 1 1/2 to 2 hours.
  • Meanwhile, make the cake: Preheat the oven to 325˚ F. Butter two 9-inch round cake pans; line the bottoms with parchment paper and butter the paper. Lightly dust the pans with flour, tapping out the excess. Combine the flour, baking powder, pie spice and salt in a large bowl and whisk to combine.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the flour mixture in three batches, alternating with the milk in two batches; beat until just combined.
  • Divide the batter between the 2 pans. Bake until light golden brown on top and the center springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the racks to cool completely. Remove and discard the parchment.
  • Put 1 cake layer on a cake stand or platter. Spread the pumpkin filling on top, leaving a 1/2-inch border. Top with the second cake layer.
  • Make the whipped cream: Combine the heavy cream, confectioners' sugar, milk powder and vanilla in a large metal bowl (for the best results, chill the bowl beforehand). Beat with a mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Spread the whipped cream all over the cake and refrigerate until ready to serve, at least 20 minutes. Sprinkle with pumpkin pie spice before serving.

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