Pumpkin Pull Apart Cake Recipes

CARAMEL-PECAN PUMPKIN PULL-APARTS

Steps:

• In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan., In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well., Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm.

PUMPKIN PULL-APART 'CAKE'

Steps:

• Place 1 cookie in each of 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake as directed on package for cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
• Spoon frosting into bowl; stir in food colorings. Arrange cupcakes on large plate to resemble pumpkin shape with stem. (See photo.) Reserve 1 tsp. frosting; spread remaining frosting onto cupcakes. Sprinkle colored sugar around edge.
• Cut 2 of the remaining cookies in half; place, cut-sides up, on pumpkin stem. Cut each of 3 of the remaining cookies into thirds; arrange on cake for the jack-o'-lantern's eyes, nose and mouth. Cut remaining cookie in half; use for the eyebrows. Decorate cake with candy corn as shown.

UPSIDE DOWN PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

PUMPKIN CHEESECAKE PULL-APART BREAD

Steps:

• Preheat the oven to 350°F. Open the can, divide the rolls, and cut them in half. In a bowl mix cream cheese, pumpkin puree, sugar and vanilla.
• Place a piece of the cinnamon roll first and add a tablespoon of the pumpkin mixture. Do the same with the rest of the pieces of cinnamon roll and the pumpkin filling.
• Place in a loaf pan and bake. Make sure the the middle of the bread is completely baked. Serve warm with icing drizzled on top.

PUMPKIN SPICE PULL-APARTS

Steps:

• Mix cinnamon, nutmeg, mace, ginger, and cloves together in a bowl.
• Combine warm water and yeast in the bowl of a stand mixer; stir to dissolve yeast. Stir in 1/2 cup sugar, 1/2 cup butter, pumpkin, dry milk, and salt. Add 2 teaspoons of the cinnamon mixture and 2 1/2 cups flour. Beat on low speed for 3 minutes. Beat in another 2 1/2 cups flour gradually. Knead dough until smooth. Work in additional flour as needed to form a stiff dough.
• Transfer dough to a large greased bowl. Cover and let rise until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup walnuts into the bottom of an 11-inch ring mold.
• Pour remaining 3/4 cup melted butter into a bowl. Mix remaining 1 1/2 cups sugar into the cinnamon mixture.
• Punch down dough. Divide and roll into 2-inch balls. Dip each ball into the melted butter, roll in the cinnamon-sugar mixture, and place in the ring mold over the nuts. Continue to layer dough, sprinkling remaining 1/2 cup walnuts and raisins between layers.
• Bake in the preheated oven until golden brown, 30 to 45 minutes. Cool in the ring mold for 10 minutes. Invert carefully onto a large plate.