Pumpkinoatcake Recipes

PERFECT PUMPKIN CAKES

Perfect Pumpkin Cakes image

Provided by Nancy Fuller

Categories dessert

Time 2h25m

Yield 12 cakes

Number Of Ingredients 14

Ingredients

1 medium sugar pumpkin (2 pounds)
2 tablespoons olive oil
Nonstick spray, for greasing tin
4 large eggs
1 1/2 cups brown sugar
1 cup canola oil
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
2 cups all-purpose flour
1 cup powdered sugar
1/4 teaspoon ground cinnamon

Steps:

For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.

PUMPKIN CAKE I

Pumpkin Cake I image

Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.

Provided by D Adams

Categories Fruits and Vegetables Vegetables Squash

Time 1h20m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 ½ cups white sugar
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
Blend oil, beaten eggs, pumpkin and vanilla together.
Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 517.3 calories, Carbohydrate 66.4 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 257.7 mg, Sugar 43.4 g

PUMPKIN OATMEAL CAKE

Pumpkin Oatmeal Cake image

This is a variation of a cake recipe that I found on the insdie wrapper of canned pumpkin. We enjoy oatmeal in all forms, so I find ways to add it to my baking for that richer "whole grain" taste.

Provided by Miss_Elaine

Categories Dessert

Time 55m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 11

Ingredients

4 eggs
1 cup canola oil
1 teaspoon vanilla
1 (15 ounce) can pumpkin (not pumpkin pie filling)
1 cup sugar
1 cup flour
1 cup rolled oats, ground finely in food processor
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt

Steps:

Beat eggs, oil, and vanilla until frothy.
Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
Frost with cream cheese frosting when cool.

Nutrition Facts : Calories 259.9, Fat 16.3, SaturatedFat 1.5, Cholesterol 56.4, Sodium 264.8, Carbohydrate 25.6, Fiber 1.1, Sugar 13.9, Protein 3.7

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