Pumpkinpolentacake Recipes

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PUMPKIN POLENTA CAKE



Pumpkin Polenta Cake image

The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with cooked sweet potato or butternut squash instead of pumpkin. Serve warm or cold with savoury or sweet dishes.

Provided by SASHENKA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h10m

Yield 9

Number Of Ingredients 12

2 cups canned pumpkin puree
2 tablespoons butter, room temperature
2 eggs, lightly beaten
4 egg whites, lightly beaten
½ cup brown sugar
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup low-fat plain yogurt
2 cups polenta or yellow cornmeal

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
  • In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
  • Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
  • Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.

Nutrition Facts : Calories 285.6 calories, Carbohydrate 46.5 g, Cholesterol 52.7 mg, Fat 7.4 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.3 g, Sodium 867 mg, Sugar 17.7 g

PUMPKIN PANCAKES



Pumpkin Pancakes image

Light and fluffy with crisp edges, these pumpkin pancakes have a lovely fall flavor -- perfect with a hot cup of coffee on a cool morning!

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 25m

Yield 12 pancakes

Number Of Ingredients 13

1½ cups all purpose flour, spooned into measuring cup and leveled off
2 teaspoons baking powder
¼ teaspoon baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground allspice
¼ teaspoon ground ginger
½ teaspoon salt
½ cup pure pumpkin (such as Libby's)
3 tablespoons unsalted butter, melted
1 cup milk
2 large eggs
3 tablespoons maple syrup, plus more for serving
Vegetable oil, for cooking

Steps:

  • Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
  • In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
  • Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
  • Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Nutrition Facts : ServingSize 1 pancake, Calories 143, Fat 7 g, Carbohydrate 17 g, Protein 3 g, SaturatedFat 3 g, Sugar 4 g, Fiber 1 g, Sodium 143 mg, Cholesterol 41 mg

HARD POLENTA CAKES



Hard Polenta Cakes image

Provided by Anne Burrell

Categories     appetizer

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup milk
2 cups water
Pinch cayenne pepper
1 bay leaf
Kosher salt
1 cup polenta
4 sage leaves, finely chopped
1/4 cup mascarpone
Extra-virgin olive oil
4 tablespoons grated Parmigiano

Steps:

  • In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
  • Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
  • Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
  • When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
  • What a corncake!!!!

ALMOST-FAMOUS PUMPKIN CHEESECAKE



Almost-Famous Pumpkin Cheesecake image

What to do when you really want a recipe and a restaurant won't hand it over? At Food Network Kitchens, we try and try again until we figure it out. The Cheesecake Factory has had its signature recipes locked up tighter than a CIA brief since founder David Overton opened the original location in Beverly Hills in 1978. We asked - OK, begged - for the pumpkin cheesecake recipe, and when we couldn't get it, we ordered the real thing online and reverse-engineered this copy. Try it yourself and see how we did!

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 12 servings

Number Of Ingredients 14

12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
Salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F.
  • Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
  • Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
  • Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
  • Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

CREAMY OVEN-BAKED POLENTA WITH PUMPKIN



Creamy Oven-Baked Polenta with Pumpkin image

Easiest polenta ever! Bakes up creamy and delicious. You (ok, I) will never make polenta on the stovetop again.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

cooking spray
2 cups water
2 cups milk
1 cup stone-ground cornmeal
1 ½ teaspoons salt
1 (14 ounce) can pumpkin puree
1 cup shredded Jarlsberg cheese
½ cup grated Parmigiano-Reggiano cheese, divided
¼ cup sour cream
½ teaspoon ground nutmeg
⅛ teaspoon coarsely ground black pepper
salt to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
  • Combine water, milk, cornmeal, and salt in the prepared baking dish; mix well. It's normal for the mixture to separate a bit.
  • Bake, uncovered, in the preheated oven for 40 minutes.
  • Remove from the oven and stir in pumpkin, Jarlsberg, 1/2 of the Parmigiano-Reggiano, sour cream, nutmeg, pepper, and salt. Return to the oven and bake for 10 minutes.
  • Remove from the oven and top with remaining Parmigiano-Reggiano. Turn on the broiler.
  • Broil until top is brown and bubbly, about 3 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 29.2 g, Cholesterol 33.2 mg, Fat 11.2 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 6.8 g, Sodium 919.7 mg, Sugar 6.8 g

THE BEST PUMPKIN CHEESECAKE



The Best Pumpkin Cheesecake image

There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.

Provided by Food Network Kitchen

Categories     dessert

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 31

14 ounces gingersnap cookies (about 46 cookies)
1 stick (8 tablespoons) unsalted butter, melted
1/2 teaspoon kosher salt
Four 8-ounce packages (2 pounds) cream cheese, at room temperature
1 1/2 cups granulated sugar
5 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/4 cups pure pumpkin puree (not pumpkin pie filling)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch freshly grated nutmeg
1/3 cup raw hulled pumpkin seeds
1 teaspoon canola oil
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Pinch ground cloves
3/4 cup granulated sugar
1/4 cup heavy cream
3 tablespoons unsalted butter, cubed
1/4 cup pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Pinch ground ginger
Pinch ground cloves
Whipped cream, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F.
  • For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
  • Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
  • Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
  • Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
  • Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
  • Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
  • For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
  • To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.

PUMPKIN POLENTA CAKE



Pumpkin Polenta Cake image

Make and share this Pumpkin Polenta Cake recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 13

2 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 cup light brown sugar
1 cup granulated sugar
3 large eggs
1 cup canned pumpkin puree
1 cup medium polenta (cornmeal)
1/3 cup milk

Steps:

  • Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour a 10-inch angel food tube pan. For best results, have all ingredients at room temperature.
  • Sift together the flour, spices, baking powder, baking soda and salt; set aside. Using an electric mixer, preferably with a paddle attachment, beat the butter at medium speed until creamy and smooth. Add the brown and granulated sugars; beat until light. Add the eggs, 1 at a time, beating well after each addition. Reduce mixer speed to low; add the pumpkin puree and polenta. Add the flour mixture to the pumpkin mixture alternately with the milk, ending with the dry ingredients, and stir just until well blended. Pour the batter into the prepared pan, spreading it evenly.
  • Bake for 55 to 65 minutes, or until a cake tester comes out free of raw batter. Remove the pan from the oven and place on a wire rack. Let the cake cool in the pan for about 10 minutes. Invert the cake onto the wire rack; remove the cake pan. Let the cake cool completely before slicing.

Nutrition Facts : Calories 518.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 113.4, Sodium 244.3, Carbohydrate 77.7, Fiber 2.6, Sugar 42.3, Protein 6.9

PUMPKIN LOVE CAKE



Pumpkin Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 9

Unsalted butter or cooking spray, for the baking pan
One 16.5-ounce box spice cake mix (plus ingredients called for on the box)
32 ounces part-skim ricotta
16 ounces mascarpone
3/4 cup sugar
1 teaspoon vanilla extract
4 eggs
1 small box (3.4 ounces) pumpkin spice instant pudding
1 cup whole milk

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
  • Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside.
  • Combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla and eggs in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the batter and spread so the top is completely white.
  • Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
  • Combine the instant pudding, milk and the rest of the mascarpone in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake.

PUMPKIN POLENTA



Pumpkin Polenta image

Provided by Moira Hodgson

Categories     side dish

Time 6h30m

Yield 24 two-inch pieces

Number Of Ingredients 9

3 pounds pumpkin Cut into chunks and seeded
1 cup water
2 1/2 cups milk
3 cups chicken stock
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
3 1/2 cups yellow cornmeal
1/4 pound unsalted butter, plus more for sauteeing

Steps:

  • Preheat the oven to 400 degrees. Put the pumpkin in water in a roasting pan on the lower rack of the oven. Bake until very well done and tender, about one hour. Remove and cool slightly. Scoop the meat of the pumpkin into a food processor, add one-quarter cup of the milk and puree until smooth. Keep warm.
  • In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg. Bring to a simmer over medium-high heat, then gradually whisk in the cornmeal. Stir with a spatula or wooden spoon until the polenta is thick enough to allow the spoon to stand up in it, about 15 minutes. Add the pumpkin puree and butter. Adjust the salt and pepper.
  • Pour the mixture into a parchment-lined 16-by-12-by-1-inch sheet pan. Smooth and level the surface, cover with plastic wrap and refrigerate until firm, about four hours.
  • Remove the plastic wrap, and with a knife or cookie cutter, cut the polenta into triangles, rectangles or diamonds. Invert the pan to unload. Refrigerate until ready to cook, covering with plastic wrap if it is for more than an hour.
  • In a nonstick skillet, heat just enough butter to cover the bottom of the pan over high heat. Carefully add the polenta and sear about two minutes on each side and drain on a paper towel. Serve at once.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams

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

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 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 FRUITCAKE



Pumpkin Fruitcake image

I make this fruity cake many times between Thanksgiving and Christmas. The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries. -Janet Hradsky, Three Rivers, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 cup canned pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup whole milk
1/2 cup chopped pecans
1/2 cup chopped dates
1/2 cup raisins
10 red candied cherries, chopped
GLAZE:
1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons milk

Steps:

  • In a large bowl, cream butter and sugar. Add eggs; mix well. Stir in pumpkin. Combine the flour, baking powder, pumpkin pie spice, salt and baking soda; add to creamed mixture alternately with milk. Fold in the pecans, dates, raisins and cherries. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cake. If desired, top with additional chopped pecans.

Nutrition Facts : Calories 453 calories, Fat 17g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 301mg sodium, Carbohydrate 73g carbohydrate (52g sugars, Fiber 3g fiber), Protein 6g protein.

CREAMY PUMPKIN POLENTA



Creamy Pumpkin Polenta image

Sometimes I like to hollow out a pumpkin and serve this creamy, hearty polenta inside it. The salted pumpkin seeds add a fun crunch. -Debi George, Mansfield, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

5-1/3 cups water
1 teaspoon salt
1-1/3 cups yellow cornmeal
1/2 teaspoon ground nutmeg
3/4 cup canned pumpkin
1/2 cup cream cheese, cubed
Salted pumpkin seeds or pepitas, optional

Steps:

  • In a large heavy saucepan, bring water and salt to a boil., Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.

Nutrition Facts : Calories 191 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 453mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

PUMPKIN SNACK CAKE



Pumpkin Snack Cake image

The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. -Steven Schend, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 12

1/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 cup all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup canned pumpkin
TOPPING:
1/2 cup semisweet chocolate chips
1/2 cup salted pumpkin seeds or pepitas
1 tablespoon sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin. Pour into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 151 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

MOIST PUMPKIN TUBE CAKE



Moist Pumpkin Tube Cake image

This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

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Combine the butter and cream cheese in a large bowl. Beat on high speed until smooth and creamy, about 1 minute, then beat in the salt and vanilla. Add the confectioners’ sugar and beat on low speed for 30 seconds. Switch to high speed and beat until light and creamy, about 2 minutes. Spread the frosting on the cooled cake.
From onceuponachef.com


MORE] - TASTE OF HOME: FIND RECIPES, APPETIZERS, …
2020-09-02 Chocolate-Caramel Pumpkin Torte. I'm pretty proud to say this is one of my first experiments in the kitchen that turned out "to-die-for" delicious. The key is to let the cake cool completely before cutting and assembling with the frostings. —Lauren Brennan, Hood River, Oregon. Go to Recipe.
From tasteofhome.com


THE BEST PUMPKIN CAKE I'VE EVER HAD - SALLY'S BAKING …
2017-10-11 Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving.
From sallysbakingaddiction.com


PUMPKIN CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
2 days ago Pumpkin Roulade with Ginger Buttercream. Recipe | Courtesy of Ina Garten. Total Time: 45 minutes. 4 Reviews.
From foodnetwork.com


BEST PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE ... - THE PIONEER …
2021-08-11 Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, spices, and salt. Bring a pot of water to a boil for your cheesecake’s water bath. Pour the filling into the crust.
From thepioneerwoman.com


PUMPKIN POKE CAKE RECIPE | FAVORITE FAMILY RECIPES
2018-09-28 Instructions. Preheat oven to 350. Mix together the yellow cake mix, pumpkin puree, and pumpkin pie spice until it forms a batter. Pour into a well-greased 9×13 pan. Bake for 35-45 minutes, until a toothpick inserted in the middle of …
From favfamilyrecipes.com


10 BEST POLENTA CAKE RECIPES | YUMMLY
2022-06-12 Pumpkin Polenta Cake Everybody Loves Italian. milk, cinnamon, canned pumpkin puree, all purpose flour, baking soda and 8 more. Lemon Polenta Cake Nigella. ground almonds, large eggs, lemons, icing sugar, caster sugar and 4 more. Lemon Polenta Cake AN ISLAND CHEF. stem ginger, polenta, ground almonds, bicarbonate of soda, butter and 5 more. Lemon …
From yummly.com


PERFECT PUMPKIN PANCAKES - THE SALTY MARSHMALLOW
2018-09-05 Preheat griddle or large non-stick skillet to medium heat. In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk. Pour the wet ingredients over the dry ingredients and whisk to combine.
From thesaltymarshmallow.com


BEST RECIPES FOR HALLOWEEN PUMPKIN CAKES - COUNTRY LIVING
2020-06-15 10 of 39. Pumpkin Chocolate Mousse Cake. Each layer of this luscious cake features a different fall flavor. With every forkful you'll get a bite of chocolate cake, cinnamon mousse, pumpkin-butterscotch mousse, and salted caramel mousse, along with chocolate ganache and whipped cream. Get the recipe at SugarHero!.
From countryliving.com


PUMPKIN POLENTA CAKE - EVERYBODYLOVESITALIAN.COM
2019-10-18 Pumpkin Polenta Cake Save recipe READY IN: 1hr 25mins SERVES: 10 UNITS: US INGREDIENTS Nutrition 2 1⁄2 cups all-purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon cinnamon 1 1⁄2 teaspoons baking powder 1⁄4 teaspoon baking soda 1⁄4 teaspoon salt 1 cup unsalted butter 1 cup light brown sugar 1 cup granulated sugar 3 […]
From everybodylovesitalian.com


BEST PUMPKIN CAKE RECIPE - HOW TO MAKE PUMPKIN CAKE
2021-08-02 In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars ...
From delish.com


PUMPKIN POLENTA CAKE RECIPE - RECIPES.NET
2022-03-22 Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking dish. In a blender or food processor, blend the pumpkin, butter, eggs, and egg whites.
From recipes.net


35+ EASY PUMPKIN CAKE RECIPES - HOW TO MAKE THE BEST PUMPKIN …
2021-07-10 12 of 38. Pumpkin Seven Layer Bundt Cake. Drawing inspiration from the classic seven layer bar, this pumpkin bundt cake is packed with walnuts, coconuts, condensed milk and chocolate chips. And to ...
From womansday.com


BEST PUMPKIN SPICE POKE CAKE RECIPE - DELISH
2019-11-11 Directions. Preheat oven to 350° and line a 9"-x-13” pan with parchment. In a large bowl, combine cake mix and pumpkin puree and whisk until smooth. Spread batter into prepared pan and bake ...
From delish.com


EASY PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
2020-10-09 Make the Cake. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray; set aside. To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
From averiecooks.com


PUMPKIN POKE CAKE (WITH REAL PUMPKIN!) - RACHEL COOKS®
2020-10-07 Grease a 9x13-inch cake pan or spray lightly with cooking spray. Prepare the cake, following package directions. Stir grated pumpkin and pumpkin pie spice into batter. Pour evenly into prepared pan. Bake for 30-35 minutes or until cake is done (toothpick inserted in the center of the cake comes out clean).
From rachelcooks.com


THE BEST PUMPKIN CAKE RECIPE | EASY THANKSGIVING DESSERT IDEA!
2021-11-03 Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, pumpkin pie spice, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil.
From thenovicechefblog.com


21 BEST PUMPKIN CAKE RECIPES - HOW TO MAKE PUMPKIN CAKE
2018-10-13 21 Best Pumpkin Cake Recipes - How to Make Pumpkin Cake. 1. 70 Best Father's Day Gifts for Every Type of Dad. 2. 10 Best Portable Air Conditioners of 2022. 3. 60 Easy Chicken Breast Recipes. 4.
From goodhousekeeping.com


PUMPKIN CAKE RECIPE - TASTES BETTER FROM SCRATCH
2020-10-15 How to make Pumpkin Cake: Preheat oven to 350 degrees F. Grease a 9×13 inch pan with non-stick cooking spray. In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla. In separate bowl combine flour, baking soda, baking powder, spices and salt. Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
From tastesbetterfromscratch.com


12 EASY PUMPKIN SHAPED CAKE RECIPES - HOW TO MAKE A
2018-09-12 3. Budget Eats: Meal Prep Edition. 4. Watermelon Agua Fresca. 5. Harry Styles’ New Album Is All. About. Food. Delish editors handpick every product we feature.
From delish.com


EASY PUMPKIN BUNDT CAKE RECIPE - DINNER, THEN DESSERT
2020-10-20 Instructions. Preheat oven to 350 degrees, spray bundt pan with baking spray. Whisk together sugar, vegetable oil, eggs and pumpkin puree in a large bowl. Sift flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt. Add dry ingredients to wet ingredients and whisk until just combined.
From dinnerthendessert.com


CLASSIC DECADENT PUMPKIN ROLL CAKE RECIPE - PAULA DEEN
For the cake: Preheat the oven to 375 °F. Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray. Sift the flour, cinnamon, ginger and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar and brown sugar until very thick. Add the pumpkin to the egg mixture ...
From pauladeen.com


PUMPKIN POKE CAKE RECIPE (WITH CARAMEL AND TOFFEE!) - AVERIE …
2020-08-27 Mix together the cake mix, pumpkin puree, egg, oil, and pumpkin pie spice. Turn into a greased 9×13-inch baking dish and bake until done. Remove cake from the oven when it’s done and use the blunt end of a wooden spoon to poke holes all over the cake. Whisk together the sweetened condensed milk and caramel sundae topping, then evenly pour ...
From averiecooks.com


PUMPKIN CAKE RECIPES | ALLRECIPES
Easy Pumpkin Pie Cake. 4. This easy-to-make cake is from a cake mix box but no one will ever know. Add in a few ingredients and you've got a yummy, moist pumpkin cake. Garnish with chopped or whole walnuts, if desired. By Yoly.
From allrecipes.com


PUMPKIN BUNDT CAKE - SALLY'S BAKING ADDICTION
2017-11-10 Preheat the oven to 350°F (177°C) and grease a 9.5 or 10-inch Bundt pan. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and chocolate chips together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined.
From sallysbakingaddiction.com


PUMPKIN PIE POKE CAKE - TOGETHER AS FAMILY
2016-09-19 In the bowl of stand mixer, or use a bowl and a handheld blender, beat together the eggs, sugar, oil, and pure pumpkin until lighter in color and mixed well. Add the dry ingredients into the wet and mix on low speed just until combined. Pour into the prepared pan and bake for …
From togetherasfamily.com


BEST PUMPKIN POKE CAKE RECIPE - SWEET PEA'S KITCHEN
Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and ginger. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil, and pumpkin on medium speed until light and fluffy.
From sweetpeaskitchen.com


PUMPKIN POLENTA CAKE – PASTENE
2 ½ cups: all purpose flour, plus more for pan: 2 tsp: pumpkin pie spice: 1 tsp: cinnamon: 1½ tsp : baking powder: ¼ tsp : baking soda: ¼ tsp: salt: 1 cup ...
From pastene.com


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