Purple Ribbon Pumpkin Cake Recipes

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PURPLE-RIBBON PUMPKIN CAKE



Purple-Ribbon Pumpkin Cake image

I belong to a Christmas village collectors' club and we all bring a potluck dish to our monthy meetings. The cake is always a hit. It's one of my family's favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does. -Debby Powers, Ponte Vedra Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
4 large eggs
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
CREAM CHEESE FROSTING:
2 packages (3 ounces each) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Chopped pecans, optional

Steps:

  • In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, beat cream cheese until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake; garnish with pecan if desired.

Nutrition Facts : Calories 535 calories, Fat 25g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 380mg sodium, Carbohydrate 74g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.

RAINBOW RIBBON CAKE



Rainbow Ribbon Cake image

Provided by Sandra Lee

Categories     dessert

Time 5h35m

Yield 10 servings

Number Of Ingredients 8

1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
1 1/4 cups water
1/3 cup canola oil (recommended: Wesson)
3 egg whites
1/2 teaspoon vanilla extract
1 tablespoon each flavored gelatin: lemon, orange, cherry, grape, lime, and blue raspberry (recommended: Jell-O)
2 cups boiling water
2 (12-ounce) cans white whipped icing (recommended: Betty Crocker)

Steps:

  • Colored decorating icing: yellow, orange, red, purple, green blue (recommended: Cake Mate).
  • Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round cake pans with cooking spray; set aside.
  • In a large mixing bowl, beat together cake mix, water, oil, egg whites, and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl using spatula and beat on medium speed for 2 minutes.
  • Divide batter into the prepared pans evenly and bake in the oven for 32 to 36 minutes or until a toothpick inserted into the center of the cake comes out clean. Use oven mitts to remove pans from oven and let cool for 10 to 15 minutes before turning over onto wire racks to cool completely. Trim off the tops of the cakes, to make a smooth surface.
  • Place 1 tablespoon of each flavor of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cakes, splash the different gelatin all over the cakes. Cover cakes, separately, with plastic wrap and refrigerate for 3 to 4 hours.
  • Remove cakes from refrigerator. Unwrap the cakes and place 1 cake on a plate or stand and spread white icing evenly on top. Place the second cake on top and finish icing cake, top and sides with the white icing. Randomly place big dollops of the colored decorating icing all over the iced cake. Using a small spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.

PERFECT PUMPKIN CAKES



Perfect Pumpkin Cakes image

Provided by Nancy Fuller

Categories     dessert

Time 2h25m

Yield 12 cakes

Number Of Ingredients 14

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 BUNDT® CAKE



Pumpkin Bundt® Cake image

I'm asked to bring this great cake to every family gathering. A cream cheese filling hides inside the cake. It's a hit!

Provided by mamabird

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 14

Number Of Ingredients 16

1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
½ cup sweetened flaked coconut
1 egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup brown sugar
⅓ cup shortening
3 eggs
1 cup pumpkin puree
½ cup raisins
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt®).
  • Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.
  • Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.
  • Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 40.6 g, Cholesterol 70.7 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 6.2 g, Sodium 275.3 mg, Sugar 25 g

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE



Pumpkin Bundt Cake With Maple Brown-Butter Glaze image

Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners' sugar - a tip picked up from Stella Parks.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 19

3 cups/384 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups/440 grams light brown sugar, packed
1/2 cup/114 grams unsalted butter, soft but cool
1/2 cup extra-virgin olive oil
2 large eggs, at room temperature
1 (15-ounce) can/425 grams pumpkin purée
1/2 cup sour cream
2 tablespoons unsalted butter
1 cup/102 grams confectioners' sugar (preferably organic), sifted
1/4 cup maple syrup
Pinch of salt
1 to 2 tablespoons lightly toasted pepitas (optional)

Steps:

  • Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
  • In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
  • Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
  • Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
  • Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
  • Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
  • Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
  • Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 372 milligrams, Sugar 49 grams, TransFat 0 grams

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