Quick Pumpkin Cake Recipe 455

QUICK AND EASY PUMPKIN CAKE

Steps:

• In a microwave bowl put your crisco first then butter.
• Microwave until melted.
• Make sure you melt butter and crisco together.
• Set aside until cool.
• In a medium bowl put your cake mix,pumpkin pie mix, sugar, eggs,cinnamon, nutmeg and spice cake or allspice and crisco-butter mixture.
• Blend on medium speed for about 2 minutes.
• Add your whipping cream.
• Mix until smooth.
• Now you can add chopped walnuts to it if you like.
• But my family likes it without the nuts but want the nuts on top of the icing.
• Place in a 13x9 cake pan.
• Bake at 325 degrees until cake is done.
• In my oven it took 45 minutes.
• Ovens vary so check cake for doneness.
• Let cool.
• Ice and refrigerate.
• Icing: In a bowl whip your butter first.
• Next add cream cheese and whip.
• Next add your vanilla.
• Then a cup of powdered sugar.
• Mix well, next add one tablespoon of the whipping cream.
• Mix thoroughly, Next add another cup of powdered sugar.
• Mix thoroughly add the other tablespoon of whipping cream.
• Mix and then add the 1/4 cup powdered sugar and Mix thoroughly until smooth.
• Spread on the cool cake.
• Add chopped walnuts on top.
• Refrigerate.
• I like mine refrigerated because it taste so good that way.

QUICK PUMPKIN CAKE RECIPE - (4.5/5)

Steps:

• Cake: 1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. 2.Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan. 3.Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely. Frosting: 4.Beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. Gradually beat confectioners' sugar into mixture until smooth; spread onto cooled cake.

PUMPKIN EARTHQUAKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.
• Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.
• Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.

NO-FUSS PUMPKIN CAKE

Steps:

• In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in the refrigerator.