Spicy Pumpkin Nut Cake Recipes

PUMPKIN SPICE WALNUT CAKE

Steps:

• Preheat the oven at 350.
• In a medium bowl stir together the first 10 ingredients listed; set aside.
• beat softened butter and shortening on medium to high speed for 30 seconds.
• Add sugar and vanilla; beat until well combined.
• Add eggs, 1 at a time, beating well after each addition.
• Measure Buttermilk in a liquid measuring cup then stir in Pumpkin. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed after each addition just until combined.
• Pour into prepared pans, spreading evenly.
• Bake in a 350° oven for 30 to 35 minutes (for a 9inch only 25 min) or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
• CREAM CHEESE FROSTING BELOW.
• 1 8oz pk cream cheese.
• 2 cups powdered sugar (or more if you want a thicker frosting).
• 4 TBSP unsalted butter.
• 1 TBSP cream (optional).
• Combine frosting in no particular order & use. Be sure to store the cake in the fridge due to the cream cheese in the frosting.

PUMPKIN SPICE CAKE

Steps:

• Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

PUMPKIN WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
• Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.

CHOCOLATE PUMPKIN SPICE NUT CAKE

Steps:

• 1. For crunch crust, in a food processor pulse cookies to create crumbs. Then pulse nuts to a fine chop. Add in brown sugar and mix well. Add in melted butter and blend together.
• 2. Divide oreo/nut mixture into 4 9-inch cake coated cake pans, pressing into bottom and spreading it evenly into the cake pans. Set pans aside and begin cake. Pre-heat oven to 350 degrees.
• 3. In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently. Add in pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
• 4. Add in the eggs, one at a time just until blended.
• 5. Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
• 6. For frosting, whip the cream cheese and butter until very smooth and creamy.
• 7. Slowly add in the powdered sugar while mixer is on low setting. Add in vanilla and mix well. Set aside until needed.
• 8. After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together. When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top. Put cake in cool place so the outside is very cool.
• 9. Heat the eggnog just to simmer and add dark chocolate. Remove from heat stir till melted (the more you stir the shiner it is). Pour on cake let set.

PUMPKIN SPICE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
• In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.