Super Moist Pumpkin Spice Cake Recipes

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SUPER MOIST PUMPKIN SPICE CAKE



Super Moist Pumpkin Spice Cake image

Make and share this Super Moist Pumpkin Spice Cake recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 33m

Yield 12 serving(s)

Number Of Ingredients 5

18 ounces yellow cake mix
15 ounces pumpkin puree
1/2 cup Hellmanns Mayonnaise
4 eggs
1 1/2 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans; set aside.
  • In large bowl, with electric mixer on low speed, beat cake mix, pumpkin, hellmanns mayonnaise, eggs and pumpkin pie spice 30 seconds.
  • Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
  • Bake 28 minutes or until toothpick inserted in centers comes out clean.
  • On wire rack, cool 10 minutes; remove from pans and cool completely.
  • Sprinkle, if desired, with confectioners sugar or fill and frost with vanilla frosting.
  • Note: May prepare cake mix as above in 13x9-inch baking pan and bake 30 minutes or until toothpick inserted in center comes out clean.
  • For an extra special twist, stir 1/2 teaspoon pumpkin pie spice into 1 1/3 cup vanilla frosting. Frost cake, then lightly press finely chopped toasted pecans ontoside of cake.

Nutrition Facts : Calories 256.4, Fat 9.9, SaturatedFat 1.8, Cholesterol 73.9, Sodium 372.8, Carbohydrate 38.1, Fiber 0.7, Sugar 19.7, Protein 4.4

PUMPKIN SPICE CAKE II



Pumpkin Spice Cake II image

Spicy cake that has everyone guessing what it is, and people eating it that do not like pumpkin and guessing with the others. Top with Cream Cheese Frosting if desired.

Provided by doxie1

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 16

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
½ cup white sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
1 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 35 g, Cholesterol 47.1 mg, Fat 23.6 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 372.7 mg, Sugar 21.5 g

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.

TOO COOL FOR SCHOOL PUMPKIN SPICE CAKE



Too Cool For School Pumpkin Spice Cake image

I found this recipe in the teacher's lounge. An unnamed source placed copies of this recipe on a table. It is so delicious and very moist!!

Provided by Stephanie Suker

Categories     Squash Recipes

Time 2h

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
1 (14.5 ounce) can pure pumpkin
¾ cup light brown sugar
½ cup vegetable oil
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
4 eggs
½ cup butter
½ cup light brown sugar
½ cup chopped pecans, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a fluted tube pan (such as a Bundt®).
  • Place cake mix into a large mixing bowl. Beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 more minutes. Pour batter into prepared tube pan.
  • Melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. Spoon half the pecan mixture over the cake batter.
  • Bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  • Cool cake in pan for 15 to 20 minutes, then invert cake onto serving platter. Allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 59.9 g, Cholesterol 83.2 mg, Fat 26.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 449.9 mg, Sugar 42.4 g

TOP-RATED PUMPKIN SPICE CAKE



Top-Rated Pumpkin Spice Cake image

This pumpkin cake is a little different because of the hint of chocolate. So moist and tender, it'll have guests hoping for seconds! -Katie Wollgast, Florissant, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 19

1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
1/2 cup buttermilk
1/3 cup canola oil
1/3 cup water
2 eggs
2 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground nutmeg, allspice and cloves
1/2 cup raisins
1/4 cup miniature semisweet chocolate chips
Confectioners' sugar
Reduced-fat vanilla ice cream, optional

Steps:

  • In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended. , In a small bowl, combine the flour, cocoa, cinnamon, baking soda, baking power, salt, nutmeg, allspice and cloves; gradually beat into pumpkin mixture until blended. Stir in raisins and chocolate chips., Transfer to a 10-in. fluted tube pan coated with cooking spray. 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. Sprinkle with confectioners' sugar. Serve with ice cream if desired.

Nutrition Facts : Calories 223 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

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