Super Yummy Pumpkin Cake Can Be Modified To Gluten Free Recipes

SUPER YUMMY PUMPKIN CAKE (CAN BE MODIFIED TO GLUTEN FREE)

Super Yummy Pumpkin Cake (Can Be Modified to Gluten Free) image

This yummy recipe came from my husband's grandma Rosemary. This is a really easy, quick recipe to make, and it turns out moist every time. I'm not a big fan of pumpkin pie but after tasting this cake I had to have the recipe.

Provided by DownHomeDinner

Categories Dessert

Time 45m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 12

Ingredients

15 ounces canned pumpkin
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour (can be substituted for gluten free flour if desired)
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
6 ounces cream cheese, softened
2 cups powdered sugar
1/2 cup chopped pecans

Steps:

Mix all cake ingredients together. Grease a 9x13 pan with cooking spray or vegetable oil, sprinkle a spoonful of flour in pan coating sides and bottom. Dump the excess flour out of the pan. Pour the cake batter into pan and bake for 35-40 minutes in a 350 degree oven. Or until a toothpick comes out clean. Mix icing ingredients together and ice cake after it has cooled. Sprinkle pecans over icing and refrigerate. Enjoy!

Nutrition Facts : Calories 628.4, Fat 35.9, SaturatedFat 10.8, Cholesterol 98, Sodium 533.2, Carbohydrate 73.8, Fiber 2.3, Sugar 54.8, Protein 6

PUMPKIN CRUNCH CAKE (GLUTEN FREE)

Pumpkin Crunch Cake (Gluten Free) image

This cake started out as the Pumpkin Crunch Cake from this site, but with so many changes, it became a whole new yummy delicious recipe. It's super easy to make and gluten-free, but you won't notice.

Provided by tomboy

Categories Fruits and Vegetables Vegetables Squash

Time 55m

Yield 12

Number Of Ingredients 11

Ingredients

cooking spray
2 (15 ounce) cans pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
½ cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 (15 ounce) package gluten-free yellow cake mix
1 cup butter, melted
2 cups chopped pecans, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.
Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 51.5 g, Cholesterol 96.3 mg, Fat 32.4 g, Fiber 4.1 g, Protein 6.4 g, SaturatedFat 12.8 g, Sodium 524.3 mg, Sugar 14.7 g

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