PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
WHITE CHIP PUMPKIN SPICE CAKE
Make and share this White Chip Pumpkin Spice Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease 12 cup bundt pan.
- Combine cake mix, eggs, pumpkin, evaporated milk, and oil in large bowl. Beat at low speed until moist, beat at medium speed for 2 minutes.
- Fold in vanilla chips and crystallized ginger. Pour into bundt pan.
- Bake 45 minutes. Cool 25 minutes, invert on serving dish and drizzle with half of cinnamon glaze. Serve with additional glaze.
- Cinnamon Glaze:.
- Heat evaporated milk just to a boil. Remove from heat and add vanilla chips. Stir until smooth. Add cinnamon.
PUMPKIN SPICE CAKE WITH WHITE CHOCOLATE GLAZE
Steps:
- 1. Preheat oven to 350 degrees F. Spray 12 cup bundt pan with butter flavored cooking spray. Set aside.
- 2. In a large mixing bowl, combine cake mix, eggs, pumpkin, 2/3 cup evaporated milk, and applesauce. Using electric mixer, beat at medium speed for 2 minutes. Pour into bundt pan.
- 3. Bake 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto rack to cool completely.
- 4. Meanwhile, in a small sauce pan heat 3 Tbsp. of evaporated milk over medium heat just to a boil. Remove from heat and add white chocolate chips, stir until smooth. Stir in cinnamon. Drizzle glaze over cake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PUMPKIN-SPICE CAKE WITH CHOCOLATE CHIPS
This pumpkin cake recipe from pastry chef Katherine Thompson satisfies both seasonal and cocoa cravings, thanks to a combination of ground cinnamon, cloves, ginger, and nutmeg, plus canned pumpkin purée.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Make the cake: Preheat oven to 350 degrees. Spray an 8-to 10-cup Bundt pan with cooking spray; set aside.
- Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. With the mixer running, slowly add oil. Add flour mixture and chocolate chips; mix on low speed until just combined.
- Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.
- Make the creme fraiche glaze: Meanwhile, in a small bowl, mix together creme fraiche and 3/4 cup confectioners' sugar until smooth. Add more confectioners' sugar as necessary to reach desired thickness. Drizzle glaze over cake and serve.
PUMPKIN SPICE CAKE
We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHIP-PUMPKIN SPICE CAKE
A yummy cake for fall or any time of year.
Provided by Ariel A
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix sugar, pumpkin, oil, and eggs together in a bowl. Add flour, baking powder, cinnamon, baking soda, cloves, and ginger and mix well. Add bran flakes, chocolate chips, and walnuts; gently mix. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 510 calories, Carbohydrate 66.2 g, Cholesterol 62 mg, Fat 26.6 g, Fiber 4.7 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 240.2 mg, Sugar 43.5 g
PUMPKIN CHOCOLATE CHIP CAKE
I have been baking this cake for friends and neighbors for years. It's an easy to make-and-take treat. -Kellie Moore, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in chocolate chips., Spread into prepared baking pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat butter until creamy. Beat in milk, vanilla and, if desired, cloves. Gradually beat in cocoa and enough confectioners' sugar to reach a spreading consistency. Spread over top of cake. If desired, sprinkle with additional chocolate chips.
Nutrition Facts : Calories 374 calories, Fat 17g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 219mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.
PUMPKIN WHITE CHOCOLATE CAKE
I got this recipe from a resident's grand-daughter. She made it as a birthday cake and everyone inhaled it. I was thrilled when I found out it started out with a cake mix.
Provided by mandabears
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
- In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
- Beat on low speed until moistened.
- Beat on medium speed for 2 minutes.
- Stir in chips.
- Pour into prepared pan.
- Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
- Cool in pan for 25 minutes Then invert on wire rack to cool completely.
- Place on serving plate.
- Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
- Remove from heat.
- Stir in white chocolate chips and stir until smooth.
- Add cinnamon and stir in well.
Nutrition Facts : Calories 5331.2, Fat 285.1, SaturatedFat 108.2, Cholesterol 744.6, Sodium 4734.4, Carbohydrate 631, Fiber 16.5, Sugar 451.4, Protein 79
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