Best Country Pumpkin Cake Recipes

Country Inn Pumpkin Bundt Cake image

Provided by Lorac

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup room temperature butter, cut in small pieces
1 package yellow cake mix
1 (3 1/2 ounce) package instant butterscotch pudding mix
1 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon allspice
3 eggs
1/4 cup salad oil
1/2 cup apple juice
1 cup canned pumpkin

Steps:

Preheat oven to 350°F.
Thoroughly grease a bundt pan.
Mix together the pecans and brown sugar, cut in the butter and sprinkle in bottom of the bundt pan.
Mix dry cake mix with dry pudding mix and spices.
Blend eggs, oil, apple juice, and pumpkin together then beat into cake mixture until thoroughly combined.
Pour into bundt pan.
Bake 45-50 minutes or until sides separate from pan.
Cool for 10 minutes and invert onto cake platter.

Country Pumpkin Cake image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 16 servings

Number Of Ingredients 20

3/4 cup raisins or white raisins
1 cup Crisco® All-Vegetable Shortening, melted
2 cups sugar
1 (15 oz.) can solid-pack pumpkin
4 large eggs
2 cups Pillsbury BEST® All Purpose Flour
1 tbsp. ground cinnamon
2 tsps. baking powder
1 tsp. baking soda
1 tsp. ground ginger
3/4 tsp. salt
1/4 tsp. ground cloves
FROSTING:
1/3 cup Crisco® Butter Shortening
2 cups powdered sugar
2 tsps. vanilla extract
2 tbsps. milk
1/2 cup finely chopped pecans
Crisco® Flour No-Stick Spray
2 cups boiling water

Steps:

HEAT oven to 350 degrees F. Coat a 10-inch springform pan with no-stick cooking spray.
POUR boiling water over raisins in colander. Drain. Press lightly to remove excess water.
BEAT melted shortening, sugar, pumpkin and eggs in large bowl on medium-high speed of electric mixer for 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins. Pour into prepared pan.
BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
BEAT shortening and powdered sugar in small mixing bowl with an electric mixer until blended. Add vanilla and milk. Beat at high speed until smooth and frosting is desired spreading consistency. Frost top and side of cake. Press nuts onto sides and outside top edge of cake.