MOIST PUMPKIN TUBE CAKE
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
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.
INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING
Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
- Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g
MOIST PUMPKIN POUND CAKE
The butter-rum sauce is a delicious complement to this pretty pumpkin cake.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.
Nutrition Facts : Calories 462 calories, Fat 21g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 296mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
MOIST PUMPKIN CAKE
This pumpkin cake is absolutely delicious! I personally do not like the taste of pumpkin, but you would never know that it is in this moist, yummy, easy-to-make cake. It doesn't even need icing! Small bread or muffin pans may be used for baking instead of a tube pan. Enjoy!
Provided by Betty Farr
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch tube cake pan.
- In a medium bowl, mix together flour, sugar, eggs, cinnamon, baking powder, baking soda, vegetable oil and pumpkin. Stir in the chocolate chips and walnuts. Pour into tube cake pan.
- Bake in the preheated oven 60 to 75 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 574.4 calories, Carbohydrate 70.9 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 6.5 g, Sodium 297.2 mg, Sugar 42.8 g
SUPER MOIST PUMPKIN SPICE CAKE
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
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
EASY MOIST PUMPKIN CAKE WITH PECAN STREUSEL
Recipe is made with box cake mix. I actually made this up. It was suppose to be a different recipe.My fluke turned out to be the best Pumpkin cake I ever had. Very easy for holidays or any day. I added a streusel topping. I love it. It is a very moist delicious cake.
Provided by Nor Mac
Categories Other Desserts
Time 1h
Number Of Ingredients 12
Steps:
- 1. preheat oven to 350 degree's. grease and flour a 13x9 inch pan.
- 2. Streusel topping: Mix butter,brown sugar,flour and cinnamon,and 1/2 cup pecans together until crumbly.set aside.
- 3. mix pumpkin,evaporated milk,3 eggs,sugar,salt,and pumpkin pie spice together. Add cake mix and 1/2 cup of pecans mix well with whisk.Put in oven and bake 30 minutes. Open oven and sprinkle Streusel topping on,and bake another 20 minutes-30 minutes,or until pick comes out clean. Cool cut and top with cream or cool whip.
MOIST PUMPKIN CAKE ROLL
Years ago a close friend at work brought this in and I demanded the recipe. I memorized the recipe because I made it so much... then after a while of not making it, I forgot it a little and had to alter it. Now it's even more moist and delicious, as if it needed to be. This cake can be frozen for later use or stored in the fridge.
Provided by Spritegal
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch jelly roll pan with parchment paper, then grease it.
- Separate egg yolks and whites into 2 separate mixing bowls. Stir flour, pumpkin pie spice, baking powder, and cinnamon together in a small bowl.
- Add pumpkin, vanilla, and lemon juice to the egg yolks; beat on high speed with an electric mixer until thick. Add 1/3 cup sugar and beat on high until dissolved.
- Beat egg whites until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold into the egg yolk mixture. Fold in flour just until combined. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until cake springs back when lightly touched, 12 to 15 minutes.
- While the cake is baking, lay a kitchen towel on a nice, flat surface. Sprinkle with powdered sugar.
- Remove the cake from the oven and loosen the edges from the pan with a toothpick. Flip the cake onto the towel and pull off the parchment paper. Starting at the short end, roll the cake up with the towel into a spiral. Let sit until mostly cool but still a little warm, about 20 minutes.
- While the cake is cooling, beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy. Gradually add 2 cups powdered sugar; beat well, adding more sugar if necessary, until frosting is a good spreading consistency.
- Unroll the still warm cake in the towel. Spread the frosting over the cake, starting in the middle and working outwards to about 1 inch from the edges. Re-roll the cake without the towel and place on a serving plate. Sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 50.9 g, Cholesterol 123.4 mg, Fat 19.2 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 11.4 g, Sodium 189.3 mg, Sugar 43.7 g
INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Kathy Chapin from Cullman, AL
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
- Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.
MOIST PUMPKIN BUNDT CAKE
this is a long recipe it has a cream cheese frosting and some candied pecans on it so its like 3 recipes put into 1 this makes a trifle that is out of this world
Provided by Patsy Fowler
Categories Other Desserts
Number Of Ingredients 21
Steps:
- 1. in a large bowl, combine sugar and oil until blended. add eggs, one at a time, beating well after each addition.
- 2. combine the flour, baking soda, cinnamon, nutmeg, salt and cloves, add to egg mixture alternately with pumpkin, beating well after each addition.
- 3. transfer to a greased 10 inch fluted tube pan. bake for 60-65 minutes or until toothpick inserted near the center comes out clean.
- 4. cool for 10 minutes before inverting onto a wire rack. remove pan and cool completely. dust with confectioners sugar.
- 5. for whipped cream: with electric mixer heat the sugar and cream cheese together until well blended.
- 6. with the mixer on the medium setting, slowly pour in the heavy cream.
- 7. continue to beat until the mixture becomes lighter and fluffier.
- 8. be careful not to over beat it or it will become flat and deused.
- 9. if you like a lot of cream cheese flavor , i would suggest doubling this recipe.
- 10. for candied pecans: line a cookie sheet with wax paper. coat the wax paper with butter or nonstick cooking spray. preheat oven to 250.
- 11. while waiting for the oven to warm, beat the egg white in a stainless steel bowl until the peaks are stiff.
- 12. then stir in the brown sugar, vanilla and cinnamon until just blended. fold in the pecans until the are just coated.
- 13. pour this mixture onto the lined cookie sheet. bake at 250 for 45 minutes.
- 14. toss the pecans every 15 minutes. when they are finished let them cool completely before adding to the trifle.
- 15. how to combine the trifle: using a trifle dish or tall glass bowl, cover the bottom of the dish with 2 layers of the bite size cubes of the pumpkin cake.
- 16. next, pour in 1/2 of the whipped cream cheese mixture and spread it to cover the pound cake.
- 17. then layer in 1/2 of the candied pecans. repeat those steps one more time. you may not use all of the cake. keep regrerated.
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