Best 5 Made Me Love Pumpkin Cake Recipes
MADE ME LOVE PUMPKIN CAKE
This is a tweak on my mom's banana-oatmeal cake that I made it for an early Thanksgiving dinner. I tried a piece to see how it came out and I love it! It tastes like a spice cake. I dislike pumpkin as a rule, but this cake is another story. Topped with cinnamon cream cheese frosting, it's sooo tasty! I can't wait to see if the rest of my family likes it as much as I do. I've also made this recipe using applesauce instead of pumpkin and it's just as good. This recipe calls for no eggs or salt.
Provided by Jessica B.
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Pour the milk into a small bowl, and stir in the vinegar. Set aside.
- Mix the flour together with rolled oats, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl.
- Beat the white sugar, brown sugar, vegetable oil, butter, milk mixture, and vanilla together in a mixing bowl until smooth and well blended. Add the pumpkin and beat again until smooth. Gradually stir in the flour mixture until evenly blended. Mix in the walnuts. Pour the batter into the prepared baking dish.
- Bake in preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack.
- Meanwhile, mix the frosting with 1/4 teaspoon cinnamon in a bowl. When the cake is completely cool, spread over the top.
Nutrition Facts : Calories 418 calories, Carbohydrate 54.5 g, Cholesterol 8.4 mg, Fat 21.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 6.2 g, Sodium 269 mg, Sugar 37.8 g
PUMPKIN LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
- Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside.
- Combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla and eggs in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the batter and spread so the top is completely white.
- Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
- Combine the instant pudding, milk and the rest of the mascarpone in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake.
SEMI-HOMEMADE PUMPKIN CAKE
I had some leftover pumpkin from when I made pumpkin bread and wasn't really sure what to do with it. I raided my cupboards and this is what I came up with. I thought it was pretty darn tasty, and it stayed moist. As far as icing or topping the cake, I used leftover streusel I had in the freezer, but feel free to use your imagination. I think it'd be great with a cream cheese frosting.
Provided by Alyx7460
Categories Dessert
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 Degrees.
- Prepare cake as directed on box.
- Add Pumpkin, blend until evenly distributed.
- Add Pumpkin Pie Spice and Vanilla, again blend until evenly distributed.
- Pour into 13x9 or two 8" round pan(s).
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 748.5, Fat 32.5, SaturatedFat 5, Sodium 1044.5, Carbohydrate 106.3, Fiber 3.1, Sugar 72.5, Protein 9.2
MADE ME LOVE PUMPKIN CAKE
This is a tweak on my mom's banana-oatmeal cake that I made it for an early Thanksgiving dinner. I tried a piece to see how it came out and I love it! It tastes like a spice cake. I dislike pumpkin as a rule, but this cake is another story. Topped with cinnamon cream cheese frosting, it's sooo tasty! I can't wait to see if the rest of my family likes it as much as I do. I've also made this recipe using applesauce instead of pumpkin and it's just as good. This recipe calls for no eggs or salt.
Provided by Jessica B
Categories Pumpkin Cake
Time 1h10m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Pour the milk into a small bowl, and stir in the vinegar. Set aside.
- Mix the flour together with rolled oats, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl.
- Beat the white sugar, brown sugar, vegetable oil, butter, milk mixture, and vanilla together in a mixing bowl until smooth and well blended. Add the pumpkin and beat again until smooth. Gradually stir in the flour mixture until evenly blended. Mix in the walnuts. Pour the batter into the prepared baking dish.
- Bake in preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack.
- Meanwhile, mix the frosting with 1/4 teaspoon cinnamon in a bowl. When the cake is completely cool, spread over the top.
Nutrition Facts : Calories 418 calories, Carbohydrate 54.5 g, Cholesterol 8.4 mg, Fat 21.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 6.2 g, Sodium 269 mg, Sugar 37.8 g
PUMPKIN ANGEL FOOD CAKE
This is a recipe that my mom got from a co-worker. We haven't tried it yet, but we have been told that it is amazing how good it is for being so easy to prepare!
Provided by BeccaB3c
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix the ingredients together, and bake as directed.
- When cooled, top cake with Cool Whip.
- Serve, and enjoy!
Nutrition Facts : Calories 228.7, Fat 5, SaturatedFat 4.2, Sodium 213.6, Carbohydrate 43, Fiber 0.3, Sugar 23.7, Protein 4.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love