Best 3 Pumpkin Cake Iii Recipes

PUMPKIN CAKE III

Pumpkin Cake III image

Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.

Provided by SUE CASE

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 14

Number Of Ingredients 11

Ingredients

2 cups white sugar
1 ¼ cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 46.8 g, Cholesterol 53.1 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 404.1 mg, Sugar 30.1 g

MOIST PUMPKIN TUBE CAKE

Moist Pumpkin Tube Cake image

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

Ingredients

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Confectioners' sugar

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.

PUMPKIN CHEESECAKE III

Pumpkin Cheesecake III image

Number Of Ingredients 14

Ingredients

1/2 cup All-Bran® Original or Bran Buds®
3/4 cup finely chopped nuts
2 tablespoons sugar
2 tablespoons all-purpose flour
2 tablespoons margarine or butter, melted
PUMPKIN FILLING
2 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 tablespoon flour
2 teaspoons cinnamon
1 teaspoon ginger
1 (16-ounce) can pumpkin
2 tablespoons rum

Steps:

1. For crust, combine KELLOGG'S ALL-BRAN cereal, nuts, the 2 tablespoons sugar and the 2 tablespoons flour. Gradually add margarine, stirring until crumbly. Press mixture evenly over bottom and part way up sides of 9-inch springform pan. 2. Bake at 400°F about 7 minutes or until lightly browned.3. Beat cream cheese until fluffy. Gradually beat in the 1 cup sugar. Add eggs, one at a time, beating after each addition. Mix in the 1 tablespoon flour and spices. Stir in pumpkin and rum. Pour into baked crust.4. Bake at 300°F for 1 hour and 30 minutes or until center feels firm when touched. Turn off oven. With door slightly open, cool cheesecake in oven one hour. Remove from oven. Cool completely on wire rack. Refrigerate several hours or overnight before serving. Garnish with whipped cream, if desired.

Nutrition Facts : Nutritional Facts Serves