Best 11 Pumpkin Harvest Cake Recipes

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As the fall season approaches, the aroma of pumpkin spice fills the air, signaling the arrival of pumpkin harvest season. With an abundance of pumpkins available, it's the perfect time to indulge in the delightful flavors of pumpkin in various culinary creations. Among these treats, pumpkin harvest cake stands out as a classic dessert that embodies the essence of fall. Its moist, tender crumb, rich pumpkin flavor, and warm spices create an irresistible experience that captivates taste buds. This article delves into the art of crafting the perfect pumpkin harvest cake, providing expert tips and guidance to help you create a masterpiece that will delight your family and friends.

Let's cook with our recipes!

PUMPKIN HARVEST CAKE



Pumpkin Harvest Cake image

Embrace autumn with a sweet no-mess pumpkin cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 24

Number Of Ingredients 7

2 boxes Betty Crocker™ Super Moist™ carrot or spice cake mix
Water, vegetable oil and eggs called for on cake mix boxes
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
Yellow and red food colors
Pull-apart green licorice twists
Betty Crocker™ Fruit Roll-Ups® chewy fruit snack rolls (any flavor)
Edible glitter, if desired

Steps:

  • Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake batter as directed on box. Pour batter into ovenproof bowl. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.
  • In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
  • To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter. Store loosely covered.

Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 55 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 350 mg, Sugar 36 g, TransFat 2 g

FROSTED HARVEST CAKE



Frosted Harvest Cake image

Craving brownies but want something a little bit different? Indulge in a fall-flavored version topped with a cream cheese frosting. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 18

1 can (15 ounces) pumpkin
4 large eggs, room temperature
3/4 cup canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1-1/2 to 2 cups confectioners' sugar

Steps:

  • In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN RAISIN CAKE



Pumpkin Raisin Cake image

This nutty, golden cake is one of my mom's best. It's a wonderfully different use for pumpkin. With a holiday taste and beautiful look, it's bound to become a favorite with your family, too. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 13

2 cups all-purpose flour
2 cups sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2 cups uncooked oat bran cereal
1 cup chopped pecans
1 cup raisins
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Pour into a greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired.

Nutrition Facts : Calories 388 calories, Fat 18g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 222mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.

HARVEST PUMPKIN CUPCAKES



Harvest Pumpkin Cupcakes image

Rich and spicy pumpkin cupcakes with orange cream cheese frosting!

Provided by ARGO®, KARO® and FLEISCHMANN'S®

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h20m

Yield 32

Number Of Ingredients 16

4 eggs, slightly beaten
¾ cup Mazola® Vegetable Plus! Oil
2 cups sugar
1 (15 ounce) can pumpkin
1 ¾ cups all-purpose flour
¼ cup Argo® OR Kingsford's® Corn Starch
4 teaspoons Spice Islands® Pumpkin Pie Spice
2 teaspoons Argo® Baking Powder
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
3 tablespoons butter OR margarine, softened
1 tablespoon orange juice
2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
1 ½ teaspoons freshly grated orange peel
4 cups powdered sugar

Steps:

  • To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
  • To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 35.9 g, Cholesterol 33.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 193.9 mg, Sugar 28.4 g

NO-FUSS PUMPKIN CAKE



No-Fuss Pumpkin Cake image

In Larsen, Wisconsin, Nancy Heider makes the most of convenience items to come up with this moist old-fashioned cake. "It goes together quickly," she writes. "That's a plus for me, because I have a husband who loves desserts."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
3 large eggs
1/3 cup sugar
1/3 cup vegetable oil
1 tablespoon pumpkin pie spice
1 can (16 ounces) vanilla frosting
3 ounces cream cheese, softened

Steps:

  • In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 194mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

HARVEST PUMPKIN CAKE



Harvest Pumpkin Cake image

Sugar Free (made with Splenda), virtually Fat Free and so satisfying. I made up this recipe while I was trying to loose weight after a first baby and in danger of getting diabetes.

Provided by The Atomic Kitchen

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups whole wheat flour
2 cups Splenda sugar substitute
12 ounces pumpkin
2 teaspoons baking soda
1 1/2 cups applesauce
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
5 egg whites
2 teaspoons vanilla
fat-free whipped topping or Splenda sugar substitute (optional)

Steps:

  • Pre-heat oven to 375, grease a deep 8 inch pan.
  • I find it best to use a wooden spoon instead of a mixer to mix this batter.
  • Mix first 8 ingredients, mixture will be lumpy.
  • Add egg whites, mixing well after each addition.
  • Mix in vanilla, continue stiring for a minute or two, but mix should remain lumpy.
  • Pour into greased pan, bake 25-35 minutes or until cake seems set and a warm orange brown color on top.
  • Cake will remain soft but should hold together well.
  • I like to serve warm with Fat Free Whipped Topping, or for truly sugar free just sprinkle some Splenda on top.

Nutrition Facts : Calories 165, Fat 0.8, SaturatedFat 0.2, Sodium 364.6, Carbohydrate 34.9, Fiber 4.7, Sugar 1, Protein 6.9

HARVEST PUMPKIN CHEESECAKE



Harvest Pumpkin Cheesecake image

Make and share this Harvest Pumpkin Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter or 5 tablespoons margarine, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup cooked pumpkin or 1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
whipped cream

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in the butter.
  • Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
  • Bake at 350 degrees for 5 minutes.
  • Cool on a wire rack.
  • In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
  • Add eggs, pumpkin and spices; beat just until combined.
  • Pour into crust.
  • Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.
  • Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • Refrigerate until completely cooled (center will fall).
  • Remove sides of pan just before serving.
  • Garnish with whipped cream.

Nutrition Facts : Calories 371.7, Fat 26.5, SaturatedFat 14.6, Cholesterol 121.7, Sodium 292.8, Carbohydrate 29, Fiber 0.4, Sugar 23, Protein 5.8

FALL HARVEST CAKE



Fall Harvest Cake image

This is a cake that my mother-in-law makes. It is a really nice fall cake that is similar to spice cake or carrot cake but this cake has pumpkin and apples. It is really good topped with cream cheese icing.

Provided by Jazz Lover

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups sugar
1/2 cup packed brown sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup oil
1/2 teaspoon vanilla
4 eggs
16 ounces pumpkin
2 cups flour
1 large apple, peeled and chopped
1/2 cup pecans

Steps:

  • Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
  • Add pumpkin to this mixture and stir well.
  • Stir in 2 cups of flour, 1/2 cup at a time.
  • Stir in apples and pecans.
  • Bake 60-70 minutes at 350 in a greased and floured bundt pan.
  • Ice with cream cheese frosting and sprinkle with nuts.

Nutrition Facts : Calories 444.5, Fat 23.4, SaturatedFat 3.2, Cholesterol 70.5, Sodium 334.7, Carbohydrate 55.9, Fiber 1.8, Sugar 36.6, Protein 5.1

PUMPKIN APPLE HARVEST CAKE



Pumpkin Apple Harvest Cake image

Make and share this Pumpkin Apple Harvest Cake recipe from Food.com.

Provided by TattooedMamaof2

Categories     Dessert

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 cup pumpkin puree
2 large eggs, beaten
3/4 cup sugar
3/4 cup flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup apple, chopped
1/2 cup walnuts or 1/2 cup pecans, chopped

Steps:

  • Preheat oven to 325°F Prepare an 8-inch round cake pan by greasing and flouring it.
  • Combine pumpkin, eggs and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
  • Bake 20-25 minutes, until a toothpick comes out clean.
  • Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert cake onto the rack, remove pan and let cool completely.

Nutrition Facts : Calories 191.8, Fat 6.2, SaturatedFat 0.9, Cholesterol 52.9, Sodium 209.1, Carbohydrate 31.6, Fiber 1.4, Sugar 20.1, Protein 4.1

MAKEOVER PUMPKIN CAKE



Makeover Pumpkin Cake image

This makeover recipe is a winner! Packed with warm pumpkin flavor and spices, it's taller than the original cake but weighs in with just about half the fat, saturated fat and cholesterol and 187 fewer calories per piece. And if you ask us, that's sweet success no matter how you slice it.-Shirley Dellinger, Elwood, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 18 servings.

Number Of Ingredients 18

1 can (15 ounces) solid-pack pumpkin
1-2/3 cups sugar
2 eggs
1/2 cup egg substitute
1/2 cup buttermilk
1/2 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 cup chopped pecans
FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • In a large bowl, combine the first eight ingredients; beat until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 380mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

HARVEST LOAF



Harvest Loaf image

I clipped this recipe out of the paper. It's a little different from the usual pumpkin bread; a nice combination of autumn spices and chocolate chips.

Provided by Denise in da Kitchen

Categories     Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 13

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon clove
1/2 cup butter, softened
1 cup sugar
2 eggs
3/4 cup canned pumpkin
3/4 cup chocolate chips
3/4 cup chopped walnuts, divided

Steps:

  • Combine flour, baking soda, salt and spices and set aside.
  • In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
  • To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
  • Stir in chocolate chips and 1/2 cup chopped walnuts.
  • Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
  • Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
  • Cool in pan for about 10 minutes, then remove and cool completely on wire rack.

Tips:

  • Use fresh, ripe pumpkin puree. This will give your cake a moist and flavorful texture. You can make your own pumpkin puree by roasting a pumpkin and then scooping out the flesh, or you can use canned pumpkin puree.
  • Don't overmix the batter. Overmixing can make your cake tough. Mix until the ingredients are just combined.
  • Bake the cake at the right temperature. The cake should be baked at 350 degrees Fahrenheit for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
  • Be creative with your frosting. You can use a simple cream cheese frosting, or you can get creative with other flavors, such as maple frosting or chocolate ganache.

Conclusion:

Pumpkin harvest cake is a delicious and festive way to celebrate the fall season. With its moist and flavorful texture and sweet and spicy notes, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give pumpkin harvest cake a try. You won't be disappointed.

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