TWO-INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE
This Two-Ingredient Pumpkin Cake with Apple Cider Glaze will have your family and friends up in arms and begging for seconds.
Provided by Cathy
Categories Dessert
Time 53m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
- Pour batter into a greased 7 x 11 X 2 pan. (This is the small, rectangular-sized pan from your Pyrex set.)
- Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
- Let cool for 5-10 minutes in the pan, then flip onto a platter.
- Make the glaze while you're waiting.
- Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
- Serve warm or room temperature.
Nutrition Facts : Calories 399 kcal, Carbohydrate 83 g, Protein 2.3 g, Fat 6.1 g, SaturatedFat 1.7 g, Sodium 454 mg, Sugar 56 g, Fiber 2 g, ServingSize 1 serving
PUMPKIN CAKE WITH APPLE CIDER GLAZE RECIPE - (4/5)
Provided by á-24918
Number Of Ingredients 7
Steps:
- Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7- x 11- X 2-inch pan. This is the small, rectangular-sized pan from your Pyrex set. Bake at 350°F for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Let cool for 5 to 10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Poke holes in the warm cake with a toothpick or wooden skewer. Pour glaze over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or room temperature.
APPLE CIDER-PUMPKIN BUNDT CAKE
Provided by Pamela
Yield 10-12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Grease and flour the bundt pan. Make sure you get the butter in all the nooks and crannies. Tap the excess flour out of the pan.
- In a large bowl, whisk all the dry ingredients together.
- In a medium bowl, whisk together all the wet ingredients until well combined. Add the wet mixture to the dry mixture and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes until a toothpick inserted into the thickest part comes out clean.
- Cool for 10-15 minutes before removing from pan. Loosen the sides with a thin knife and then invert onto a cooling rack. Cool completely before dusting with powdered sugar or glaze.
PUMPKIN CAKE WITH APPLE CIDER GLAZE
Steps:
- 1. Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
PUMPKIN APPLE CIDER CAKE
This recipe with only 2 ingredients! Two Ingredients!!! This is the best tasting dessert I have tried in awhile- and believe I have had my share and your's too! LOL. The Glaze is what makes this dessert so decadent! Try a piece or two - I'm sure you will agree- Sooo good and Easy!....
Provided by Pat Duran
Categories Fruit Sauces
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350^. Spray a 7x11-inch glass cake dish.Cover bottom with piece of parchment paper and spray it too. --- Cake: Combine cake mix dry with the solid pumpkin in a large mixer bowl. Beat until mixed well. Batter will be thick. Pour into prepared cake dish. Bake 28-30 minutes. Test with toothpick for doneness. Let cool 10 minutes. flip onto platter.
- 2. Glaze: Mix ingredients until thick but pourable.Pour over cake while still warm. Save some of the sauce to serve over each individual serving.
PUMPKIN BUNDT CAKE WITH APPLE CIDER GLAZE
I love Fall because it's when I can get back into the kitchen & start baking! After browsing all the pumpkin recipes I decided I would try a bundt cake type. Instead of using butterscotch pudding mix I used my coveted Jell-O pumpkin spice instant pudding mix...It added just the right amount of spice to the cake...And the apple...
Provided by Lynn Garrett
Categories Puddings
Time 1h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350*. Grease with shortening & flour a 12 inch tube/bundt cake pan.
- 2. mix pkg of the dry cake mix with the pkg of dry pudding mix together in large bowl & set aside.
- 3. in another large bowl lightly beat the 4 eggs with the oil, water, & pumpkin.
- 4. add the dry ingredients to the wet mixing until there are no large lumps. (be careful not to over mix)
- 5. Carefully fill pan with batter. Bake at 350* for 45-50 min. (ovens vary so check at 45 min..insert a toothpick, if it comes out clean cake is done)
- 6. Remove to wire rack to cool. While cooling make glaze by mixing the powdered sugar, 1/4 tsp of pumpkin pie spice with the apple cider. This should be thick but pourable.
- 7. When cake has cooled for about 15 minutes, leave on wire rack and place both cake & rack on a tray or sheet of waxed paper (for easy clean up). Pour the glaze on the slightly cooled cake. When glaze has stopped dripping transfer to a serving plate.
APPLE CIDER PUMPKIN CAKE
Quick and easy. Makes a small cake. Tastes like fall!
Provided by Melissa Buchanan-Smith
Categories Cakes
Time 45m
Number Of Ingredients 7
Steps:
- 1. 1 yellow cake mix, 1 can pumpkin purée, 1tsp pumpkin pie spice, 1tsp cinnamon. Mix well. Will be thick. Bake in a 7x11 pan at 350 degrees for exactly 28 minutes. Drizzle 4 oz caramel sauce over warm cake. Glaze- 1and a half cup powdered sugar, 3T apple cider or apple juice, 1/2 tsp pumpkin pie spice. Let cake cool 15 minutes then drizzle glaze over top.
APPLE CIDER DOUGHNUT CAKE
Nothing says "fall" quite like an apple cider doughnut, and with this easy bundt, you get a crowd-friendly version of everyone's favorite seasonal treat. The yellow cake batter gets an apple infusion with cider and shredded apples before being baked and finished with a double sprinkle of cinnamon sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
- Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 23 g, TransFat 0 g
PUMPKIN AND SPICED-CIDER PUDDING CAKE
Bring together the delicious combination of warm apple cider pudding and spiced pumpkin cake in this lavish dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Stir together flour, granulated sugar, baking powder, 1/2 teaspoon pumpkin pie spice and the salt in medium bowl. Stir in pumpkin, oil and milk just until moistened. Spread in ungreased square baking dish, 8x8x2 inches.
- Heat apple cider and butter to boiling in 1-quart saucepan over medium-high heat.
- Meanwhile, mix brown sugar, cornstarch and 1/4 teaspoon pumpkin pie spice in small bowl. Sprinkle over pumpkin batter in baking dish. Pour boiling cider mixture over all.
- Bake 40 to 45 minutes or until top is golden brown and edges are bubbly. Cool 15 minutes. Serve warm.
Nutrition Facts : Calories 290, Carbohydrate 59 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
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