Cindys Peachy Keen Pumpkin Cake Recipes

CINDY'S PUMPKIN CAKE

Cindy's Pumpkin Cake image

What a delicious pumpkin treat! This recipe makes a thick pumpkin cake; a slice could almost be considered a bar. They have a mild pumpkin flavor with the perfect ratio of frosting. Creamy and smooth, the frosting is lick the spatula clean good. It has a hint of tanginess and butter flavor that complements the pumpkin cake. We...

Provided by Mary Louise

Categories Cakes

Time 40m

Number Of Ingredients 20

Ingredients

CAKE
4 eggs
1 c canola oil
1 2/3 c sugar
1 tsp pure vanilla extract
1 can(s) pumpkin, 16 oz.
2 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 tsp ginger
dash(es) of cloves, nutmeg
FROSTING
1 pkg cream cheese, 8 oz., room temperature
6 Tbsp butter, room temperature
1 tsp vanilla
1-2 Tbsp milk
3 c powdered sugar
chopped walnuts (optional)

Steps:

1. Cream eggs, oil, sugar, and vanilla until light and fluffy. Add pumpkin. Blend well.
2. Stir together dry ingredients. Add to pumpkin mixture until well blended.
3. Spread batter in a greased and floured 15X10X1 baking pan. I line my pan with parchment paper.
4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool completely.
5. Cream butter and cream cheese. Add vanilla. Beat. Add powdered sugar. Add milk a little at a time to reach the right consistency. Frosting should be easy to spread.
6. Frost and sprinkle with chopped walnuts if desired.

CINDY'S PEACHY KEEN PUMPKIN CAKE

Cindy's Peachy Keen Pumpkin Cake image

Provided by My Food and Family

Categories Recipes

Time 1h30m

Number Of Ingredients 8

Ingredients

1 envelope dry whipped topping mix, divided
1 box yellow cake mix
8 oz low fat sour cream (substitute for oil called for in cake mix directions)
1 Tbsp cake spice
3 large eggs
1 can (15 oz.) pumpkin
1 can (26 oz.) sliced peaches, divided
1 can (15 oz.) peach pie filling

Steps:

Preheat oven to 350 degrees F. Thoroughly cover a 9" x 13" pan with vegetable oil spray. "Flour" pan with some of the dry whipped topping mix.
In large mixing bowl, add together the remaining dry whipped topping mix, yellow cake mix, sour cream, cake spice along with the eggs and pumpkin. Drain the sliced peaches and set half aside. Dice the other half and add to the mixing bowl. Using an electric mixer or egg beater, mix all the ingredients as directed on the cake mix box.
Then pour the batter into the pan and gently bump the bottom of the pan on a counter to raise any air bubbles in the batter. Keep bumping until you're satisfied all bubbles have raised and burst.
Bake in the center of the oven for 40 minutes. Test with a toothpick for doneness and bake 5 more minutes if needed. Cool cake on a rack on the counter.
Once cake has cooled to slightly warm, spread peach pie filling on top of the cake. Add the remaining sliced peaches to make a solid layer of peaches with the filling. Slice into 3" x 3" servings. Serve with Vanilla Cool Whip.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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