PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
PUMPKIN SPICE CAKE
We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
FALL HARVEST PUMPKIN SPICE CAKE PIE RECIPE - (4.3/5)
Provided by HotDishHomemaker
Number Of Ingredients 18
Steps:
- 1. Prepare your Pie Crusts and set aside. Preheat oven to 350 degrees. 2. Time to make the Cake Pie filling. In a large mixing bowl add the dry Cake Mix, 2/3 Cup Sugar, 4 Eggs, 1/3 Cup Coconut Oil, 1/3 Cup Sour Cream, the Pumpkin, Ginger, Nutmeg, Cinnamon, Cloves and the 1/4 Cup Water. With a handheld mixer, beat on low until the ingredients all come together, then continue to mix for an additional 2 minutes until the batter is smooth. 3. Pour equal amounts of Batter into the 2 Pie Crust Shells. The Batter won't go completely to the top and that is what we want because the Cake Batter will rise. 4. Time to bake the Cake Pie. Place both Cake Pies in the oven and bake for 35-50 minutes. All ovens cook differently so we are looking for a light golden color crust and the filling is done when a toothpick inserted in the center comes out clean. 5. Once the Cake Pie is done, cool completely, before we add the Frosting. Don't worry if your Cake Pie has a few cracks in the top. No one will ever know once we add the Frosting and Nuts. 6. Let's make the Frosting while the Cake Pie is cooling. In a large mixing bowl add the Cream Cheese, and Butter. Using a handheld mixer, cream them together until smooth. Next add in the Orange Food Coloring and blend together. Slowly start adding the Powdered Sugar and alternate with the Heavy Cream keeping the mixer speed on low. Once the Powdered Sugar is combined, increase the speed to medium high and continue to mix until the Frosting is smooth. 7. Refrigerate the Frosting for about 20 minutes while the Cake Pies finish the cooling process. Refrigerating the Frosting will give it a better spreading consistency when we frost the Cake Pies. 8. Using a Frosting spatula, spread the Frosting evenly over the tops of both the Cake Pies, going to the edge of the crust. 9. Now you can sprinkle the top with the Walnuts 10. Refrigerate any leftovers in the refrigerator since we have Cream Cheese Frosting on our Cake Pies. Recipe by: Hot Dish Homemaker
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