Nancys Pumpkin Cake Recipes

EASY PUMPKIN CAKE RECIPE

Easy Pumpkin Cake Recipe image

This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!

Provided by Natasha Kravchuk

Categories Easy

Time 50m

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour (*see note on measuring)
1 1/2 cups granulated sugar
1 tsp baking soda (sifted to get rid of lumps)
2 tsp baking powder
2 tsp cinnamon
3 large eggs (room temp)
1 cup oil (extra light olive oil, vegetable or corn oil will work)
15 oz pumpkin puree (can)
8 oz cream cheese (room temp, cut into quarters)
8 Tbsp unsalted butter butter (room temp)
1 cup powdered sugar
2 tsp vanilla extract
Pecans to decorate (optional)

Steps:

Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a Glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.
In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans. I sprinkled pecans over individual slices since my son doesn't eat them.
Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.

Nutrition Facts : Calories 391 kcal, Carbohydrate 55 g, Protein 5 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 172 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving

PUMPKIN SHEET CAKE

Pumpkin Sheet Cake image

The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 15

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup canola oil
4 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING:
3 ounces cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons whole milk
Chopped nuts

Steps:

In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Nutrition Facts : Calories 269 calories, Fat 14g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 201mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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

Ingredients

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.

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