PUMPKIN SPICE CAKE II
Spicy cake that has everyone guessing what it is, and people eating it that do not like pumpkin and guessing with the others. Top with Cream Cheese Frosting if desired.
Provided by doxie1
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 35 g, Cholesterol 47.1 mg, Fat 23.6 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 372.7 mg, Sugar 21.5 g
PUMPKIN CAKE II
A simple dessert using pumpkin and yellow cake mix. Watch out, pumpkin pie!!!
Provided by BLINKERS88
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan, or two 9 inch cake pans.
- In a large bowl, mix together the yellow cake mix, sugar, vegetable oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans.
- Bake in the preheated oven 45 minutes.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 32 g, Cholesterol 41.9 mg, Fat 10.6 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 204.9 mg, Sugar 21.3 g
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 PIE CAKE II
I've never been good at making pies but love to have pumpkin pie at Thanksgiving. This cake is just as good and twice as easy to make.
Provided by ZIPITY
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
- Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
- Bake in the preheated oven for 50 minutes. Keep refrigerated.
Nutrition Facts : Calories 303 calories, Carbohydrate 44.7 g, Cholesterol 44.6 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 307.1 mg, Sugar 32.5 g
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN BUNDT CAKE II
Make and share this Pumpkin Bundt Cake II recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h2m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the first seven ingredients.
- Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
- Pour into a greased and floured 10-inch fluted tube pan.
- Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
- Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- Serve with whipped cream or ice cream if desired.
Nutrition Facts : Calories 193.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 47.1, Sodium 267.7, Carbohydrate 26.8, Fiber 0.8, Sugar 14.6, Protein 3.2
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