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
CHOCOLATE CHIP PUMPKIN CAKE
It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! -Laurene Hunsicker, Canton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 494 calories, Fat 25g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 239mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 6g protein.
CHOCOLATE-PUMPKIN SPICE CAKE
My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting.
Provided by STARFLOWER
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
- Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
- Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 31.5 g, Cholesterol 31 mg, Fat 12.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 203.7 mg, Sugar 21.3 g
SPICED PUMPKIN-CHOCOLATE CHIP TEA CAKE
Make and share this Spiced Pumpkin-Chocolate Chip Tea Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°; grease and flour a 10-12 cup Bundt pan.
- Place 2 cups brown sugar in a large bowl; break up any lumps.
- Add the oil, pumpkin puree, and eggs; whisk together until smooth.
- Sift the flour, baking soda, 2 teaspoons cinnamon, ginger, cardamom, and cloves over the pumpkin mixture.
- Add the chocolate chips and fold until the batter is evenly mixed and no streaks remain.
- In a small bowl, combine the remaining 1/3 cup brown sugar and remaining 1/4 teaspoon cinnamon with the walnuts.
- Rub together with your fingertips until well blended.
- Pour half of the pumpkin batter into the prepared pan.
- Sprinkle the walnut mixture over the top of the batter, trying to keep it in the center.
- Cover with the remaining batter.
- Bake for 60-70 minutes, until a pick comes out clean.
- Let cake cool in the pan for about 10 minutes.
- Then turn the cake onto a rack to cool completely.,.
- Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 599, Fat 33, SaturatedFat 3.9, Cholesterol 46.5, Sodium 185.5, Carbohydrate 73.1, Fiber 2.4, Sugar 46.2, Protein 5.9
CHOCOLATE CHIP-PUMPKIN SPICE CAKE
A yummy cake for fall or any time of year.
Provided by Ariel A
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix sugar, pumpkin, oil, and eggs together in a bowl. Add flour, baking powder, cinnamon, baking soda, cloves, and ginger and mix well. Add bran flakes, chocolate chips, and walnuts; gently mix. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 510 calories, Carbohydrate 66.2 g, Cholesterol 62 mg, Fat 26.6 g, Fiber 4.7 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 240.2 mg, Sugar 43.5 g
PUMPKIN-SPICE CAKE WITH CHOCOLATE CHIPS
This pumpkin cake recipe from pastry chef Katherine Thompson satisfies both seasonal and cocoa cravings, thanks to a combination of ground cinnamon, cloves, ginger, and nutmeg, plus canned pumpkin purée.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Make the cake: Preheat oven to 350 degrees. Spray an 8-to 10-cup Bundt pan with cooking spray; set aside.
- Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. With the mixer running, slowly add oil. Add flour mixture and chocolate chips; mix on low speed until just combined.
- Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.
- Make the creme fraiche glaze: Meanwhile, in a small bowl, mix together creme fraiche and 3/4 cup confectioners' sugar until smooth. Add more confectioners' sugar as necessary to reach desired thickness. Drizzle glaze over cake and serve.
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4.4/5 (53)Total Time 1 hr 46 minsCategory Cakes & CupcakesCalories 275 per serving
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, cinnamon, vanilla, and whisk to combine.
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4.5/5 (53)Estimated Reading Time 8 minsServings 1
- Place a rack in middle of oven; preheat to 350°. Butter or lightly spray an 8x8" baking pan, 9"-diameter cake pan, or 9x5" loaf pan with unsalted butter or nonstick vegetable oil spray. Line pan with parchment paper, leaving overhang on all sides if using square pan or long side if using loaf pan. Use a parchment paper round on the bottom if using cake pan.
- Whisk 2 large eggs and ¾ cup (packed; 150 g) light brown sugar in a large bowl until pale and foamy, about 1 minute.
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