Country Pumpkin Cake Recipes

PUMPKIN LAYERED MAGIC CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
• In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
• Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
• In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.

PUMPKIN FRUIT CAKE

Steps:

• In a bowl, mix the mashed pumpkin, sugar and butter.
• Stir in the mixed dried fruit, and eggs.
• Stir through the SR flour.
• Grease and line a 22cm round cake tin.
• Pour the mixture into the tin.
• Bake at 180*c for 1 hour, or until cooked through.

COUNTRY INN PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Thoroughly grease a bundt pan.
• Mix together the pecans and brown sugar, cut in the butter and sprinkle in bottom of the bundt pan.
• Mix dry cake mix with dry pudding mix and spices.
• Blend eggs, oil, apple juice, and pumpkin together then beat into cake mixture until thoroughly combined.
• Pour into bundt pan.
• Bake 45-50 minutes or until sides separate from pan.
• Cool for 10 minutes and invert onto cake platter.

PUMPKIN POUND CAKE

Steps:

• In a bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, soda, salt, cloves and pie spice. , In a small bowl, combine pumpkin and rum extract. Add dry ingredients to creamed mixture alternately with pumpkin mixture. Pour into a greased and floured 12-cup fluted tube pan. , Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

COUNTRY PUMPKIN CAKE

Steps:

• HEAT oven to 350 degrees F. Coat a 10-inch springform pan with no-stick cooking spray.
• POUR boiling water over raisins in colander. Drain. Press lightly to remove excess water.
• BEAT melted shortening, sugar, pumpkin and eggs in large bowl on medium-high speed of electric mixer for 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins. Pour into prepared pan.
• BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
• BEAT shortening and powdered sugar in small mixing bowl with an electric mixer until blended. Add vanilla and milk. Beat at high speed until smooth and frosting is desired spreading consistency. Frost top and side of cake. Press nuts onto sides and outside top edge of cake.

PUMPKIN GINGERBREAD CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.