Garden Harvest Cake Recipes

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GARDEN HARVEST CAKE



Garden Harvest Cake image

Zucchini, carrot, and apples add moisture and flavor, elminating the need for excess butter and oil. This simple cake only takes about 10 minutes to prepare the batter, and it's great for breakfast. Each serving is 1 slice. I found this recipe in Cooking Light magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar.

Provided by internetnut

Categories     < 4 Hours

Time 1h5m

Yield 1 loaf, 9 serving(s)

Number Of Ingredients 13

4 1/2 ounces all-purpose flour (1 cup)
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup peeled granny smith apple, grated (1 medium)
1/2 cup grated carrot (1 medium)
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup fat-free buttermilk
2 large eggs
cooking spray

Steps:

  • Preheat oven to 350.
  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to the flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

Nutrition Facts : Calories 216.2, Fat 9.5, SaturatedFat 1, Cholesterol 47, Sodium 225.4, Carbohydrate 30.3, Fiber 1.3, Sugar 18, Protein 3.5

HARVEST POUND CAKE



Harvest Pound Cake image

Bring all your favorite flavors of fall into one delicious Harvest Pound Cake. It's a cozy coming-together of fresh apples, chopped nuts and caramel that no one can resist. Prep time is only 20 minutes, and this delicious apple harvest pound cake with caramel glaze is worth it!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 12

2 cups granulated sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla
3 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 medium apples, peeled and finely chopped (2 cups)
1 cup chopped nuts
1/2 cup butter or margarine
1/2 cup packed brown sugar
2 teaspoons milk

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
  • Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.
  • In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.

Nutrition Facts : Calories 520, Carbohydrate 54 g, Cholesterol 55 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 280 mg

HARVEST CAKE



Harvest Cake image

Make and share this Harvest Cake recipe from Food.com.

Provided by Kim127

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box spice cake mix
1/2 cup pumpkin pie filling
1 cup apple cider (or as much liquid as called for in directions)
3 eggs (or as called for in directions)
1/2 cup chopped pecans
1/4 cup brown sugar
1 teaspoon cinnamon
whipped cream (optional for time of serving)

Steps:

  • Preheat oven to 350°F.
  • Place cake mix in bowl.
  • Substitute apple cider for whatever the water amount is that the cake box requires.
  • Add eggs as required by cake mix.
  • Mix well.
  • Once batter is moist and mixed well, add pumpkin.
  • Pour half of the batter into a greased and floured bundt pan.
  • Sprinkle nuts, brown sugar and cinnamon over batter.
  • Add remaining batter on top.
  • Cook according to mix directions for bundt pan, about 30 to 35 minutes.
  • Serve with whipped cream.

Nutrition Facts : Calories 267.6, Fat 10.5, SaturatedFat 2.2, Cholesterol 52.9, Sodium 326, Carbohydrate 40.5, Fiber 2.2, Sugar 24.8, Protein 4

HARVEST CAKE



Harvest Cake image

Enjoy the first Betty Crocker signature recipe, a special Super Moist™ cake. All-ready frosting and colorful candy accents top this spicy celebration cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 21

Number Of Ingredients 13

2 boxes Betty Crocker™ Super Moist™ butter recipe yellow cake mix
2 cups apple cider
2/3 cup butter, softened
6 eggs
1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 cup chopped crystallized ginger
1 cup chopped pecans, if desired
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
Pumpkin-shaped candies
Candy corn
Spearmint leaf-shaped gumdrop candies, sliced to desired thinness
1 can (6.4 oz) Betty Crocker™ Easy Flow green decorating icing

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray one 9-inch and one 8-inch round cake pan.
  • In large bowl, beat 1 box cake mix, 1 cup of the apple cider, 1/3 cup of the butter, 3 of the eggs, 1/4 teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the ginger and 1/2 cup of the pecans. Pour into pans.
  • Bake and cool as directed on box for 9-inch and 8-inch rounds.
  • Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed above, using remaining cake mix, apple cider, butter, eggs, cinnamon and 1/8 teaspoon of the nutmeg. Stir in remaining ginger and pecans. Divide batter evenly among muffin cups. Bake as directed on box for cupcakes. Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Stir 1/4 teaspoon nutmeg into each container of frosting. Fill and frost cake layers with frosting, placing 9-inch layer on bottom. Remove paper baking cups from 9 cupcakes. Arrange 5 cupcakes upside down on top of cake (cut off thin layer from tops with serrated knife, if necessary, to make tops flat). Frost sides and tops. Center 3 cupcakes upside down on first layer of cupcakes; frost sides and tops. Place 1 cupcake upside down on top; frost.
  • Decorate cake with candies. Squeeze green decorating icing through drawing tip to make vines. Frost and decorate remaining cupcakes with candies, or wrap and freeze for another use. Store cake loosely covered.

Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 300 mg, Sugar 30 g, TransFat 2 g

PUMPKIN CAKE



Pumpkin Cake image

A slice into this fun pumpkin-shaped dessert reveals a moist banana cake inside. A tempting nut filling joins two cakes to form the pumpkin. Decorating is easy with orange-tinted frosting. We use it as a birthday cake, but it also would be nice following a special fall meal. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 17

2 packages banana cake mix (regular size)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup half-and-half cream
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
BUTTER CREAM FROSTING:
3/4 cup butter, softened
3/4 cup shortening
6 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 4 tablespoons whole milk
Red, yellow and green food coloring
Ice cream cake cones or banana
1 cup chocolate wafer crumbs, optional

Steps:

  • Prepare and bake cakes in 12-cup fluted tube pans according to package directions; cool. , For filling, melt butter in a saucepan. Stir in flour to form a smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in vanilla and salt. Fold in pecans; cool. , Cut thin slice of bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. Set aside. , In a bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting orange. Tint remaining frosting green. Place a small glass upside down in the center of the cake to support the "stem". Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting. If desired, add chocolate water crumbs as "dirt" around cake. Pipe green vines on cake and "dirt" if desired.

Nutrition Facts :

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