Harvestpumpkincake Recipes

PUMPKIN HARVEST CAKE

Steps:

• Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake batter as directed on box. Pour batter into ovenproof bowl. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.
• In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
• To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter. Store loosely covered.

HARVEST PUMPKIN PIE

Steps:

• Beat eggs.
• Add pumpkin, spices and salt.
• Blend in milk.
• Pour into pie crust.
• Bake 425°F for 15 minutes.
• Reduce heat to 350°F and bake for 45 minutes.
• Test center of pie with toothpick, must come out clean.
• Enjoy!

FROSTED HARVEST CAKE

Steps:

• In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.

FALL HARVEST CAKE

Steps:

• Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
• Add pumpkin to this mixture and stir well.
• Stir in 2 cups of flour, 1/2 cup at a time.
• Stir in apples and pecans.
• Bake 60-70 minutes at 350 in a greased and floured bundt pan.
• Ice with cream cheese frosting and sprinkle with nuts.

HARVEST PUMPKIN CUPCAKES

Steps:

• To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
• To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.