Harvestsnackcake Recipes
HARVEST CAKE
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
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 SPICE CAKE
Wonderful to serve at Thanksgiving or Christmas. This recipe was given to me by a friend 40 years ago and has become a family tradition. Best if baked in a straight sided Bundt pan. We like it without frosting but a cream cheese frosting or a glaze would be good too.
Provided by bmjohan
Categories Dessert
Time 1h15m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine dry ingredients and stir.
- Cream together butter and sugar. Beat in 2 eggs. Add dry ingredients alternately with pumpkin and mix till well combined. Add chocolate chips and most of the walnuts, reserving some to sprinkle on top of cake before baking.
- Bake in greased and floured Bundt or tube pan at 350 degrees for 50 to 60 minutes.
Nutrition Facts : Calories 397.7, Fat 21.9, SaturatedFat 9.2, Cholesterol 66.7, Sodium 368.1, Carbohydrate 48.1, Fiber 2.8, Sugar 27.9, Protein 6.2
HARVEST POUND CAKE
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
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
BLUEBERRY SNACK CAKE
I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 82mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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