Makeover Pumpkin Cake Recipes

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PUMPKIN SHEET CAKE



Pumpkin Sheet Cake image

The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 15

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup canola oil
4 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING:
3 ounces cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons whole milk
Chopped nuts

Steps:

  • In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Nutrition Facts : Calories 269 calories, Fat 14g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 201mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

MAKEOVER PUMPKIN GOOEY BUTTER CAKE



Makeover Pumpkin Gooey Butter Cake image

Make and share this Makeover Pumpkin Gooey Butter Cake recipe from Food.com.

Provided by bryannakrekeler

Categories     Dessert

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package yellow cake mix
1 egg
1/2 cup reduced-fat butter, melted
1 (8 ounce) package reduced-fat cream cheese
1 cup canned pumpkin
1/2 cup reduced-fat butter, melted
2 eggs, lightly beaten
2 egg whites
1 teaspoon vanilla extract
2 3/4 cups confectioners' sugar
1 teaspoon cinnamon
1 teaspoon ground nutmeg
additional confectioners' sugar (optional)

Steps:

  • 1. In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
  • 2. In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar cinnamon and nutmeg; mix well. Pour over crust.
  • 3. Bake at 350 degrees for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.

Nutrition Facts : Calories 183.8, Fat 4.9, SaturatedFat 1.7, Cholesterol 32.2, Sodium 207.7, Carbohydrate 32.2, Fiber 0.6, Sugar 23.3, Protein 3.2

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