Pump Cake Recipes

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PUMPKIN CAKE III



Pumpkin Cake III image

Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.

Provided by SUE CASE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 14

Number Of Ingredients 11

2 cups white sugar
1 ¼ cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 46.8 g, Cholesterol 53.1 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 404.1 mg, Sugar 30.1 g

MOIST PUMPKIN TUBE CAKE



Moist Pumpkin Tube Cake image

This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

PUMP CAKE



Pump Cake image

This type of dessert was developed in the south. It was often called a "dump" cake. We prefer Pump cake as it will pump you up with carbohydrates. (Thanks to GramaCar for filling in the missing steps!)

Provided by Ed Paulhus

Categories     Dessert

Yield 15 serving(s)

Number Of Ingredients 4

1 (20 ounce) can light cherry pie filling
1 (9 ounce) package chocolate cake mix
1 (10 ounce) can mandarin oranges
5 tablespoons unsalted butter, slightly softened

Steps:

  • First place the cherries, and mandarin oranges (not drained) into a buttered 9 1/2 x 13 inch cakepan. ,
  • Sprinkle the dry cake mix over the top of the fruit
  • Put pats of the butter on the top of the dry cake mix.
  • Place in a 350 degree oven for approx 50 to 60 minutes.

Nutrition Facts : Calories 134.2, Fat 6.6, SaturatedFat 3, Cholesterol 10.2, Sodium 145.8, Carbohydrate 18.9, Fiber 1.2, Sugar 12, Protein 1.5

PUMPKIN SPICE CAKE I



Pumpkin Spice Cake I image

If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Provided by Lisa Yelverton

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 13

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
  • In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g

SOUR CREAM PUMPKIN CAKE



Sour Cream Pumpkin Cake image

The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. -Elaine Holmberg, Norfolk, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

2/3 cup packed brown sugar
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
2-1/2 teaspoons cold butter
BATTER:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons orange juice

Steps:

  • In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 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. Combine glaze ingredients; drizzle over cooled cake.

Nutrition Facts : Calories 564 calories, Fat 21g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 556mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 2g fiber), Protein 7g protein.

DUMP CAKE I



Dump Cake I image

This cake is just as easy as dumping ingredients in a pan.

Provided by Wilma Hull

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Dump Cake

Time 50m

Yield 24

Number Of Ingredients 5

1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
8 ounces chopped walnuts
½ cup butter

Steps:

  • In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
  • Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 27.8 g, Cholesterol 10.6 mg, Fat 12.5 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 173.6 mg, Sugar 12.1 g

HALLOWEEN PUMPKIN CAKE



Halloween pumpkin cake image

Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween

Provided by Good Food team

Categories     Afternoon tea, Snack, Supper, Treat

Time 50m

Yield Cuts into 15 generous portions

Number Of Ingredients 15

300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin or butternut squash flesh, grated
200g pack soft cheese
85g butter, softened
100g icing sugar, sifted
zest 1 orange and juice of half

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  • To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  • If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Nutrition Facts : Calories 408 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.33 milligram of sodium

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