Pumpkin Charlotte Royale Recipes

PUMPKIN CHARLOTTE

Steps:

• Split ladyfingers; arrange on the bottom and upright around the sides of an ungreased 9-in. springform pan, trimming to fit if necessary. Set aside., In a large bowl, beat cream cheese and sugar until smooth. In a small bowl, beat 1-3/4 cups whipping cream and 2 tablespoons confectioners' sugar until stiff peaks form. Set 1/2 cup aside. Fold remaining whipped cream into cream cheese mixture. Spread into prepared pan., In a bowl, combine the milk, pudding mixes and spices; beat on low speed for 1 minute. Add pumpkin; beat 1 minute longer. Fold in reserved whipped cream. Pour over cream cheese layer. Cover and refrigerate for 8 hours or overnight. , Just before serving, beat remaining cream and confectioners' sugar until stiff peaks form. Spoon over pumpkin layer. Sprinkle with cinnamon. Remove sides of pan. Refrigerate leftovers.

PUMPKIN GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.

PUMPKIN CHARLOTTE

Steps:

• Chill a mixing bowl and beaters.
• Line the botom of a 9in springform pan with ladyfingers, cutting to fill spaces.
• Trim the bottoms of the remaining ladyfingers, and place round side out, against pan sides.
• Set aside.
• To make cream cheese filling: Beat cream cheese and sugar with a mixer on med speed till combined.
• In a chilled bowl, beat 1 3/4 cups of cream and pwdrd sugar until soft peaks form.
• Reserve 1/2 cup.
• Fold remaining into the cheese mixture.
• For pumpkin filling: stir together pudding mixes and spices.
• Add milk and pumpkin and beat until thick.
• Fold in reserved 1/2 cup of whipped cream.
• Spread the cream cheese layer evenly over the bottom of the prepaed pan.
• Carefully spread pumpkin lyer over cream cheese layer.
• Cover and refrigerate overnite.
• To serve, remove sides from pan, place on platter.
• Beat remaining 1/4 cup whipping cream to soft peaks, and spoon atop each individual serving.