Pumpkin Chiffon Cake Recipe 415
PUMPKIN CHIFFON DESSERT
A nice alternative to traditional pie, this layered pumpkin dessert is a big hit during the holidays. I get many requests to bring it to gatherings.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack. , In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 286 calories, Fat 16g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 264mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN CHIFFON CAKE
I had this cake a couple of years ago, and it was so good, it has stuck in my mind. This cake is so very moist and delicious. It is my family's choice for the holidays instead of pumpkin pie.
Provided by nickie409
Categories Dessert
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Bottom layer: Combine all ingredients in a bowl; mix well.
- Pour into 9x13 greased and floured pan and set aside.
- Top layer: Combine all ingredients in a bowl; mix well.
- Carefully pour over bottom layer, spreading evenly all around.
- Bake in 350F oven for 1 hour.
- Turn heat down to 300°F, bake for 1/2 hour longer.
- As soon as cake is out, loosen sides with knife.
- Pour melted butter or margarine over entire cake.
- Cool for about 40 minutes on wire rack.
- Cut with knife, turn over onto foil lined cookie sheet.
- Serve.
Nutrition Facts : Calories 604.7, Fat 36.3, SaturatedFat 10.6, Cholesterol 138, Sodium 722.5, Carbohydrate 63.8, Fiber 0.8, Sugar 43.4, Protein 8
PUMPKIN CHIFFON CAKE
Light and airy. Travels well to grandma's house for Thanksgiving. Pumpkin cake at it's best. Serve with a dollop of whipping cream or --Rita's-- Recipe #211370.
Provided by Pam-I-Am
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
- Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth.
- Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
- Pour egg-white batter over the yolk batter and gently fold to blend.
- Pour mixture into a non-greased 10-inch tube pan.
- Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.
Nutrition Facts : Calories 373.8, Fat 15, SaturatedFat 2.1, Cholesterol 148.8, Sodium 399.9, Carbohydrate 53, Fiber 0.7, Sugar 30.3, Protein 7.4
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