Pumpkin Crack Cake Recipe 425

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PUMPKIN CRACK CAKE RECIPE - (4.2/5)



Pumpkin Crack Cake Recipe - (4.2/5) image

Provided by carvalhohm

Number Of Ingredients 8

1 (7 1/2 ounce) can pumpkin puree
1 (7-ounce) can sweetened condensed milk
2 eggs, at room temperature
1/2 cup sugar
2 1/2 teaspoons pumpkin pie spice
1 (15-ounce) box gluten-free yellow cake mix
8 tablespoons unsalted butter, melted and cooled. 1/2 cup
1/2 cup semi-sweet chocolate chips (or chopped pecans)

Steps:

  • Preheat the oven to 350°F. Grease a 9-inch square or round baking pan and set it aside. In a medium-sized bowl, place the pumpkin, condensed milk, eggs, sugar and pumpkin pie spice, and beat until well-combined. Pour the pumpkin mixture into the prepared pan. Sprinkle ⅓ of the dry cake mix over the top and swirl it into the wet ingredients with a knife. Sprinkle the rest of the dry cake mix on top, and smooth carefully until it covers evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle evenly with chips. Cover the top of the pan with foil. Place the cake in the center of the preheated oven, and bake for 25 minutes. Uncover, and bake for another 15 to 25 minutes, or until it has begun to brown around edges. Remove from the oven and allow to cool completely before slicing into squares or wedges and serving.

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING



Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting image

Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ spice cake mix
2/3 cup granulated sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
5 cups powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
  • Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g

PUMPKIN EARTHQUAKE CAKE



Pumpkin Earthquake Cake image

This pumpkin earthquake cake cracks and sinks throughout the top to reveal a yummy cheesecake filling. So easy to make starting out with a boxed cake mix, yet everyone will think it took hours to make.

Provided by Yoly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 16

Number Of Ingredients 12

½ cup butter
1 (15.25 ounce) package spice cake mix with pudding (such as Betty Crocker®)
4 eggs, at room temperature
1 cup pumpkin puree
½ cup milk
½ cup oil
½ tablespoon pumpkin spice
1 (8 ounce) package Neufchatel cheese, softened
2 cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon salt
½ cup pumpkin spice baking morsels (such as Nestle® Toll House®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.
  • Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.
  • Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.

Nutrition Facts : Calories 343 calories, Carbohydrate 35.1 g, Cholesterol 67.4 mg, Fat 21.4 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 290.4 mg, Sugar 27.9 g

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