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.

PUMPKIN CRUNCH CAKE RECIPE - (4.6/5)



Pumpkin Crunch Cake Recipe - (4.6/5) image

Provided by á-25138

Number Of Ingredients 22

Crunch Topping
3 Cups (450 g) walnuts, finely chopped
3 Cups (360 g) vanilla wafers (about 75 cookies)
3 Cups (540 g) brown sugar
12 oz (340 g) butter
Pumpkin Crunch Cake
1 1/4 (250 g) cup sugar
6 oz (168 g) softened butter
1 16 oz (425 g) can solid pack pumpkin
2 1/2 ( 300 g) Cups flour
1/2 Cup (96 g) Greek yogurt
1 Tablespoon (15 ml) pure vanilla
1 Tablespoon (15 g) pumpkin pie spice
2 1/4 Teaspoons( 12 g) baking powder
3/4 Teaspoon (4 g) baking soda
1/2 Teaspoon (2.5) Salt
4 Large Eggs
Cream Cheese Frosting
24 oz (454 g) cream cheese
8 oz (227 g) softened butter
2 cups (150 g) confectioners (powdered) sugar
1 Tablespoon (15 ml) pure vanilla

Steps:

  • Crunch Topping Melt Butter In a food processor, pulse cookies to a fine crumb. Remove from processor and put into a medium bowl. Then pulse walnuts to very small pieces. Add walnuts to the bowl with the cookie crumbs. Add in Brown Sugar and mix well. Add in Melted Butter and mix until completely blended. Place one very full cup of the mixture into 3 greased 8″ round cake pans, pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake. Set pans aside and begin cake. Preheat Oven to 350 degrees. Pumpkin Cake In your mixer beat sugar and butter for about 3-5 minutes until light and fluffy, scrapping down the bowl frequently . Add In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended. Do not over blend. Add in the Eggs, one at a time just until blended. Divide batter equally into your 3 prepared cake pans on top of the nut/cookie mixture, smooth it out and make it as even as possible in the pan. Place remaining crunch mixture in a 4th cake pan or pie dish and allow to bake for the same amount of time as the cakes. Bake in a 350 degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans . Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool. DO NOT LET THE CAKES COOL IN THE PANS. This is important because the crunch mixture will stick to the pans and you'll be scraping it out. I made this mistake and ended up scraping much of the crumb mixture off the pans and piecing it back together on top of the cake layers. This was almost a Pinterest FAIL! Luckily I fixed it all in the frosting stage of the cake. Break up the extra crunch mix to very small bits to use to decorate the cake with. While your cakes are baking prepare a Cream Cheese Frosting. Cream Cheese Frosting Whip the cream cheese and butter till very smooth and creamy Slowly add in the powdered sugar while mixer is on low setting Add in Vanilla and mix well. Set aside till needed. Assembly After your cake is completely cooled. I recommend refrigerating the layers for an hour or so to make frosting easier, especially if you had to piece the crumb mixture back on top of the cake. Then begin frosting the layers and putting the cake together. Frost one layer of cake. (If you use the icing recipe I list here, you'll have plenty of frosting to make pretty thick layers in between the layers.) Top the frosted layer with a second layer and frost the top. Repeat with the third layer. When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top. When finished frosting the cake, coat sides and top with your extra crunch mixture. Just take handfuls of the crunch mixture and carefully smash it into the sides of the frosted cake. *Store cake in refrigerator.

PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 8h

Number Of Ingredients 11

1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Steps:

  • Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  • Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
  • Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  • Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
  • Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

PUMPKIN DUMP CAKE



Pumpkin Dump Cake image

Pumpkin is combined with cake mix for a delicious fall-inspired treat.

Provided by Stephanie Manley

Categories     Dessert

Time 1h

Number Of Ingredients 9

1 29-ounce can pumpkin puree
1 14-ounce can evaporated milk
3 eggs
1 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 15.25-ounce box yellow cake mix
3/4 cup butter, cut into small pieces
2 ounces chopped pecans

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine the pumpkin, milk, eggs, brown sugar, pumpkin pie spice, and vanilla extract. Stir until blended and pour into a 9x13-inch baking dish.
  • Sprinkle the dry cake mix evenly over the pumpkin. Place the small pieces of butter over the cake mix, as evenly as possible (as they melt they will spread out), and sprinkle pecans over the top of the cake.
  • Bake for 50 minutes.

Nutrition Facts : Calories 208 kcal, Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 40 mg, Sodium 208 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

PUMPKIN CAKE



Pumpkin Cake image

The best pumpkin cake recipe ever! So easy to make and so moist, with a hint of warm fall spice and a thick blanket of tangy cream cheese frosting.

Provided by Allie {Baking A Moment}

Categories     Dessert     Snack

Number Of Ingredients 15

2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup brown sugar ((packed))
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon ((plus extra for garnish))
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup unsalted butter ((1 1/2 sticks), softened)
2 eggs ((large))
2/3 cup pure pumpkin puree
2/3 cup sour cream*
2 teaspoons vanilla extract
1 batch cream cheese frosting

Steps:

  • Preheat the oven to 325 degrees F, lightly mist a 9x13-inch pan with non-stick spray, and line with parchment.
  • Place the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large mixing bowl, and whisk together until combined.
  • Add the butter, and mix on medium-low speed until the mixture resembles damp sand.
  • Add the eggs, one at a time, allowing each one to fully incorporate before adding the next.
  • Stir in the pumpkin puree, sour cream, and vanilla, then scrape the bottom and sides of the bowl with a silicone spatula.
  • Turn the mixer up to medium speed and mix for about 90 seconds, to aerate the batter and develop the cake's structure.
  • Transfer the batter to the prepared pan, and bake for 25 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
  • Cool completely, ice with cream cheese frosting, and dust with additional cinnamon for garnish.

Nutrition Facts : Calories 546 kcal, Carbohydrate 68 g, Protein 3 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 100 mg, Sodium 184 mg, Fiber 1 g, Sugar 53 g, ServingSize 1 serving

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