Pumpkin Shaped Spice Cake Recipe 435

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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

PUMPKIN SPICE CAKE



Pumpkin Spice Cake image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 15

1 cup (2 sticks) unsalted butter, plus more for greasing the pan
3 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed dark brown sugar
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
One 15-ounce can pure pumpkin puree (not pumpkin pie mix)
1/2 cup finely chopped crystallized ginger
1/2 cup confectioners' sugar
3 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
  • Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
  • Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
  • Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
  • Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
  • Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.

PUMPKIN SPICE CAKE



Pumpkin Spice Cake image

We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 9

1 package spice cake mix (regular size)
3 large eggs, room temperature
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Cream cheese frosting or whipped cream

Steps:

  • Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN SHAPED SPICE CAKE RECIPE - (4.3/5)



Pumpkin Shaped Spice Cake Recipe - (4.3/5) image

Provided by á-90

Number Of Ingredients 3

2 boxes spice cake mix and ingredients listed on box
Buttercream Icing with orange and brown coloring
White Chococolate leaves

Steps:

  • Follow the directions on the box of cake mix and make 2 bundt cakes and 1 cupcake. Use 1 cup icing and color brown. Mix orange coloring with remainder of icing and decorate cakes to look like a pumpkin. One cake is inverted to form the pumpkin. Place the cupcake on top for the stem and use brown icing. Add accents and leaves.

PUMPKIN SPICE CAKE



Pumpkin Spice Cake image

I originally got this recipe from verybestbaking.com. It was posted there in the swapped recipes by L.Terrell. I have made a few adjustments to the original recipe and I often double the praline topping because it's so good. It's very yummy and very easy!

Provided by Nanita

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix
1 (15 ounce) can pumpkin
3/4 cup brown sugar, lightly packed
1/2 cup canola oil
2 teaspoons pumpkin pie spice
4 eggs
1/2 cup butter
1/2 cup brown sugar, lightly packed
1/2 cup pecans, chopped fine

Steps:

  • Preheat oven to 350°F.
  • Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter).
  • In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice.
  • Beat with mixer for 1 minute.
  • Add eggs, beat for 2 minutes more.
  • Prepare topping* by melting butter with brown sugar in small saucepan.
  • Remove from heat and add nuts.
  • Pour half of the cake batter into greased bundt pan.
  • Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan).
  • Pour the rest of the cake batter into the pan.
  • Bake cake at 350°F for 45 minutes to 1 hour.
  • Cool in pan on wire rack for 15 minutes, then invert onto plate.
  • When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake.
  • *The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.

Nutrition Facts : Calories 484.6, Fat 26.6, SaturatedFat 7.1, Cholesterol 83.2, Sodium 378, Carbohydrate 59, Fiber 1.1, Sugar 41.4, Protein 4.9

PUMPKIN SPICE SHEET CAKE



Pumpkin Spice Sheet Cake image

This is my friend's recipe she shared with me in 2019. It is delicious and worth saving.

Provided by bethyover10

Time 1h15m

Yield 14

Number Of Ingredients 14

1 (15 ounce) can pumpkin puree
2 cups white sugar
2 cups all-purpose flour
1 cup vegetable oil
4 large eggs
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
6 ounces cream cheese, softened
¾ cup unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons milk
5 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet cake pan.
  • Combine pumpkin, sugar, flour, oil, eggs, baking powder, cinnamon, baking soda, and salt for cake together in a bowl. Mix well. Pour into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
  • Beat cream cheese, butter, vanilla, and milk, adding confectioners' sugar as you mix, until frosting is smooth. Frost cooled cake.

Nutrition Facts : Calories 651.1 calories, Carbohydrate 90.3 g, Cholesterol 92.7 mg, Fat 31.4 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 11.9 g, Sodium 374.4 mg, Sugar 73.7 g

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