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Pumpkin Cake recipes - 78 recipes

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Preheat oven to 350 degrees

  • 1 Box Yellow Cake Mix
  • 1 Can (15 oz.) Solid-pack Pumpkin
  • 2 Eggs
  • 1/2 Cup Water
  • 2 tsp. Pumpkin Pie Spice
  • 1/2 Cup Cinnamon Chips, divided
  • 1/2 Cup Chopped Pecans, divided
3/5 (2 Votes)

By

Preheat oven to 350 degrees; grease a 9 x 13" pan

  • 1 box of white cake mix (you DO NOT need the ingredients on the box)
  • 1 tsp. pumpkin pie spice
  • 1 15 oz can of pumpkin puree
  • 1/2 C butter
  • 8 ounces cream cheese, softened
  • 1 tsp. vanilla
  • 2 C powdered sugar
  • 1 C butterscotch chips
0/5 (0 Votes)

By

steps ingredients per step instructions

  • For the Pumpkin Cake:
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 2 cups pumpkin puree
  • For the Mascarpone Filling:
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin spice
  • 2 cups mascarpone
  • 1 cup pumpkin puree (strained of excess liquid)
  • 2 teaspoons salt
  • For the Dark Chocolate Ganache:
  • 3 tablespoons corn syrup
  • 6 ounces heavy cream
  • 12 ounces dark chocolate (chopped into small bits)
  • 1/2 teaspoon vanilla extract
  • ginger snaps (crushed for garnish)
0/5 (0 Votes)

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Not sure which is better, the homemade pumpkin cake that is moist and delicious or the cream cheese frosting sweete...

  • FROSTING:
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 ounce) can pumpkin
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 12 ounces cream cheese, softened. 1 1/2 packages
  • 3/4 cup unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 6 cups powdered sugar
0/5 (0 Votes)

By

16 servings (serving size: 1 slice) How to Make It Step 1 Preheat oven to 350°

  • Cake:
  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 1 (15-ounce) can pumpkin
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1/2 cup butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (about 13 1/2 ounces)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup fat-free buttermilk
  • Glaze:
  • 1/3 cup fat-free buttermilk
  • 1/4 cup granulated sugar
  • 2 tablespoons butter
  • 2 teaspoons cornstarch
  • 1/8 teaspoon baking soda
0/5 (0 Votes)

By

1.Preheat oven to 350 degrees F

  • Ingredients
  • •1¼ cups sugar
  • •⅓ cup canola oil
  • •2 eggs
  • •1 teaspoon vanilla
  • •1 (15 oz). can pumpkin
  • •1 cup sour cream
  • •2 cups flour
  • •2¼ teaspoons baking powder
  • •1 teaspoon soda
  • •1 teaspoon cinnamon
  • •¼ teaspoon cloves
  • •¼ teaspoon nutmeg
  • •1 teaspoon salt
  • Caramel Drizzle
  • •1 (14 oz.) can sweetened condensed milk
  • •1 cup brown sugar
  • •2 Tablespoons butter
  • •½ teaspoon vanilla
0/5 (0 Votes)

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1. Preheat oven to 350 degrees F

  • For the Cake
  • •1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)
  • For the Pumpkin Pie
  • •1 (15oz) can Pumpkin Puree
  • •1/2 cup evaporated milk
  • •1/2 cup heavy cream
  • •3 eggs
  • •1 cup brown sugar
  • •1 tsp pumpkin pie spice
  • For the Frosting
  • •1 (4 serving size) box vanilla instant pudding mix
  • •1 tsp pumpkin pie spice
  • •1 cup cold milk
  • •8 oz Cool Whip, thawed
0/5 (0 Votes)

By

Preheat oven to 350*. Line a 9x13 pan with parchment paper

  • 1 box vanilla cake mix
  • 15 oz. pumpkin puree
  • 10 oz. caramel
  • 8 oz. cool whip
  • pumpkin pie spice
0/5 (0 Votes)

By

oven 350* 9X13 pan

  • 1 box spice cake mix
  • 1 can ( 14 oz) pumpkin ( not pie filling)
  • 1/2 c. egg beaters
  • 14 oz. can fat-free sweetened condensed milk
  • 8 oz. Cool Whip Free
  • 1/2 c. Heath Bits
  • 4 T. caramel sauce
0/5 (0 Votes)

By

Preheat oven to 350 degrees

  • For the spiced cream:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon ground ginger
  • 1 cup sugar
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla
  • 2 cups pumpkin puree (1 15-ounce can)
  • 4 large eggs, at room temperature
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 3/4 cup half-and-half
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • A splash of vanilla
0/5 (0 Votes)

By

Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray

  • PUMPKIN SHEET CAKE:
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup milk
  • 1/2 cup pureed plain pumpkin (canned plain pumpkin)
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • CINNAMON CREAM CHEESE FROSTING:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 5 1/2 cups powdered sugar
0/5 (0 Votes)

By

Position a rack in the center of the oven and preheat the oven to 350F degrees

  • Nonstick cooking spray, for coating the cake pan
  • Flour for dusting the cake pan
  • 1 package (18.25 ounces) spice cake mix
  • 1 cup canned pumpkin puree, NOT pumpkin pie mix
  • 1/4 cup canola oil
  • 3/4 cup water
  • 3 extra large eggs
  • 1 teaspoon cinnamon
  • Confectioners sugar for dusting on top
0/5 (0 Votes)

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