Best 3 Garden Club Pumpkin Cake Recipes
Calling all pumpkin spice enthusiasts! Get ready to tantalize your taste buds with the ultimate fall treat – the Garden Club Pumpkin Cake. This delectable cake is a symphony of autumn flavors, featuring a moist and fluffy pumpkin cake base, a luscious cream cheese frosting, and a sprinkling of chopped pecans for added texture and flavor. Indulge in a slice of this culinary masterpiece, perfect for cozy gatherings, festive occasions, or simply as a sweet indulgence. But that's not all, this article also offers a tempting array of additional pumpkin-licious recipes to satisfy your cravings. From classic pumpkin pie to pumpkin muffins and pumpkin cookies, you'll find a treasure trove of pumpkin-infused treats to delight your palate. So, grab your apron, preheat your oven, and embark on a delightful journey into the world of pumpkin perfection.
Let's cook with our recipes!
PUMPKIN CAKE III
Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.
Provided by SUE CASE
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 46.8 g, Cholesterol 53.1 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 404.1 mg, Sugar 30.1 g
PUMPKIN CAKE WITH CREAM CHEESE FROSTING
Topped with swirls of cream cheese icing, this pumpkin cake is easy to make and 100% kid-approved -- the perfect fall treat for potlucks, bake sales, and holiday parties.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 12 to 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-x-13-inch baking dish with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg; set aside.
- In a large bowl of an electric mixer, beat the melted butter and sugar on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin. Add the dry ingredients and mix on low speed until well combined.
- Turn the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
- In a large bowl of an electric mixer, beat the butter and cream cheese together on high speed until smooth and creamy, about 1 minute. Beat in the salt and vanilla. Add the confectioners' sugar and beat on low speed for 30 seconds, then switch to high speed and beat until light and creamy, about 2 minutes. Spread the frosting on the cooled cake. Cut into squares and serve. Cover any leftover cake tightly with aluminum foil and store in the fridge for up to 4 days (bring to room temperature before serving) or at room temperature for up to 2 days.
- Make-Ahead Instructions: The cake can be made and frosted up to two days ahead of time. Cover tightly with aluminum foil and store in the refrigerator; allow the cake to come to room temperature before serving.
- Freezer-Friendly Instructions: Freeze the unfrosted cake, tightly wrapped, for up to 3 months. When ready to serve, defrost the cake to room temperature, make the frosting, frost, and serve.
Nutrition Facts : Calories 417, Fat 20 g, Carbohydrate 58 g, Protein 4 g, SaturatedFat 12 g, Sugar 44 g, Fiber 1 g, Sodium 229 mg, Cholesterol 96 mg
GARDEN CLUB PUMPKIN CAKE
Steps:
- Cake: Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Mix eggs and sugar in a large bowl. Add canola oil, flour, baking powder, baking soda, salt and cinnamon. Add pumpkin pie filling. Mix until well blended. Pour mixture into 10-inch tube pan. Bake for ~45 to 50 minutes until cake tester comes out clean. Let cool, then cover with cream cheese icing. Cream cheese icing: Combine all ingredients. Mix until smooth. If desired, add 1 teaspoon of milk to make smoother consistency.
Tips:
- For a smooth and lump-free batter, make sure the cream cheese is softened to room temperature before mixing.
- Do not overmix the batter. Overmixing can result in a tough cake.
- For a moist cake, use fresh pumpkin puree. Canned pumpkin puree can be used, but fresh pumpkin puree will give the cake a better flavor.
- To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- For a richer flavor, use a cream cheese frosting instead of a buttercream frosting.
- Decorate the cake with pumpkin seeds, cinnamon sticks, or fall leaves for a festive touch.
Conclusion:
The Garden Club Pumpkin Cake is a delicious and festive fall dessert. It is perfect for potlucks, parties, or simply enjoying at home with family and friends. With its moist texture, rich flavor, and beautiful presentation, this cake is sure to be a hit. So gather your ingredients and preheat your oven, because it's time to bake up a batch of this delicious pumpkin cake!
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