Best 7 Makeover Pumpkin Cake Recipes
**Pumpkin Cake: A Fall Delight with a Modern Twist**
As the autumn leaves begin to fall and the air turns crisp, it's time to indulge in the flavors of the season. And what better way to do that than with a slice of homemade pumpkin cake? This classic dessert is a staple of fall baking, and for good reason. It's moist, flavorful, and perfectly spiced. But why settle for the same old pumpkin cake recipe year after year? This article presents a collection of unique and creative pumpkin cake recipes that will elevate your fall baking to new heights. From a gluten-free pumpkin cake with a creamy maple frosting to a pumpkin spice bundt cake with a decadent cream cheese filling, these recipes offer something for every taste and skill level. So gather your ingredients, preheat your oven, and get ready to experience pumpkin cake like never before.
PUMPKIN SHEET CAKE
The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
Nutrition Facts : Calories 269 calories, Fat 14g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 201mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN LAYER CAKE WITH SPICED FROSTING
This Pumpkin Layer Cake with Spiced Frosting is the perfect autumnal treat. You can buy pumpkin-pie spice, or make your own from ground spices: Combine 1 teaspoon each cinnamon and ginger with 1/4 teaspoon each nutmeg and allspice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line bottom of pans with a round of parchment paper; butter paper. Dust pan with flour, tapping out excess. In a medium bowl, whisk flour, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low speed, gradually add flour mixture; mix just until combined.
- Divide batter between prepared pans. Smooth tops, and tap pans on work surface several times to eliminate large air bubbles. Bake until a toothpick inserted in center of cakes comes out clean, 40 to 45 minutes. Cool 15 minutes in pans; run a knife around edge of pans, and invert cakes onto a wire rack to cool completely.
- Set a rimmed baking sheet upside down on work surface. Place one cake on top, and spread with 1/3 of frosting. Place second cake on top, and spread remaining frosting over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to serving platter. Sprinkle with more pumpkin-pie spice, if desired.
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 LAYERED MAGIC CAKE
The pumpkin and cake layers in this dessert magically switch places as they're baking and then get topped with a gorgeously fluffy cream cheese whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 18
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
- In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
- Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
- In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 30 g, TransFat 1/2 g
MAKEOVER CRUNCHY PUMPKIN DESSERT SQUARES
By combining Cindy's efforts with our own, we created a decadent dessert worthy of praises. And with 100 less calories per serving than the original, too! Now that's something to celebrate at any gathering this year! Cindy Styles - Goldsboro, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 335mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
MAKEOVER PUMPKIN GOOEY BUTTER CAKE
Make and share this Makeover Pumpkin Gooey Butter Cake recipe from Food.com.
Provided by bryannakrekeler
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
- 2. In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar cinnamon and nutmeg; mix well. Pour over crust.
- 3. Bake at 350 degrees for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts : Calories 183.8, Fat 4.9, SaturatedFat 1.7, Cholesterol 32.2, Sodium 207.7, Carbohydrate 32.2, Fiber 0.6, Sugar 23.3, Protein 3.2
MAKEOVER PUMPKIN SPICE BREAD
With less than half the fat and just one-fourth the calories of the original recipe, more people can feel good about eating this fall favorite. Heidi Figiel - Bridgeport, W. Virginia
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce and oil. Stir into dry ingredients just until moistened., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 143 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh pumpkin purée. Canned pumpkin purée can be used, but fresh pumpkin purée will give your cake a more intense pumpkin flavor.
- Don't overmix the batter. Overmixing the batter will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will make the cake dry.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- Use a cream cheese frosting. Cream cheese frosting is a classic pairing for pumpkin cake.
- Decorate the cake with pumpkin seeds, chopped nuts, or candy corn.
Conclusion:
Pumpkin cake is a delicious and versatile cake that can be enjoyed all year round. Whether you're looking for a classic fall dessert or a fun Halloween treat, pumpkin cake is a great choice. With so many different recipes to choose from, you're sure to find the perfect pumpkin cake for your taste.
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