Best 6 Pumpkin Cake With Cranberry And Pecan Glaze Recipes
Indulge in a delightful culinary adventure with our tantalizing Pumpkin Cake with Cranberry and Pecan Glaze recipe. This delectable treat is a symphony of flavors and textures that will delight your senses. The moist and fluffy pumpkin cake forms the perfect base for a sweet and tangy cranberry glaze, while crunchy pecan pieces add a delightful nutty crunch. But that's not all – we've also included recipes for a luscious Cream Cheese Frosting and a Candied Cranberry Topping, allowing you to customize your cake to your heart's desire. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will walk you through each step, ensuring a perfect result every time. So, gather your ingredients, preheat your oven, and let's embark on a delicious journey with our Pumpkin Cake extravaganza!
Let's cook with our recipes!
CRANBERRY-PUMPKIN SPICE CAKE
Even though this is a light dessert, my kids love it. Since it's so popular, I stock up on canned pumpkin in the fall when it's on sale so I can make it all year long. -Cami LaForge, Murray, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray., In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan. , Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 192mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PUMPKIN CAKE WITH CRANBERRY AND PECAN GLAZE
This recipe is super easy! The cake is moist and the topping is sweet and delicious. I like to use a bundt pan because the cake looks beautiful with the pecan and cranberry glaze dripping down the sides and onto the dish. My family loves this cake...I hope you will too! :)
Provided by Pamela Robin
Categories Cakes
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Spray pan with cooking spray. Place dried cranberries in a bowl of water and warm slightly in the microwave just to hydrate and soften. Set cranberries aside.
- 2. Mix together yellow cake mix, pumpkin and pumpkin pie spices with a hand mixer. Mixture will be thick, but it will bake up nicely.
- 3. Pour cake mixture in prepared pan, spread evenly. Bake for 25 minutes or until toothpick inserted comes out clean. Be careful! You do not want to over bake this cake.
- 4. While cake is baking, make your simple syrup. Mix sugar and apple cider in a bowl and microwave until sugar is dissolved. Set syrup aside. Mix together powered sugar, apple cider, pecans and softened cranberries with pumpkin pie spices. Microwave just to warm and blend spices. Set aside.
- 5. Once cake is finished baking, set on wire rack and let cool for 5 to 10 minutes. Remove from pan and place on decorative dish. Brush with apple cider simple syrup until well moistened. Top with pecan and cranberry glaze. Slice and Enjoy!
PUMPKIN SPICE CAKE WITH MAPLE GLAZE
Serve up some fun with this delicious cake that's yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. -Barbara Elliott, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.
Nutrition Facts : Calories 436 calories, Fat 18g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 308mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN-PECAN BUNDT CAKE
An easy, yet impressive dessert that's perfect for the holiday season and beyond! Pumpkin makes for an incredibly moist and flavorful cake, and pecans and a brown sugar-nutmeg glaze are the finishing touches that make this dessert truly irresistible.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 21 g, TransFat 0 g
PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING
Make and share this Pumpkin Upside-down Cake with Cranberry Pecan Topping recipe from Food.com.
Provided by SJG3483
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Line the bottom of a 9-inch square pan with parchment paper Mix the butter and brown sugar until smooth and pour into the pan Combine the cranberries and pecans and pour them over the brown sugar mixture In a bowl, beat the eggs and then add the pumpkin puree, oil, applesauce, flour, sugar, baking powder, cinnamon and salt Carefully spread the batter over the cranberry-pecan topping.
- Bake until a toothpick comes out clean (about 40 minutes) Let cool for 10 minutes Run a knife around the edges, place a large plate or platter over the cake, and invert Remove the pan and carefully peel off parchmen.
PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING
This is a holiday dessert that sparkles! It looks elegant, and tastes delicious. From 'A Passion for Desserts'.
Provided by Connie K
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- Line the bottom of a 9-inch square pan with parchment paper.
- Melt the butter in a small saucepan over medium heat.
- Add the brown sugar and whisk until smooth.
- Pour the brown sugar into the bottom of the prepared pan.
- In a medium bowl, combine the cranberries and pecans; place them in the pan over the brown sugar mixture.
- In a large bowl, whisk together the eggs, pumpkin puree, and oil.
- In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt.
- Stir the flour mixture into the pumpkin mixture.
- Carefully spread the batter over the cranberry pecan topping.
- Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes.
- Let cool for 10 minutes on a wire rack.
- Place a large plate or platter on top of the cake.
- Invert the cake and plate together, then remove the pan.
- Carefully peel off the parchment paper.
- Let cool completely before serving.
- Serve with Chantilly Cream, optionally.
- For Chantilly Cream: Whisk the cream, sugar and vanilla in a large bowl until soft peaks form.
- The cream should hold its shape but still be satiny in appearance.
- It should never be grainy.
Nutrition Facts : Calories 731.9, Fat 49.4, SaturatedFat 21.4, Cholesterol 137.5, Sodium 164.1, Carbohydrate 71, Fiber 2.9, Sugar 50.2, Protein 5.6
Tips:
- Make sure your pumpkin puree is smooth. If it's too lumpy, it will make your cake dense and uneven.
- Don't overmix the batter. Overmixing can make your cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter or crumbs attached, the cake is not done baking.
- Allow the cake to cool completely before glazing it. This will help the glaze set properly.
- For a richer glaze, use heavy cream instead of milk.
- If you don't have any pecans on hand, you can use walnuts or almonds instead.
- Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
This pumpkin cake with cranberry and pecan glaze is a delicious and festive fall dessert. It's perfect for Thanksgiving, Christmas, or any other special occasion. The cake is moist and flavorful, and the glaze is sweet and tangy. If you're looking for a show-stopping dessert that's sure to impress your guests, this pumpkin cake is the perfect choice.
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