Best 2 Pumpkin Cake With Sultana Coconut Recipes
Indulge in the delectable flavors of pumpkin cake with this collection of recipes that cater to various dietary needs and preferences. From the classic pumpkin cake with sultana and coconut, known for its moist texture and sweet-tart notes, to the gluten-free and vegan pumpkin cake, offering a guilt-free indulgence, each recipe promises a unique culinary experience. Discover the richness of the pumpkin cheesecake with its creamy filling and graham cracker crust, or tantalize your taste buds with the pumpkin chocolate chip muffins, a perfect grab-and-go breakfast or snack. Elevate your holiday gatherings with the stunning pumpkin bundt cake, glazed with maple syrup, or impress your loved ones with the elegant pumpkin cupcakes, adorned with cream cheese frosting. With step-by-step instructions and a treasure trove of tips, embark on a delightful baking journey and create unforgettable pumpkin treats that will warm hearts and satisfy cravings.
Here are our top 2 tried and tested recipes!
PUMPKIN EARTHQUAKE CAKE
This Pumpkin Earthquake Cake is hands down one of the best pumpkin cake recipes ever! It's soft and moist with a crackly top, swirled with buttery cream cheese and coconut!
Provided by Shelly
Categories Cake
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Coat a 9×13 pan with nonstick spray and sprinkle coconut in the bottom of the pan. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the cake mix, milk, oil, eggs, pumpkin and pumpkin pie spice on low for 30 seconds. Increase the mixer speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.
- Pour the cake batter on top of the coconut mixture.
- Place the cream cheese and butter in a medium saucepan over medium- low heat. Stirring constantly, melt the mixture together. Remove from the heat immediately and whisk in the powdered sugar until the mixture is smooth.
- Drizzle this evenly on top of the cake batter. Sprinkle the white chips evenly on top. Using a knife, lightly swirl the cream cheese mixture into the batter.
- Bake the cake for 45 minutes. The edges will be set and the center will be slightly loose.
- Allow the cake to cool for about 30 minutes and slice and serve for a gooey cake. You can also allow the cake to cool completely before serving.
Nutrition Facts : ServingSize 1 slice, Calories 524 calories, Sugar 51.6 g, Sodium 169.2 mg, Fat 31.8 g, SaturatedFat 20.9 g, TransFat 0 g, Carbohydrate 57.2 g, Fiber 1.7 g, Protein 5.6 g, Cholesterol 123.8 mg
PUMPKIN EARTHQUAKE CAKE
This Pumpkin Earthquake Cake recipe is a moist pumpkin cake with coconut, pecans, and swirled with a cream cheese mixture which gives it the "earthquake" look!
Provided by Christy Denney
Categories Dessert
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Sprinkle the coconut and pecans evenly over the bottom of the dish.
- For the cake: In a large bowl, combine the cake mix, eggs, pumpkin, water, oil, sugar, and pumpkin pie spice. Mix until well combined and pour over the coconut and pecans.
- For the filling: Place cream cheese in a medium bowl and microwave for about a minute or until it's really soft. Add the melted butter and stir until combined. Add the powdered sugar and stir until smooth.
- Place dollops of the filling all over the top of the cake batter and then using a knife, gently swirl it through.
- Sprinkle with chocolate chips and bake for 30-40 minutes. Because of the filling the cake will not look completely done but will as it cools. Serve warm. Great with ice cream too!
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and avoid scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic or locally-sourced ingredients.
- Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the Cake at the Right Temperature: The ideal baking temperature for pumpkin cake is 350 degrees Fahrenheit. If the oven is too hot, the cake will brown too quickly and may become dry. If the oven is too cool, the cake will not cook through.
- Check the Cake for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out with batter or crumbs attached, the cake needs to bake longer.
- Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help the frosting set properly.
Conclusion:
Pumpkin cake with sultana and coconut is a delicious and festive fall dessert. It's perfect for Thanksgiving, Christmas, or any other special occasion. With its moist texture, rich flavor, and delicate frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this pumpkin cake a try. You won't be disappointed!
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