Best 2 Pumpkin Harvest Cake Recipes

Indulge in the delectable flavors of fall with our Pumpkin Harvest Cake, a symphony of autumnal spices and flavors. Get ready to impress your family and friends with this moist and flavorful cake adorned with a luscious cream cheese frosting. Featuring a moist and fluffy crumb infused with warm spices, this cake embodies the essence of the harvest season. But that's not all, this article also offers a collection of equally enticing recipes, including a classic Pumpkin Pie, a creamy Pumpkin Cheesecake, and individual-sized Pumpkin Muffins. Embark on a culinary journey through the world of pumpkin desserts and delight your taste buds with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN HARVEST CAKE

Pumpkin Harvest Cake image

Embrace autumn with a sweet no-mess pumpkin cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h20m

Yield 24

Number Of Ingredients 7

Ingredients

2 boxes Betty Crocker™ Super Moist™ carrot or spice cake mix
Water, vegetable oil and eggs called for on cake mix boxes
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
Yellow and red food colors
Pull-apart green licorice twists
Betty Crocker™ Fruit Roll-Ups® chewy fruit snack rolls (any flavor)
Edible glitter, if desired

Steps:

Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake batter as directed on box. Pour batter into ovenproof bowl. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.
In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter. Store loosely covered.

Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 55 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 350 mg, Sugar 36 g, TransFat 2 g

FROSTED HARVEST CAKE

Frosted Harvest Cake image

Craving brownies but want something a little bit different? Indulge in a fall-flavored version topped with a cream cheese frosting. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 18

Ingredients

1 can (15 ounces) pumpkin
4 large eggs, room temperature
3/4 cup canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1-1/2 to 2 cups confectioners' sugar

Steps:

In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

Choosing the right pumpkin: Select a sugar pumpkin or pie pumpkin that is small to medium in size and has a deep orange color. Avoid pumpkins that have blemishes or soft spots.
Preparing the pumpkin: Cut the pumpkin in half and scoop out the seeds and pulp. Place the pumpkin halves cut-side up on a baking sheet and bake at 350°F for 45-60 minutes, or until the flesh is tender. Once the pumpkin is cool enough to handle, scoop out the flesh and mash it until smooth.
Creaming the butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
Adding the eggs: Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Adding the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing will result in a tough, dense cake.
Adding the pumpkin puree: Fold the pumpkin puree into the batter until just combined. Be careful not to overmix, as this can cause the cake to be dense.
Baking the cake: Pour the batter into a greased and floured 9x13 inch baking pan. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling the cake: Allow the cake to cool completely in the pan before frosting.

Conclusion:

The pumpkin harvest cake is a delicious and festive treat that is perfect for fall gatherings. With its moist texture, sweet pumpkin flavor, and creamy frosting, this cake is sure to be a hit with everyone. Whether you are looking for a simple dessert to serve at a potluck or a special treat to enjoy with your family, this pumpkin harvest cake is the perfect choice.