Best 4 Pumpkin Pecan Cake With Ginger Whipped Cream Recipes
Indulge in the delightful symphony of flavors with our Pumpkin Pecan Cake, a culinary masterpiece that blends the warmth of fall spices with the richness of pecans and the velvety smoothness of ginger whipped cream. This delectable cake is not just a dessert; it's an experience that tantalizes your taste buds and leaves you craving more. As you take your first bite, the moist pumpkin cake, infused with a medley of cinnamon, nutmeg, and ginger, melts in your mouth, releasing a burst of autumnal flavors. The crunchy pecan topping adds a delightful textural contrast, while the ethereal ginger whipped cream, with its subtle spicy notes, provides the perfect finishing touch. This recipe is a symphony of flavors and textures, guaranteed to be the star of any gathering. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow instructions will guide you through the process of creating this culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
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-PECAN SPICE CAKE
I'm a wife and mother of eight children. I like baking more than cooking, so I enjoy dressing up a spice cake mix with nuts, canned pumpkin and a homemade cream cheese frosting to create this fabulous dessert. -Joyce Platfoot, Wapakoneta, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.
Nutrition Facts : Calories 614 calories, Fat 36g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 471mg sodium, Carbohydrate 72g carbohydrate (56g sugars, Fiber 2g fiber), Protein 4g protein.
GINGER PUMPKIN CAKE
Field editor Traci K Wynne, Denver, Pennsylvania writes, "Traditional gingerbread is my father's favorite. But he says that this gingerbread-like cake featuring pumpkin really hits the spot, too. It's wonderful serve warm or cold."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange zest until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened., Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 213 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 40mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN-CRANBERRY PECAN BREAD WITH TIPSY WHIPPED CREAM
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Charlene Chambers from Ormond Beach, FL
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 12
Number Of Ingredients 19
Steps:
- Heat oven to 325°F. Spray 9x5-inch loaf pan with baking spray with flour.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on low speed until smooth. Mix in eggs, pumpkin and milk. Stir in flour, baking powder, baking soda, salt and spices until blended. Stir in pecans and cranberries. Spoon batter into pan.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean (crack on top surface should look dry). Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
- In chilled large deep bowl, beat topping ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Slice bread; serve with a dollop of topping.
Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 380 mg, Sugar 19 g, TransFat 0 g
Tips:
- For the perfect pumpkin puree, roast your own pumpkin. Simply cut a sugar pumpkin in half, scoop out the seeds, and roast it cut-side down in a 400°F oven for about an hour, or until tender. Then, scoop out the flesh and puree it in a food processor or blender.
- To ensure your cake is moist and flavorful, use freshly grated ginger in the whipped cream. You can also add a teaspoon of ground ginger to the cake batter for an extra kick.
- If you don't have a piping bag, you can spoon the whipped cream onto the cake. Just be sure to smooth it out evenly with a spatula.
- For a more elegant presentation, garnish the cake with a sprinkle of chopped pecans and a few fresh cranberries.
Conclusion:
This pumpkin pecan cake with ginger whipped cream is the perfect fall dessert. It's moist and flavorful, with a delicious ginger-spiced whipped cream frosting. Whether you're serving it at a holiday gathering or enjoying it as a special treat, this cake is sure to be a hit.
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