Best 9 Pumpkin Pineapple Cake Or Cupcakes Recipes

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Indulge in a tropical delight with our tantalizing Pumpkin Pineapple Cake or Cupcakes recipe! This unique and flavorful dessert combines the sweetness of pumpkin and pineapple with aromatic spices and a hint of tang. The moist and tender crumb topped with a luscious cream cheese frosting makes it an irresistible treat. Whether you prefer individual cupcakes or a classic layer cake, this recipe offers both options, along with a gluten-free variation. Get ready to impress your friends and family with this delightful fusion of flavors that is sure to become a favorite.

Let's cook with our recipes!

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING



Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting image

Super light and moist Pumpkin Cupcakes topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!

Provided by Lauren Allen

Categories     Dessert

Time 38m

Number Of Ingredients 20

1 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup light brown sugar (, packed)
1/2 cup oil ((vegetable or canola oil))
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/4 cup unsalted butter (, room temperature)
8 ounces cream cheese (, room temperature)
2-3 cups powdered sugar ((depending on the frosting consistency you want))
1 teaspoon vanilla extract
1/5 teaspoon ground cinnamon
12 Pumpkin candies (, optional, for garnish)

Steps:

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
  • In separate bowl combine flour, baking soda, baking powder, spices and salt.
  • Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
  • Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean.
  • Remove cupcakes to a cooling rack and cool completely before frosting.

Nutrition Facts : Calories 388 kcal, Carbohydrate 48 g, Protein 4 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 222 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving

2-INGREDIENT CUPCAKES



2-Ingredient Cupcakes image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 4

One 15.25-ounce box spice cake mix
One 15-ounce can pumpkin puree
2 cups powdered sugar
1 cup whipped cream cheese

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
  • Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Let cool completely.
  • For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula.

HOME



Home image

Categories     Cake

Yield 24

Number Of Ingredients 6

●1 package (18.25 ounces) spice cake mix
● 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
●3 large eggs
●1/3 cup vegetable oil
●1/3 cup water
●1 container (16 ounces) prepared cream cheese or vanilla frosting

Steps:

  • Preheat oven to 350° F. Paper-line or grease 24 muffin cups.
  • Blend cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.
  • Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.

PUMPKIN PIE CUPCAKES



Pumpkin Pie Cupcakes image

My family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and cloves-the shining stars in this dessert. -Melissa Story, Trego, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 21

1-3/4 cups mashed cooked or canned pumpkin
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 large eggs
2 large egg whites
2-2/3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
CINNAMON-CLOVE BUTTERCREAM:
3/4 cup butter, softened
1/4 cup shortening
2-3/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup finely chopped walnuts

Steps:

  • In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended., Fill 20 foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat butter and shortening until fluffy. Add the confectioners' sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts.

Nutrition Facts : Calories 341 calories, Fat 16g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 301mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

CREAM-FILLED PUMPKIN CUPCAKES



Cream-Filled Pumpkin Cupcakes image

Here's a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. -Ali Johnson, Petersburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1-1/2 dozen.

Number Of Ingredients 17

2 cups sugar
3/4 cup canola oil
1 can (15 ounces) pumpkin
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
FILLING:
1 tablespoon cornstarch
1 cup whole milk
1/2 cup shortening
1/4 cup butter, softened
2-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
Whole cloves, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. , In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes., Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops.

Nutrition Facts : Calories 397 calories, Fat 19g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN CUPCAKES



Pumpkin Cupcakes image

Transform Betty Crocker™ Super Moist™ yellow cake mix into a Halloween or fall celebration dessert with this pumpkin cupcake recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
1/4 cup canola oil
1/2 teaspoon pumpkin pie spice
2 whole eggs
1 egg white
1/2 cup pumpkin seeds (pepitas)
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
4 oz (half of 8-oz package) cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, pumpkin, oil, pumpkin pie spice and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Bake 24 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • Meanwhile, line cookie sheet with cooking parchment paper. In small bowl, beat egg white with whisk until foamy. Stir in pumpkin seeds; drain. Return seeds to bowl; stir in granulated sugar and brown sugar. Spread seeds on cookie sheet. Bake 7 to 9 minutes, stirring once, until toasted and dry. Cool 30 minutes. Break seeds apart.
  • In medium bowl, beat cream cheese and butter with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Stir in vanilla. Frost cupcakes. Sprinkle with sugared pumpkin seeds.

Nutrition Facts : Calories 210, Carbohydrate 31 g, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg

PUMPKIN PINEAPPLE CAKE OR CUPCAKES



PUMPKIN PINEAPPLE CAKE OR CUPCAKES image

Categories     Bread     Cake     Fruit     Brunch     Dessert     Bake     Vegetarian     Wheat/Gluten-Free     Carrot

Yield 48 Servings

Number Of Ingredients 17

2 (15 oz.) cans pumpkin puree
2 (20 oz.) cans crushed pineapple
3 cups grated carrots
8 eggs
3 cups sugar (or 1 1/5 C honey)
1 cup unsweetened applesauce
1/2 cup vegetable oil
8 cups gluten free flour
4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
Frosting (Optional)
2 (8 oz.) pkg. cream cheese, at room temperature
1 cup (2 stick) unsalted butter, at room temperature
4 cups confectioners' sugar
2 tsp. vanilla extract

Steps:

  • 1. Oil a 9-by-13-inch pan or two 12-cup muffin pans. 2. In a large bowl, combine pumpkin, pineapple, carrots, eggs, sugar, applesauce, and oil. Mix well with an electric mixer on medium speed. 3. In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon. 4. Stir into pumpkin mixture until well blended. Pour into prepared pan(s). 5. Bake at 350 F. for about 60 to 70 minutes for cake, 35 to 40 minutes for cupcakes, or until a toothpick inserted comes out clean or with just a few moist crumbs, . 6. Cool pan(s) on a wire rack. 7. When cool, cake or cupcakes may be served unfrosted. If frosting is desired: prepare the cream cheese frosting. 1. In a large bowl beat together the cream cheese and butter. 2. Add the confectioners' sugar and vanilla and beat until smooth and light. 3. Spread over the surface of the cake or cupcakes and serve.

PUMPKIN PINEAPPLE CAKE



PUMPKIN PINEAPPLE CAKE image

THIS A VERY GOOD CAKE. WHY WOULD ANYONE EVER COOK A CAKE MIX FOR THEIR FAMILY, WHEN SCRATCH IS THIS EASY.

Provided by theresa dibert

Categories     Cakes

Time 1h15m

Number Of Ingredients 14

3 c all-purpose flour
2 c sugar
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 c vegetable oil
1 15 oz. can crushed pineapple undrained
2 tsp vanilla
3 eggs beaten until fluffy
2 c raw grated pumpkin
1 c chopped pecans

Steps:

  • 1. COMBINE DRY INGREDIENTS IN A MIXING BOWL. BLEND IN OIL, THEN PINEAPPLE AND VANILLA. ADD EGGS, BEATING MIXTURE WELL. STIR IN GRATED PUMPKIN AND NUTS.
  • 2. GREASE A 10 IN. TUBE PAN. POUR IN BATTER. BAKE IN A 350 OVEN FOR 1 HOUR AND 15 MIN. OR TILL TESTER SAYS DONE.

CARROT PINEAPPLE CUPCAKES



Carrot Pineapple Cupcakes image

These moist and delicious cupcakes are so good that I served them at my wedding reception instead of a traditional wedding cake. They are a hit every time, especially with cream cheese frosting! I have my mom to thank for this awesome recipe.

Provided by Larissa Bergen Smith

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

1 cup white sugar
⅔ cup vegetable oil
2 eggs, beaten
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup finely grated carrot
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease 12 muffin cups or line with paper liners.
  • Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
  • Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
  • Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
  • Pour batter into the prepared muffin cups, filling them to the top.
  • Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
  • Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
  • Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.9 g, Cholesterol 72 mg, Fat 27.4 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 11.2 g, Sodium 412.2 mg, Sugar 51 g

Tips:

  • Mise en place: As with all baking, it's important to have all of your ingredients and equipment ready before you start. This will help you stay organized and ensure that you don't miss any steps.
  • Use fresh ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic pumpkin puree and pineapple. You can also use canned pumpkin puree, but be sure to drain it well before using.
  • Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
  • 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 needs to bake for a few more minutes.
  • Let the cake cool completely before frosting: This will help prevent the frosting from melting.
  • Use a variety of frosting flavors: The pumpkin pineapple cake is a versatile dessert that can be paired with a variety of different frosting flavors. Some popular choices include cream cheese frosting, maple frosting, and vanilla frosting.

Conclusion:

The pumpkin pineapple cake is an easy and delicious dessert that will be a hit at your next party or potluck. With its moist texture, sweet flavor, and colorful appearance, this cake is sure to please everyone. So next time you're looking for a special treat to make, give this recipe a try. You won't be disappointed!

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