Best Autumn Pumpkin Cake Surprise W Pumpking Frosting Recipes

PUMPKIN SURPRISE

Pumpkin Surprise image

Heaven on your lips! This sumptuous autumn dessert will "wow" any crowd with its amazing blend of sweet, spicy and warm buttery flavors.

Provided by Momma Mia

Categories Dessert

Time 21m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (32 ounce) can pumpkin (not pumpkin pie mix)
1 cup evaporated milk
3 large eggs
1 cup sugar
4 teaspoons ground cloves
4 teaspoons ginger
4 teaspoons cinnamon
1 (18 1/4 ounce) box yellow cake mix
1/2 cup butter (melted)
1 cup chopped walnuts

Steps:

Mix together pumpkin, sugar and spices; add milk and eggs.
Spread pumpkin mixture into bottom of ungreased glass 9 x 13-inch dish.
Distribute dry cake mix across top of pumpkin mixture. Drizzle butter over the top of cake mix. Sprinkle chopped walnuts generously across the top.
Bake at 350° for one hour. Let the "surprise" sit for 20 minutes before slicing into it.

PUMPKIN LAYERED MAGIC CAKE

Pumpkin Layered Magic Cake image

The pumpkin and cake layers in this dessert magically switch places as they're baking and then get topped with a gorgeously fluffy cream cheese whipped cream.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h50m

Yield 18

Number Of Ingredients 16

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup packed brown sugar
1 cup half-and-half
3 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1/8 teaspoons salt
2 cups heavy whipping cream
Pumpkin pie spice

Steps:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 30 g, TransFat 1/2 g

PUMPKIN SHEET CAKE

Pumpkin Sheet Cake image

The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 15

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup canola oil
4 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING:
3 ounces cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons whole milk
Chopped nuts

Steps:

In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Nutrition Facts : Calories 269 calories, Fat 14g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 201mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

AUTUMN PUMPKIN CAKE SURPRISE, W/ PUMPKING FROSTING

Autumn pumpkin cake surprise, w/ pumpking frosting image

I have many recipes for pumpkin cakes, but I wanted to make something just a tad different. So I added the dark chocolate and the cranberries. This cake has a subtle spiciness to it. The chocolate and cranberries together are a nice surprise to bite into. And the frosting, with the hint of maple and pumpkin, with the creaminess...

Provided by sherry monfils

Categories Chocolate

Time 1h10m

Number Of Ingredients 17

Ingredients

1 lg can pumpkin, about 26 oz, like pumpjin puree
3/4 c oil, i used a oil blend of vegetable and canola
2/3 c packed light brown sugar
1 c sugar
3 lg eggs
2 tsp cinnamon
1/4 tsp crushed cloves
1/4 tsp ground ginger
1 tsp baking soda
1 tsp baking powder
1-3/4 c sifted flour
1-1/2 c hershey's dark chocolate chips
1 c fozen whole cranberries
1 lg can, whipped cream cheese frosting, or homemade
1/4 c pureed canned pumpkin
1 tsp maple extract
1/3 c or to taste, autumn leaf candy sprinkles

Steps:

1. Set oven to 350. Lightly spray a 9" x 13" baking pan w/ cooking spray. In lg mixing bowl, using mixer, blend first 10 ingredients until smooth.
2. With lg spoon, blend in flour until fully blended. Stir in dark chocolate chips and cranberries. Pour into pan, even out with the back of a spoon. Bake 30-40 mins depending on your oven. It took my oven 43 mins. So test around 30 mins with a toothpick inserted in center. If it comes out clean, it's done. Don't over bake. It'll be dry if you do.
3. Let cake completely cool. In medium sized bowl, blend frosting, pumpkin and maple flavoring until smooth. Frost cake. Sprinkle with the sprinkles, cut into whatever size bars you want. and enjoy with a hot cup of coffee, maybe pumpkin spice? YUM!