Best Darn Good Pumpkin Spice Cake Recipes
PUMPKIN SPICE CAKE
I originally got this recipe from verybestbaking.com. It was posted there in the swapped recipes by L.Terrell. I have made a few adjustments to the original recipe and I often double the praline topping because it's so good. It's very yummy and very easy!
Provided by Nanita
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter).
- In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice.
- Beat with mixer for 1 minute.
- Add eggs, beat for 2 minutes more.
- Prepare topping* by melting butter with brown sugar in small saucepan.
- Remove from heat and add nuts.
- Pour half of the cake batter into greased bundt pan.
- Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan).
- Pour the rest of the cake batter into the pan.
- Bake cake at 350°F for 45 minutes to 1 hour.
- Cool in pan on wire rack for 15 minutes, then invert onto plate.
- When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake.
- *The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.
Nutrition Facts : Calories 484.6, Fat 26.6, SaturatedFat 7.1, Cholesterol 83.2, Sodium 378, Carbohydrate 59, Fiber 1.1, Sugar 41.4, Protein 4.9
EASY AUTUMN PUMPKIN SPICE CAKE
Make and share this Easy Autumn Pumpkin Spice Cake recipe from Food.com.
Provided by hannahactually
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
- Beat on medium speed 4 minutes.
- Pour into greased and floured 13x9-inch baking pan.
- Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool cake in pan on wire rack.
- Spread with PHILADELPHIA® Cream Cheese Frosting; sprinkle with pecans.
- Store in refrigerator if not serving right away.
Nutrition Facts : Calories 173.2, Fat 9.2, SaturatedFat 1.4, Cholesterol 26.9, Sodium 208.7, Carbohydrate 21.3, Fiber 0.5, Sugar 13.3, Protein 2
PUMPKIN SPICE CAKE
We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
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