Best Frosted Harvest Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN CAKE



Pumpkin Cake image

A slice into this fun pumpkin-shaped dessert reveals a moist banana cake inside. A tempting nut filling joins two cakes to form the pumpkin. Decorating is easy with orange-tinted frosting. We use it as a birthday cake, but it also would be nice following a special fall meal. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 17

2 packages banana cake mix (regular size)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup half-and-half cream
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
BUTTER CREAM FROSTING:
3/4 cup butter, softened
3/4 cup shortening
6 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 4 tablespoons whole milk
Red, yellow and green food coloring
Ice cream cake cones or banana
1 cup chocolate wafer crumbs, optional

Steps:

  • Prepare and bake cakes in 12-cup fluted tube pans according to package directions; cool. , For filling, melt butter in a saucepan. Stir in flour to form a smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in vanilla and salt. Fold in pecans; cool. , Cut thin slice of bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. Set aside. , In a bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting orange. Tint remaining frosting green. Place a small glass upside down in the center of the cake to support the "stem". Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting. If desired, add chocolate water crumbs as "dirt" around cake. Pipe green vines on cake and "dirt" if desired.

Nutrition Facts :

HARVEST POUND CAKE



Harvest Pound Cake image

Bring all your favorite flavors of fall into one delicious Harvest Pound Cake. It's a cozy coming-together of fresh apples, chopped nuts and caramel that no one can resist. Prep time is only 20 minutes, and this delicious apple harvest pound cake with caramel glaze is worth it!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 12

2 cups granulated sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla
3 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 medium apples, peeled and finely chopped (2 cups)
1 cup chopped nuts
1/2 cup butter or margarine
1/2 cup packed brown sugar
2 teaspoons milk

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
  • Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.
  • In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.

Nutrition Facts : Calories 520, Carbohydrate 54 g, Cholesterol 55 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 280 mg

HARVEST CAKE WITH CIDER-CINNAMON CREAM CHEESE FROSTING



Harvest Cake With Cider-Cinnamon Cream Cheese Frosting image

This is an almost healthy cake that has loads of veggies (carrots, parsnip, zucchini), some whole wheat flour, no oil, and is still deliciously moist and sweet. Kids will eat this without complaint! You can also make little cupcakes with these. (If you want to make the original version, replace the applesauce and buttermilk with 1/2 cup oil and cook a little longer.) The original recipe is from the "Edible Seattle" magazine (Oct. 2008).

Provided by blucoat

Categories     Dessert

Time 1h10m

Yield 16 cake squares

Number Of Ingredients 22

cooking spray (with flour or butter, for the pan)
2 large carrots, grated (1 1/2 cups)
1 large parsnip, grated (1 cup)
1 medium zucchini, cored and grated (1 1/4 cups)
1 tart apple, grated (1 cup)
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
3 large eggs
1 cup sugar
1/4 cup packed brown sugar
1 teaspoon vanilla
1/4 cup buttermilk or 1/4 cup oil
1/4 cup mashed bananas or 1/4 cup pumpkin puree
1/4 cup unsalted butter, room temperature
8 ounces low-fat cream cheese or 8 ounces cream cheese, room temperature
2 cups confectioners' sugar
2 tablespoons apple cider
1/4 teaspoon cinnamon

Steps:

  • Preheat the oven to 350 degrees. Spray or butter a 9" x 9" square pan, line with wax paper, and spray or butter the paper. Set aside.
  • Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk until completely combined. Using a spoon, stir in the flour mixture, then fold in the grated vegetables and fruit, stirring until completely coated with batter.
  • Spread the batter evenly into the prepared pan. Bake on the middle rack for 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more.
  • Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes.
  • Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.

Nutrition Facts : Calories 259, Fat 7.3, SaturatedFat 4, Cholesterol 53.2, Sodium 301.5, Carbohydrate 45.2, Fiber 1.4, Sugar 33.5, Protein 4.4

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

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

FALL HARVEST CAKE



Fall Harvest Cake image

This is a cake that my mother-in-law makes. It is a really nice fall cake that is similar to spice cake or carrot cake but this cake has pumpkin and apples. It is really good topped with cream cheese icing.

Provided by Jazz Lover

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups sugar
1/2 cup packed brown sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup oil
1/2 teaspoon vanilla
4 eggs
16 ounces pumpkin
2 cups flour
1 large apple, peeled and chopped
1/2 cup pecans

Steps:

  • Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
  • Add pumpkin to this mixture and stir well.
  • Stir in 2 cups of flour, 1/2 cup at a time.
  • Stir in apples and pecans.
  • Bake 60-70 minutes at 350 in a greased and floured bundt pan.
  • Ice with cream cheese frosting and sprinkle with nuts.

Nutrition Facts : Calories 444.5, Fat 23.4, SaturatedFat 3.2, Cholesterol 70.5, Sodium 334.7, Carbohydrate 55.9, Fiber 1.8, Sugar 36.6, Protein 5.1

Related Topics