FALL HARVEST PUMPKIN SPICE CAKE PIE RECIPE - (4.3/5)
Provided by HotDishHomemaker
Number Of Ingredients 18
Steps:
- 1. Prepare your Pie Crusts and set aside. Preheat oven to 350 degrees. 2. Time to make the Cake Pie filling. In a large mixing bowl add the dry Cake Mix, 2/3 Cup Sugar, 4 Eggs, 1/3 Cup Coconut Oil, 1/3 Cup Sour Cream, the Pumpkin, Ginger, Nutmeg, Cinnamon, Cloves and the 1/4 Cup Water. With a handheld mixer, beat on low until the ingredients all come together, then continue to mix for an additional 2 minutes until the batter is smooth. 3. Pour equal amounts of Batter into the 2 Pie Crust Shells. The Batter won't go completely to the top and that is what we want because the Cake Batter will rise. 4. Time to bake the Cake Pie. Place both Cake Pies in the oven and bake for 35-50 minutes. All ovens cook differently so we are looking for a light golden color crust and the filling is done when a toothpick inserted in the center comes out clean. 5. Once the Cake Pie is done, cool completely, before we add the Frosting. Don't worry if your Cake Pie has a few cracks in the top. No one will ever know once we add the Frosting and Nuts. 6. Let's make the Frosting while the Cake Pie is cooling. In a large mixing bowl add the Cream Cheese, and Butter. Using a handheld mixer, cream them together until smooth. Next add in the Orange Food Coloring and blend together. Slowly start adding the Powdered Sugar and alternate with the Heavy Cream keeping the mixer speed on low. Once the Powdered Sugar is combined, increase the speed to medium high and continue to mix until the Frosting is smooth. 7. Refrigerate the Frosting for about 20 minutes while the Cake Pies finish the cooling process. Refrigerating the Frosting will give it a better spreading consistency when we frost the Cake Pies. 8. Using a Frosting spatula, spread the Frosting evenly over the tops of both the Cake Pies, going to the edge of the crust. 9. Now you can sprinkle the top with the Walnuts 10. Refrigerate any leftovers in the refrigerator since we have Cream Cheese Frosting on our Cake Pies. Recipe by: Hot Dish Homemaker
HARVEST SPICE CAKE
Wonderful to serve at Thanksgiving or Christmas. This recipe was given to me by a friend 40 years ago and has become a family tradition. Best if baked in a straight sided Bundt pan. We like it without frosting but a cream cheese frosting or a glaze would be good too.
Provided by bmjohan
Categories Dessert
Time 1h15m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine dry ingredients and stir.
- Cream together butter and sugar. Beat in 2 eggs. Add dry ingredients alternately with pumpkin and mix till well combined. Add chocolate chips and most of the walnuts, reserving some to sprinkle on top of cake before baking.
- Bake in greased and floured Bundt or tube pan at 350 degrees for 50 to 60 minutes.
Nutrition Facts : Calories 397.7, Fat 21.9, SaturatedFat 9.2, Cholesterol 66.7, Sodium 368.1, Carbohydrate 48.1, Fiber 2.8, Sugar 27.9, Protein 6.2
HARVEST PUMPKIN SPICE CAKE
Steps:
- Mix cake mix, pumpkin, eggs and water. Pour into 13 x 9 pan.
- Bake at 350 degrees F for 20-25 min. Cool.
- Frost with can of cream cheese frosting. Drizzle with caramel topping then sprinkle chopped pecans on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HARVEST SPICE CAKE
My go-to recipe when a non-frosted, somewhat rustic but of course delicious cake is needed. I have a wonderful cake mold that looks like a circle of fir trees which I sprinkle with powdered sugar to make them look "snowy." But the cake works in any mold or spring form as long as it's well-greased. Sun Maid may be the source.
Provided by Elisabetta47
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease (very well) a 10" springform pan with tube inset, or other similarly sized mold.
- Cream butter, sugar & orange peel until fluffy.
- Beat in eggs, one at a time.
- Combine dry ingredients in one bowl & yogurt & apples in another.
- Add dry ingredients to the creamed mixture alternately with the yogurt/apple mixture.
- Stir in the raisins & nuts.
- Turn the batter into the prepared pan & bake for 50-60 minutes or until toothpick comes out clean.
- Let stand for 10 minutes on a rack before turning out to cool.
- May be served with whipped cream & a garnish of sliced oranges but we like it simply sprinkled with powdered sugar.
Nutrition Facts : Calories 448.2, Fat 23.9, SaturatedFat 11.2, Cholesterol 89.8, Sodium 493.5, Carbohydrate 54.5, Fiber 2.2, Sugar 30.4, Protein 7
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