Best Thanksgiving Pumpkin Slush Cake Recipes

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THANKSGIVING PUMPKIN CRUNCH CAKE DESSERT



Thanksgiving Pumpkin Crunch Cake Dessert image

My family will give up a pumpkin pie for this! ---- two teaspoons of pumpkin pie spice may be used in place of the cinnamon, nutmeg and allspice --- I have made this using both the white and yellow cake mix I have to say that the yellow is better to use.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups pumpkin puree
1 (12 ounce) can evaporated milk
4 large eggs
1 1/4 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 pinch allspice
1 teaspoon salt
1 (18 1/4 ounce) package cake mix, mix (use yellow or white cake)
2 cups chopped pecans or 2 cups walnuts
1 cup melted butter or 1 cup margarine
whipped cream

Steps:

  • Set oven 350 degrees F.
  • Grease a 13 x 9-inch baking pan.
  • In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
  • Pour into prepared baking pan.
  • Sprinkle the cake mix evenly over the top of the pumpkin mixture.
  • Sprinkle the chopped nuts over the cake mix.
  • Drizzle the melted butter or margarine evenly over the top.
  • Bake for about 55-60 minutes (do not bake more than 80 minutes).
  • Cool completely, then pipe the whipped cream over the top of the cooled cake.

Nutrition Facts : Calories 893, Fat 55.4, SaturatedFat 20.1, Cholesterol 166.3, Sodium 1007.4, Carbohydrate 92.8, Fiber 3.7, Sugar 68.4, Protein 12

PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM



Pumpkin Magic Cake with Maple Cinnamon Whipped Cream image

This magical confection is part pudding, part cake, entirely delicious.

Provided by Julie Hubert

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 9

Number Of Ingredients 17

1 cup all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 ½ cups lukewarm milk
1 cup canned pumpkin
2 teaspoons vanilla extract
4 eggs, at room temperature, separated
1 cup white sugar
¼ cup brown sugar
1 tablespoon water
½ cup unsalted butter, melted
1 teaspoon cream of tartar
1 ¼ cups heavy whipping cream
¼ cup maple syrup
½ teaspoon ground cinnamon
1 pinch sea salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
  • Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
  • Combine milk, pumpkin, and vanilla extract in a bowl.
  • Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
  • Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
  • Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
  • Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.

Nutrition Facts : Calories 457.3 calories, Carbohydrate 51.4 g, Cholesterol 158.3 mg, Fat 25.9 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 15.4 g, Sodium 362.2 mg, Sugar 36.6 g

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