LITTLE PUMPKIN CAKE RECIPES

Name: Little Pumpkin Cakes
Prep time: 45 min
Yield: 12 (2-1/2-inch), 4 (3-1/2-inch), or 36 (1-3/4-inch) cakes
Ingredients: 1 cup all-purpose flour; ¾ teaspoon baking powder; ¾ teaspoon pumpkin pie spice; ½ teaspoon salt; ¼ teaspoon baking soda; 2 eggs; ¾ cup sugar; ? cup cooking oil; ½ ounce pumpkin (3/4 cup plus 2 tablespoons); 1 recipe Creamy Frosting; 1 recipe Caramelized Hazelnut Brittle or purchased nut brittle, broken into pieces (optional)

LITTLE PUMPKIN CAKES | BETTER HOMES & GARDENS

Little Pumpkin Cakes | Better Homes & Gardens image

Provided by Better Homes & Gardens

Prep Time 45 minutes

Yield 12 (2-1/2-inch), 4 (3-1/2-inch), or 36 (1-3/4-inch) cakes

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
¾ teaspoon baking powder
¾ teaspoon pumpkin pie spice
½ teaspoon salt
¼ teaspoon baking soda
2 eggs
¾ cup sugar
? cup cooking oil
½ ounce pumpkin (3/4 cup plus 2 tablespoons)
1 recipe Creamy Frosting
1 recipe Caramelized Hazelnut Brittle or purchased nut brittle, broken into pieces (optional)

Steps:

Nutrition Facts : Calories 459 calories, CarbohydrateContent 60 g, CholesterolContent 32 mg, FatContent 24 g, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 5 g, SodiumContent 161 mg

PUMPKIN CAKE I RECIPE | ALLRECIPES

Pumpkin Cake I Recipe | Allrecipes image

Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.

Provided by D Adams

Categories Fruits and Vegetables Vegetables Squash

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 1 10-inch bundt cake

Number Of Ingredients 13

Ingredients

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2?½ cups white sugar
2?½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
Blend oil, beaten eggs, pumpkin and vanilla together.
Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 517.3 calories, CarbohydrateContent 66.4 g, CholesterolContent 46.5 mg, FatContent 26.6 g, FiberContent 2.7 g, ProteinContent 6.2 g, SaturatedFatContent 3.5 g, SodiumContent 257.7 mg, SugarContent 43.4 g

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