PUMPKIN BREAD RECIPE USING CAKE MIX RECIPES
AMAZINGLY EASY PUMPKIN ROLL RECIPE USING CAKE MIX
One of the best things about falls is all the pumpkin treats. Pumpkins desserts are one of the tastiest things to enjoy when the weather starts to get chilly. This easy pumpkin roll recipe using cake mix combines great pumpkin flavor with delicious fall spices to create a classic treat.
Provided by cakedecorist.com
Categories Dessert
Prep Time 25 minutes
Cook Time 14 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Step One: Preheat Oven and Prepare Pan
- Preheat the oven to 375 (350 for dark or nonstick pans) degrees Fahrenheit. Line the pan with foil or waxed paper and spray with cooking spray.
- Step Two: Beat Eggs
- Using an electric mixer, beat the eggs on high in a medium bowl for approximately two minutes or until they thick and entirely yellow-colored.
- Step Three: Beat Pumpkin
- Beat the pumpkin into the eggs until well mixed.
- Step Four: Add Cake Mix and Spices
- Gradually add in the cake mix, nutmeg, cinnamon, and cloves while mixing at low speed. Continue mixing for one minute.
- Step Five: Bake the Cake
- Pour the cake into the pan and bake for 10-14 minutes or until cake springs back after being lightly touched in the middle. After baking, immediately remove the cake from pan using towels and cover with powdered sugar. Remove foil or waxed paper and carefully roll cake and towel from narrow end. Allow cake to cool for at least an hour on cooling rack.
- Step Six: Prepare Filling
- In medium bowl beat cream cheese and brown sugar with an electric mixer on high until smooth. Add whipping cream and beat until stiff. Mix in two tablespoons of pecans.
- Step Seven: Frost and Roll the Cake
- Unroll the cake and remove the towel. Spread two-thirds the cream cheese mixture over the cake and roll back up. Spread the remaining one-third of frosting on the cake.
SPICED PUMPKIN BREAD RECIPE - EPICURIOUS
An easy Spiced Pumpkin Bread recipe. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.
Provided by Vern Bertagna
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
- Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
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