PUMPKIN CRUNCH CAKE RECIPE RECIPES

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 Squash Recipes

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

PECAN POUND CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pecan Pound Cake Recipe: How to Make It - Taste of Home image

This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon vanilla extract
6 eggs
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut
2/3 cup chopped pecans, toasted

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 424 calories, FatContent 25g fat (13g saturated fat), CholesterolContent 126mg cholesterol, SodiumContent 287mg sodium, CarbohydrateContent 47g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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PUMPKIN CRUNCH CAKE RECIPE | ALLRECIPES

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