MADE ME LOVE PUMPKIN CAKE RECIPE | ALLRECIPES
This is a tweak on my mom's banana-oatmeal cake that I made it for an early Thanksgiving dinner. I tried a piece to see how it came out and I love it! It tastes like a spice cake. I dislike pumpkin as a rule, but this cake is another story. Topped with cinnamon cream cheese frosting, it's sooo tasty! I can't wait to see if the rest of my family likes it as much as I do. I've also made this recipe using applesauce instead of pumpkin and it's just as good. This recipe calls for no eggs or salt.
Provided by Jessica B.
Categories Fruits and Vegetables Vegetables Squash
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 16 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Pour the milk into a small bowl, and stir in the vinegar. Set aside.
- Mix the flour together with rolled oats, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl.
- Beat the white sugar, brown sugar, vegetable oil, butter, milk mixture, and vanilla together in a mixing bowl until smooth and well blended. Add the pumpkin and beat again until smooth. Gradually stir in the flour mixture until evenly blended. Mix in the walnuts. Pour the batter into the prepared baking dish.
- Bake in preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack.
- Meanwhile, mix the frosting with 1/4 teaspoon cinnamon in a bowl. When the cake is completely cool, spread over the top.
Nutrition Facts : Calories 418 calories, CarbohydrateContent 54.5 g, CholesterolContent 8.4 mg, FatContent 21.7 g, FiberContent 1.4 g, ProteinContent 3.1 g, SaturatedFatContent 6.2 g, SodiumContent 269 mg, SugarContent 37.8 g
PUMPKIN LOVE (LAYERED PUMPKIN DESSERT) RECIPE | ALLRECIPES
I hate pumpkin pie and this recipe finally made me an acceptable guest at Thanksgiving dinners. Picture hearing 'What?! How can you hate pumpkin pie?!' at every Thanksgiving of your life. Now people ask that I bring this recipe instead of a pumpkin pie. It's so good.
Provided by Mod Mom
Categories Fruits and Vegetables Vegetables Squash
Total Time 1 hours 55 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour cake mix into a bowl; remove and reserve 1 cup. Add 1/2 cup melted butter and 1 beaten egg to the bowl; stir to combine. Press mixture into the bottom of a 9x13-inch baking pan.
- Combine pumpkin, evaporated milk, brown sugar, 3 beaten eggs, pumpkin pie spice, vanilla extract, and cinnamon in a bowl. Pour filling into the crust-lined baking pan.
- Crumble together the reserved 1 cup dry cake mix, white sugar, and 1/3 cup butter in another bowl using a pastry cutter until crumbly. Sprinkle over the filling.
- Bake on the center rack of the preheated oven until top is light brown and the dessert barely jiggles when slightly shaken, 50 to 60 minutes.
- Allow to cool completely, about 45 minutes. Beat heavy cream and 2 tablespoons sugar together in a bowl until soft peaks form. Top dessert with whipped cream before serving.
Nutrition Facts : Calories 592 calories, CarbohydrateContent 65.5 g, CholesterolContent 157 mg, FatContent 35.1 g, FiberContent 2.4 g, ProteinContent 6.8 g, SaturatedFatContent 19.5 g, SodiumContent 550.8 mg, SugarContent 48.3 g
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