PUMPKIN SPICE CAKE POPS RECIPES

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PUMPKIN SPICE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pumpkin Spice Cake Recipe: How to Make It - Taste of Home image

We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.— —Kathy Rhoads, Circleville, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 16 servings.

Number Of Ingredients 9

1 package spice cake mix (regular size)
3 large eggs, room temperature
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Cream cheese frosting or whipped cream

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

Nutrition Facts : Calories 318 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 46g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

GRANNY KAT'S PUMPKIN ROLL RECIPE | ALLRECIPES



Granny Kat's Pumpkin Roll Recipe | Allrecipes image

This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.

Provided by Angela

Categories     Squash Recipes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 10 servings

Number Of Ingredients 12

¾ cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
¼ cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
  • In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  • Bake at 375 degrees F (190 degrees C) for 15 minutes.
  • Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  • Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  • When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Nutrition Facts : Calories 315.6 calories, CarbohydrateContent 43.7 g, CholesterolContent 92.6 mg, FatContent 14.1 g, FiberContent 1 g, ProteinContent 4.9 g, SaturatedFatContent 8.4 g, SodiumContent 305.5 mg, SugarContent 34.4 g

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