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Sep 12, 2018 · Preheat oven to 350°F. Grease a 9×13 pan and set aside. In a medium bowl, combine the dry cake mix, eggs, and pumpkin with a mixer on medium until combined. Spread into pan and bake 25-30 minutes or until a toothpick comes out clean. Cool completely and serve with whipped cream if desired.
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6 days ago · Refrigerate: Store the cake in the refrigerator for up to 5 days. Because the cake has a cream cheese frosting, it must be kept in the refrigerator. Freezing: Yes, you can freeze this cake, but it’s really best to add the frosting after thawing. To freeze, wrap it tightly in plastic wrap and then cover in aluminum foil, and place it in an ...
To make pumpkin puree: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper (for easy cleanup). Halve the pumpkin (s) and scoop out the seeds (reserve seeds for roasting if you wish). Slice each pumpkin halve in half to make quarters. Place pumpkin quarters cut sides down on the baking sheet.
- Dessert
- 8
- American
- Details About This Pumpkin Cake
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Flavor: Like I mention above, this cake is loaded with flavor thanks to a whopping 2 cups of pumpkin puree. We add cinnamon and there’s plenty of pumpkin pie spice, too. Like in my pumpkin scones r...Texture: Like it does in this chocolate cake recipe, oil keeps the cake’s crumb soft and moist. In fact, we like to describe it as “stick-to-your-fork moist.” Our pumpkin cupcakesis essentially the...Ease: This is a single layer cake, so it’s pretty easy to prepare since there’s really no assembly required. Prepping the cake batter is similar to our spice cake, apple cake, and zucchini cake—mak...The full printable recipe is below, but here’s a brief description and a video tutorial. Grease your 9×13-inch pan. You can use a metal baking pan or a glass baking pan. Use 1 mixing bowl for the dry ingredients and another mixing bowl for the wet ingredients. Combine both, then spread the batter into your pan. Bake until a toothpick inserted into ...
Flour:Because of the thick and wet batter, use all-purpose flour instead of cake flour. Cake flour is usually more ideal for butter-based cakes such as vanilla cake or white cake.Pumpkin:Use an entire standard can of pumpkin, which is roughly 2 cups. Readers have found this helpful because nothing from the can goes to waste. (You’ll appreciate that with our pumpkin pie and...Cinnamon + Pumpkin Pie Spice:These spices are essential for most pumpkin desserts. Instead of prepared pumpkin pie spice, you can use a blend of ground nutmeg, cloves, allspice, and ginger (see not...Oil + Eggs:Oil and eggs provide moisture and structure. We use both in these pumpkin bars, but reduce the eggs so the bars aren’t quite as cakey.Cakes with a similar spice flavor and texture profile like hummingbird cake, carrot cake, and banana cake taste unbelievable with fan-favorite cream cheese frosting. If you’re looking for other frosting options, try any one of these: 1. The brown butter cream cheese frosting from this Banana Layer Cake 2. Traditional Vanilla Buttercream or Chocolat...
White Chocolate Pumpkin Snickerdoodles- (263)
- 1 min
- Cake
Preheat oven to 350 degrees. Grease a 9×13 inch baking pan. Combine all the ingredients for the cake together in a bowl and mix until well blended. Place mix into the pan and bake for 25-30 minutes of using a 9×13 pan. Cool and make the frosting.
- (4)
- 427
- Dessert
Keep frozen or refrigerated until ready to eat; best if used within 7 days. If frozen, thaw in the refrigerator (at 40 degrees) overnight or for 2-3 hours at room temperature before eating. 2
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Aug 15, 2024 · Whisk well until thoroughly mixed. Add the eggs, one at a time, whisking well after each addition. Mix in the vanilla. Step 3 In a medium bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Add the flour mixture to the wet mixture in thirds, alternating with the pumpkin puree, mixing well after each addition until the ...
