How To make Harvest Pumpkin Cake

Pumpkin Spice Cake Recipe

Bake this spicey, moist, decadent Pumpkin cake from scratch. The recipe is good for two 8 or 9 pans. Bake time is approx 40-45 minutes. Check baking progress about 37 minutes in to avoid over-baking. Also, watch my YouTube demo for exact preparations steps.

Don't wanna big cake?? See the recipe below for two 6 cakes.

Begin by preheating oven to 350 degree.

Coat the bottom on your pan with shortening, top with a parchment round and coat with baking spray with flour. I would highly recommend using grade AA or A unsalted butter, such as Land O' Lake. Measure all ingredients accurately and bring the butter and eggs to room temperature.



1. Scrabble the egg(s).

2.Thoroughly mix the flour, salt,baking powder,baking powder & spices with a wire whisk before sifting them. This will ensure that the ingredients are even distributed throughout the batter. I prefer to sift my dry ingredients onto parchment paper because it's easier to divide the mixture into three portions using a bench scraper.

3. Kitchen Aid mixers are the creme de la creme of mixers, but they are also costly. Using a hand-held mixer will give you similar results, but pay careful attention during the mixing process.

4. Creaming the butter:

Place the butter/shortening in your mixing bowl, using the paddle attachment beat the fat on low-speed. Once the butter and shortening is well-combined,slowly drizzle in the light brown sugar. Once the sugar and fat are well incorporated, cream the mixture at a moderate speed until the mixture is light and fluffy. This process may take anywhere from 4-6 minutes for a 6 cake to 7-8 minutes for an 8 to 9 cake. The consistency of the sugar/butter should be similar to marshmallow fluff and the mixture will also lighten in color. On my YouTube video you will notice that I left the mixing on normal speed ( I usually increase the speed on most of the steps) This was purposely done to illustrate the importance of creaming the fat.

6. Add the vanilla extract and pumpkin puree. Scrape down the mixer bowl before proceeding to the next step

7. Slowly begin to drizzle the egg (s) and beat on low speed until the eggs are absorbed into the mixture. This will take anywhere from 2-4 minutes depending on your mixer.

8. Stop mixing and thoroughly scrape down the sides and bottom of the bowl to ensure even mixing.

9.Alternate between the dry and wet ingredients. Begin by adding a third of the dry (flour,salt,baking powder,baking soda & spices) mixing just until blended, then add 1/2 the milk and blend on low speed. Stop the mixer and thoroughly scrap down the bowl to ensure even mixing. Add the 2nd portion of the dry ingredients and mix on low speed for about 30 seconds, stop and scrap the bowl. Add the remaining portion of milk and on low speed mix for another 20 seconds or so. Stop the mixer;scrap the bowl thoroughly before adding the last batch of dry ingredients. Add the last portion of the dry ingredients and mix on slow speed just until it's blended. It's important not to over mix or you may develop the gluten in the the cake, which will give the cake a tough texture.

10.Equally divide your batter among your pans and place them in the center rack of the oven. Allow enough space in between the cakes for proper circulation. Bake for 25-30 minutes for two 6 cakes, and 40-45 minutes for two 8 or 9 cakes (check the cake 25 minutes in to avoid over-baking. Cake is done when a wooden pick inserted in the center of the cake comes out clean.

10. Allow cakes to cool on a wire rack for 15 minutes before turning them out.

11. Cake must cool completely before frosting.

Ingredients
Two 8 or 9 Cakes
1 cup cake flour (Sifted)
1 cup All purpose flour (Sifted)
1 1/2 cup of light brown sugar or white granulated sugar
3/4 cup butter
3/4 cup vegetable shortening Ex: Crisco
2 Eggs
1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup of whole milk- equal to 4 ounces
1/2 cup of store purchased pumpkin puree- equal to 4 ounces
1 teaspoon of vanilla extract
3/4 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/4 teaspoon of cloves (optional)

PUMPKIN DUMP CAKE RECIPE

Pumpkin Dump Cake, an easy dump cake recipe perfect for fall and Thanksgiving. Get the full recipe...

Easiest Pumpkin Dump Cake || Easiest way to make a quick Pumpkin Dump Cake

Easiest Pumpkin Dump Cake is a perfect Fall and Thanksgiving Dessert recipe.
#PumpkinCake #DumpCake #Pumpkin #Recipes #ThanksgivingRecipes
#ThanksgivingDesserts

Course: Dessert
Cuisine: American

Prep Time: 10m
Cook Time: 50m
Total Time: 70m
10 minutes on the counter to cool down

Servings: 4 pieces
Author: Anjali

Ingredients:

- ½ can Pumpkin Puree 7 oz
- ½ can Evaporated Milk 7 oz
- 1 cup Light Brown Sugar
- 2 large Eggs
- 1 Tsp Ground Cinnamon
- 1 Tsp Ground Nutmeg
- 1 Tsp Ground Star Anise
- 1 Tsp Ground Cloves
- 1 Tsp Ginger Powder
- 2 Tsp Pumpkin Pie Spice
- 2 cup Boxed Yellow Cake Mix
- ½ cup Melted Butter 1 stick
- 1 cup Crushed Pecans optional

For the topping

- 1 scoop Vanilla Icecream or Cool Whip
- 1 Tbsp Caramel Syrup optional

Method:

1) Preheat the oven to 350F or 180 C and grease a 9 by 9-inch baking tray with cooking spray or butter.

2) In a mixing bowl, combine the Pumpkin Puree with Evaporated Milk, Eggs, Brown Sugar, Ground Cinnamon, Ground Nutmeg, Ground Cloves, Ground Star Anise, Ginger Powder, and Pumpkin Pie Spice. Add a pinch of salt and mix everything well using a fork or a whisk. Pour it in your greased baking dish

3) Add the cake mix on top. Also, add the melted butter and crushed Pecans on top and bake your Pumpkin Dump Cake.

4) Bake the Pumpkin Dump cake for about 50-60 minutes at 350F or 180C. After it's baked, get it out and cool it on the counter for about 10 minutes.

5) Cut out even-sized pieces of this Pumpkin Dump Cake. Top with some cool whip or a scoop of Vanilla Ice cream. Drizzle some caramel syrup on top and serve!

calories 456

EASY CHINESE PUMPKIN CAKE RECIPE #veganrecipes #chinesefood #cooking #pumpkin #cake #dessert

Harvest vs Halloween Pumpkin Cake | Marisha's Couture Cakes

This cake is a deceiving one. One side is a beautiful pumpkin harvest cake perfect for any Fall table, and the other side is a spooky Halloween cake. In this video I show you how to make this gorgeous pumpkin cake filled with a sprinkle surprise!
#pumpkin #cakes #halloween

Click for full directions:

**Check below for all products used in the video and recipes**

Carrot Cake:
Fondant Leaves:

Fall Leaf Cutters:


You can now shop my recommended products from the MCC storefront on Amazon. Click the link to see my favorite baking tools and support the channel!

_________________________________________
Cake Scraper Set:

Cake Decorating Tool Caddy:

My favorite fondant mat:

Airbrush Machine:
Rice Krispie Treat:

Kitchenaid Mixer:

Fondant Tools:

Cake Decorating Turner:

Fondant Extractor:

_______________________________
Follow Me:
MarishasCoutureCakes@gmail.com

Instagram: instagram.com/marishas_couture_cakes
instagram.com/marishas_couture
Twitter: @MarishasCouture
Blog:
Pinterest.com/marishascouturecakes
Email: Marishascouturecakes@gmail.com

Music provided by Audio Network

Marisha Couture Channel:


#pumpkin #fall #halloweenfood #trickortreat #harvest

DELICIOUS EASY PUMPKIN DUMP CAKE!! Last minute Thanksgiving Dessert that's Better than Pumpkin Pie!!

Looking for the perfect Thanksgiving dessert? This cake is made with a box of cake mix and can be baked and ready in an hour! It is seriously my favorite dump cake and half of it was gone within the first day!

What would you like to see me bake next?
Instagram @HaileyScontrino
Twitter @HaileyScontrino
Tiktok @haileyscontrino

Cups are American
INGREDIENTS:
One 29-oz can OR two 15-oz cans (822 grams) Pumpkin Puree(not pumpkin pie filling)
1 can (12 oz/354 ml) Evaporated Milk
3 Whole Eggs
1 cup(200 grams) White Sugar
3 tsp(8 grams) Cinnamon
One 15 oz box(432 grams) Yellow Cake Mix
1 cup(109 grams) Chopped Pecans (optional)
3/4 cup(170 grams) Butter, melted
Preheat oven to 350 degrees Fahrenheit and bake until it is set and the top is golden brown. Mine took 45 minutes and I ended up having to cover it after 30 minutes to prevent excess browning, but every oven is different.

I got this recipe from my Uncle Todd. Thanks so much!
Watch my remake of this with recommendations from YOU:

Music: bensound.com