Pumpkin Spice Caramel Cake Recipe | How Tasty Channel
Very moist Pumpkin Spice Caramel Cake made with homemade fresh Pumpkin Puree, filled with caramel Cream Cheese Frosting and coated with luscious and shiny homemade Caramel.
You have to try this cake even if you usually don't like pumpkin because it's not too sweet and the spices mix in the cake batter is the perfect match with caramel and cream cheese!
The perfect Halloween and Thanksgiving cake.
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► HOW TO MAKE QUICK PUMPKIN PUREE:
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Pumpkin Muffins
These soft and tender pumpkin muffins come together in just a few minutes and will stay soft for days! They're perfectly sweet, loaded with all your favorite fall spices, and of course lots of pumpkin flavor.
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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?
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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
Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
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Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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Vegan Pumpkin Spice Cake Recipe | EASY DESSERT HOW TO
LAY HO MA everyone! If you joined me in the previous episode, you'll now be able to use that same pumpkin spice pureé on this amazing vegan pumpkin spice CAKE! Oh, and we're also making a delicious coconut frosting made with real young Thai coconut meat! If you're into sweet delights or you're scrambling for an easy vegan dessert recipe, you've come to the right place. Roll your sleeves up and brace yourself for the easiest, no BS vegan pumpkin spice cake recipe with a coconut frosting.
Ingredients for Pumpkin Spice Cake:
- 1/2 cup pumpkin spice pureé
- 1 cup cane sugar
- 1/4 cup melted coconut oil (plus a little for greasing your pan)
- 1 cup coconut or almond milk
- 1 tsp salt
- 2 tbsp cinnamon
- 1 tsp baking powder
- 1.5 cups flour
Ingredients for Coconut Frosting:
- 1 young Thai coconut (meat)
- 1/2 cup cane sugar
- 1 tsp vanilla extract
- 1 tbsp coconut or almond milk
- 1/4 cup cashews
Directions for Pumpkin Spice Cake:
1. preheat your oven to 350F
2. in a mixing bowl, add your pumpkin spice pureé, cane sugar, coconut oil, and coconut or almond milk
3. whisk
4. add in the salt, cinnamon, baking powder, and flour
5. mix
6. oil an 8 inch baking pan, pour in your batter, and spread
7. bake in the oven for 50 min
Directions for Coconut Frosting:
1. to open the coconut, CAREFULLY chop (with a heavy duty knife) 4 sides on the top to create an opening
2. separate the coconut meat with a spoon
3. harvest the meat and rinse in cold water
4. strain out your coconut water with a sieve and use for another recipe or drink straight up!
5. in a blender, add your coconut meat, cane sugar, vanilla extract, milk, cashews, and blend on high speed
6. refrigerate the frosting to thicken up more
7. when the cake is done, let is cool in room temperature before adding on the frosting
8. ENJOY!!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Learn how to make vegan pumpkin spice pureé:
PUMPKIN EARTHQUAKE CAKE RECIPE!! WE GREW ALL THESE PUMPKINS IN OUR LITTLE GARDEN!
#growingpumpkinsinthegarden #pumpkinearthquakecake #dessertrecipe
Hello friends!!
Hope you enjoy this video ... we are counting the pumpkins that are growing in our garden & harvesting them, as well.
Pumpkins is one of my very most favorite things to grow!
So much fun!!
I am also sharing a delicious cake recipe ...
It's called PUMPKIN EARTHQUAKE CAKE
& it has so many surprising ingredients!
Here is the recipe:
Pumpkin Earthquake Cake
1 box vanilla cake mix (white or yellow is fine)
1/2 cup vegetable oil
1/2 cup water
1 cup pumpkin puree
1/2 cup brown sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
3 eggs
Cream Cheese Filling
8 oz cream cheese, room temperature
3 cups powdered sugar
1/2 cup butter, melted
Additional Ingredients
1 cup pecans
1 cup shredded sweetened coconut
1/4 cup milk chocolate chips
1/4 cup butterscotch chips
Instructions
Preheat oven to 350 degrees and spray a 9x13 baking pan with cooking spray.
Sprinkle coconut and pecans into the bottom of the sprayed pan.
Set aside.
In a bowl, add in dry cake mix, vegetable oil, water, pumpkin, brown sugar, pumpkin pie spice, vanilla extract and eggs.
Mix until well combined.
Pour batter over the coconut and pecans.
In a separate bowl, mix (by hand or with a mixer) cream cheese, melted butter, and powdered sugar.
Once combined, dollop spoonfuls of the mixture on top of the pumpkin cake batter.
Using a knife or toothpick, swirl the cream cheese and pumpkin cake together.
Sprinkle chocolate chips and butterscotch chips on top and swirl the chips in with the cake.
Bake for 35-40 minutes or until the cake is set on top
The center should only jiggle lightly when the cake pan is gently tapped.
Allow to cool before serving.
Store leftovers in the fridge.
Thanks for watching & have a HAPPY THANKSGIVING!!