Spicy Pumpkin Bundt Cake Recipe | Thanksgiving Recipes | Martha Stewart
Martha Stewart beats the batter for a seasonal spicy pumpkin bundt cake.
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Martha Stewart's Delicious Spiced Pumpkin Bread | Martha Bakes Recipes
Martha Stewart's pumpkin bread recipe uses a quick bread batter and requires no yeast. The freshly grated nutmeg, allspice, and cinnamon add a delicate yet delicious spiced flavor to this classic pumpkin bread.
#Pumpkin #PumpkinBread #Fall #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:28 Dry Ingredients
01:10 Wet Ingredients
02:26 Spoon in Dry Ingredients
03:00 Spoon Batter into Loaf Pans
Get the recipe for Pumpkin Bread:
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Martha Stewart's Delicious Spiced Pumpkin Bread | Martha Bakes Recipes
Pumpkin Dump Cake with 3 Ingredients ???????????? w/ Spice Cake Mix and Pumpkin Pie Filling ????????Easy Recipe????????
My pumpkin dump cake with 3 ingredients recipe is easy! With a box of spice cake mix, 2 cans of pumpkin pie filling, and 2 sticks of unsalted butter (along with an optional 1/2 teaspoon of extra cinnamon if you want), you can make an amazing fall dessert. Since this pumpkin cobbler is made in a 9x13 pan, it's perfect for feeding a crowd, especially on a holiday like Thanksgiving. This super simple dessert recipe is perfect for beginner cooks, so if you want to learn how to make a 3 ingredient pumpkin dump cake, this video is for you!
Since this pumpkin cobbler is super easy. The first step is simply opening 2 cans of pumpkin pie filling and dumping the ingredients into the dish. Note that this recipe calls for pumpkin pie filling, NOT 100% pure pumpkin.
If you accidentally pie pure pumpkin, I think you can still make this recipe. I would recommend emptying the canned pureed pumpkin into a big bowl and adding 1 cup of light brown sugar and 1 Tablespoon of pumpkin pie spice or some other combination of spices, then mixing thoroughly before adding the filling to the 9x13 casserole dish.
After spreading out the pumpkin filling, I decided to sprinkle on some extra cinnamon. The canned filling was actually more flavorful than I was expecting, so I don't think you really need to add anything--but I decided to sprinkle an extra 1/2 teaspoon of cinnamon on top of the pumpkin filling.
Once finishing with the filling, it was time to move on to the cake mix crust. I used spice cake mix, and I'm glad I did: I really liked how flavorful it was. You could use white or yellow cake mix, but I recommend mixing in some spices since the spices are what really make the crumble topping delicious.
All I did was open the cake mix box and sprinkle it on top of the pumpkin filling. I then took a spoon to smooth it out and break up any clumps. Then, it was time to move on to the butter.
Adding the butter to this 3 ingredient pumpkin dump cake recipe is the hardest, most time-consuming part. You have to cut 2 sticks of butter into small slices and then lay them on top of the raw cake mix as evenly as possible. As the cobbler bakes in the oven, the butter melts down into the cake mix, turning it into a deliciously crunchy crumble.
Most of my dump cakes smell like butter while baking, but this pumpkin dump cake smelled like spices. The aroma was very pleasing, so I couldn't wait to try it--and when I took the first bite, I was surprised by just how good it was!
My pumpkin dump cake with 3 ingredient recipe was delicious! I think what really made this dessert good was the spice cake mix--the cake mix was so full of spices, it was incredibly delicious. The pumpkin pie filling was there mostly in the background, helping to cut through the sweetness and intense spiciness of the crumble topping.
If you like pumpkin pie and you want to make a quick and easy dessert, especially to feed a lot of people, this pumpkin dump cake recipe would be perfect. It's surprising just how delicious a dessert can be with just 3 ingredients.????????????????????????
Pumpkin Dump Cake Ingredients
2 30 oz cans pumpkin pie filling -- *NOT 100% pure pumpkin (see not below)
1 15.25 oz box spice cake mix
2 sticks unsalted butter (226g total)
*optional: 1/2 teaspoon cinnamon
*This recipe requires pumpkin pie filling, which already has sugar and spices. If you accidentally buy cans of 100% pure pumpkin, I think you can still make this recipe. Empty the cans into a bowl and then mix in:
1 cup light brown sugar (240g)
1 Tablespoon pumpkin pie spice (or a combination of cinnamon, nutmeg, and other fall spices)
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Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
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I never thought I could love PUMPKIN CAKE this much! Super moist & easy pumpkin cake recipe
RECIPE:
SHOP:
This super moist and easy pumpkin cake recipe is full of spiced pumpkin goodness, with a tender crumb that melts in your mouth. To make it even better, it's topped with a cinnamon spiked cream cheese frosting that really takes this cake to another level!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Pumpkin Cake
▢2¼ cups (270 g) flour - plain, all purpose flour
▢¼ cup (25 g) cornstarch - also known as cornflour in some countries
▢2 tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢2½ tsp ground cinnamon
▢1 tsp ginger powder
▢½ tsp ground nutmeg
▢½ tsp allspice
▢¼ tsp ground cloves
▢1½ cups (300 g) white granulated sugar
▢3 large eggs - room temperature
▢1 cup (200 g) unflavoured vegetable oil - I use canola oil
▢1¼ cup (300 g) pumpkin puree - I use Libby's 100% canned pumpkin (see note 1 on blog post for fresh pumpkin option)
▢¼ cup (60 g) milk - full fat, room temperature
▢2 tsp vanilla essence/extract
▢1 tsp white vinegar
Cinnamon Cream Cheese Frosting
▢¾ cup (170 g) unsalted butter - room temperature
▢3¼ cups (400 g) icing sugar - also known as powdered/confectioners sugar
▢1 heaped cup (250 g) cream cheese - cold
▢1 tsp vanilla
▢½ tsp ground cinnamon
For Decorating (OPTIONAL)
▢½ cup (50 g) walnuts or pecans
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Thanksgiving Pumpkin Crumble Cake Recipe - Pumpkin Pie with a Twist!
Pumpkin Crumble Cake Recipe combines the best of pumpkin pie with cake. This is the perfect Thanksgiving Holiday dessert.
Pumpkin crumble cake is sort of a pumpkin pie and a pumpkin cake in one. I like to use Betty Crocker Supermoist Yellow Cake Mix for this recipe.
This cake has all the yummy flavors of a pumpkin pie but the heartiness of a cake. It's the perfect dessert to have during the holidays or bring to a holiday party. It's fast an easy and always a crowd pleaser. It was featured recently on the Betty Crocker Facebook Fan Page!
I got this recipe from a friend years ago when she made it for a potluck dinner. I modified it a little over the years. I think it is the right combination of pie and cake. Enjoy!
Ingredients:
For base:
1 (18.25 ounce) Box Betty Crocker Supermoist Yellow Cake Mix
½ cup butter, melted
1 egg
For filling:
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
2 tablespoons brown sugar
2 eggs, beaten
For topping:
1 cup of dry cake mix
3 tablespoons butter, softened
1 cup chopped pecans, walnuts or both
Powdered sugar for dusting
Directions:
Preheat oven to 350 degrees. Spray a 9×13 pan.
Remove 1 cup of cake mix from the cake mix box and set aside in a small bowl for the topping. Then in a large bowl combine the remaining cake mix with 1 egg and a 1/2 cup melted butter. Mix well, and pat into bottom of pan. Set aside
In the same bowl used for the base, mix together the pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, brown sugar and cinnamon. Combine well and pour over base mix in pan.
With a fork, combine your reserved cup of cake mix with the nuts and softened butter. Crumble over pumpkin mix.
Bake in preheated oven for 40 to 50 minutes until golden brown. Let cool for at least 20-30 minutes then cut in squares and sprinkle with powdered sugar before serving.