Pumpkin Dump Cake
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EASY PUMPKIN CRUNCH RECIPE #shorts
Aloha! I'm Rose and welcome to my kitchen! If you are new to my channel and you enjoy my recipes, please consider subscribing. Your support means a lot to me and I will do my best to create and share new recipes 2-3 times a week. Also, click the bell (located next to the subscribe button) so you can be notified every time I post a new video.
INGREDIENTS
29 oz can pumpkin puree
13 oz can evaporated milk
1 cup granulated sugar
3 large eggs
1/4 tsp ground cinnamon
1 box yellow cake mix
1 1/2 cups melted butter
1 cup chopped walnuts or pecans
Bake at 350 degrees for 1 hour
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The BEST Pumpkin Spice Cake Recipe
This pumpkin spice cake is my favorite “welcome to fall” treat. A super moist butter cake that uses real pumpkin puree, pumpkin spices, buttermilk, and oil which helps it stay moist, even after a week in the fridge. Frosted with cream cheese frosting and adorable marzipan candy pumpkins! Its really the perfect centerpiece for the Holidays.
PUMPKIN SPICE CAKE RECIPE ►
MARZIPAN PUMPKINS RECIPE ►
PUMPKIN PUREE RECIPE ►
HOW TO USE A SCALE ►
BOSCH UNIVERSAL PLUS MIXER ►
CHAPTERS ►
00:00 Introduction
0:13 Making the pumpkin spice cake
01:30 Baking and trimming the cakes
02:54 Making cream cheese frosting
03:35 Stacking and crumb coating
06:30 Making marzipan pumpkins
13:01 Decorating the cake
PUMPKIN SPICE CAKE ►
18 ounces (510 g) All Purpose Flour
2 teaspoons (2 tsp) Baking Soda
2 teaspoons (1 tsp) Baking Powder
1 Tablespoon (2 tsp) Cinnamon
2 teaspoons (2 tsp) Cloves
2 teaspoons (2 tsp) Nutmeg
1/2 teaspoon (1/2 tsp) Ginger
1 1/2 teaspoons (1 tsp) Salt
8 large (8 Large) Eggs room temperature
14 ounces (396 g) Granulated Sugar
3 ounces (85 g) Light Brown Sugar
15 ounces (425 g) Pumpkin Puree
4 ounces (113 g) Vegetable Oil
1 Tablespoon (2 tsp ) Vanilla Extract
5 ounces (142 g) Buttermilk room temperature, or combine milk with 1 Tbsp of white vinegar and rest for 5 minutes.
6 ounces (170 g) Melted Butter
CREAM CHEESE FROSTING ►
16 oz (453 g) cream cheese room temperature
8 oz (226 g) unsalted butter room temperature
1 tsp (1 tsp) vanilla extract
1/2 tsp (1/2 tsp) salt
32 oz (907 g) powdered sugar sifted
MARZIPAN PUMPKINS ►
5 ounces (142 g) fine almond flour
6 ounces (170 g) powdered sugar
1 teaspoon almond extract or vanilla or rose water
3 ounces (85 g) corn syrup
1 Tablespoon butter (optional for kneading)
electric yellow, leaf green, bright white, egg yellow, ivory, chocolate brown, electric orange, red, Americolor soft gel paste food color
optional buttercup, cut kiwi, lemon, almond and poppy petal dust I get mine from the thesugarart.com
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Even if You Don't Like Pumpkin You'll Like this Pumpkin Cake
My soft, spiced, melt-in-your-mouth pumpkin cake takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you've got yourself a seasonal showstopper!
Recipe:
Ingredients
Pumpkin Cake
1 cup butter 2 sticks, softened to room temperature (226g)
1 cup sugar (200g)
½ cup brown sugar (100g)
½ cup canola oil vegetable oil would also work (120ml)
2 cups pumpkin puree* (488g)
4 large eggs
1 Tablespoon vanilla extract
¼ cup milk (60ml)
2 ½ cups flour (310g)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons pumpkin spice
1 teaspoon cinnamon
Cream Cheese Frosting
8 oz cream cheese softened (225g)
½ cup unsalted butter softened (113g)
3 ½ cups powdered sugar (315g)
1 vanilla bean or 1 tsp vanilla extract
1/8 teaspoon salt
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
2 8” round cake pans (Affiliate Link):
Cake leveler (Affiliate Link):
Instructions
00:00 Introduction
00:14 Preheat oven to 350F (175C) and prepare 2 8 cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
00:19 Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
01:06 Add oil and beat to combine.
01:15 Stir in pumpkin.
01:49 Add eggs, stirring well after each addition, and then add vanilla extract.
02:50 Add milk and stir to combine. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.
03:12 In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).
03:48 Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
04:23 Divide batter evenly into prepared cake pans and bake on 350F (175C) for 35-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
05:42 Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.
Cream Cheese Frosting**
06:06 In KitchenAid (or with hand mixer) cream together butter and cream cheese.
06:25 Stir in vanilla bean seeds (or vanilla extract) and salt. Scrape down the sides and bottom of the bowl to ensure ingredients are well-combined.
06:51 Gradually add powdered sugar to mixture until well-combined.
07:50 Once cakes have cooled, ice/assemble cakes by generously icing between layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake.
Notes
*This is slightly more than 1 15oz can of pumpkin puree. Make sure that you buy 100% pumpkin and not pumpkin pie filling **This cake was frosted in a semi-naked style, which means not a lot of frosting was used. If you want to completely frost the whole cake, I recommend increasing by 50% and you may wish to omit the heavy cream for a firmer frosting.
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How to Make a Pumpkin Cake
How to Make a Pumpkin Cake
Recipe and step-by-step:
This pumpkin cake just might be the ultimate holiday centerpiece! Delicious and deceptive! All the details are in the blog post ????
Starbucks Pumpkin Loaf Bread Copycat Recipe | Pumpkin Loaf Cake Recipe
????In today's video, I have yet another Starbucks copycat recipe for you all - and this time it's the Pumpkin Loaf Cake or pumpkin loaf bread Copycat Recipe.
You all love my copycat recipes, and I know you will love this one too. Comment below and let me know what you guys think of this seasonal pumpkin dessert. And subscribe if you're new here to join the foodie family.
Another great pumpkin recipe:
Starbucks Cranberry Bliss Copycat Recipe:
Starbucks Coffee Cake Recipe:
????Ingredients List for your convenience:
Dry Ingredients:
1-1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt or a pinch
1 tbsp. pumpkin pie spice (make your own by combining cinnamon, all-spice, cloves, nutmeg, and ginger)
Wet Ingredients:
1/2 cup olive oil - coconut oil, or canola oil work well too
1 cup granulated sugar - you can use 1/2 cup light brown, and 1/2 cup regular sugar
1 tsp. vanilla extract
(1) 15 oz. can of pumpkin puree (you can make your own at home using fresh pumpkin too)
3 eggs at room temperature
Homemade Pumpkin Pie Spice
3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves
Mix them all up and you have your own pumpkin pie spice
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????Music used in this video: Philanthrope, Sleepy Fish - Fallcameearly
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Some of the above links may be affiliate links - which means at no extra cost to you, I will make a small commission if you shop via those links. Thank you for shopping from the above links as you help to this channel grow. I will never recommend a product/item to you if I don't personally use or love myself.
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