Pumpkin Butter Cake | Super Moist Pumpkin Pound Cake | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Pumpkin Butter Cake | Super Moist Pumpkin Pound Cake | Yummy
INGREDIENTS:
100 gm pumpkin
Steam for 10 mins
Let it cool down
Mashed well
Butter 1/4 cup
Sugar 1/2 cup
Mix well
2 eggs (one at a time)
Vanilla 1 tsp
All purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Milk 1/2 cup
7 inch pan
Grease butter
Place baking paper
Pumpkin on top
Sesame seeds
Bake in a preheated oven at 170c for 30-40 mins
NOTE: 1 CUP = 250 ML
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Pumpkin Cake - with cream cheese maple frosting
Recipe below ⬇️⬇️⬇️ or PRINT:
Nothing gives cakes that warm orange glow and soft springy texture like pumpkin! Perfectly spiced, and there is no better frosting than cream cheese except when you add a big drizzle of maple syrup as well! - N x ❤️
Pumpkin Cake
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CAKE:
4 large eggs at room temp (55-60g/2oz each)
1 2/3 cups white sugar (350g)
1 cup vegetable oil (or canola)
15 oz / 420g can pure pumpkin, or 1 2/3 cups (400g) mashed fresh pumpkin* (BETTER FLAVOUR)
2 cups flour, all-purpose/plain (300g)
2 tsp cinnamon powder
4 tsp baking powder
1 tsp cooking/kosher salt (or ½ tsp table salt)
Frosting:
6oz/180g cream cheese, at room temperature
2 sticks / 225g / 1 cup unsalted butter, softened
1 tsp vanilla extract
4 cups (480g) confectionary / icing sugar (sifted if clumpy)
1/3 cup maple syrup, for drizzling
½ cup chopped pecans
DIRECTIONS
1. Preheat oven to 350F / 180C (160C fan).
2. Spray and line a 9 x 13 / 22 x 33cm pan with paper, with overhang.
3. In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients, whisk until smooth. Pour into prepared pan, bake 40 min or until skewer inserted comes out clean. Cool 10 min then use paper overhang to lift onto cooling rack. Cool completely before frosting – use a spoon to make swirls for puddles of maple syrup. Sprinkle with pecans then dive in!
4. Frosting: Beat cream and cream cheese until smooth. Beat in icing sugar in 3 lots, starting on low at first to avoid snow storm. Beat in vanilla then beat on high speed 2 – 3 min until fluffy. Use immediately. (If using a stand mixer, use the paddle attachment)
* I make this with fresh pumpkin because canned pumpkin is not readily accessible in Australia, and it tastes better. Use 1 kg / 2 lb pumpkin, peel, deseed, cut into chunks then boil for 15 min until soft. Drain well in colander for 15 min (otherwise will be watery), then blitz to puree. Measure out 1 2/3 cups, use at room temp.
???? PUMPKIN CAKE the tastiest and juiciest ???? | Grandma's traditional recipe
???? Pumpkin Pie ????. The protagonist of this dessert is the pumpkin, well known for its benefits for our health, it also adds a delicious flavor to this cake. I recommend it 100%. Recipe step by step, easy and tasty.
This is a delight !!! Enjoy it !!! ⬇Ingredients below⬇
???? #TastyRecipesTonio #TonioCocina ????
TASTY RECIPES
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I hope you like it and if you have any comments or questions put it below the video and I will try to answer as soon as possible.
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INGREDIENTS:
20 cm mold
???? 750 g of pumpkin
???? 150 g of sugar
???? 100 g butter
???? 3 eggs size L
???? 2 tablespoons of condensed milk
???? 150 g flour + 16 g baking powder
???? 100 g of seedless raisins
???? 1 tsp cinnamon, 1/2 nutmeg and 1/2 vanilla essence
☛
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Pumpkin Cake is MOIST and takes 10 minutes to prep #shorts
Pumpkin Cake is MOIST and takes 10 minutes to prep #shorts
Today is our first day of Halloween Series! Get ready for spooky, sweet, and delicious treats every Sunday leading up to Halloween! What better way to celebrate than to make a beautiful pumpkin bread — or cake. This recipe is a one bowl wonder and something I just threw in a bowl today hopping for the best. It is so delicious and if you are not a lover of pumpkin pie spice you can totally leave it out and just cinnamon. For this recipe you will need:
INGREDIENTS:
3 medium eggs
½ cup white sugar — or any
¼ cup coconut sugar — or any
1 tsp pure vanilla extract
1 cup pumpkin purée
½ cup avocado oil — or any oil
1.5 cups all-purpose flour
1 tsp pumpkin pie spice — or cinnamon
pinch of salt
1 tsp baking powder
½ tsp baking soda
✨You can find the full printable recipe with tips and directions on my website which is linked here:
Or you can search for “pumpkin in the search tab on my blog and it will pop right up ????themodernnonna.com
#moistpumpkincake #pumpkincakerecipe #pumpkinrecipes #fallrecipies #homemade #viral #shorts #themodernnonna #easyrecipes
Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
CAKE
1 cup (2 sticks) butter, melted
1 cup milk
1/2 cup 100% pure pumpkin (NOT pie filling)
2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
Preheat oven to 350°.
Spray a 12”x17” jelly roll pan with non-stick spray like PAM.
In a large bowl, beat together, melted butter, milk, pumpkin, and sugar. Beat in eggs and vanilla extract. Then beat in flour, baking soda, pumpkin pie spice, and salt.
Pour batter into the prepared jelly roll pan and bake for 20 minutes, or until the center springs back to touch. Cool completely! 
FROSTING
1/2 cup (1stick) butter
8 oz cream cheese (1 block)
1/4 cup milk
1 tsp vanilla extract
1 tsp cinnamon
6 1/2 cups powdered sugar
In a large bowl, cream the butter and cream cheese until smooth. Beat in milk, vanilla extract, and cinnamon on a low-speed until combined.
Then slowly beat in the powdered sugar. Once all the powdered sugar is mixed in, beat on high until the frosting is smooth. Spread frosting on top of cake. 
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
#desserts #dessert #pumpkin #sheetcake #fallfood #holidayseason #holidayfood
Pumpkin Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Cake. Fall brings cooler days which means we can start baking again. One cake I particularly enjoy is this honey colored Pumpkin Cake with its shiny chocolate glaze. This cake is full of flavor and keeps fresh for days, thanks to the pumpkin puree and oil. The chocolate glaze is really a Ganache which is a delicious mixture of semi sweet or bittersweet chocolate and cream. I like to make this Pumpkin Cake the day before serving, so the flavors of the cake and chocolate glaze have time to soften and mingle.
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