Pumpkin Spice Magic Cake | Southern Living
If you can't get enough pumpkin spice during fall, we have one more recipe you must try out. For our Pumpkin Spice Cake recipe, we combined silky flan with moist pumpkin spice cake and buttery caramel sauce in one incredible confection. We were inspired by a Mexican dessert called “impossible flan”. While it is not at all difficult to make, our Test Kitchen recommends using a light-colored Bundt pan for the best results. A dark-colored pan may get too hot and overbake the cake.
Get the Recipe:
Ingredients:
CAKE: 1/2 cup butter, softened; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg, at room temperature; 2 1/4 cups all-purpose flour; 1 teaspoon pumpkin pie spice; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup canned pumpkin; 1/3 cup whole buttermilk; 1 teaspoon vanilla extract; 1/2 cup jarred cajeta (Mexican caramel sauce) or caramel sauce, divided
FLAN: 1 (14-oz.) can sweetened condensed milk; 1 (12-oz.) can evaporated milk; 4 ounces cream cheese, softened; 3 large eggs; 1 tablespoon vanilla extract
ADDITIONAL INGREDIENTS: 1/3 cup chopped toasted pecans; Cajeta (Mexican caramel sauce) or caramel sauce, for serving
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Pumpkin Spice Cake From Scratch ???? Caramel Glaze / Baking Videos???? Cakes with Lorelie
In this baking video you will see how to make the most amazing Pumpkin Raisin Cake From Scratch with spices, raisins soaked and simmered in orange juice, buttermilk, and a caramel glaze. You can make cupcakes, layered, sheet or Bundt cakes using this moist and easy cake recipe. At the end you can see the tasting and the thumbs up from family and friends for this delicious winner. The written recipe is at he bottom of this description for you.
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If you liked this Video you will love this playlist on the best moist cake recipes,
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Recipe and Ingredients for the Pumpkin Spice Cake from Scratch and Caramel Glaze
This makes 1 large Pumpkin Spice Bundt Cake or one small (7 inch) Bundt cake with one dozen cupcakes as shown in the video (plus one layer 6 inch round, not shown in the video)
1 cup raisins with 1/2 cup orange juice simmered on the stovetop for ten minutes
All ingredients for the cake :
1 cup butter
1 + 1/4 cups sugar
1/2 cup packed brown sugar
1 + 3/4 cups pumpkin puree
4 eggs
1/2 cup buttermilk
3 cups all purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp nutmeg
2 tsp cinnamon
1/2 tsp salt
Ingredients for the Caramel glaze
1/2 cup brown sugar
1/4 cup butter
1 tsp water
1 cup sweetened condensed milk
Pumpkin Spice Cake From Scratch ???? Caramel Glaze / Baking Videos???? Cakes with Lorelie
Yummy Pumpkin Spice Mini Cake + Chai Latte!
These super easy recipes are gluten-free AND microwaveable! :)
Tweet me a photo of YOUR creations! #ilovepumpkinspice
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Guess what? These recipes can also be made vegan friendly! I have noted alternatives in the ingredients list below. Additionally, if gluten-free/vegan isn't your thing, you can easily use traditional ingredients such as all-purpose flour, sugar, dairy milk, etc. Happy eating!
INGREDIENTS:
Pumpkin Spice Mini Cake:
-1/2 tsp flaxseed
-1 Tbsp water
-1 egg (for vegan, leave this out)
-2 Tbsp 100% pure pumpkin puree
-1/2 very ripe banana (ripeness makes a HUGE difference!)
-2 Tbsp pure maple syrup
-1 Tbsp almond milk, unsweetened or regular
-1/4 tsp pure vanilla extract
-1/4 cup almond flour + a little extra (just eye it!)
-1/4 tsp baking powder
-1/4 tsp pumpkin pie spice + a little more if you love it like we do!
-A pinch of salt
-Butter, oil, or your preferred method to prevent sticking
-Semi-sweet chocolate chips OR vegan chocolate chips w/ stevia
-Pecans, walnuts, or whatever other nut you'd like. You can also skip the nuts altogether!
Pumpkin Spice Chai Latte
-1 cup almond milk, unsweetened or regular
-2 tsp 100% pure pumpkin puree
-1/4 tsp pumpkin pie spice
-Dash of pure vanilla extract
-Chai tea
-Honey, as much or as little as you'd like
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WHAT I'M WEARING IN THIS VIDEO:
Makeup
-Chanel Vitalumiere Aqua Foundation in B30
-Milani Luminoso Blush
-Jouer Eyeshadow in Pecan
-Urban Decay 24/7 Eyeliner in Corrupt
-Jouer Sunswept Bronzer
-Jouer Meg Lipstick
-Jouer Hibiscus Lipgloss
Top and necklace
-from Anthropologie
Nails
-OPI Cuckoo For This Color + Deborah Lippmann Glitter And Be Gay
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Disclaimer: I'm paying Fleur in magical friendship points for helping me make these treats! :)
SUPER MOIST PUMPKIN CAKE | recipe
6 inch cake
1 1/4 cup flour
2 eggs
1/4 cup melted butter
1/4 cup oil
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup pumpkin puree
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp all spice
1 tsp almond extract
1/4 cup buttermilk
Glaze
2 tbsp cream cheese
1 tbsp pumpkin puree
1 tbsp milk
1 1/2 cup powdered sugar
9/10 inch cake
2 1/4 cups flour
4 eggs
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup oil
1/2 cup melted butter
1/2 cup butter milk
1 cup pumpkin puree
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp all spice
1/2 tsp nutmeg
1/2 tsp ginger
link to my All-purpose seasoning..
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How To Make Pumpkin Spice Latte Mug Cake (1 MINUTE RECIPE AND ONLY 3 INGREDIENTS)
Hi guys, I prepared this yummy PUMPKIN SPICE LATTE MUG CAKE! Check out this simple and quick recipe! You will need only few ingredients for this recipe. This one is my favorite late night snacks :)
Here is how to make this mug cake:
6 tbs Spice Cake Mixture
3 tbs Pumpkin Pure
1 tbs Water
Whipping Cream
caramel bites for decoration
Mix well and heat it up for one minute in microwave. Don’t forget to top it with whipping cream and caramel bites. That’s it :D
I hope you enjoy!
Thanks so much for watching!
xo
Lucia
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Hi,
I'm a mom of two - boy Sasha and girl Mila. I come from Slovakia and I'm passionate loving momma. I love coffee, cake and clean house! But that doesn’t mean my house is always clean :)
I would love to simplify women’s life and their motherhood by inspiring them and motivating them with simple tips and tricks, quick recipes and household organization. So that’s why I decided to create this channel so you can be stress free and enjoy yourself.
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Don’t forget to connect with me on Instagram @hellobusymom
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
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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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