3 Ingredient Pumpkin Cake
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PUMPKIN PIE DUMP CAKE Recipe! Dump Cake Recipes | #LeighsHome
Give the delicious Pumpkin Pie Dump Cake Recipe a try and let me know how you like it!
Pumpkin Spice Dump Cake Video:
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Recipe:
2 15-ounce cans of pumpkin
1 12-ounce can of evaporated milk
1 cup sugar
1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
3 eggs
1 box yellow cake mix mix
1 cup (or 2 sticks) of butter, melted
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Pumpkin Spice Tres Leches Cake
The dessert of the season!
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Easy PUMPKIN DUMP CAKE | Pumpkin Dump Cake Recipe | Pumpkin Dessert Idea
Today I am baking at home and inspired by the viral TikTok pumpkin dump cake recipe video. I am ready for fall baking and pumpkin spice. This is an easy pumpkin dessert that can be topped with whipped cream and pecans.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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0:00 Intro
0:11 Ingredients
1:09 Pumpkin Mixture
3:08 Bake
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⭐️ COOKWARE VIDEO
???? TIKTOK Viral Recipe video
INGREDIENTS
15.25 oz (432 g) Yellow Cake Mix
2 sticks (227 g) salted butter
4 large eggs
14 oz (396 g) can sweetened condensed milk
15 oz (425 g) pumpkin puree
1 Tbsp pumpkin spice mix
1 Tbsp (15 ml) vanilla extract
1/4 tsp salt
9 x 13 baking dish
BAKE @ 350 ºF / 176 ºC for 50 minutes. Cool and set for 30 minutes.
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
MUSIC
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Pumpkin Dump Cake Recipe
Easy Pumpkin Dessert Recipe
3 Ingredient Pumpkin Spice Cake (+ 3 bonus tips)
3 Ingredient Pumpkin Spice Cake
PUMPKIN SPICE CAKE INGREDIENTS
1 box cake mix (I used spice cake)
1 can pumpkin puree
2 eggs
BROWN SUGAR CAKE SOAK INGREDIENTS
1/4 cup brown sugar
1/4 cup water (idk if this counts as 1 ingredient)
1 tsp pumpkin spice
1 tsp vanilla extract
CREAM CHEESE FROSTING INGREDIENTS
1 brick (8oz) cream cheese, softened at room temp
2 cups heavy cream, cold
1 cup powdered sugar
1. Preheat oven to 350F. Spray your pan(s) of choice with non-stick spray and line with parchment paper.
2. In a mixing bowl, whisk the eggs and pumpkin puree together. Add the cake mix and mix until thoroughly combined.
3. Pour into the pan and bake according to pan size directions on cake mix package.
4. In the meantime, prepare the cake soak by combining all the listed ingredients in a small saucepan. Bring to a simmer over medium heat for 1 minute then set aside to cool.
5. For the frosting, whisk together the cream cheese, and powdered sugar in a mixing bowl. Set aside. In a separate mixing bowl, whisk the heavy cream until stiff peaks form. Fold the cream cheese mixture into the whipped cream until smooth. Chill in the fridge until needed.
6. When the cake is done, cool on a wire rack until room temperature. To speed up cooling, cool on a wire rack for 10 minutes then transfer to the fridge for 10 minutes. Prick the surface of the entire cake with a fork and brush on the cake soak syrup.
7. Reserve about 1.5 cups of frosting in a piping bag fitted with a large round tip. Spread the remaining frosting onto the cooled cake in an even layer. Pipe on frosting in a squiggle pattern across the surface of the cake. Top with desired decorations like flowers, chocolate, sprinkles, etc.
#shorts #recipe #cake
Is it Time For Pumpkin Spice Cake Yet? Glen And Friends Cooking
Is it Time For Pumpkin Spice Cake Yet? Glen And Friends Cooking
Are you looking for thanksgiving desserts that aren't pie? Thanksgiving cake recipes that use pumpkin pie spice? This Pumpkin Spice Layer Cake features an easy browned butter frosting, but could easily be paired with any cream cheese frosting. So if you are looking for Thanksgiving dessert ideas / Thanksgiving dessert recipes, watch Glen cook and show you how to make pumpkin spice cake.
Here is the link to the frosting:
Pumpkin Spice Layer Cake With Browned Butter Frosting
Cake Ingredients:
250 mL (1 cup) butter
375 mL (1½ cups) packed brown sugar
4 large eggs
One 425g (15-ounce) can pumpkin puree
750 mL (3 cups) all-purpose flour
25 mL (1½ Tbsp) ground cinnamon
25 mL (1½ Tbsp) ground ginger
2 mL (½ tsp) ground allspice
2 mL (½ tsp) ground nutmeg
1 mL (1/8 tsp) ground cloves
1 mL (1/8 tsp) ground mace
7 mL (1½ tsp) baking soda
5 mL (1 tsp) baking powder
7 mL (1½ tsp) coarse salt
Method:
Preheat the oven to 180ºC (350°F).
Butter two 9” cake pans and line the bottoms with parchment paper.
Cream together the butter and sugar until light and fluffy, then beat in eggs one at a time.
Beat in the pumpkin.
In a medium bowl combine flour, cinnamon, ginger, allspice, nutmeg, cloves, mace, baking soda, baking powder and salt.
At low speed, beat in the dry ingredients.
Divide the batter into the pans and bake for about 30-40 minutes, just until a tester comes out clean.
Let the cakes cool in the pans for 20 minutes, then invert onto a rack to cool completely.
Frost.
Easy Browned Butter Frosting:
Frosting
310 mL (1¼ cups) butter, room temp, divided
75 mL (⅓ cup) no fat milk powder
150 mL (⅔ cup) 35% cream
5 mL (1 tsp) salt
5 mL (1 tsp) vanilla extract
500g (1Lb) icing sugar
Frosting Method:
Cook ¼ cup butter in a small pan over medium heat until it begins to foam.
Stir in the dry milk powder and cook, stirring constantly, until mixture turns a dark brown colour.
Remove from heat and stir in cream, then let cool to room temp.
In a stand mixer whip remaining butter on high until light and fluffy.
Whip in salt, and vanilla.
Add about ⅔ of the icing sugar, little at a time on low speed.
Whip in brown butter mixture, then add enough of the rest of the icing sugar to a consistency you like.
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