Pumpkin Dump Cake
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How To Use a CAKE MIX ~ Box Cake Mix HACK ~ EASY PUMPKIN Dessert Recipes
I love learning how to use a cake mix in different ways and sharing them with all of you! This box cake mix hack makes easy pumpkin dessert recipes using a spice cake mix. If you ever wondered how to use a spice cake mix that you have left over from Thanksgiving then this is the video for you! In this video I share how to make 2 ingredient muffins with a cake mix, how to make donuts with a cake mix and how to make pumpkin bread with a cake mix! All of these recipes are 100% yummy! Recipes and my amazon storefront are below with my favorite baking utensils and other favorites.
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Pumpkin Spice Bread with a Maple Glaze
Mix together 2 eggs, 1 can of pumpkin puree and 1 spice cake mix. Pour into a 5 x 9 loaf pan and bake at 350 degrees for 55 minutes. For the glaze, mix 1/4 cup of pure maple syrup with 1 cup of powdered sugar. Pour over cooled bread and enjoy!
2-ingredient Pumpkin Spice Cupcakes
Mix together 1 can of pumpkin puree and 1spice cake mix. Scoop mixture into muffin tins and bake at 350 degrees for 20-25 minutes. Cool and frost with canned cream cheese frosting.
Pumpkin Spice Cake Mix Donuts
Mix 1 box of spice cake mix with 2 eggs and 3 Tbls of melted butter and 3/4 cupof pumpkin puree. Pipe into donut molds and bake at 350 degrees for 10-15 minutes. Mix together a cup of canned cream cheese frosting with about 1/4 cup of pure maple syrup or until you reach your desired consistency. Dip the donuts in the glaze and top with your favorite toppings.
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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
Easy Pumpkin Spice Tres Leches Cake
INGREDIENTS
1 box spice cake mix
1 cup whole milk
1 stick butter melted
2 large eggs
2 teaspoon vanilla extract
1 15oz can pumpkin puree
1 15oz Can of Evaporated Milk
½ - 1 12oz Can of Condensed Milk (Depending on your preferred sweetness)
½-1 cup Whole Milk (Depending on the milky textured preferred)
1 teaspoon Pumpkin Spice or Cinnamon
2 cups Cold Heavy Cream
¼ - ½ cup Powdered Sugar
Pumpkin Spice or Cinnamon to sprinkle for garnish
Instructions
Mix and Bake The Pumpkin Cake
In a mixing bowl add the splice cake mix, pumpkin, butter, milk, eggs and pumpkin spice. Mix as directed on the cake mix box.
Pour cake batter into a greased 9x13 baking dish. Bake at 350 ° F for 30-35 minutes or until a toothpick comes out clean.
Remove from the oven and let the cake fully cool.
Spiced Tres Leches Milk Mixture
In mixing bowl add condensed milk, evaporated milk, whole milk and pumpkin spice.
Mix Well. Keep refrigerated.
Whipped Topping
Place heavy the whipping cream and powdered sugar in a mixing bowl.
With hand or stand mixer whip the cold heavy cream and powdered sugar until stiff peaks form. Keep refrigerated until ready to use.
Assemble
With a fork poke holes throughout the cooled cake.
Pour half leches milk mixture and wait till it absorbs about 5-8 minutes. Pour the remaining half, cover with plastic wrap, and place in the refrigerator for a minimum of 4 hours or overnight.
When ready serve cover with whipped topping and a sprinkle of extra pumpkin spice. Enjoy.
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Tres Leches Pumpkin Spice Cake
Just in time for Thanksgiving! If you love pumpkin, then you are going to love this tres leches cake!
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Cake Ingredients
4 Large Eggs
3/4 Cup Vegetable Oil
15 Oz Can Pumpkin Purée
1/2 Tbsp Vanilla
2 Cups All Purpose Flour
1 Cup Sugar
1/4 Tsp All Spice
1/4 Tsp Ground Ginger
1/4 Tsp Nutmeg
2 Tbsp Cinnamon
2 Tsp Baking Soda
2 Tsp Baking Powder
Tres Leches Ingredients
12 oz Can of Evaporated Milk
14 Oz Can Condensed Milk
1 Cup Pumpkin Flavor Eggnog
Not a fan of eggnog? Substitute with Whole Milk
Whipped Topping
2 Cups Heavy Whipping Cream
1/3 Cup Sugar or 1/2 Cup Confectioner Sugar
2 Tsp Cinnamon
Sweet Corn Tamales
Tres Leches Cake with Rompope (Eggnog)
Pumpkin Spice Rice Pudding
Homemade Eggnog
Conchas - Mexican Sweet Bread
Buttery & Cheesy Jalapeno Bread
Breakfast Oatmeal with Apples
Easy Homemade Apple Fritters
Vegan Pumpkin Spice Cake Recipe | EASY DESSERT HOW TO
LAY HO MA everyone! If you joined me in the previous episode, you'll now be able to use that same pumpkin spice pureé on this amazing vegan pumpkin spice CAKE! Oh, and we're also making a delicious coconut frosting made with real young Thai coconut meat! If you're into sweet delights or you're scrambling for an easy vegan dessert recipe, you've come to the right place. Roll your sleeves up and brace yourself for the easiest, no BS vegan pumpkin spice cake recipe with a coconut frosting.
Ingredients for Pumpkin Spice Cake:
- 1/2 cup pumpkin spice pureé
- 1 cup cane sugar
- 1/4 cup melted coconut oil (plus a little for greasing your pan)
- 1 cup coconut or almond milk
- 1 tsp salt
- 2 tbsp cinnamon
- 1 tsp baking powder
- 1.5 cups flour
Ingredients for Coconut Frosting:
- 1 young Thai coconut (meat)
- 1/2 cup cane sugar
- 1 tsp vanilla extract
- 1 tbsp coconut or almond milk
- 1/4 cup cashews
Directions for Pumpkin Spice Cake:
1. preheat your oven to 350F
2. in a mixing bowl, add your pumpkin spice pureé, cane sugar, coconut oil, and coconut or almond milk
3. whisk
4. add in the salt, cinnamon, baking powder, and flour
5. mix
6. oil an 8 inch baking pan, pour in your batter, and spread
7. bake in the oven for 50 min
Directions for Coconut Frosting:
1. to open the coconut, CAREFULLY chop (with a heavy duty knife) 4 sides on the top to create an opening
2. separate the coconut meat with a spoon
3. harvest the meat and rinse in cold water
4. strain out your coconut water with a sieve and use for another recipe or drink straight up!
5. in a blender, add your coconut meat, cane sugar, vanilla extract, milk, cashews, and blend on high speed
6. refrigerate the frosting to thicken up more
7. when the cake is done, let is cool in room temperature before adding on the frosting
8. ENJOY!!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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