I changed it up this year and used pumpkin. This snackcake is a variation of a variation of a variation of a cake that I made years ago with applesauce
Sprinkle cake mix evenly over the pumpkin mixture and then top with the pecans. November finds us at Carolina HeartStrings putting a twist on old favorite Thanksgiving dishes and nothing says “old favorite” like pumpkin pie
Pumpkin Carrot Cake with Whipped Cream Cheese Frosting . This cake was so good. For Pumpkin Carrot Cake. If you wanted to make your own yellow cake mix and whipped cream, you can do that too
PumpkinCake – Venezuelan Style. We all know pumpkin pie is the sweetheart of fall. Back to the cake. It is a pumpkincake that includes two pretty distinguishable local ingredients from Venezuela
A moist PumpkinCake topped with cream cheese frosting. I had a group of my mother’s golfing friends around for a midweek Thanksgiving feast taste testing session and also made this cake again for my friends
Today I want to share a recipe for a PumpkinCake W/ Caramel Cider Sauce. This is a delectable pumpkin treat with a heavenly caramel cider sauce drizzled all over the top
Then fold in flour mixture and add the pumpkin. 5 l or a bundt cake pan of 20cm in diameter). 70 g sugar (if you like cake quite sweet, use up to 120 g). 400 g pumpkin, coarsely grated (I use hokkaido squash as it has an edible peel)
This years anniversary/birthday cake was a Pumpkin Dream Cake. It is pumpkin-y, but not too pumpkin-y. If you have been reading along for a while, you will remember the Banana Dream Cake
While it being Friday is pretty exciting and this cake tastes amazing, I’m pretty sure I’m most excited about the fact that it is supposed to be warm and sunny today
the chocolate cake has appeared in a number of posts (Baileys peppermint chocolate cake, Black Forest poke cake) and the frosting is the same as the one I used for my lemon snackcake, only with freeze-dried strawberries instead of freeze-dried raspberries
Beat in the eggs and pumpkin until just combined. Set aside while you prepare the cake batter. Add the pumpkin mixture to the flour mixture and stir until just combined
With a pound of butter in this recipe you would think it was from Paula Deen. but it's not. This is from the Cooking Channel made by one of my favorites cooks Kelsey Nixon
I know it isn't fall but in my opinion, pumpkin should be eaten all year. I think this cake would taste great with some cream cheese icing and a cup of tea
Add in mashed pumpkin and stir to combine. Cool the cake on a wire rack. 70g mashed pumpkin. Bake for about 50 minutes or until cake is done. Immediately after removing the cake from the oven, drop the pan from a height of about 20 cm (this is to prevent the cake from shrinking). Leave the cake to cool in the pan for 10 minutes, then remove from the pan. 70g mashed pumpkin
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