pumpkin cake

Pumpkin Honey Bun Cake - a gooey brown sugar and walnut filling in the center of a moist pumpkin cake topped with a simple glaze.

Pumpkin Honey Bun Cake

box super moist yellow cake mix

vegetable oil

eggs

sour cream

pumpkin

Teaspoons pumpkin pie spice

brown sugar

walnuts

sugar

Tablespoons milk

Teaspoon vanilla

Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan.Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.&nbsp; Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.&nbsp; Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.&nbsp; Place in the oven and bake about 35 - 40 minutes or until a toothpick inserted comes out clean.&nbsp;Remove the pan to a cooling rack.Make the glaze:Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

https://embed.mediavine.com/videos/w1we1ylm7zw9ujsuclug

Pumpkin Honey Bun Cake My husband and I absolutely loved this cake. The gooey brown sugar and walnut filling in the center of a moist pumpkin cake topped with a simple glaze gave us the taste of Fall we were craving.

Honey Bun Cake

Pumpkin Cake Graveyard

Nonstick cooking spray

boxes pound cake mix,

(1 cup) butter, softened

pumpkin puree

pumpkin pie spice

vanilla frosting

Green fruit leather, for the stem and leaf

green wafer ice cream cone

Confectioners' sugar,

confectioners' sugar

cream cheese,

milk

orange food coloring

Two 18.3-ounce boxes brownie mix,

chocolate frosting,

Two 4.4-ounce boxes chocolate-covered ladyfinger cookies,

chocolate cream-filled cookies,

rectangular cookies,

vanilla wafer sandwich cookies with chocolate inside,

silver spray food coloring,

mini pumpkin candies

marshmallow ghost candies,

A Pumpkin Cake is displayed as seen on Food Network's The Kitchen, Season 11.

For the pumpkin cake: Spray a 12-cup Bundt pan with nonstick cooking spray. Preheat the oven to 350 degrees F.

In a large bowl, combine 2 boxes of the pound cake mix, 1 stick of the butter, 4 of the eggs, 1 can of the pumpkin puree and 2 teaspoons of the pumpkin pie spice. Mix with a handheld electric mixer on high speed until blended, about 1 minute. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Let cool in the pan for 15 minutes, then unmold onto a wire cooling rack. Repeat the process to make a second Bundt cake.

Once the cakes are cooled, level off the bottoms with a serrated knife so the cakes will sit flat. Place one of the cakes cut-side up and spread the vanilla frosting over it. Place the second cake, cut-side down, on top to form a pumpkin.

For the glaze: In a medium bowl whisk together the confectioners' sugar, cream cheese, milk and food coloring. (The glaze should be a bright orange color; add a few more drops of food coloring if needed.) The mixture will be very thick but still pourable. Place the pumpkin cake on a baking sheet fitted with a wire rack. Slowly pour the glaze over the top, moving in a circular motion around the top of the cake and letting the glaze drip down the sides. Set aside until set, about 1 hour.

Wrap some fruit leather around the green ice cream cone and press it into place upside down on the cake to form a stem. Dust a work surface with confectioners' sugar, place some fruit leather on top, and cut out a leaf with a leaf-shaped cookie cutter. Press the leaf into place on the cake near the stem.

For the graveyard: Spray an 18-by-13-inch baking sheet with nonstick cooking spray and line with parchment; spray the parchment.

Prepare both boxes of brownie mix according to the package instructions and pour into the prepared baking sheet. Bake according to the package instructions. Let cool completely, then remove from the pan and place on a large cutting board.

Frost the top of the brownie sheet with the chocolate frosting. Slice about 60 of the chocolate ladyfingers in half crosswise. Press the halved cookies, cut-side down, side-by-side around the top edge of the frosted brownie sheet to form a fence. On one of the long sides of the brownie sheet, leave a 3-inch opening in the fence to create an entrance. Place 2 whole ladyfingers on either side of the opening to form the gate entrance. Place another whole ladyfinger on top of the two ladyfingers to make the top of the gate, using a little bit of frosting to adhere it.

Cover the top of the frosted brownie with the crumbled chocolate cream-filled cookies to make dirt. Place the pumpkin cake in the center of the graveyard.

To make the gravestones, place the rectangular cookies and vanilla wafer sandwich cookies on a baking sheet lined with parchment paper. Spray both sides of the cookies with the silver spray food coloring.

Use a knife to cut slits into the brownie to hold the gravestones. Carefully place the gravestones into the slits.

Place the small candy pumpkins and marshmallow ghosts in the graveyard around the pumpkin. Serve immediately.

Hello.  I hate to ask, but I was wondering if you can substitute the yellow cake mixes for the pound cake mixes.  Thank you.   

i loved it, so easy and delicious!!!! this is my favorite show is the perfect crew,i love everyone in the show!!!

https://www.foodnetwork.com/videos/pumpkin-cake-graveyard-0284331

The gang shows how to make a spooky graveyard using bundt cakes.

This impressive Pumpkin Cake features a salted caramel frosting and is perfect for holiday entertaining! This moist and flavorful pumpkin cake recipe is topped with candied pecans and more salted caramel creating the most PERFECT cake for fall! Truly the perfect fall dessert!

Pumpkin Cake with Salted Caramel Frosting

flour

baking powder

baking soda

salt

cinnamon

ginger

cloves

nutmeg

pumpkin puree (1 can, 1 3/4 cups)

vanilla extract

heavy cream

corn syrup

water

unsalted butter

salt (such

vanilla

pecans (roughly chopped)

unsalted butter (1 1/2 sticks)

oz cream cheese (1/2 block)

caramel sauce (from recipe above,

Preheat oven to 350*F., grease and lightly flour the sides of your baking pans, and line the bottoms with parchment paper (see notes for pan sizes).

In a large bowl whisk together the flour, baking powder, baking soda, salt and spices, then set aside.

In another large bowl, whisk the pumpkin, sugar, oil, eggs and vanilla and stir (stir vigorously by hand or on medium speed with an electric mixer for 30 seconds or so).

Add the flour mixture to the pumpkin mixture and stir until completely combined.

Divide batter into prepared pans and bake cakes until the tops are slightly rounded and a toothpick inserted into the center of each cake comes out clean (no wet batter).  I used 2, 6&quot; pans and baked them for about 40 minutes.  If you are using 8&quot; pans the time will be a bit less (check after 25 minutes).  Cupcakes will bake in 22-24 minutes. (See notes below on cake sizes)

Cool the cakes in the pans about 10 minutes, then (carefully) remove from pans and cool fully on a cooling rack.

Prepare the cake

Warm the heavy cream in a bowl in the microwave and then set aside.

In a large saucepan, add the sugar, corn syrup, and water.  Stir gently to incorporate the ingredients.

Cook over medium to medium-high heat, stirring gently, until the sugar dissolves and the mixture is bubbling.

Stop stirring and allow the mixture to boil undisturbed until it begins to darken in color.  You want the mixture to reach a honey color, but no darker.  The syrup will change from light in color to dark very quickly, so it&#039;s important to watch closely and remove the pan from the heat as soon as it&#039;s light-medium honey color.

Once removed from heat, carefully and slowly pour in the warm heavy cream (the mixture will hiss and bubble).  Stir to full incorporate the cream.

Add butter and salt and stir to combine.  Add vanilla.

Allow sauce to cool a bit, then pour into a jar. Cool at room temperature, then cover jar and store in the refrigerator.

Make the Caramel Sauce

Add pecans, brown sugar, butter and water to a heavy bottom saucepan and cook over medium heat.  Stir to combine ingredients.

Allow the mixture to come to a boil and boil, while stirring occasionally, until most all of the water has evaporated (so there is not much sauce in the pan, it&#039;s move of just a coating on the pecans), about 5- 10 minutes.

Remove pan from heat and add salt and cinnamon.  Stir well.

Spread the nuts onto a parchment paper covered baking sheet and break up any clusters. Allow to cool.

Prepare Candied Nuts

Cut cold butter into a few large pieces and then, in the bowl of an electric mixer, beat butter until smooth.

Add cream cheese and blend until fully combined and smooth.

Add about half of the powdered sugar, then while the mixer is running, pour in the caramel sauce.  The caramel sauce should be no warmer than room temperature.  Stop the mixer and scrape down the sides of the bowl as needed.  Continue blending and add the remaining powdered sugar, vanilla and salt.

The frosting should be thick, creamy and fluffy. &nbsp;If by chance you kitchen is very warm, or the caramel sauce was too warm when you added it, place the bowl of frosting in the fridge to firm up, then beat once more before use.

Make the Salted Caramel Frosting

Level and split cake layers as desired.

For easy assembly, add the frosting to a large piping bag fitted with a large round tip.  This is optional.

Begin with a layer of cake on the plate or cake stand of your choice.  Add a layer of frosting by piping a large spiral, then spread as needed with an offset spatula.  Alternatively, scoop a large dollop of frosting onto the cake layer, and spread as needed with an offset spatula.  Add a drizzle of caramel sauce on top of the frosting.

Repeat layers of cake, then frosting, then a caramel drizzle.

On top of the cake add a generous topping of candied nuts.

Enjoy!

Assemble the cake

https://embed.mediavine.com/videos/frkyynuiwcjdfekufyoc

This Pumpkin Cake is a delicious and impressive fall dessert! Pumpkin Cake, Salted Caramel Frosting and Candied Pecans... YUM!

Pumpkin Salted Caramel Cake

This Patterned Pumpkin Roll with a gorgeous autumn leaf decoration will be the star of your dessert table! A moist pumpkin cake is rolled around a pumpkin spice cream cheese filling, and the outside is decorated with a design of colorful fall leaves.

Patterned Pumpkin Roll

1.5 oz butter ((3 TBSP) at room temperature)

egg whites (at room temperature)

oz powdered sugar ((1/2 cup))

oz all-purpose flour ((2/3 cup))

Gel food coloring (I

3.3 oz all-purpose flour ((3/4 cup))

½ tsp baking powder

½ tsp baking soda

tsp pumpkin pie spice

oz sugar ((1 cup))

TBSP brown sugar

eggs (at room temperature)

5.5 oz pumpkin puree ((2/3 cup))

tsp vanilla extract

oz butter (at room temperature)

oz powdered sugar ((1 ½ cup))

International Delight Pumpkin Pie Spice Creamer

oz full-fat cream cheese (at room temperature)

Combine all ingredients in a medium bowl. Blend with a hand mixer or stand mixer until the batter is smooth. Do not keep mixing after it’s blended, or it might start to separate.

Divide the batter into 4 portions. Add gel food coloring and stir until you have 4 vibrant autumn colors. I used Americolor gels in the following combinations: Ivory + Egg Yellow to make yellow, Ivory + Pumpkin to make orange, Ivory + Super Red to make red, and Chocolate Brown + Super Red to make burgundy. Place the colors in piping bags fitted with a small round tip – I used a #2 piping tip.

Place your design template on a 10x15-inch jelly roll pan, and place a piece of parchment over it. (Alternately, draw a design on the back side of a piece of parchment paper.) Spray baking spray or nonstick spray on the piece of parchment, and wipe it lightly with paper towel to remove excess.

Trace the pattern with your batter. If you want to draw outlines with one color and fill in with another, draw the outlines first and freeze for 15-20 minutes, then add the filler color on top. Once your pattern is complete, freeze the pan for at least 20 minutes to set the batter. (Longer is okay). While the pan is in the freezer, make the pumpkin cake batter.

To Make the Pattern Batter:

Preheat the oven to 350 F. Sift together the flour, baking powder, baking soda, spice, and salt in a medium bowl, and set aside.

Place both sugars and the eggs in the bowl of a stand mixer fitted with a paddle attachment, and beat them together for 3 minutes until thick and light yellow. Add the pumpkin and vanilla extract, and mix until combined.

Add the flour to the mixer, and mix on low speed just until combined. Scrape down the bottom and sides of the bowl with a spatula to finish mixing the batter.

Scrape the pumpkin cake batter directly on top of the pattern you piped in the baking sheet. Smooth it into a thin, even layer. Bake for 16-18 minutes, until the cake starts to darken along the edges and it springs back when lightly pressed in the middle.

As soon as the cake is done, it’s very important that you work quickly, while it is still hot, to get it out of the pan and roll it up. If you wait too long, it will mostly like crack.

Once the cake is out of the oven, immediately run a knife around the edges to loosen it from the pan. Spray a piece of parchment or waxed paper with nonstick cooking spray, and place it on top of the cake. Put a baking sheet or cutting board on top of the parchment, and carefully flip the cake upside-down, so the top of the cake is resting on the cutting board. Remove the jelly roll pan and set it aside.

Peel the parchment off of the bottom of the cake, revealing the design. Sprinkle the top of the cake liberally with powdered sugar. Take a cotton tea towel and sprinkle both sides with a generous amount of powdered sugar too, rubbing it into the towel. Place the sugared towel on top of the design. Put a cutting board or baking sheet on top of the towel, and once again flip the cake over—now the tea towel should be on the bottom, and the cake should be right side up.

Remove the parchment from the top of the cake. Starting on the skinny edge, carefully roll the cake and the tea towel up together. Refrigerate the cake for at least an hour. It should be completely cool before you try to unroll it. If you try too soon, it will likely crack.

While you’re waiting for the cake to cool, make the pumpkin spice filling.

To Make the Pumpkin Cake:

Combine the butter, powdered sugar, and salt in the bowl of a large stand mixer fitted with the paddle attachment. Mix them together on low speed, then gradually raise the speed to medium and beat it for 4 minutes, until the mixture is white and fluffy.

Add the creamer to the bowl. Beat on low speed until it is incorporated. It is normal for the mixture to look separated (and, frankly, weird and chunky) at this stage. Once the liquid is mixed in, gradually raise the speed to medium and beat for another 4 minutes, until the frosting has come together, is smooth and glossy, and has a stiffer texture.

Remove the buttercream from the bowl and add the softened cream cheese. Beat it with a paddle attachment until you’re sure it’s smooth and free of lumps. Turn the mixer to low and add the frosting to the cream cheese in 3-4 batches. Once all of the frosting is added, stop mixing and finish stirring by hand. Chill until you’re ready to assemble the cake.

To Make the Pumpkin Spice Filling:

When the cake is completely cool, carefully unroll it. Be gentle, since it will want to stick to the towel. Some cracking on the top of the cake (the undecorated side) is normal. Spread the frosting in an even layer on the cake.

Roll the cake up again, this time rolling it over itself and not the towel. Brush the top of the cake with a light layer of simple syrup or creamer to remove the extra powdered sugar and reveal the design. Wrap the cake in plastic wrap and refrigerate for at least 4 hours to firm it up and make it easier to cut.

Cut the cake in 1-inch pieces and enjoy! The cake can be stored, well-wrapped, in the refrigerator for up to a week.

To Assemble:

https://www.youtube.com/watch?v=amz3S5S6PIw

This Patterned Pumpkin Roll with a gorgeous autumn leaf decoration will be the star of your dessert table! A moist pumpkin cake is rolled around a pumpkin spice cream cheese filling, and the outside is decorated with a design of colorful fall leaves. You can customize the colors and decorations however you’d like to make your perfect autumn cake. 

PRINTABLE RECIPE HERE: https://www.sugarhero.com/patterned-pumpkin-roll/

#sugarhero #cake #cakedecorating

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Pumpkin Roll With A Gorgeous Fall Design!

Pumpkin Cake Roll is moist, pumpkin genoise cake filled with fresh, sweetened whipped cream, and is reminiscent of pumpkin pie without all the work. It's classic, delicious, and guaranteed to please!

Pumpkin Cake Roll

unsalted butter, melted (for the pan)

eggs, room temperature*

pumpkin puree (not pumpkin pie filling)

all purpose flour

kitchen towel

sugar,

heavy whipping cream

Position the oven rack to the middle of...

Position the oven rack to the middle of the oven and preheat to 375 degrees. Brush half of the butter over a jelly roll pan measuring about 17 1/2" x 12 1/2" x 1"h, and line with parchment paper large enough to provide an overhang over the sides of the pan. Cut a line from the corner of the parchment down into the corner of the pan so the parchment fits snugly. Brush the parchment with the other half of the melted butter and set aside.

Place the flour, baking powder, baking soda, pumpkin...

Place the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl. Sift the mixture into onto a sheet of waxed paper, then sift once more and set aside.

Place the eggs and sugar in the bowl...

Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Beat on medium high speed, about 5-8 minutes, or until the mixture has tripled in volume. Dip the whisk into the batter and draw a figure 8 -- if it holds for a few seconds, it's ready. Stir the vanilla into the pumpkin and add it to the egg mixture in about 4 additions, beating on medium high speed until each addition is incorporated.

Sift 1/3 of the flour mixture over the...

Sift 1/3 of the flour mixture over the pumpkin mixture and gently fold with a rubber scraper until just incorporated, being careful not to deflate the batter. Sift 1/3 more and fold, repeating until the flour has been incorporated. Pour into the prepared pan and gently spread the batter evenly with a baby offset spatula, being careful not to deflate it. Bake on the middle rack of the oven for 12-15 minutes, or until the cake springs back when gently pressed with your finger. Cool 5 minutes on a wire rack.

Lay a kitchen towel large enough for the...

Lay a kitchen towel large enough for the cake on the counter. Dust the towel with a generous amount of powdered sugar so that the towel is completely covered. Pick up the cake pan with pot holders, holding it upright from the top with the cake facing away from you, making sure the pot holders are around the top of the cake slightly to keep it in place. Hold the cake at an angle over the sugar dusted kitchen towel, remove your hands and turn the cake out quickly onto the kitchen towel. Remove the parchment paper, and roll the cake in the towel, and place on a wire rack to cool completely.

When the cake has cooled completely, unroll it...

When the cake has cooled completely, unroll it and trim off the outer edges of the cake with a serrated knife. Set aside.

Place the whipping cream, sugar, and vanilla in...

Place the whipping cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium high just until stiff peaks begin to form. Spread onto the cake in an even layer leaving 1/2" border around the edges. The cream should be spread to about 1/4" thickness, as if there's too much it will ooze out of the sides when rolled -- you will have some cream left over. Roll the cake from the short end, tucking it in as you go. Place on a serving dish and refrigerate for a minimum of 2 hours. Slice, serve, and enjoy!

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