How To make Libby's Pumpkin Pound Cake

3 EASY Desserts for Pumpkin Lovers

Fall is almost here and I am ready for pumpkin recipes! Bring on the cool weather! If you are a pumpkin lover, you must try these 3 easy desserts! They are so easy and your guests will think you slaved all day in the kitchen, when really, it only takes a few minutes to throw together!

We have a NEW INSTANT POT COOKBOOK! PREORDER HERE:

Check out 3 MORE Pumpkin Recipes here:

Quick tips:
When the recipe calls for only 3/4 of a can of pumpkin, you can easily but the rest in a freezer bag or in container and stick it in the freezer!

Want to use fresh pumpkin?
Fresh pumpkin and canned pumpkin work a little differently.

Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups).

A 3-pound pumpkin (meant for pie) will likely give you enough puree for your recipe.

Here are some good tips for using fresh pumpkin: Pumpkin math: After cooking and draining, this is about what to expect from a typical cooking pumpkin.

2-1/2 pound pie pumpkin = 1 3/4 cups puree 3 1/2 pound pie pumpkin = 2 1/2 cups puree 6 pound carving pumpkin = 2 3/4 cups puree 5 pound round pumpkin = 3 1/3 cups puree.


Find the printable recipes here:
Simple Pumpkin Pie:

Caramel Pumpkin Poke Cake:

Mini Pumpkin Poppers:

Subscribe to our channel!

Have an Instant Pot? Find my NEW Instant Pot Recipes Group HERE:

Pumpkin Pecan Bundt Cake/ Perfect for Autumn!

Print this recipe here:

Ingredients
The Dry Ingredients:

3 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger powder
1/4 teaspoon ground cloves
1/2 teaspoon salt
zest of an orange
3 cups (330g) toasted pecans
The Wet Ingredients:

1/2 pound unsalted butter, softened
1/2 cup light olive oil
1 cup granulated sugar
1 cup light brown sugar
4 eggs at room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 cup milk
1 (15-ounce/425g) can pumpkin puree
For the Maple-Cream Cheese Icing:

8 oz (230g) cream cheese, softened
1 cup confectioner's sugar
1/4 cup maple syrup
2-3 tablespoons milk or more maple syrup
Instructions
Preheat the oven to 325 °F. 160 °F.
Place the pecans in a baking pan and toast them in the preheated oven for 7 minutes. Once they have cooled completely, transfer them to a food processor fitted with the blade attachment and pulse until finely chopped. Set aside.
Combine all of the dry ingredients (except for the pecans) in a large bowl and whisk them together.
Add the butter, sugar, oil, and vanilla into the bowl of a table-top mixer that has been fitted with the whisk attachment. Beat on medium-speed for 3-4 minutes.
Add the eggs one at a time until incorporated.
Combine the baking soda with the milk and mix it together then add it to the mixer along with the pumpkin puree. Beat until combined.
While the mixer is running on low-speed add the dry ingredients in several batches. Reserve 1/4 of the flour mixture and add it to the ground pecans. Toss together and add to the mixer. Beat until combined.
Grease the inside of a 12-cup Bundt Pan and place it over a half-sheet pan.
Traansfer the batter to the pan. Smooth it out and tap the pan.
Bake on the center rack of the preheated oven for 55-60 minutes or until a skewer that has been inserted into the center comes out clean or with some crumbs attached.
Loosen the sides of the cake with a butter knife or with a spatula and allow the cake to cool to room-temperature.
Make the Icing: In the bowl of a table-top mixer that has been fitted with the paddle or whisk attachment, add the crram cheese and the sugar. Beat until smooth. Add the maple syrup and beat until smooth and until the desired consistency has been achieved.
Carefully transfer the cake to a serving platter and decorate it with the frosting.
Kali Orexi!.
Notes
Freezer Instructions: Leftover cake can be sliced and placed on a baking tray that has been lined with parchment paper. Chill in the freezer until the slices are frozen and then transfer them to freezer-safe bags or containers. The cake slices will keep fresh for a month. That them at room -temperature and enjoy with coffee!

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


Official Facebook Page:
Instagram:
Pinterest:

Moist SPICED PUMPKIN CAKE Recipe using Box Cake Mix hacks + CREAM CHEESE FROSTING for Thanksgiving

Add this super soft and moist pumpkin cake to your Thanksgiving menu and wow your friends and family. It ives the right amount of Fall flavors and sweetness. It can be enjoyed with or without the cream cheese frosting!
---------------------------------------------------------------------------
Ingredients I used

For the pumpkin cake

1 box of Spice cake mix
1/2 cup vegetable oil
1 cup pure pumpkin purée (Libby’s)
3 eggs
1 tsp vanilla extract
1 tsp pumpkin spice
1/4 tsp round All Spice
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

For the cream Cheese glaze

8 ounces softened cream cheese 1/2 stick (4 Tbsp) salted butter at room temp1 tsp vanilla extract
2 cups powdered sugar
1 Tbsp heavy whipping cream

Checkout my box cake hack videos here:
Chocolate cake:
Lemon cake:
Pineapple coconut cake:
My viral jiffy cornbread hack

————————————————————————————

Checkout my second channel AT HOME WITH MANSA where I share home organizing tips, shop with me videos and DIYs.

You can support this channel on:
Cashapp - $MansaAnkara
PayPal -
__________________________________________
For business enquires, email mansateam20@gmail.com

Follow me on Instagram let's connect @themansaqueen

Mansa Queen on Facebook

Mansa Queen on Pinterest

Mansa Ankara Boutique on Facebook

—————————————————————————
Shop My kitchen Gadgets

(Disclaimer: some of these are affiliate links and I may earn some coins from qualifying purchases at no extra cost to you- thank you for supporting this channel)

Foldable dish drying rack
Cuisinart Kitchen knives set

Acrylic teabag organizer

All in one Air fryer/ toaster/ oven

Ninja Professional Mega System 1500 watts Blender & Food Processor
Kitchen Aid 4.5qt tilt head stand mixer
Kitchen Aid hand mixer
Bamboo cutting board
14” Cast iron skillet
Enameled Cast iron Dutch oven 7Qt
Reusable Grilling mats (Pk of 6)

__________________________________________
My Filming Equipment
(Disclaimer: some of these are affiliate links and I may earn some coins from qualifying purchases at no extra cost to you- thank you for supporting this channel)

My filming camera Canon M50
Camera Tripod/ Monopod
Vlogging mini tripod
MacBook Pro 13” 512GB
Sunpak flexible tripod
Rode Lavalier lapel microphone

Vlogging lens Sigma 16 mm f/1.4

YONGNUO 50mm F1.8 Lens Large Aperture Auto Focus Lens

Pumpkin Bread

#Shorts #PumpkinBread
SUBSCRIBE to my channel and press the bell button to get notifications every time I post a new recipe ▶️ youtube.com/c/cookingwithshereen?sub_confirmation=1

My CookBook is Now available; Cooking from Scratch with Shereen.. Because you Can!
Amazon:
[Anywhere outside the US; it's available on Amazon (your country). Can't wait to cook with you!]

More Recipes:
▶️

Follow my Socials for More Content:
▶️ Instagram:
▶️ TikTok:
▶️ Facebook:
▶️ Twitter:

About Shereen Pavlides:
▶️

KITCHEN GEAR:
▶️ Dalstrong chef's knife -
[for 15% off, Enter Code at Checkout: SHEREEN]

????Subscribe for more FREE Youtube RECIPES:
▶️
and Please turn ON the ????(to receive notifications, that way, you don't miss a meal).

Share this Video:
▶️

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide, I may receive a small commission, there's no charge to you, of course. Thank you for all your support! I look forward to sharing my free Homemade made Easy recipes and videos, each week!

Pumpkin Pound Cake with From Scratch Fast | Domino® Golden Sugar

This pumpkin cake from blogger, From Scratch Fast, is everything we love about fall baking. A touch of almond flour helps give this cake a moist, rich texture, and an irresistible bourbon cream cheese glaze takes it over the top!

Find the recipe here:

I never thought I could love PUMPKIN CAKE this much! Super moist & easy pumpkin cake recipe

RECIPE:
SHOP:

This super moist and easy pumpkin cake recipe is full of spiced pumpkin goodness, with a tender crumb that melts in your mouth. To make it even better, it's topped with a cinnamon spiked cream cheese frosting that really takes this cake to another level!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Pumpkin Cake
▢2¼ cups (270 g) flour - plain, all purpose flour
▢¼ cup (25 g) cornstarch - also known as cornflour in some countries
▢2 tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢2½ tsp ground cinnamon
▢1 tsp ginger powder
▢½ tsp ground nutmeg
▢½ tsp allspice
▢¼ tsp ground cloves
▢1½ cups (300 g) white granulated sugar
▢3 large eggs - room temperature
▢1 cup (200 g) unflavoured vegetable oil - I use canola oil
▢1¼ cup (300 g) pumpkin puree - I use Libby's 100% canned pumpkin (see note 1 on blog post for fresh pumpkin option)
▢¼ cup (60 g) milk - full fat, room temperature
▢2 tsp vanilla essence/extract
▢1 tsp white vinegar

Cinnamon Cream Cheese Frosting
▢¾ cup (170 g) unsalted butter - room temperature
▢3¼ cups (400 g) icing sugar - also known as powdered/confectioners sugar
▢1 heaped cup (250 g) cream cheese - cold
▢1 tsp vanilla
▢½ tsp ground cinnamon

For Decorating (OPTIONAL)
▢½ cup (50 g) walnuts or pecans

-------------------------------------------------------------

BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

-------------------------------------------------------------

SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -

OR

Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:

-------------------------------------------------------------

Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)

If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)

Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)

Thanks for watching!