Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
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Pumpkin Dump Cake with 3 Ingredients ???????????? w/ Spice Cake Mix and Pumpkin Pie Filling ????????Easy Recipe????????
My pumpkin dump cake with 3 ingredients recipe is easy! With a box of spice cake mix, 2 cans of pumpkin pie filling, and 2 sticks of unsalted butter (along with an optional 1/2 teaspoon of extra cinnamon if you want), you can make an amazing fall dessert. Since this pumpkin cobbler is made in a 9x13 pan, it's perfect for feeding a crowd, especially on a holiday like Thanksgiving. This super simple dessert recipe is perfect for beginner cooks, so if you want to learn how to make a 3 ingredient pumpkin dump cake, this video is for you!
Since this pumpkin cobbler is super easy. The first step is simply opening 2 cans of pumpkin pie filling and dumping the ingredients into the dish. Note that this recipe calls for pumpkin pie filling, NOT 100% pure pumpkin.
If you accidentally pie pure pumpkin, I think you can still make this recipe. I would recommend emptying the canned pureed pumpkin into a big bowl and adding 1 cup of light brown sugar and 1 Tablespoon of pumpkin pie spice or some other combination of spices, then mixing thoroughly before adding the filling to the 9x13 casserole dish.
After spreading out the pumpkin filling, I decided to sprinkle on some extra cinnamon. The canned filling was actually more flavorful than I was expecting, so I don't think you really need to add anything--but I decided to sprinkle an extra 1/2 teaspoon of cinnamon on top of the pumpkin filling.
Once finishing with the filling, it was time to move on to the cake mix crust. I used spice cake mix, and I'm glad I did: I really liked how flavorful it was. You could use white or yellow cake mix, but I recommend mixing in some spices since the spices are what really make the crumble topping delicious.
All I did was open the cake mix box and sprinkle it on top of the pumpkin filling. I then took a spoon to smooth it out and break up any clumps. Then, it was time to move on to the butter.
Adding the butter to this 3 ingredient pumpkin dump cake recipe is the hardest, most time-consuming part. You have to cut 2 sticks of butter into small slices and then lay them on top of the raw cake mix as evenly as possible. As the cobbler bakes in the oven, the butter melts down into the cake mix, turning it into a deliciously crunchy crumble.
Most of my dump cakes smell like butter while baking, but this pumpkin dump cake smelled like spices. The aroma was very pleasing, so I couldn't wait to try it--and when I took the first bite, I was surprised by just how good it was!
My pumpkin dump cake with 3 ingredient recipe was delicious! I think what really made this dessert good was the spice cake mix--the cake mix was so full of spices, it was incredibly delicious. The pumpkin pie filling was there mostly in the background, helping to cut through the sweetness and intense spiciness of the crumble topping.
If you like pumpkin pie and you want to make a quick and easy dessert, especially to feed a lot of people, this pumpkin dump cake recipe would be perfect. It's surprising just how delicious a dessert can be with just 3 ingredients.????????????????????????
Pumpkin Dump Cake Ingredients
2 30 oz cans pumpkin pie filling -- *NOT 100% pure pumpkin (see not below)
1 15.25 oz box spice cake mix
2 sticks unsalted butter (226g total)
*optional: 1/2 teaspoon cinnamon
*This recipe requires pumpkin pie filling, which already has sugar and spices. If you accidentally buy cans of 100% pure pumpkin, I think you can still make this recipe. Empty the cans into a bowl and then mix in:
1 cup light brown sugar (240g)
1 Tablespoon pumpkin pie spice (or a combination of cinnamon, nutmeg, and other fall spices)
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super moist pumpkin bread | recipe
ingredients:
2 cups all purpose flour
1 cup granulated sugar
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground clove
1/2 tsp nutmeg
2 eggs
1 cup pumpkin puree
1 cup whole milk
1 stick / 1/2 cup melted butter
1/4 cup oil
1 tbsp vanilla extract
1/2 cup granola ( optional)
glaze
1 cup powdered sugar
2 tbsp milk
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The Perfect Fall Bundt Cake
My pumpkin bundt cake recipe features a moist, spiced pumpkin cake topped with a thick cream cheese glaze. It’s simple to make (just 25 minutes of prep!) and perfect for fall!
Recipe:
Ingredients
Pumpkin Bundt Cake
1 cup unsalted butter, softened (226g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon allspice
½ teaspoon ground nutmeg
4 large eggs, room temperature preferred
15 oz canned pumpkin puree (425g)
1 cup sour cream (226g)
1 Tablespoon vanilla extract
3 cups all-purpose flour (375g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon table salt
Cream Cheese Glaze
2 oz cream cheese, softened (56g)
2 Tablespoons butter (salted or unsalted), softened (28g)
1 cup powdered sugar (125g)
1 teaspoon vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
12-cup Bundt Pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Electric mixer (Affiliate Link):
Instructions
00:00 Introduction
00:19 Preheat oven to 350F (175C) and thoroughly grease and flour a 12-cup bundt pan (tap out excess flour). Set aside.
00:23 In a large mixing bowl, combine butter, sugars, and spices (cinnamon, ginger, allspice, nutmeg) and use an electric mixer to cream together until light and fluffy and well-combined (about 2-3 minutes on high speed).
01:27 Add eggs, one at a time, stirring very well after each addition (about 30 seconds after each addition on high speed).
02:03 Stir in pumpkin, sour cream, and vanilla extract.
03:00 In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
03:24 With mixer on low-speed or, stirring with a spatula, gradually stir dry ingredients into wet (I do this in 3-4 parts).
04:05 Pour batter into greased bundt pan and bake for 60 minutes or until a wooden skewer inserted into the thickest part comes out clean or with moist crumbs.
06:39 Allow to cool in pan for 30 minutes then carefully invert onto cooling rack and allow to cool completely before icing.
Cream Cheese Glaze
07:01 In a microwave-safe bowl, stir together cream cheese and butter until smooth and creamy.
07:25 Gradually stir in powdered sugar until combined, then stir in vanilla extract.
07:45 Transfer bowl to the microwave and microwave in 5-10 second intervals, stirring in-between, until mixture is melty and pourable.
08:22 Drizzle or pour over bundt cake. Allow glaze to firm before slicing and serving.
Notes
Storing
Store in an airtight container at room temperature for up to 4-5 days.
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My Pumpkin Pound Cake ???? With Pumpkin Filling “Ingredients in Description”
Cream Cheese Pound Cake ???? I made. Link Below ⬇️
I used Libby’s Pumpkin Mix for the filling.
I added Sugar, Nutmeg, a Little Cinnamon, Ground Clove, a Little Ginger Powder and Butter ???? I did not measure ????
I go by Texture and Taste ????
You want to put half your cake ???? batter in you Bundt Cake ???? pan, leave room too add your Pumpkin mixture and a lil pumpkin mixture for your sauce.
After adding your pumpkin mixture in your the middle of your cake ???? batter “WATCH MY VIDEO”
After putting your pumpkin mixture in the middle add the rest of your Cake ???? Batter.
I made a Cream Cheese Pound Cake ???? for my #PumpkinPoundCake
You can use any #PoundCake Recipe
For my Sauce, I used some of the Pumpkin Mixture, with Sugar and evaporated milk ???? I did not measure at all.
Make your Glaze like a Carmel Sauce using the Pumpkin Mixture adding Nutmeg, Cinnamon with a lil Ground Clove, then Top it off with Pecans or your Favorite Nuts ???? ???? If you are Allergic to Nuts ???? please leave them out.
Thank you ???????????????????????? for watching my Video.
Also with the sauce I’ll leave a Recipe I used from YouTube before, just add your Pumpkin mixture along with Nutmeg, Cinnamon and Clove
Carmel Sauce Recipe link below ⬇️
Cream Cheese Pound Cake ????
Ingredients
• 1 1/2 cups unsalted butter, softened (3 sticks)
• 8 ounces cream cheese, softened
• 3 cups granulated sugar, divided
• 6 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 cups all-purpose flour (stir in bag, spoon in cup, level)
Instructions
• Set out the butter, eggs, and cream cheese to come to room temperature. Preheat the oven to 325 degrees F. Move one oven rack to the center of the oven and remove any racks above it.
• Pull out a standard 12-cup capacity bundt pan. Grease the bundt pan with extra butter or shortening, then scoop 1/4 cup sugar into the pan and shake it around until the fat is well coated in sugar. Dump out any excess sugar. Set aside.
• Place the softened butter and cream cheese in the bowl on an electric. Beat on high until the mixture is totally smooth. Scrape the bowl with a rubber spatula, then add the remaining 2 3/4 cups sugar. Beat on high again for 3-5 minutes to cream the ingredients until very light and fluffy. Scrape the bowl again.
• Turn the mixer on low and beat in the eggs, vanilla extract, baking powder, and salt. Then slowly add the flour a little at a time, until fully combined. Once the batter is smooth, turn off the mixer, as to not overmix the batter.
• Scoop the batter into the prepared pan. Bake on the center rack for 80-90 minutes. After 80 minutes, test the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, take the pound cake out of the oven.
• Let the cream cheese pound cake rest in the pan for 15 minutes. Then carefully flip the cake onto a platter or baking rack.
Notes
If your pound cake is very puffy or uneven on the top, you can cut and level the cake before flipping it out of the pan. This will make it rest evenly on a cake stand.
Nutrition
Serving: 1slice | Calories: 444.5kcal | Carbohydrates: 56.92g | Protein: 6.39g | Fat: 21.68g | Saturated Fat: 12.92g | Cholesterol: 132.51mg | Sodium: 245.64mg | Potassium: 119.79mg | Fiber: 0.63g | Sugar: 38.51g | Vitamin A: 724.88IU | Calcium: 52.34mg | Iron: 1.52mg
Stuffed pumpkin bundt cake. ????
Delicious cream cheese pumpkin cake. #pumpkin #easyrecipe #halloween #cake
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