SUPER MOIST PUMPKIN CAKE | recipe
6 inch cake
1 1/4 cup flour
2 eggs
1/4 cup melted butter
1/4 cup oil
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup pumpkin puree
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp all spice
1 tsp almond extract
1/4 cup buttermilk
Glaze
2 tbsp cream cheese
1 tbsp pumpkin puree
1 tbsp milk
1 1/2 cup powdered sugar
9/10 inch cake
2 1/4 cups flour
4 eggs
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup oil
1/2 cup melted butter
1/2 cup butter milk
1 cup pumpkin puree
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp all spice
1/2 tsp nutmeg
1/2 tsp ginger
link to my All-purpose seasoning..
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PUMPKIN EARTHQUAKE CAKE | PUMPKIN DONUTS | EASY PUMPKIN RECIPES | COZY FALL RECIPES | Fall 2021
PUMPKIN EARTHQUAKE CAKE | PUMPKIN DONUTS | EASY PUMPKIN RECIPES | CAKE MIX HACK | FUN FALL RECIPES
In today's video, I am sharing with you the best pumpkin recipe I have have ever had! It's called Pumpkin Earthquake Cake (aka the BEST pumpkin recipe ever!!) and it's is so easy and tasty! This amazing cake mix hack will have everyone asking for the recipe! Bring this cake to your next gathering and they'll be impressed for sure! We'll also be making some delicious Pumpkin Donuts (doughnuts) that are dipped in melted butter and then cinnamon sugar. Both of these recipes are great ways to use canned pumpkin. I'm ready for the fall recipes, so come along and bake with me as we make these two yummy pumpkin recipes!
Do you have any favorite fall recipes using pumpkin? Definitely let me know in the comments below.
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Hi all! My name is Amanda! Welcome to my channel! I do What's for Dinner videos and all kinds of yummy recipes. I'm a wife and mom of three kids. I also work part-time.
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Today's Video Info:
Intro: 0:00
Pumpkin Earthquake Cake: 1:09
Pumpkin Donuts (doughnuts): 5:32
Outro: 10:12
???????????? RECIPES:
Pumpkin Earthquake Cake Recipe -
Pumpkin Cinnamon Sugar Donuts Recipe -
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#fallrecipes #pumpkinrecipes #bakewithme #faithfoodandfamily #earthquakecake #cakemixhack
Pumpkin spice latte cake #coffee
For the pumpkin cake:
1 cup pumpkin
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1 stick butter, melted
1/4 cup Greek yogurt or sour cream
1 cup flour
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
For the icing:
5 oz cream cheese, slightly softened
6 tablespoons butter, room temp
1 tsp vanilla
1 cup powdered sugar
1 tsp instant espresso powder
Directions:
1. Preheat oven to 350.
2. In a large bowl whisk together the first 6 ingredients.
3. Add the remaining ingredients and whisk just until combined.
4. Pour into a 8x8 pan.
5. Bake for about 30 minutes or until a toothpick inserted comes out clean.
To make the frosting:
1. Beat together the cream cheese and butter until light and fluffy.
2. Beat in vanilla and espresso powder.
3. Beat in the powdered sugar.
Pumpkin Spice Bundt Cake
Pumpkin Spice Bundt Cake
1 Box Spice Cake Mik
1 pkg instant French Vanilla Pudding
I cup pumpkin puree
4 Eggs
1/2 cup warm water
1/4 Cup Sour Cream
1 tsp vanilla
1/2 tsp pumpkin pie spice
Preheat oven 325
Mix all ingredients Well
Pour into a greased Bundt cake pan
Bake 55-70 min
Let sit for 20 min
Let cool and frost with cream Cheese Icing
Thank you for watching! Please share with your friends and family. God bless!
#pumpkin #pumpkinspice #cake #yummy #easyrecipe
Pumpkin Bundt Cake (Way Easier Than A Layer Cake!)
This pumpkin spice bundt cake is an easy dessert to mix up for the Fall. It’s made with sour cream to make it moist, pumpkin puree and pumpkin pie spice for flavor, and topped with an easy cream cheese glaze after it’s baked. This easy pumpkin bundt cake recipe takes about 15 minutes to prepare, and requires no mixer!
Full recipe and instructions here:
Tools Needed (affiliate links):
Bundt pan:
Baker's Joy cooking spray:
Mixing bowls:
Ingredients needed:
Cake
3 cups (360 g) all-purpose flour *spooned and leveled
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 ½ cups (300 g) granulated white sugar
1 cup (213 g) packed light brown sugar
½ cup (120 ml) canola oil
½ cup (113 g) sour cream
4 large eggs
1 15-ounce can 100% pure pumpkin puree
2 teaspoons vanilla extract
Cream Cheese Glaze:
4 ounces (227 g) cream cheese, softened
¼ cup (½ stick, 57 g) unsalted butter, softened softened
1 cups (113 g) confectioners sugar
3 tablespoons (42 mL) milk
1/2 teaspoon vanilla extract
Instructions
Pumpkin Bundt Cake
1. Position rack in center of oven and preheat to 350°F (177°C).
2. In a large mixing bowl, sift together flour, baking powder, baking soda, and pumpkin pie spice. Stir in the salt.
3. In a second mixing bowl, whisk together the oil, sugars, sour cream, eggs, pumpkin, and vanilla.
4. Add flour mixture and stir to combine just until the last of the dry ingredients are incorporated. Do not overmix.
5. Grease a 12-cup capacity bundt pan. I prefer to use either shortening and brush it on, or a non-stick cooking spray with flour. (Or you can use cooking spray and lightly dust with flour. I don't recommend butter as it can make your cake stick more and cause a dark exterior). Pour batter into bundt pan.
6. Bake cake until tester inserted into center comes out clean, about 55-60 minutes and top of cake springs back when touched Cool bundt cake in pan for 10 minutes then invert pan onto cooling rack to release the cake from the pan and continue to cool completely.
Cream Cheese Glaze
1. In a small mixing bowl, with an electric mixer (or you can use a wooden spoon if cream cheese and butter are soft enough) beat the cream cheese and butter on medium speed until light and fluffy.
2. Add the powdered sugar and mix on low until combined.
3. Stir in the milk and vanilla extract. Adjust consistency if needed.
4. Pour over cooled cake before serving.
Notes
*Storage: You can store this cake, without icing, at room temperature for up to 3 days. Keep it well wrapped. If it’s iced, because of the cream cheese, I would keep it covered in the fridge for up to 3 days.
*Freezing: Freeze any leftovers for up to 3 months, wrapped well. Thaw at room temperature before serving.
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Pumpkin Magic Cake | Easy Cake Recipe | MOLCS Easy Recipes
Pumpkin Magic Cake
350°
Cake
1 Box Yellow Cake Mix
3 Eggs
1 C Milk
1/2 C Vegetable Oil
Pumpkin Filling
15 oz Can Pumpkin
1/2 C Evaporated Milk
1/2 C Heavy Cream
3 Eggs
1 C Brown Sugar
1 tsp Pumpkin Pie Spice
Frosting
1 Box Instant Vanilla Pudding
1 tsp Pumpkin Pie Spice
1 C Milk
8 oz Tub Cool Whip
Make cake mix and spread in a 13 x 9 pan coated with cooking spray. - DO NOT BAKE -- Set aside.
In medium size bowl, mix pumpkin, milk, heavy cream, eggs, brown sugar & pumpkin spice uuntil well blended.
Pour evenly over cake mix.
Bake 50 - 60 minutes or until middle is no longer jiggly. Let cool completly.
To make frosting.
Mix pudding mix, milk & pumpkin spice until thick. Beat in cool whip.
Spread evenly on cake.
Music: Cats Searching For The Truth By Nat Keefe & Hot Buttered Rum
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