3 Ingredient PUMPKIN CHOCOLATE CHIP BREAD using Spice Box Cake Mix
3 Ingredient PUMPKIN CHOCOLATE CHIP BREAD using Spice Box Cake Mix
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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
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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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3 x Pumpkin Spice Recipes Pumpkin Spice Cake Buttercream and Syrup. Halloween and Fall Flavours
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CAKE: 5
INGREDIENTS:
2 x 5 Cakes
1 Pumpkin Spice Buttercream (see below)
1 Batch Pumpkin Spice Syrup (see below)
Simple Cake Syrup OR Pumpkin Spice Syrup (see below)
Ganache Sauce:
70g Whipping Cream
70g Dark Chocolate
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PUMPKIN SPICE CONDENSED MILK BUTTERCREAM
INGREDIENTS: Makes 5 Cups
500g Unsalted Butter - Softened
1 Can (400g) Sweetened Condensed Milk - room temp
3/4 Cup Pumpkin Puree - I used Fresh but canned will work just as well!
SPICE MIX: Makes 1 Tablespoon
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cloves
1/4 Teaspoon Ginger
1/4 Teaspoon Allspice
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PUMPKIN SPICE SYRUP:
INGREDIENTS:
3/4 Cup Water
1 Cup Brown Sugar (use white sugar for a lighter colour syrup)
1/4 Cup Pumpkin Puree/Mash
Spice Mix:
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/8 Teaspoon Cloves
1/8 Teaspoon Ginger
NB: Adjust spices according to your taste
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Pumpkin Dump Cake
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Vegan Pumpkin Spice Cake Recipe | EASY DESSERT HOW TO
LAY HO MA everyone! If you joined me in the previous episode, you'll now be able to use that same pumpkin spice pureé on this amazing vegan pumpkin spice CAKE! Oh, and we're also making a delicious coconut frosting made with real young Thai coconut meat! If you're into sweet delights or you're scrambling for an easy vegan dessert recipe, you've come to the right place. Roll your sleeves up and brace yourself for the easiest, no BS vegan pumpkin spice cake recipe with a coconut frosting.
Ingredients for Pumpkin Spice Cake:
- 1/2 cup pumpkin spice pureé
- 1 cup cane sugar
- 1/4 cup melted coconut oil (plus a little for greasing your pan)
- 1 cup coconut or almond milk
- 1 tsp salt
- 2 tbsp cinnamon
- 1 tsp baking powder
- 1.5 cups flour
Ingredients for Coconut Frosting:
- 1 young Thai coconut (meat)
- 1/2 cup cane sugar
- 1 tsp vanilla extract
- 1 tbsp coconut or almond milk
- 1/4 cup cashews
Directions for Pumpkin Spice Cake:
1. preheat your oven to 350F
2. in a mixing bowl, add your pumpkin spice pureé, cane sugar, coconut oil, and coconut or almond milk
3. whisk
4. add in the salt, cinnamon, baking powder, and flour
5. mix
6. oil an 8 inch baking pan, pour in your batter, and spread
7. bake in the oven for 50 min
Directions for Coconut Frosting:
1. to open the coconut, CAREFULLY chop (with a heavy duty knife) 4 sides on the top to create an opening
2. separate the coconut meat with a spoon
3. harvest the meat and rinse in cold water
4. strain out your coconut water with a sieve and use for another recipe or drink straight up!
5. in a blender, add your coconut meat, cane sugar, vanilla extract, milk, cashews, and blend on high speed
6. refrigerate the frosting to thicken up more
7. when the cake is done, let is cool in room temperature before adding on the frosting
8. ENJOY!!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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