How To make Pumpkin Tunnel Cake
1 1/4 c Brown sugar; firmly packed
1 c Pumpkin; cooked, mashed
1 1/2 ts Pumpkin spice mix
1/2 ts Maple flavoring
1 Egg; lightly beaten
1/4 c Vegetable oil
1 tb Vegetable oil
2 Egg whites
2 3/4 c All-purpose flour
1 1/4 ts Baking soda
1/4 ts Salt
1/2 c Oat bran
1 1/3 c Nonfat buttermilk
2 ts Vanilla extract
Vegetable cooking spray
GLAZE:
1/2 c Powdered sugar; sifted
2 ts Skim milk
1/2 ts Pumpkin pie spice
Combine 1/4 cup brown sugar and next 4 ingredients in a small bowl; stir well, and set aside. Combine remaining cup brown sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add egg whites; beat well. Combine flour and next 3 ingredients; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Reserve 2 cups of batter, and set aside. Pour remaining batter into a 12-cup Bundt pan coated with cooking spray. Spoon pumpkin mixture evenly over center of batter to form a ring. Pour reserved batter over pumpkin mixture. Bake at 350~ for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine powdered sugar and -----
How To make Pumpkin Tunnel Cake's Videos
Chocolate Pumpkin Cake
This easy recipe starts with a box of devil's food cake mix and includes a can of pumpkin puree, which makes for a wonderfully moist cake. An icing made with powdered sugar, cocoa and cinnamon compliments the rich flavors of the cake. Although it's great anytime, this cale has become a holiday favorite at our house!
Turkey Pumpkin Cake (Easy Baking)
????????Happy Thanksgiving!????????
Yes, yes, us in Canada have Thanksgiving in October, which is earlier from our American neighbor ????
So, today I have a pumpkin cake in the form of TURKEY ????????????????
Check out the video to see the full recipe for this super easy turkey shaped pumpkin cake ????
6 c flour
4 tsp BSoda
2 tsp BP
1 tsp salt
1 tsp nutmeg powder
1 tsp cinnamon powder
4 c sugar
2 c vegetable oil
2 tubs DF vanilla yogurt
2 c packed pumpkin puree
Ganache:
222 g dairy free chocolate chips (or Enjoy Life)
1 c water
A big bowl of crushed ice
- Place chocolates in heatproof bowl, pour in water
- Melt chocolate over double boiler
- Set the bowl on ice bath and keep stirring until ganache consistency is reached
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Easy Pumpkin Spice Cake w/ Cinnamon Cream Cheese Frosting
GET RECIPE: I've been getting so many requests for homemade pumpkin cakes lately. It's that time of year where folks just can't seem to get enough pumpkin and apple desserts. I hear ya honey!
You're gonna love this fluffy, moist homemade pumpkin spice cake! It has that classic old fashion taste and it's easy to make! The cinnamon cream cheese frosting finishes this pumpkin cake off beautifully!!
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How to make a Pumpkin Patch Cake
To get my pumpkin cake recipe, click here to get my mini pumpkin cakes ebook- currently only works on desktop... sorry!
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The best vegan pumpkin bread you'll ever make
This Vegan Pumpkin Spice Bread is super tender and moist, packed with real pumpkin spice flavor, and is extremely delicious whether you eat it for breakfast or dessert!
RECIPE:
Tag me with your remakes on Instagram!
Looking for unique and eco-friendly holiday gifts? Check out my Sustainable Vegan Holiday Gift Guide!
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*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
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Digital scale:
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*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
NO EGGS - Pumpkin Cinnamon Cake
A quick and easy Pumpkin Cinnamon Cake made with simple pantry ingredients.
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PUMPKIN CINNAMON CAKE (Adapted from the Basic Vanilla Cupcakes from Vegan Cupcakes Take Over The World)
Ingredients:
1 1/4 cup all-purpose flour
2 TBSP cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon powder*
1/2 tsp salt
3/4 cup pumpkin purée
3/4 cup sugar
1/4 cup vegetable oil
1/4 cup soy milk or non-dairy milk of your choice
1 tsp white vinegar
2 tsp vanilla extract
For the sugary top:
3 tbsp white sugar
1/2 to 1 tsp cinnamon powder (depends on how much of a cinnamon nut you are, 1/2 teaspoon is plenty for me!)
How-to:
. Preheat the oven to 350 and line an 8 by 8 inch cake pan with parchment paper. If you're only lining the bottom of the pan or only two of the sides, brush a little melted margarine or spray some cooking spray on the pan.
. Sift the flour, baking powder, baking soda, and cinnamon powder together into a large bowl.
. Add the salt and stir well.
. In another bowl, combine the pumpkin purée, sugar, oil, milk, vanilla extract, and vinegar and whisk well until smooth.
. Pour about half of the liquid ingredients on top of the dry ingredients and gently stir until it's all barely incorporated. Add the rest of the liquid ingredients and gently stir until the batter is fairly smooth. Try not to stir too much too vigorously because it could make the cake tough and chewy. If your batter looks too dry and crumbly you can add a bit more milk to make it workable. It should look like my cake batter at the 5:30 mark.
. Pour the cake batter into the prepared cake pan.
. Combine the sugar and cinnamon for the sugary topping and mix well. Sprinkle the sugary topping evenly all over the cake.
. Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. If the top isn't getting toasty, give it a gentle broil for a couple of minutes. Watch it like a hawk because that broiler will turn your beautiful crispy sugar top from brown to burnt in no time!
* You can most definitely use pumpkin pie spice instead of cinnamon. I've tried it with pumpkin pie spice but I like the cinnamon version better.