Home » In Season » How To Make Pumpkin Cake

How To Make Pumpkin Cake

Posted by Audrey on October 5th, 2009 at 10:55pm

October is here, which means that you’re getting ready to stock up on this year’s supply of mini candy bars and sweets for neighborhood trick-or-treaters. After Halloween is over, your kids will probably grab the leftover treats and devour them along with their own hoard of candy (at least that’s what my brother and I used to do). There’s no doubt that kids love to eat sweet treats, so why not show them how to make them, too? If you’re interested in trying an original dessert this Halloween, follow these easy tips to bake delicious pumpkin cake.

Bisquick Pumpkin Cake

Ingredients:

3 cup Bisquick baking mix

1 cup sugar

1 cup brown sugar, packed

¹/4 cup + 1/3 cup butter

4 eggs

2 cup pumpkin

¹/4 cup milk

2 teaspoon cinnamon

¹/2 teaspoon ginger

¹/4 teaspoon cloves

¹/4 teaspoon nutmeg

2 cup powdered sugar

1 ¹/2 teaspoon vanilla extract

2 tablespoon hot water

Instructions:

1. Heat oven to 350 degrees F.

2. Grease and flour a 12-cup Bundt cake pan.

3. Beat Bisquick, sugar, brown sugar, 1/4 cup butter, cinnamon, cloves, ginger, nutmeg, milk, eggs and pumpkin in large mixer bowl on low speed, scraping bowl several times, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for three minutes.

4. Spread batter in pan. Bake until wooden pick inserted in center comes out clean, about 50 minutes. Cool 10 minutes.

5. Remove from pan. Cool completely. Drizzle with glaze.

6. For glaze, heat 1/3 cup butter over medium heat until delicate brown. Real butter works best for this. Blend in powdered sugar and vanilla. Stir in enough hot water to make proper consistency for drizzling over cake, usually about 2 to 3 tablespoons.

For a really delightfully sweet cake, try Butterscotch Pumpkin Cake

Ingredients:

1 to 1 2/3 cups butterscotch flavored chips

2 all-purpose flour

1 ³/4 granulated sugar

1 tablespoon baking powder

1 ¹/2 ground cinnamon

1 teaspoon salt

¹/2 teaspoon ground nutmeg

1 cup canned pumpkin

¹/2 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

Powdered sugar (optional)

Instructions:

1. Microwave 1 cup chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool to room temperature.

2. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted butterscotch morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into greased 10-inch bundt pan. Bake in preheated 350 degrees F oven for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes.

3. Remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

FOR BUTTERSCOTCH SAUCE: Bring 1/3 cup evaporated milk just to a boil in medium, heavy-duty saucepan over medium heat; remove from heat. Add remaining morsels; stir until smooth. Return to heat; stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Share and Enjoy: