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Your favorite pumpkin cake

It's that time of year again. I LOVE Paula Deen's Gooey Pumpkin Butter Cake, but I'm looking for something different. What pumpkin cake recipes have you got?

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  1. You may want to try this, I just saw it while over at the site. I just got their catalog in the mail, and there are a couple of good looking recipes in it. One I'm thinking of making tomorrow is the Orange Pound Cake. I like a lot of their recipes, all easy to get at their site.

    This is a Pumkin Bread Pudding, but hope you don't mind.

    http://tinyurl.com/28ynvg

    Here are some Pumpkin cake and bread ones:
    http://www.kingarthurflour.com/shop/r...

    2 Replies
    1. re: hummingbird

      I am a big fan of the King Arthur Flour baking site. One of my favorite places to buy baking materials. Thanks for sending me there!

      1. re: hummingbird

        Someone had posted a recipe for pumpkin bread pudding the other day from Epicurious, and I decided to make it for Thanksgiving. But this recipe sounds even better, so thanks!

      2. I'm not a pumpkin fan, but even I liked my mom's Pumpkin Roll...

        http://www.casagordita.com/pumpkinrol...

        4 Replies
        1. re: MsMaryMc

          If this is the pumpkin roll with the cream cheese inside and nuts oh I love that! My amish nanny always makes it. I have one at home mmmm.

          1. re: ktmoomau

            Yup, that's the one! it's a big favorite in my family, too. Some of my cousins didn't consider it officially Christmas until my mother made them one!

          2. re: MsMaryMc

            I don't have a jelly roll pan. I do have a half sheet pan with a decent lip to it. Will that be fine to make this? And will I have to double the recipe?

            1. re: foxspirit

              I'm guessing that will work. It's probably what my mother used for this recipe! I don't think you'll need to double it.

          3. Paula's Pumpkin Bars with cream cheese frosting are amazing. Just brought them into work today and got raves as usual.

            http://www.foodnetwork.com/food/recip...

            7 Replies
            1. re: Oh Robin

              Does this recipe have a cake-like consistency? Or is it fairly dense? I love Paula's recipes and am looking for a pumpkin spice recipe that will work well as cupcakes (for a Halloween bake sale).

              1. re: KrazyB

                Very moist, almost like a heavy muffin. I can't rave enough about this recipe and it is so easy! You probably have all of the ingredients in your pantry except for the pumpkin and cream cheese. I'm sure this would make great cupcakes.

                1. re: Oh Robin

                  I actually even have the pumpkin and cream cheese! I'll have to give it a go. I made Paula's banana cake recipe last week and it was a HUGE hit. I'm sure this will be just as good.

                  Thanks for posting it!

                  1. re: KrazyB

                    Let me know what you think! Sometimes I do double frosting because it's so amazingly addictive.

                  2. re: Oh Robin

                    I love Giada's banana nut muffins with mascarpone cream cheese frosting. I bet that combining Paula's pumpkin bars with Giada's mascarpone frosting would be a marriage made in Food Network heaven.

                    1. re: Oh Robin

                      Made these as cupcakes. They were much like a muffin and I liked that they weren't too sweet if you left off the frosting. A full recipe made 2 dozen. I had just a couple spoonfuls of frosting left over. Easy to make- but the flavor is a little mild pumpkin-wise. I also added some nutmeg and cloves to my dry ingredients.

                2. Pumpkin Trifle

                  Bake off a half dozen pumpkin muffins; when cool cut into small chunks and alternate between layers of fresh whipped cream and pumpkin pudding. Sprinkle a shot of cinnamon between the layers and serve with slightly warmed maple syrup or honey drizzle.

                  1. Here's an easy recipe that we make every year. This disappears fast.

                    No Bake Pumpkin Cheesecake

                    **Graham Cracker Crust**

                    1-1/4 cups crushed graham crackers
                    1/4 cup granulated sugar
                    6 Tbs softened butter

                    Mix well and press into bottom and sides of
                    a 9" pie pan.

                    **Pumpkin Cheesecake filling**

                    1 8oz pk of cream cheese, room temperature
                    1 cup canned Libby's Easy Pumpkin Pie Mix (not solid pack)
                    1/4 cup granulated sugar
                    2 cups cool whip

                    Whipped cream for topping

                    Combine cream cheese, pumpkin mix and sugar. Mix well until smooth.
                    Fold the cool whip into the pumpkin mixture until well incorporated.
                    Spoon into prepared 9" graham cracker crust and spread to fill.
                    Refrigerate at least 2-hours prior to serving.

                    Serve with whipped cream topping.