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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.

                    1. I like a recipe for pumpkin coffee cake that I got from Vegetarian Times magazine. I usually hide it from DH because he could eat all of it! It's a terrific fall dessert or with coffee for breakfast. It smells great when cooking too (my whole apartment gets that pumpkin, spicy scent). Here's the link: http://www.vegetariantimes.com/recipe...

                      1. If you can locate a copy of Fine Cooking magazine from Nov.. 2003 (#60), there is a recipe for Pumpkin & Cornmeal Cake with Orange Syrup, and it is outrageously good! It is made in a bundt pan, and the orange syrup is drizzled over it after cooling. It is also dusted with confectioners' sugar. It's good for breakfast...with vanilla yogurt, or for dessert...with vanilla ice cream. Sorry I don't have a link to provide, but I could paraphrase the recipe for you...without violating rules, I think...if you're interested.

                        6 Replies
                        1. re: cookingschool

                          Here's the recipe. It's not directly from the Fine Cooking site (the recipe is available there, but it's not one of the freebie recipes; you need to have a paid online membership), but I checked the list of ingredients and everything is listed correctly.

                          http://www.food-lists.com/lists/archi...

                          1. re: TheGloaming

                            Yes, that's exactly it! Thanks for posting the link!

                            1. re: TheGloaming

                              Hey, I love the sound of this recipe and have the cake baking now. However, when googling it, I found a blog from '04 that references this, and in that post it says the cake had pinenuts, and rosemary in the glaze. Anyone with the original recipe?

                              Also, I wonder about just poking holes over the warm cake and drizzling it with the glaze, instead of serving the glaze separately. Thoughts?

                              1. re: girlwonder88

                                Well, the original recipe from Fine Cooking Nov. '03 #60 did not have pinenuts or rosemary in the glaze. The glaze was fresh orange juice and sugar.

                                Everytime I've made this cake (every Fall season), I've done just that....poked holes in the cake and drizzled the glaze over it. Very yummy.

                              2. re: TheGloaming

                                Thanks to you both for posting about this cake. I just made it and think it's spectacular. Very moist with a great texture from the cornmeal. I will be making this one again.

                                 
                                1. re: sbaker

                                  Reporting back on this cake as well. I liked it a lot, especially after I drizzled the warm syrup (with a little Gran Marnier stirred in while hot) over the cake, which I'd poked with holes with a fork. It made it very moist, and was easier to grab a slice and go, since I didn't have to warm syrup each time. However, a little word of caution for others on this thread-it's a delicious ORANGE cake. The pumpkin add moisture and color and a little more nutrition, but I didn't find the cake to have a pumpkin flavor, so if that's what you were looking for, this isn't the cake for you. There are no pumpkin pie type spices in this, and it makes a difference.

                            2. I happen to really like sweet potato pie. The flavor is a little different from pumpkin pie, yet quite similar. Very nice and flavorful: http://christonium.com/manhattan/Item...

                              But I also love different pumpkin recipes and this past weekend I created a lot of delicious pumpkin dishes including a really nice pumpkin butter: http://christonium.com/culinaryreview...

                              1. I made this 2 years ago with another pumpkin "bread" (cake) and this one got rave reviews. Now my mom makes it every year, it freezes well. I omit the nuts.
                                http://www.epicurious.com/recipes/foo...
                                This year I would try this one though, if I had an oven!
                                http://www.epicurious.com/recipes/foo...

                                1 Reply
                                1. re: taryn

                                  I made the second cake you posted and it was very good, very moist and huge. I would have added nuts next time !

                                2. Country Living magazine (Oct 07 issue) recently published a chocolate pumpkin cake, with orange frosting and chocolate glaze for Halloween effect. I haven't had a chance to try it yet, but it looks like it would have a pretty typical "birthday cake" texture--and the chocolate pumpkin combo combines two of the tastiest flavors in the world, if you ask me. The recipe's available on their website (having browser problems right now so can't provide a link, sorry).

                                  1. Just wondering....do any of you have the pumpkin-shaped baking form from William Sonoma? I bought it last year and never used it. I'm not sure of the capacity and was wondering if anyone has tried it and if so, what recipe did you use? A pumpkin cake would be perfect. thank you.

                                    1 Reply
                                    1. re: LindaBarbara

                                      I don't have the bakign form but you could probably get a liquid measuring cup and use it to determine the capacity of your baking pan. Fill the measuring cup with water and pour it into the baking pan until you reach the top. 4c of water = 1 quart.

                                    2. http://www.bhg.com/recipes/recipedeta... This dense pumpkin chocolate chunk cake is quite good and a festive fall dessert.

                                      1. not pumpkin cake, but pretty darn close in a jar: Trader Joe's pumpkin butter. Tasting station served it this way: blend with small container of whipped cream cheese (they used "light"), spread on hot sourdough toast and sprinkle with cinnamon (or pumpkin pie spice). Quite good.

                                        1. OK I can't wait till Thanksgiving. I'm craving a pumpkin dessert.

                                          In my local HEB grocery store, I sampled a dessert called "Pumpkin cream cake." Delicious, moist, pumpkin-y.

                                          However, the ingredient list looked like a chemical store.

                                          I'm thinking about making this from reviews and above:
                                          http://www.foodnetwork.com/recipes/pa...

                                          Does anyone have a tried and true recipe for a delicious moist pumpkin cake?

                                          (Is there a trick for ensuring whatever recipe I make turns out moist?)

                                          11 Replies
                                            1. re: DowntownJosie

                                              Oh my gosh, that sounds amazing. Thank you!

                                              1. re: DowntownJosie

                                                DowntownJosie,

                                                Any guesses as to how the cooking time would vary for making muffins vs cake out of that Brown Butter Pumpkin Cake recipe?

                                                I really really want them to turn out moist.

                                                If I were to use an instant read thermometer, what temp would "Moist but Done" read for cupcakes?

                                                1. re: sweet100s

                                                  I have made them into cupcakes but can't remember exact time. I think I just kept testing them after about 25 mins at 350. I know you want them to be moist but underdone is really bad. I have never had good luck with testing temperature. You are better off testing with a toothpick.

                                                2. re: DowntownJosie

                                                  I'd like to make a caramel sauce to coat the pecans and pumpkin seeds that go on the cake top.

                                                  2 questions:

                                                  1) Does this recipe look OK to coat nuts with?
                                                  http://www.epicurious.com/recipes/foo...

                                                  2) Can I do this part well in advance?

                                                  1. re: sweet100s

                                                    I wouldn't coat the nuts and ginger in a caramel sauce. They would loose their crispness and be a little too sweet. You could caramelize the nuts and seeds with a crisp coating which would be good but IMO unnecessary.

                                                    1. re: DowntownJosie

                                                      OK... I was thinking they would look too... plain.

                                                      Is there a way to make them shiny without too sweet?

                                                      1. re: sweet100s

                                                        I like the recipe just the way it is. No need to complicate it. I always double the nut topping so there is lots of it.

                                                3. re: sweet100s

                                                  I just made one today because I had a big can of pumpkin pie filling in the pantry that I wouldn't be using for a pie.

                                                  Mix 3 cups self rising flour with 5 tbs pumpkin pie spice (I used a recipe online to make the spice mix).

                                                  In a large mixing bowl, combine a large can of pumpkin pie filling, 1 1/4 cups brown sugar, 1/2 cup oil and 1/2 cup water. Whisk in 4 large eggs till well blended.
                                                  Whisk in the flour mix in 1/4 cup increments, mixing well between additions. When it's mostly smooth, add a cup of golden raisins and/or walnuts.

                                                  Pour into a greased and floured bundt pan, or make cupcakes and a loaf.
                                                  I frosted it with cream cheese, butter and vanilla,well blended with powdered sugar. The frosting tasted like a cream cheese marshmallow

                                                  Baked at 330* for about an hour.

                                                  1. re: kitchengardengal

                                                    Edit to pumpkin cake above.

                                                    Use 5 *teaspoons* pumpkin pie spice.

                                                    Oops!