I like to top it with the cream cheese frosting and often double the frosting recipe! Store this cake in the refrigerator.
1 (15-oz.) can pure pumpkin pack
2 c. granulated sugar
1 c. vegetable oil
4 large eggs, beaten
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1. Preheat oven to 350 degrees F. Prepare a 10-by-15-inch baking pan with a light coat of non-stick cooking spray.
2. In a stand mixer, beat the pumpkin, sugar and oil. Add the eggs and mix well.
3. Combine the dry ingredients in a bowl and whisk together. Gradually add to the pumpkin mixture, beating until well blended. Pour into baking pan.
4. Bake for 25 to 35 minutes. Cool the cake completely and then frost with the Cream Cheese Frosting.
Cream Cheese Frosting
5 Tbsp. butter, softened
3 oz. cream cheese, softened
1 tsp. vanilla
1 3/4 c. powdered sugar
3 to 4 Tbsp. milk
Beat the butter and cream cheese together in a stand mixer. Add the vanilla and mix until smooth. Gradually add the powdered sugar and mix well. Add the milk a little at a time until you reach spreadable consistency. Add more milk to make it dipping consistency for cupcakes or muffins.
Simply Pumpkin Muffins
It really doesn’t get any easier than this! These are seriously good and seriously simple. Once cooled, I like to dip these in the cream cheese frosting. Be sure you dilute the frosting a bit more for dipping. One recipe of the cream cheese frosting is perfect if you double this muffin recipe. Store them in the refrigerator if you don’t eat them right away.
1 (18.5-oz.) box yellow cake mix
1 (15-oz.) can pure pumpkin pack
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1. Preheat oven to 350 degrees F. Grease a 12-cup muffin tin or prepare with paper liners.
2. In a large bowl, mix together all ingredients until smooth.
3. Spoon equal amounts of batter into prepared muffin cups. Bake for 20 to 25 minutes or until toothpick inserted into the center of muffin comes out clean.
Apron Strings Notes: If you use paper liners, give them a quick shot of cooking spray before filling as it will make it easier for your guests to peel it off. These are perfect for the mini muffin tins! I like to toss in white chocolate chips to sweeten these up a bit.
Pumpkin Poke Cake
Make the Cake:
1 box yellow cake mix
1 c. pure pumpkin
1/2 c. tap water
1/3 c. vegetable oil
4 large eggs
2 tsp. pumpkin pie spice
Make the Topping:
1 (12-oz.) jar hot fudge topping
1 container white frosting
2/3 cup (from a 12 oz jar) caramel topping
1. Pre-heat oven to 350 degrees F. Spray bottom of 13-by-9-inch cake pan with cooking spray (or line with parchment paper).
2. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally with a spatula.
3. Pour into prepared pan. Bake 28 minutes, or until toothpick inserted in center of cake comes out clean.
4. Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool 5 minutes.
5. Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.
6. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
7. Frost cake with white frosting, being careful not to scrape up crumbs.
8. Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake.
Store cake in refrigerator, loosely covered.
Optional: Toss 1/2 cup toasted pecans on top for added crunch!
I like to serve this dip with apples and graham crackers. You can be creative and hollow out a smaller-sized pumpkin to nestle a serving bowl in. Perfect to take along to your next tailgate gathering!
1 (16-oz.) tub whipped topping
3 (3.4-oz) boxes instant vanilla pudding mix
1 (15-oz.) can pure pumpkin
1/2 tsp. pumpkin pie spice
Fold together all ingredients until combined. Refrigerate for at least 1 hour before serving.