Pumpkin Coffeecake

Here is a DELICIOUS and easy recipe that is a favorite in Amish homes this time of year: pumpkin coffeecake. It is really good, just makes sure you have a box of yellow cake mix on hand and some pumpkin. Try it!

 

1 package yellow cake mix, divided

1 C. canned pumpkin
1 C. sour cream
4 eggs
1/4 C. granulated sugar
1/4 C. water
2 teaspoons pumpkin pie spice, divided
2 T. brown sugar

Preheat oven to 350°F. Grease and flour 10-inch tube pan.

Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely.

Makes 12 to 16 servings.

 

Found at The Amish Cook

Old Fashioned Pear Cake

1 1/2 cups vegetable oil

2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla

1 cup pecans, finely chopped
2 cups pears, (recommend canned in heavy syrup, approx 1 ½ cans) chopped and drained (reserve juice)

1 teaspoon salt
3 eggs

Preheat oven to 325

In a large mixing bowl, combine oil, sugar, and eggs. Beat until creamy.
In a medium sized mixing bowl, sift together flour, salt, cinnamon, and baking soda.
Stir dry ingredients into creamed mixture until smooth.
Add vanilla. Fold in pears and pecans.
Pour mixture into a well-greased bundt or tube pan.
Bake 1 hour and 15 minutes. A toothpick inserted into the center should come out clean.

Whole Wheat Chocolate Cake

I'm striving to eat and feed my family better and am implementing fresh ground whole wheat.  I made this cake tonight and it is delicous!!  Oh,,, and nutrious!

1 1/4 cups finely ground soft white wheat (pastry wheat); sifted

1 tsp baking soda

1/4 tsp salt (I used Kosher)

• 1 Tbsp shortening
• 8 Tbsp cocoa powder

• 1/4 cup butter, softened at room temp
• 1 1/4 cup brown sugar, lightly packed
• 2 eggs
• 1 1/2 tsp vanilla
• 1/2 cup mayonnaise (substituted for 1/2 c. sour cream)
• 1/2 cup boiling water

1. Sift the flour, baking soda, and salt together in a bowl.
2. Melt the shortening in a small saucepan over low heat, stir in the cocoa powder and mix well. Allow to cool slightly.
3. In another bowl, beat the butter and brown sugar for approx. 2 minutes. Add the eggs and beat until smooth. Beat in the vanilla and cooled cocoa.
4. Add about a third of the flour mixture to the bowl, along with 1/4 c. mayo, and stir. Add another third of the flour mixture along with the remaining 1/4 c. mayo, and stir again. Finish up by adding the rest of the flour mixture, and stirring until well combined.
5. Stir in the boiling water. Pour the batter into a greased and floured 8×8 pan.
6. Bake at 375* for approx. 35 min., or until a toothpick comes out clean from the center.

Easy Pineapple Coconut Cake

Easy Pineapple/Coconut Cake


1 can (20 oz.) crushed pineapple, undrained
1 (2 layer) yellow cake mix
1pkg. (4 servings) lemon instant pudding
2 cups whipped topping
1/2 cup flake coconut, toasted
1/2 cup chopped pecans or nuts

Drain pineapple, reserving juice. Mix cake batter according to package directions, but substitute 1 cup pineapple juice for 1 cup of water called for in the cake batter. Pour into a 15x10x1 inch greased baking pan.

Bake at 350 degrees for 15-18 minutes, until toothpick inserted in the center comes out clean. Cool.
Mix milk and pudding, beating 2 minutes with a wire whisk. Stir in pineapple. Spread over cake, cover with whipped topping and sprinkle with coconut and nuts. Store in refrigerator.

Luscious Four-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix

1 can  (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup  oil

4 eggs

1-1/2 tsp.  pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup  caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

 

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Apple Cake

3 eggs
2 cups sugar
2 tsp vanilla
1 1/2 cup oil
1 cup chopped pecans
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
4 apples, peeled and chopped. (I like a tart apple, like granny smith or gala, both good)

Mix eggs, sugar vanilla & oil in bowl. Mix flour, soda, cinnamon and salt. Add apples & nuts to dry ingredients. Mix all together. Pour into well greased Bundt pan. Bake for 1/2 hours at 325. Cool for 15 minutes.
Caramel Sauce

1/2 cup sugar
1/2 cup brown sugar
1/2 butter (use real butter)
1/2 cup whipping cream
Bring to boil. Serve over slices of cake or turn cake onto serving dish, poke holes in and pour sauce over.

Recipe from More Than Conquerers

Fresh Strawberry Upside Down Cake

Ingredients

• 2 cups crushed fresh strawberries crushed
• 1 (6 ounce) package strawberry flavored gelatin mix
• 3 cups miniature marshmallows
• 1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Chocolate Toffee Cream Cake

Lisa made this delicious looking cake and shared the recipe at Stop and Smell the Chocolates.  It sure looks like a winner.  Here is the recipe:

Chocolate Toffee Cream Cake (from Duncan Hines)

1 pkg. Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
3 eggs
1 1/3 cups water
1/2 cup vegetable oil
1 (6 oz.) pkg. milk chocolate English toffee bits, divided
1 (12 oz) container extra creamy non-dairy whipped topping, thawed

Preheat oven to 350 degrees F. Grease and flour two 9-in. round cake pans.

Blend cake mix, eggs, water and oil in large mixing bowl until moistened. Beat at medium speed with electric mixer for 4 min. Pour into prepared pans. Bake 30-33 min. or until toothpick inserted in center comes out clean. Cool in pans 15 min. Remove from pans. Cool completely. Reserve 1/4 cup toffee bits; fold remaining bits into whipped topping. Place one cake layer on serving plate; spread with 3/4 cup topping mixture. Top with remaining layer. Frost sides and top with remaining topping mixture; garnish with reserved chips. Refrigerate until ready to serve.