Time 1h45m Yield 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Cut the tops from the pumpkins and set aside. Hollow out the centers of each pumpkin and place the pumpkins onto one of the prepared baking sheets. Prepare the cake mix according to the package instructions, stirring in 1/4 cup of the pumpkin seeds at the end. Pour some cake batter into each pumpkin, filling halfway. Sprinkle the top of each with the remaining 1/4 cup pumpkin seeds. Lightly brush the cut side of each pumpkin top with vegetable oil and sprinkle with sugar. Place the pumpkin tops cut-side down on the other baking sheet. Put both baking sheets in the oven. Bake the pumpkin tops for about 25 minutes, and then set aside to cool. Bake the batter-filled pumpkins until a wooden toothpick inserted in the centers comes out clean, about 1 hour. Cool completely on a cooling rack. Put a pumpkin top on each pumpkin cake and serve with maple syrup.
Time 1h35m Yield 12 Number Of Ingredients 6 Steps:
Heat oven to 350°F. Grease 12 miniature fluted tube cake pans with shortening; lightly flour. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among cake pans. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 30 minutes. In medium bowl, tint frosting with 2 teaspoons yellow food color and 1 teaspoon red food color to make orange frosting. Trim bottom of each cake to form flat surfaces. For each pumpkin cake, place 1 cake, rounded side down, on plate. Top with second cake, rounded side up. Frost entire cake with orange frosting, filling center with frosting. Insert sour straw piece into each cake for stem. On work surface, flatten gumdrops with rolling pin; with small paring knife, cut out leaf shapes. Decorate cakes with gumdrop leaves.
Time 1h50m Yield 1 dozen. Number Of Ingredients 18 Steps:
In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners’ sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners’ sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.
Time 1h15m Yield 12 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees. Grease a 12 cup Bundt pan. Combine brown sugar and shortening in large bowl. Beat on low speed until creamy. Add the eggs one a time, beating well after each addition. Stir in the pumpkin and water. Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl. Add to the pumpkin mixture, beating at low speed until well blended. Beat for 2 minutes at medium speed. Fold in the 1/2 cup of walnuts and raisins. Spoon into the pan. Bake for 55-60 minutes. Cool for 10 minutes before removing from the pan. Place cake on serving plate. For the glaze, combine the sugar, orange peel and orange juice. Stir with a spoon until well blended. Spoon over top of the cake, letting the excess glaze run down the sides of the cake. Sprinkle with additional nuts before the glaze hardens.
Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside. In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated. Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.
Time 50m Yield 36 Number Of Ingredients 14 Steps:
Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs. Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined. Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.
Time 50m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Beat margarine at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in pumpkin and vanilla. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition. Pour into a greased and floured 9-inch round cakepan. Bake at 350F degrees 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack. Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily. Remove doily, and serve with Orange Sauce. To make the Orange Sauce———-. Whisk together all ingredients in a heavy saucepan until blended. Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute.
Time 55m Yield 12 servings. Number Of Ingredients 22 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners’ sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.
