How Do You Make A Pumpkin Flavored Cake?
Decorating By sweetlybaked Updated 17 Nov 2006 , 5:03am by kaychristensen
I'd like to make a pumpkin flavored cake, does anyone have a good recipe. I'm thinking of a cake that has the same texture as a regular white, yellow, chocolate cake, not like a poundcake or pumpkin bread. You know, not as heavy as those, but has the flavor of pumpkin. I'm using it for my wilton class and want to take it to a group I go to, but we're having a Thanksgiving potluck that night, so I was trying to go off of that. Thank you for reading, any advice or recipes would be wonderful!!!
Mollie
I have the pumpkin spice creamer. Duh! I didn't even think about that. I was thinking of real pumpkin, but that would work, too. Thank you!
How about using Yellow Cake mix , but add Pumpkin extract and add a little orange food coloring to it. 
I have used a carrot cake recipe and just added 1 or 2 cups of pumpkin puree. The pumpkin puree I have always made myself. I always buy a good size pumpkin not to large and boil it down with butter ginger, nutmeg, canela sticks, brown sugar. I am not sure of the measurements I just throw stuff in boil then taste. After its cooled I take off the peel. Blend it some in my KA. Then I am set for lots of pumpkin everything. I hope this helps. MC
MC, do you add anything else like the regular ingredients to the cake? Sorry for such a question...
i have never made it before...but maybe you could puree some canned pumpkin with some of the milk making up the amount of liquid needed in the recipe. Just a thought. I figure it will be a little heavier than the original cake but maybe not too bad. try it and let me know.
Yes I use an old family recipe that is a carrot cake based. Flour, sugar, eggs, oil, milk or water, 2 to 3 cups gratted carrots plus my pumpkin puree. I cant remember the measurements at this time but if you would like the exact recipe let me know. Ill find it and send it to you. For icing I use a cream cheese icing that I have made some changes to...to get it to the flavor that I want. I will check back later tonite. MC
Pureed pumpkin will make the cake have that "heavy" texture that you do NOT want, as you state in your first post.
There is a great and easy pumpkin spice recipe on here. I made it recently and it was delicious. Everyone wanted the recipe, here is the link http://www.cakecentral.com/cake_recipe-1094-Pumpkin-Spice-Cake-II.html
Prettycake, do you think it would still do that if I didn't add too much? I love pumpkin flavored things, even the heavy things like bread. MMMmmm, but just thought I wanted to try something new to see if it'd work. So, do you think if I tried using pumpkin puree for some of the liquid, not all, it would be really heavy, or just a little heavier? TIA!
There is a great and easy pumpkin spice recipe on here. I made it recently and it was delicious. Everyone wanted the recipe, here is the link http://www.cakecentral.com/cake_recipe-1094-Pumpkin-Spice-Cake-II.html
Thanks for the link! How was the density of it? More like a bundt cake or regular cake?
Probably it would be lighter if you add just a little bit, but then the
pumpkin flavor would not be overwhelming... Well , with a little bit of extract, it might do the trick... This one here is a Pumpkin Cake I did for the CA State Fair where I got First Place.. I filled it w/ Cream Cheese , Maple flavored. This was not an airy texture, but it was light and very, very tasty.
Your welcome. I think it was a little more like a homemade consistancy than a regular box cake. And it was a huge hit, I think it is well worth the try. Good luck. I also used cream cheese frosting on it.
Here is a recipe for a cake that was made for me a couple of years ago. I want to make it this year - it was so delicious and not real heavy. I do not know the origin or I would say - I got it from a friend of mine.
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 vegetable oil
1 1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1 (8 oz.) tub Cool Whip, thawed
1/4 cup caramel topping
1/2 cup pecans
Preheat oven to 350 degrees. Grease and flour 2-9inch round cake pans. Beat cake mix, 1 cup of pumpkin, milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice, mix well. Stir in whipped topping.
Remove cake layers from pans: cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate. spreading the cream cheese mixture between the layers. Do not frost the top layer (the one made for me was frosted on top). Drizzle with caramel topping and pecans. Store in refrigerator.
If you make it, please let me know what you think.
I hope you love it as much as I did!!
Teresa
Hi Mollie-- I just love pumpkin bread, cake, and such-- a couple of years ago I stumbled on a pumpkin bundt cake recipe that is simply divine-- everyone loves it and it is the only way I make pumpkin cake now. I most always make it muffin form, regular and minis. Makes such a light textured cake with wonderful flavor. Would be happy to share the recipe with you if interested!
Robin
I recently made the one out of the CMD book that was very yummy, moist and not too heavy. I don't have it with me, but someone else might be able to post it for you.
Would be happy to share the recipe with you if interested!
Robin
Oooh 
I am very interested! Sounds delish! I am a pumpkin fanatic especially at this time of year 
The Cake Doctor has a great recipe for a pumpkin cake. It starts with a "Spice cake" cake mix and has a can of pumpkin in it. I made it last week and everyone loved it.
I have figured out adding the pumpkin pudding to a mix. But I have found out that it is a limited time only product.
Here is my version. Kind of dense but super moist.
1 box BC butter recipe yellow
4 eggs
1 stick of softened butter
1 3/4 cups water
1 pkg. pumpkin pudding mix
Mix on low for 30 sec. on low, then on med. for 2 min.
I bake at 325 I can't tell you how long for sure depends on cake size. I do it for lenghth the cake mix suggests. But it will be longer. I just check it about every 10 to see when toothpick comes out clean.
I hope this helps 
Not knowing about all the drama in the last few days. I posted this recipe that I developed with my imagination. I posted this to share my great tasting cake idea.
Not knowing about all the drama in the last few days. I posted this recipe that I developed with my imagination. I posted this to share my great tasting cake idea.
I don't know, that looks amazingly similar to what I planned to do with my cake this weekend. Are you sure you didn't read my mind? 
Actually, I am thinking about making a checkerboard cake, using the pumpkin pudding mix enhanced batter instead of the chocolate batter.
How pumpkin-y is the pudding?
RP
Not alot but you can taste it. Everyone that tasted at a craft show I did this last weekend and others I have given cake to as tests samples. Said the flavor was just right. WARNING this cake flavor is VERY ADDICTIVE just like CAKE CENTRAL. I iced it with a cream cheese frosting.
Ooh, sounds so good! Where do you buy the pudding from? I looked yesterday when I went grocery shopping, but they didn't have it!
It is a limited time only from Jello. So very hard to find. Stores had to pre order months in advance. If you can find it it is yummy
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