looking for a good, moist pumpkin cake

While not called a pumpkin spice cake....these both are great recipes with spice added!

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Pumpkin Bundt Cake

cakes, desserts

1 pkg yellow cake mix 1 pkg butterscotch pudding; instant 4 eggs 1/4 cup water 1/4 cup oil 1 cup pumpkin; canned 2 teaspoon pumpkin pie spice heavy cream; whipped

In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10" fluted tube pan.

Bake at 350 degrees for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped cream, if desired.

Yield: 16 servings

** Exported from Now You're Cooking! v5.61 **

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Pumpkin Chiffon Cake

cakes

2 1/4 cup cake flour, sifted 1 1/2 cup sugar 2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/2 cup oil 5 egg yolks 3/4 cup pumpkin 1 tablespoon orange rind 1/3 cup orange juice 7 egg yolks 1/2 teaspoon cream of tartar ----NUTMEG SAUCE---- 3 tablespoon butter 3 tablespoon flour 1/2 cup brown sugar 1 teaspoon nutmeg 1 1/2 cup milk 2 tablespoon rum 1/2 cup whipping cream

In bowl, combine flour, 3/4 cup of the sugar, baking powder, salt, cinnamon, nutmeg and allspice; make well in center. Pour in oil, egg yolks, pumpkin, orange rind and juice; beat well. In separate bowl, beat egg whites with cream of tartar until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Fold into batter. Pour into ungreased 10-inch tube pan.

Bake in 350 degree F oven for 55 to 60 minutes or until top springs back when touched. Invert pan and let cake hang in pan until cool. Serve with Nutmeg Sauce.

Nutmeg Sauce: Spoon this sauce warm over Pumpkin Chiffon Cake, or chill and thin with a little more milk or cream.

In saucepan, melt butter over medium-low heat; blend in flour and cook, stirring, until barely bubbly. Add sugar and nutmeg; gradually stir in milk. Cook over medium heat, stirring, until boiling and thickened. Remove from heat; stir in rum. Let cool slightly. Whip cream; fold into sauce.

Yield: 8 servings

** Exported from Now You're Cooking! v5.61 **

Fantastic Pumpkin Carrot Cake

2 cups all-purpose flour (or 2 cup plus 2 Tbs. cake flour) (250 gm)

2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. allspice

1/2 tsp. salt

3/4 cup milk (183 gm.)

1.5 tsp. lemon juice

1 tsp. vanilla

1.5 cups granulated sugar (300 gm)

1.25 cups Libby's Solid Pack Pumpkin (306 gm)

3 eggs (150 gm)

1/2 cup packed brown sugar (110 gm)

1/2 cup vegetable oil (109 gm)

1 cup (8-oz. can) crushed pineapple, drained (195 gm)

1 cup grated carrots (110 gm)

1 cup flaked coconut (74 gm)

1 cup raisins (145 gm)

1.25 cups chopped walnuts or pecans, divided (120 + 30 gm)

Combine flour, baking soda, cinnamon, allspice and

salt in small bowl.

Combine milk, lemon juice, and vanilla in a small bowl and set aside.

Beat granulated sugar, pumpkin, eggs, brown sugar

and vegetable oil until combined. Beat in pine-

apple, carrots, milk mixture until combined.

Gradually beat in flour mixture. Stir in

Coconut, raisins, and 1 cup nuts. Pour into 2 greased

9-inch round cake pans.

Bake in preheated 350F oven for 30 to 35

minutes or until wooden pick comes out clean.

Cool in pans on wire racks for 15 minutes.

Remove to racks to cool completely.

Cream Cheese Frosting:

1 8 oz. pkg. cream cheese, softened

1 3 oz. pkg. cream cheese, softened

3.5 cups powdered sugar

1 tsp. grated orange peel

2 Tsp. orange juice

1 tsp. vanilla

1/3 cup butter

remaining nuts to garnish.

Thanks, these are all great.

Vox, I sent an email to your personal address but meant to post it here...

Can you leave the nuts, coconut and maybe even the pineapple out of this recipe?

You can definitely leave out the nuts, raisins, and coconut. I think you need the pineapple for moistness and for acid to react with the baking soda. Coincidentally, since I pulled up the recipe I decided to make one. I had some pumpkin opened in the frig. I left out the all the above and substituted coarsely chopped Jonathan apples for the carrots and pineapple. I just put it in the oven .... so we will see in about 30 minutes how it comes out.

Please do let us know how it turned-out... sounds like a good recipe and I am interested in trying it - apples instead of carrots sounds like a good idea for autumn.

Thanks in advance, tgt taylormanor at comcastdotnet

The cake turned out very well. It is quite moist and is very good served as-is, with a sprinkle of powered sugar, or a dollop or whipped cream. I baked it in an 11 x 13 pan and it took about 45 minutes. The next time I will reduce the allspice to 1/4 tsp. The carrots and pineapple are stronger in flavor than the apples, so the amount of spice needed to be reduced for my taste. As with the original version, the cake is better today than yesterday. The moisture and flavor gets redistributed with time. To recap, I baked the cake without any nuts, coconut, or raisins (although you could add any or all back into the cake without a problem) and substituted an equal amount of coarsely grated tart baking apples for both the carrots and pineapple. To grate the apples, I dropped them down the feed tube of the food process with the blade running. They were more shredded than grated. You could use the shredding side of a box grater or a shredding disk on the FP also.

Thanks Vox! That sounds very yummy. I will make it.

You must be a wonderful cook!

S