deep 8-inch round cake pan with parchment paper. For
econds on high.
Add pumpkin, sugar, cinnamon, cloves, allspice, ginger
Crumble and sprinkle on top of pumpkin, then sprinkle 1/2 cup chopped nuts on top.
Bake at 350\u00b0 for about 1 hour.
Make brownies using cake like recipe and bake in 9 x 13-inch pan.
Let cool thoroughly.
Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl.
Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip.
Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
ny large pieces of your pumpkin core break, simply heat the
br>Beat in oil and pumpkin to blend well.
At
In a large bowl combine eggs and sugar.
Beat well and add oil, flour, soda, cinnamon, salt, pumpkin and vanilla.
Beat well. Bake at 350\u00b0 for 35 to 40 minutes.
Use Pumpkin Cake Icing.
Combine all ingredients.
Cook at 350\u00b0 for about 1 hour.
Cool and frost with pumpkin cake frosting.
carve the top off the pumpkin like you would when making
If using fresh pumpkin the original recipe states: Bring a large pot
und cake pans.
Beat cake mix, 1 cup of the pumpkin, the
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
Decrease water called for on cake mix box directions to just 2/3 cup of liquid --
Mix remaining ingredients in this recipe, beating not more than 2 minutes on medium.
Bake in 2-9\" loaf pans, which have been well greased and floured -- for about 35 minutes -- .
Set aside 1 cup cake mix for topping recipe.
Mix together remaining cake mix, 1 egg and oleo.
Press into a well-greased 9 x 13-inch pan.
Mix pumpkin, 3 eggs, milk, brown sugar and cinnamon together.
Pour over cake mixture.
For topping, mix reserved cake mix, sugar, butter and nuts with a pastry blender.
Sprinkle over top of pumpkin mixture.
Bake 45 to 50 minutes at 350\u00b0.
Grease 9 x 13 baking pan; preheat oven to 350\u00b0.
Mix 1/2 cup butter and 1 beaten egg with the cake mix.
Spread and press into the prepared cake pan.
Beat pumpkin, 3 eggs, both sugars, cinnamon and milk.
Pour over cake mix in pan.
Mix reserved 1 cup cake mix, nuts and 1/4 cup butter until mixture is crumbly.
Sprinkle over top of pumpkin mixture.
Bake 50 to 60 minutes or until it tests done.
mix the flour, cocoa powder, pumpkin pie spice, baking powder and
n sugar.
Stir in pumpkin and lemon juice.
Fold
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
Mix pumpkin, salt and eggs.
Beat well.
Add milk, sugar and spice.
Pour into 9 x 13-inch pan.
Sprinkle dry cake mix over pumpkin mixture.
Pour melted butter on top, then nuts.
Bake at 350\u00b0 for 1 hour.
Top with whipped cream.
arge bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg