ith a knife.
Invert cake on top of custard, then
heet.
Combine silken tofu, pumpkin puree, applesauce, cornstarch, eggs, maple
For the cake, preheat oven to
Make pumpkin according to recipe on the can for 2 pies. Spread in a greased 9 x 13-inch pan (Pyrex if you have one). Sprinkle dry cake mix over pumpkin mixture.
Drizzle with margarine to cover dry cake mix.
Top with chopped pecans.
Bake 1 hour at 350\u00b0; cool.
Top with Cool Whip to serve.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Take yellow cake mix.
Cut in 1 stick or margarine.
Add 1 egg, well beaten.
Mix together.
Reserve 1 cup for topping. Press the rest into a 9 x 13-inch pan.
Pour the pumpkin over cake.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
If using fresh pumpkin the original recipe states: Bring a large pot
et aside.
To make cake batter, sift flour with sugar
Cake:
Preheat oven to 350\u00b0.
Grease two flan pans and line centers with parchment paper.
Prepare spice cake mix according to package directions.
Pour 2 1/2 cups batter into each flan pan. Bake for 25 to 30 minutes or until done.
Cool in pan for 10 minutes.
Loosen cake from edges of pan and turn out onto serving plate. Allow to cool completely before removing parchment paper.
3x9x2 inch baking pan (this recipe was tested with the Perfect
up sugar, beat in the pumpkin puree, salt, ginger, cinnamon, allspice
kes and stem: Prepare first recipe cake batter. Scoop 1/2 cup
Set aside.
Prepare the Flan:
In a large mixing
ou are using for the flan, and move the mold around
large bowl. Stir in pumpkin puree until smooth.\n Watch
o 350 degrees.
Mix pumpkin, sweetened condensed milk, evaporated milk
uring baking.).
For the cake: Add the butter and sugar