Pumpkin Cake with Vanilla Maple Glaze

Pumpkin is one of my favorite fall flavors and maple is one of my favorite flavors anytime of year.While brainstorming ideas for this month the idea of combining them into one easy to make recipe was definitely one of my favorites.

The cake is really quick to make and not overly sweet, the glaze is just enough of a topping. It does use a cake mix because, with very few exceptions, homemade cakes never turn out as well for me.

Pumpkin Cake with Vanilla Maple Glaze

Recipe by Micha @ Cookin’ Mimi

Ingredients

For the cake:

• 1 18.25 ounce yellow cake mix
• 1 3.4 ounce pumpkin spice instant pudding mix (if you can’t find this see notes at the bottom of recipe)
• 3 eggs
• 1 cup pumpkin puree. just the plain pumpkin
• 1/2 cup melted butter
• 1/2 cup buttermilk
• 1/4 teaspoon pumpkin pie spice

For the glaze:

• 1 cup powdered sugar
• 1 Tablespoon butter, softened
• 1 Tablespoon maple syrup
• 1 teaspoon vanilla

1 Tablespoon milk, as needed

Cooking Directions

For the cake:

1. Preheat oven to 350 degrees.
2. Grease and flour a Bundt pan.
3. Combine the cake mix, pudding mix, pumpkin, eggs, melted butter, and buttermilk in a bowl.
4. Beat with a mixer for 3 minutes until ingredients are well combined.
5. Pour into prepared pan and bake for 35-45 minutes or until a tester comes out with fine crumbs.
6. Cool in pan on a wire rack for 15 minutes, remove from pan and cool completely on rack.

For the glaze:

1. In a small bowl combine the powdered sugar and softened butter,
2. Whisk in the maple syrup and vanilla.
3. Stir a teaspoon of milk in at a time until the desired consistency is achieved.
4. Spoon glaze over cooled cake.

Notes:

The pumpkin spice pudding is a seasonal item if you cannot find it substitute a same size box of vanilla instant pudding with an additional 1/4 to 1/2 teaspoon pumpkin pie spice.

You may also like-

• Pumpkin Spice Clafouti
• Pumpkin Spice Trifle
• Chocolate Bundt Cake with Pecans and Coconut

For more in this series click below

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Chocolate Bundt Cake with Pecans and Coconut: Secret Recipe Club

I was very very happy when I received Grumpy’s Honeybunch as my Secret Recipe Club assignment this month. Shelby was the first blog in the Secret Recipe Club that had made anything from Cookin’ Mimi and I thought it was rather special that I had her blog exactly a year later.

I had a very hard time deciding what to make. I’ve been making tons of stir fry recipes lately so her peppery beef with cabbage over noodles was a front runner for awhile.

Then when I got the idea I could make my parents co-birthday cake or cupcakes I had a hard time deciding if I should make the double maple cupcakes or German chocolate Bundt cake. After consulting with my mother, it was for her birthday after all, we decided the chocolate cake was the winner.

The changes I made the the recipe were to use semi-sweet chocolate instead of the German sweet chocolate and to dust the pan with cocoa powder instead of sugar like the recipe originally called for. The chocolate change is why I’m calling this a chocolate cake with pecans and coconut instead of a German chocolate Bundt cake.

Chocolate Bundt Cake with Pecans and Coconut

Recipe by Micha @ Cookin’ Mimi adapted from Grumpy’s Honeybunch

Ingredients

For the streusel:

• 1/4 cup all purpose flour
• 1/2 cup packed brown sugar
• 2 Tablespoons chilled butter, cut into small pieces
• 1/3 cup shredded sweetened coconut
• 1/3 cup chopped pecans
• 1/3 cup butter, softened

For the cake:

• 1 1/2 cups sugar
• 1/2 cup baking cocoa
• 1 ounce semi sweet chocolate, chopped. I used a square of baker’s chocolate
• 1/2 cup boiling water
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla

For the glaze:

• 1 cup buttermilk
• 1 cup sugar
• 1 Tablespoon butter
• 1 Tablespoon milk

Cooking Directions:

For the streusel:

1. In a medium sized bowl. mix together the 1/4 cup flour and brown sugar. Cut in the butter using a fork or pastry cutter until the mixture is crumbly. Stir in the pecans and coconut.

For the cake:

1. Spray a 12 cup Bundt pan with cooking spray and sprinkle 1 Tablespoon baking cocoa inside, making sure to coat the pan well.
2. In a medium heat proof bowl mix together the 1/2 cup cocoa powder and chopped chocolate. Pour the boiling water over it and stir until the chocolate is melted, Set aside.
3. In the bowl of a stand mixer or a large mixing bowl beat the sugar and softened butter until the mixture is fluffy.
4. Add in the egg whites, one at a time, beating well between additions. Stir in the vanilla and scrape mixture from the sides of the bowl.
5. Whisk together the flour, baking powder, baking soda, and salt. Add to the eggs, and butter mixture, alternating with the buttermilk, beginning and ending with flour.
6. Stir in the melted chocolate.
7. Pour half of the batter into the prepared pan, sprinkle streusel over batter, and add the rest of the batter.
8. Bake in a preheated 325 degree oven for 1 hour or until a cake tester comes out with fine crumbs.
9. Cool in pan on rack for 10 minutes. Remove from pan and cool completely on wire rack.

For the glaze:

1. In a small bowl combine powdered sugar and butter, whisk in milk to desired consistency.
2. Drizzle over cake

For more SRC recipes click below:

Crazy Sweet Tuesday Trick or Treat TuesdaySomething Swanky

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Irish Tea Cake

In the nearly four years I have written a food blog I have never made anything for Saint Patrick’s Day. I guess it’s because I don’t like the usual foods associated with that day here in the United States. After a few days of searching I found a recipe for an Irish Tea Cake on All Recipes. I’m not sure how truly Irish it is but I can tell you it is delicious.

Ingredients:

• 1/2 cup (1 stick) softened butter
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 3/4 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons milk

Directions:

Preheat oven to 350 degrees. Grease and flour a 9 inch round cake pan.

In a bowl cream together softened butter and sugar with mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Mix in vanilla.

In a separate bowl whisk together the flour, baking powder and salt.Stir the flour into the creamed mixture alternating with the milk. Pour into prepared pan and bake for 30-35 minutes or until golden and tester inserted comes out with fine crumbs. Cool in pan for 5-10 minutes then turn on to cooling rack until completely cooled.

Linked to Tasty Tuesday Full Plate Thursday

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Chocolate Cream Filled (Not a Snack) Cake

This is a cake that we’ve been making in some form for around 15 years. The recipe was titled a “Little Debbie’s Cake” after the ubiquitous Southern snack cake. It tastes very similar to the snack cake cupcakes.

The original recipe called for a  mix and canned frosting. I adapted it to use a super easy homemade chocolate cake that comes together in about the same time as a mix and a homemade frosting as well. A bonus for this recipe is it contains no eggs so if you need a cake for someone who has an egg allergy this would work wonderfully.

Chocolate Cream Filled (Not a Snack) Cake

Recipe by Micha frosting recipe adapted from Hershey’s Perfect Chocolate frosting

Your favorite snack cake flavors in layer cake form.

Prep time: 45 minutes

Cook time: 35 minutes

Total time: 1 hour, 20 minutes plus cooling time

Ingredients

• 3 cups all purpose flour
• 2 cups sugar
• 6 Tablespoons cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup oil
• 2 Tablespoon vinegar
• 2 teaspoons vanilla
• 2 cups water

For the filling:

• 3 Tablespoons all purpose flour
• 1/2 cup milk
• 1/2 cup shortening or butter
• 1/2 cup sugar
• 1 teaspoon vanilla

For the frosting:

• 1/2 cup butter, melted
• 2/3 cup cocoa powder
• 3 cups powdered sugar, sifted if lumpy
• 1/3 cup milk
• 1 teaspoon vanilla

Cooking Directions

for the cake:

Preheat oven to 350 degrees. Butter two 9 inch round cake pans and dust with cocoa powder.

 

In a medium bowl, combine dry ingredients (flour through salt in the ingredient list). Add your oil, vinegar, vanilla and water. Mix until smooth and divide between pans. Bake for about 25 minutes or until  fine crumbs are formed when tested. Cool in pan for 10-15 minutes. Remove from pans and cool completely.

 

for the filling:

Whisk together flour and milk in a small saucepan. Cook over medium low heat until thickened, stirring constantly. Let cool completely. Once flour mixture has cooled combine it with shortening or butter, vanilla and sugar in a large bowl or in the bowl of a stand mixer. Beat with mixer on high for about 5 minutes or until light and fluffy. Set aside.

 

for the frosting:

Combine the butter and cocoa powder. Alternate the milk and cocoa powder until desired consistency is reached, adding sugar or milk by the tablespoon if need. Stir in vanilla.

 

To assemble the cake:

If desired split cake layers in half horizontally with a serrated knife. Place bottom layer topside down on plate. Top with all of your filling if making a two layer cake, use 1/3 if making a four layer cake. Repeat as necessary until all cake and filling is used. Frost as usual, slice and serve.

 

 

 

Sweet Tooth Friday Mangoes and Chutney Something Swanky Well Seasoned Life

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Tropical Crunch Cake

This is a very simple, quick and fairly inexpensive dessert recipe. It came about probably five years ago when I made a Butter Pecan Peach cake for a church function and one of the ladies shared she didn’t care for peaches but that it would probably taste great with pineapple. The next time I made it I used pineapple and liked it even better than the one with peaches. This is yet another variation on a traditional Dump Cake recipe so it does use  a cake mix.

Tropical Crunch Cake

Recipe by Micha @ Cookin’ Mimi adapted from Country Quick and Easy Volume 1

An easy crowd pleasing cake that comes together in minutes.

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients

• 1 29 ounce can pineapple undrained. I’ve used crushed, tidbits, and even cut up rings. If you can’t find a large can use two 15 ounce ones.
• 1 2 layered cake sized yellow or pineapple cake mix
• 1 bag shredded coconut
• 1/2 cup butter or margarine, melted

Cooking Directions

Pour pineapple into the bottom of a 9X13 pan. Sprinkle dry cake mix evenly over pineapple. Pour melted butter over cake mix and sprinkle with coconut. Bake at 350 for 30-35 minutes or until bubbly and golden.

linked to Sweet Tooth Friday at Alli n Son and Ingredient Spotlight}

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