Easy pumpkin cake recipes?!?

I am going to a fall party in November and wanted to make a simple pumpkin cake. I thought I read somewhere that I could buy a spice cake mix and add pumpkin, but i cannot find where I saw that now! Does anyone have any ideas?!Easy pumpkin cake recipes?!?
Here's a recipe for a pumpkin spice cake.





INGREDIENTS:


1/2 cup butter


1 cup sugar


1 egg


1 cup raisins


1 cup chopped pecans


2 1/4 cups all-purpose flour


1/2 teaspoon salt


1 teaspoon baking soda


1 teaspoon cinnamon


1/4 teaspoon allspice


1/4 teaspoon nutmeg


about 18 ounces of pumpkin filling


confectioners' sugar for dusting, or glaze or frosting





PREPARATION:


Cream butter and sugar until light. Beat in egg then add raisins and pecans. Sift together the flour, salt, soda, cinnamon, allspice, and nutmeg. Heat pumpkin filling until warm. Add sifted dry ingredients alternately with the pumpkin pie filling. Blend well. Generously grease a 9-inch 2-piece tube cake pan. Sprinkle with bread crumbs, shaking to cover surfaces; shake out excess crumbs. Spoon batter into pan and bake at 350掳 for 50 to 60 minutes, or until a wooden pick or cake tester inserted near center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving or glaze or frost the cake, if desired.Easy pumpkin cake recipes?!?
Easy Pumpkin Spice and Pecan Cake


From Country Living magazine's Nancy Soriano


October 26, 2006








Here's a fabulous fall treat that is easy and fast to make. Country Living magazine's editor in chief Nancy Soriano shows you how on Good Morning America.





Working Time: 15 minutes


Total Time: 30 minutes to 45 minutes





Ingredients


1 chocolate cake mix (such as Duncan Hines Moist Deluxe Devil's Food Mix)


2 tsp. pumpkin-pie spice blend


2/3 cup pumpkin


1/4 cup unsalted butter, softened


3 whole large eggs


1 cup finely ground pecans


3/4 cup water


1 cup confectioner's sugar


2 to 3 tbsp. lemon juice





Directions





1. Heat oven to 350掳F.





2. Lightly butter and flour one 10-cup ';Great Pumpkin Pan'; from Williams-Sonoma (williams-sonoma.com). Take care to cover all crevices and corners. Place all of the ingredients in a large mixing bowl and beat, using a mixer set on medium-high speed, just until batter is smooth.





3. Divide batter evenly between the two pumpkin pans and bake until a skewer inserted into the center tests clean -- about 35 minutes.





4. Cool completely on a wire rack. While the cake is cooling, make the icing.





5. Whisk confectioner's sugar with lemon juice until its consistency resembles that of molasses.





6.Trim the pumpkin cake halves, so that tops are level. Stack trimmed halves together and drizzle icing around top of cake.
buy one from the co-op
i love a good splash of cow pee in my pumpkin pie!!
PUMPKIN PIE CAKE





1 - 29 oz. can pumpkin puree


1 - 12 fluid oz. can evaporated milk


3 eggs


1 cup white sugar


1/2 tsp. salt


4 teaspoons pumpkin pie spice


1 - ( 18.25 oz.) package yellow cake mix


3/4 cup butter


1 cup chopped walnuts





Preheat oven to 350掳F (175 degrees C).


Lightly grease one 9x13 inch pan (preferably metal).





In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.





Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or mararine, and drizzle it over the cake mix. Sprinkle walnuts over the top.





Bake for 55 to 60 minutes, or until done.
WENDY's PUMPKIN CAKE ROLL





3 eggs


1 cup sugar


2/3 cup pumpkin


1 teaspoon lemon juice


3/4 cup flour


1 teaspoon baking powder


2 teaspoon cinnamon


1 teaspoon ginger


1/2 teaspoon nutmeg


1/2 teaspoon salt


1/2 cup walnuts, finely chopped





Filling:


1 cup powdered sugar


8 oz. cream cheese


4 Tablespoons butter


1/2 teaspoon vanilla extract





In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended.





In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1'; cookie sheet. Top with finely chopped nuts.





Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.





While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.





Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.
Moist Pumpkin Cake





* 2 cups Sugar


* 1 cup Oil


* 4 Eggs


* 3 cups Flour


* 2 teaspoons Baking powder


* 2 teaspoons Baking sodas


* 2 teaspoons Cinnamon


* 1/2 teaspoon Nutmeg


* 1/4 teaspoon Cloves


* 1/2 teaspoon Ginger


* 1 teaspoon Salt


* 1 Can pumpkin pie filling


* 6 ounces Mini choc chips


* 1/2 cup Chopped nuts ( opt )


Mix everything in order given. batter will be thick. Bakin in a tube pan or two 9x5x3-inch loaf pans.


Bake at 350掳 for 65 to 70 minutes for tube pan and less time for other pans. A wooden pick or cake tester inserted in center should come out clean. Let stand wrapped overnight before cutting.
This is an easy loaf cake recipe with pumpkin and spices. Use the butter frosting or your own favorite cream cheese frosting.


INGREDIENTS:


1/2 cup butter


1 cup sugar


1 egg


3/4 cup chopped pecans


2 1/2 cups cake flour, sifted


1/2 teaspoon nutmeg


1/4 teaspoon ground cloves


1 teaspoon ground cinnamon


1/2 teaspoon baking soda


1/2 teaspoon salt


1/2 cup milk


1 cup pumpkin pur茅e, canned or homemade*


PREPARATION:


Butter and flour a 9x5x3-inch loaf pan; set aside. In a mixing bowl, cream butter and sugar; add eggs and continue beating until light and fluffy. Stir in chopped pecans. Sift together the flour, nutmeg, cloves, cinnamon, baking soda, and salt. Add about 1/3 of the sifted ingredients to the creamed mixture; mix well. Stir in milk. Add remaining sifted ingredients alternately with the pumpkin pur茅e. Pour batter into pan; bake pumpkin cake at 350掳 for 50 to 60 minutes. Cool in pan for 10 minutes, then turn out onto cake rack. When cool, frost with Butter Frosting, below, or frost with Cream Cheese Frosting.


Butter Frosting





1/4 cup butter


2 cups sifted confectioners' sugar


2 tablespoons milk


1/4 teaspoon vanilla


In a mixing bowl, cream butter; blend in half of the confectioners' sugar. Mix in milk and vanilla, then add remaining sugar and beat until smooth. Enough to frost a loaf cake.


* To make pumpkin pur茅e, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325掳 for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Pur茅e or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put pur茅e into a container, cover, and refrigerate if not using right away.











This pumpkin cake is baked, cooled, then topped with whipped cream.


INGREDIENTS:


1 cup granulated sugar


3 eggs, beaten


3 1/2 cups canned pumpkin


2 teaspoons ground cinnamon


1/2 teaspoon ground ginger


1/4 teaspoon ground cloves


1/2 teaspoon salt


1 can (12 ounces) evaporated milk


1 pound yellow cake mix (1 standard box of cake mix)


1 cup chopped nuts


1/4 cup (4 tablespoons butter), melted


sweetened whipped cream or whipped topping


PREPARATION:


Preheat oven to 350掳. Mix together the sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9 x 13 x 2-inch baking pan with waxed paper and pour the mixture in. Sprinkle the dry cake mix on top, then sprinkle the nuts


Pour melted butter evenly over the cake mix and nuts. Bake at 350掳 for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.


Cool cake thoroughly. Flip over and remove from pan; remove the wax paper. Top with whipped cream or whipped topping.


Shared on our forum by Janet











Scroll down to see more pumpkin cookies and bars.


INGREDIENTS:


1/2 cup butter, room temperature


1 1/2 cups brown sugar, packed


2 large eggs


1 cup mashed or canned pumpkin


1 teaspoon vanilla extract


2 1/2 cups flour


1 tablespoon baking powder


1 1/2 cups chopped walnuts or pecans


2 teaspoons pumpkin pie spice


PREPARATION:


Preheat oven to 375掳 F.


In a large mixing bowl, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time; stir in pumpkin and vanilla extract. In a separate bowl, combine flour, baking powder and spices; stir to blend.





Add dry ingredients to butter and sugar mixture; stir well


Stir in chopped nuts. Drop by rounded teaspoonfuls about 1-inch apart onto greased baking sheets. Bake in upper half of oven for about 12-14 minutes. Remove pumpkin cookies to wire racks to cool.


Makes about 3 dozen cookies.











EASY PUMPKIN CAKE





18 1/2 oz. pkg. regular yellow cake mix


4 tsp. pumpkin pie spice


2 tsp. baking soda


1 3/4 c. (16 oz. can) pumpkin


1/4 c. water


1/4 c. vegetable oil


3 eggs


1 c. semi-sweet chocolate miniature chips


Chocolate Glaze (recipe follows)


Chopped nuts (optional)





Combine dry cake mix, pumpkin pie spice, baking soda, pumpkin, water, oil and eggs in large mixer bowl; beat on low speed until moistened. Beat 2 minutes on medium speed until smooth. Stir in miniature chips. Pour into greased and floured 12-cup bundt pan.


Bake at 350 degrees for 45 to 50 minutes or until top springs back when touched lightly. Cool 10 minutes; remove from pan. Cool completely. Drizzle with Chocolate Glaze and sprinkle with chopped nuts. Makes 12 to 16 servings.











EASY PUMPKIN CHEESE CAKE





1 egg yolk


1 (9 oz.) graham cracker pie crust (extra serving size)


2 (8 oz.) pkgs. cream cheese, softened


3/4 c. sugar


2 eggs


1 (16 oz.) can pumpkin


1 1/2 tsp. cinnamon


1/2 tsp. ginger





Preheat oven to 350 degrees. Beat egg yolk and brush on pie crust. Bake crust for 4 to 5 minutes. In a large bowl, combine, cream cheese, sugar and eggs; beat on medium until smooth. Add pumpkin, cinnamon and ginger; mix well. Spoon into cooled pie crust. Bake for 40 to 45 minutes until set; let cool. Refrigerate for several hours. Serve plain with whipped cream or vanilla ice cream.











CAKE PUMPKIN (VERY EASY)





Mix pumpkin as for one pie. Grease 9 x 13 inch pan, pour in mixture, sprinkle on top 1 yellow cake mix and 1 cup chopped nuts. Dot the top with 1 1/2 cubes butter. Bake 45 minutes to 1 hour in 350 degree oven











EASY CHOCO-PUMPKIN CAKE





3 c. flour


2 c. sugar


1 c. vegetable oil


4 eggs


2 tsp. baking powder


2 tsp. baking soda


2 tsp. cinnamon


1 tsp. salt


1/4 tsp. ginger


1/4 tsp. nutmeg


1 sm. can pumpkin


1/2 c. chopped nuts


1 (6 oz.) pkg. chocolate chips





Preheat oven to 350 degrees. Grease and flour a Bundt pan. Mix together with spoon all ingredients except nuts and chips. Beat with hand mixer 3 minutes. Stir in nuts and chips. Pour into pan and bake for 1 hour. Let cool for a couple of hours out of pan, and then refrigerate











EASY PUMPKIN CAKE





1 applesauce cake mix


3 whole eggs


Nuts %26amp; raisins, optional


1 #303 size pumpkin pie filling


1/2 c. water





Blend all of the ingredients together, beat for about 3-4 minutes until thick and creamy. Pour in greased tube pan. Bake at 350 degrees for 55 minutes or until done. Cool in pan for 5 minutes. Remove, sprinkle with confectioners' sugar or serve with cream