I showed you the 5 simple steps to making your own Homemade Pumpkin Puree
yesterday. Now I'm going to show you a few of my favorite ways to put it to use!
First up, my Not So Spooky Pumpkin Swirl Cake
INGREDIENTS:
Cake:
- 4 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 3 cups of homemade pumpkin puree (or 15 oz can)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Cream Cheese:
- 1 (8 oz) package of Cream Cheese
- 2 tbsp of softened butter
- 1/2 tsp of vanilla extract
- 2 cups of sifted powdered sugar
- 1 cup of water
DIRECTIONS:
- Preheat the oven to 350 degrees.
- Meanwhile, combine the eggs, sugar, oil and pumpkin in a large bowl, beat with a mixer until smooth.
- Mix the flour with the next 6 dry ingredients in a separate bowl.
- Once combined slowly pour the flour mixture into the pumpkin mixture & mix until all ingredients are well combined.
- In a separate bowl, combine butter, vanilla and cream cheese. Beat with a mixer until smooth.
- Sift the powdered sugar into the mixture until well combined.
- Slowly mix in the water until the cream cheese is a pourable thickness (you don't want it thick so it will swirl better in the batter).
- *you may not use all the water or might need more. Just add enough water to make it thin.
- Spread the pumpkin batter in a lightly greased 9.5 x 13.5 x 2 inch baking dish.
- Place spoonfuls of the cream cheese all over the pumpkin batter.
- Drag a knife through the batter up and down, side to side to swirl the cream cheese.
- Keep doing this until you think you have swirled the batters enough.
- Bake at 350 degrees for 30 minutes or until fully set.
- Let cool & enjoy!!
To make the ghost:
- I heaped whipped topping and used chocolate chips for the eyes.
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