Pumpkin Cake Recipe

If you are looking for a little twist on the traditional Thanksgiving pumpkin pie, here is a delicious recipe for a pumpkin layer cake. Even those who don't like pumpkin pie usually enjoy this moist and flavorful cake. Let us know what you think!

Pumpkin Cake

Ingredients:

Cake:

1 pkg yellow cake mix with pudding

3 teaspoons pumpkin pie spice

1 cup canned pumpkin

1/2 cup water

1/3 cup oil

3 large eggs

Cinnamon Whipped Cream Frosting:

2 cups whipping cream

1/4 cup powdered sugar

1/2 teaspoon ground cinnamon

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8 or 9 inch round cake pans. In large bowl, combine all cake ingredients. Beat at low speed with mixer until moistened. Beat 2 minutes at high speed. Pour batter into pans.

Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pans. Cool completed on cooling rack.

In medium bowl, beat whipping cream until soft peaks form. Add powdered sugar and cinnamon; beat until stiff. Place 1 cake layer top side down on cake plate. Dust off loose crumbs. Spread with 3/4 cup frosting. Top frosted cake with remaining cake layer; top side up. Spread sides and top of cake with remaining frosting. Refrigerate for at least 30 minutes before serving. Store in the refrigerator.

Enjoy and have a wonderful Thanksgiving!

Karen and Rick

Pineapple Pistachio Cake Recipe - Great for 4th of July Parties

I have been making this cake for years and it is definitely a family favorite. It's cool and moist, so it's really great for warm weather parties or even just as an everyday treat. Even though the cake is green, it is still a hit on the 4th of July. Enjoy!

Pineapple Pistachio Cake

Ingredients

Cake:

• 1 box Yellow Cake Mix without pudding


• 1 cup water


• 1/2 cup oil


• 4 eggs


• 1 box instant pistachio pudding


• 20 can crushed pineapple with juice

Topping:

• 1 package of Dream Whip (1 - 2.6 oz pkg, both envelopes)


• 1 box instant pistachio pudding


• 1-1/2 cups milk

Preparation:

Preheat oven to 350 degree (F) oven.
Mix and then beat for 2 minutes the cake mix, water, oil, eggs, and 1 box of pudding. Pour into a greased and floured 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes or until cthe cake springs back when touched in the center.

After removing cake from the oven, poke the cake all over the top with tines of a dinner fork. Pour the pineapple with juice over the top of the cake. Cool for 1 hour.

Beat the topping ingredients until stiff. Frost the cake. Refrigerate after frosting.

Cool and delicious!