|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
1 - 10 of 229 for pumpkin cake filling
CAKE ROLL: Beat sugar, pumpkin, lemon juice ... towel, roll up. FILLING: Beat until ... up, cut cake in half. Refrigerate overnight and cut into slices.
Beat well and ... ingredients for the TOPPING and crumble with a pastry blender or fork. Sprinkle over the filling. Bake at 350 degrees for 45 to 50 minutes.
Mix cake mix, egg and ... inch pan. Mix filling, pour over ... bake at 350°F. for 45-50 minutes. When cooled, cake can be optionally topped with Cool Whip.
Whisk all together ... beat and mix pumpkin mixture, beat filling until smooth and ... more minutes. Let cheese cake cool on rack chill overnight and cover.
Beat with fork until all cake mix is absorbed. ... butter. Sprinkle over pumpkin filling and bake at ... Cool in pan. Cut in squares. Top with chip cream.
Mix eggs, pumpkin, sugar, spices, ... pan. Sprinkle dry cake mix on the ... degrees for an hour and 20-30 minutes. Serve with Cool Whip or whipped cream.
Save one cup from above for topping. Place remainder evenly in oblong cake pan. Mix well and place on top of pumpkin. Bake at 350 degrees for 1 hour.
Pour oil into ... fork. Mix in cake, mix until ... and serve warm or cold. Thin icing is optional. Bake at 350 degrees oven 35 to 45 minutes. Serves 15.
Take 1 cup cake mix from package ... pan. Mix the pumpkin, eggs and ... 50-55 minutes. Serve with whipped cream or Cool Whip. Can be made the day before.
Beat eggs at ... sugar. Stir in pumpkin and lemon juice. ... roll towel and cake together. Cool. Then unroll and spread on filling, then re-roll. ... overnight. This freezes well.
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