|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Tip: Try torte cake for more results.
1 - 10 of 18 for pumpkin torte cake
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TIP: To substitute ... or 8-inch round cake pans. In large ... large saucepan combine pumpkin, cinnamon, ginger, ... Bake at 375 degrees for 20-30 minutes.
CRUST: Mix cake mix (set aside ... slightly beaten eggs, pumpkin pie mix and ... filling. Bake 1 hour at 350 degrees. Serve cold with Cool Whip topping.
In large mixing bowl combine cake mix, pumpkin, soda, eggs ... Beat in 1/2 cup powdered sugar. Cool before drizzling on torte. If needed add extra milk.
Heat oven to ... floured 9 inch cake pans. In same bowl combine cake mix, pumpkin, 1/4 cup ... Arrange pecans in a ring on top of cake. Store in refrigerator.
In large mixing bowl, combine cake mix, pumpkin, soda, eggs, ... confectioners sugar. Cool before drizzling on torte. Add extra milk if too stiff to pour.
Mix ingredients for ... onto 9x13 inch cake pan. Mix filling ... on top of pumpkin mixture. Serve with ... cream. Bake 45 to 50 minutes in 350 degree oven.
Slice the pound cake horizontally in four ... sugar, spices, vanilla, pumpkin, and the ... around the top of the torte. Decorate with cherries and pecans.
Reserve 1 cup of cake mix for topping. ... inch pan. Mix pumpkin, eggs, brown ... Cool and cut into squares. Serve with whipped cream. Solid. Serves 15.
Mix together and spread in 13"x9" greased pan. Add ingredients as directed on can and pour over top of crust. Blend together and sprinkle over ...
Mix first 10 ... greased pan. Sprinkle cake mix over. Sprinkle ... Bake 50 minutes or until light brown at 350 degrees. Serve with Cool Whip. Freezes well.
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