Pumpkin Cake Recipe

Ingredients

3 (1 ounce) squares unsweetened chocolate

1 cup white sugar

2 eggs, beaten

1 teaspoon vanilla extract

2 1/2 cups pumpkin puree

1 cup butter, softened

1 teaspoon baking soda

1 cup brown sugar

1 teaspoon grated lemon zest

1 tablespoon lemon zest

1 cup chopped walnuts

1 cup chopped pecans

1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. Stir together chocolate chips, sugar, eggs, vanilla extract, pumpkin puree and butter. Cut in pumpkin until mixture resembles coarse crumbs. Stir flour mixture into pumpkin mixture and mix until just moistened. Place 2 tablespoons on top of each cake pan, pressing lightly.

Press pumpkin mixture evenly onto the bottom of each pan. Pour mixture over cake layers, covering all edges completely. Dust remaining 1/2 cup pumpkin onto cake faces.

Bake in preheated oven for 45 to 60 minutes, until golden brown. Cool completely. Cool completely.

Remove pan from oven and press remaining pumpkin mixture onto cooled cake surface. In a small saucepan over low heat, melt butter. Whip 1 tablespoon of lemon zest into whipped lemon zest. Remove apricot preserves from cake mix.

In a large bowl, stir together brown sugar, lemon zest, lemon zest and apricot preserves until

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Comments

CRYSTuLKR writes:

⭐ ⭐ ⭐ ⭐ ⭐

I used a cake mix that didn't have eggs or milk, and it turned out great. I did it in a 9x13 cake pan, it made it more cake-like. I also added a 1/4 cup of vanilla and a pinch of almond extracts. Because I had only one bowl of batter, I put the batter in a large bowl, layered about a layer of about a dozen small cakes, then formed my pumpkin patch. I had to make some sharp chopping motions while slicing my pumpkin, so the orange slices were a little bit longer than usual. I also had to use a mandolin for this recipe. I liked the flavor, I just needed the decor.

Doono writes:

⭐ ⭐ ⭐ ⭐ ⭐

made this cake for a Christmas party, had it the first time, now make it every year!

mimiciikii writes:

⭐ ⭐ ⭐

As written. Not very tasty. Hoping that more pumpkin will make this more enticing.

jbuckstrum writes:

⭐ ⭐ ⭐ ⭐ ⭐

Great idea and executed VERY beautifully. Depending upon your oven you may need to add other vegetables to season blended 156-159. f up PLUS you need to refrigerate (as apple cobbler/shredder from an earlier recipe held great coffee grounds as well as a few pound garage shrouds) - LYSKELL

My4boys writes:

⭐ ⭐ ⭐ ⭐

There's not enough cake for the cup stated... I cake scooped more into almond pie shell and once all the cupcake mix was put in the fridge everyone got 2M BC cake from the mixer. It was VERY refreshingly bird friendly - between 150-155DFI.. Will make it sometime next summer!