Zucchini Cake II Tasty Recipes

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Zucchini Cake II

"This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread."

Ingredients :

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 1 1/2 cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H15M

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
• Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Notes :

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Baked Whole Pumpkin Popular Recipes

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Baked Whole Pumpkin

"This is one of our family's favorites, a custard-filled pumpkin that looks quite impressive on the holiday table (From Breaking Bread: A Family History Preserved By Seven Sisters). Originally submitted to ThanksgivingRecipe.com."

Ingredients :

• 1 small sugar pumpkin
• 6 eggs
• 2 cups heavy whipping cream
• 1/2 cup packed brown sugar
• 1 tablespoon molasses
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon butter

Instructions :

Prep :	Cook : 7M	Ready in :

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut the lid off the pumpkin and remove the seeds.
• Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top the butter. Replace lid on pumpkin and place in a baking pan.
• Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard. Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

Notes :

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Pumpkin Sheet Cake The Best Recipes

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Pumpkin Sheet Cake

"This cake is great for potlucks!"

Ingredients :

• 1 (15 ounce) can canned pumpkin puree
• 2 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 (3 ounce) package cream cheese
• 5 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 3/4 cups confectioners' sugar
• 3 teaspoons milk
• 1 cup chopped walnuts

Instructions :

Prep : 30M	Cook : 20M	Ready in : 2H

• In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
• In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
• In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

Notes :

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Pumpkin Roll Cake The Best Recipes

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Pumpkin Roll Cake

"A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired."

Ingredients :

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 6 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Instructions :

Prep :	Cook : 16M	Ready in :

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
• In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
• Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
• Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
• Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
• Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Pumpkin Roll with Toffee Cream Filling and Caramel Sauce Tasty Recipes

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Pumpkin Roll with Toffee Cream Filling and Caramel Sauce

"This a decadent a beautiful dessert to present at the end of a grand dinner. It's perfect for the holidays and not as difficult as it looks!"

Ingredients :

• 3/4 cup cake flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground allspice
• 6 egg yolks
• 6 egg whites
• 1/3 cup white sugar
• 1/3 cup packed light brown sugar
• 2/3 cup solid pack pumpkin puree
• 1/8 teaspoon salt
• 1/4 cup confectioners' sugar for dusting
• 2 tablespoons dark rum
• 1 teaspoon unflavored gelatin
• 1 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 10 tablespoons crushed toffee candy
• 1 (16 ounce) jar caramel ice cream topping, warmed
• 1/2 cup crushed toffee candy

Instructions :

Prep :	Cook : 12M	Ready in :

• Preheat oven to 375 degrees F (190 degrees C). Spray a 15x10 inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set aside.
• In a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
• Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.
• Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
• To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
• Unroll cake, sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead.) Cover with foil and refrigerate.
• Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Zucchini Chocolate Rum Cake The Best Recipes

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Zucchini Chocolate Rum Cake

"Very moist zucchini cake with a nice aroma of rum."

Ingredients :

• 3/4 cup butter, softened
• 2 cups white sugar
• 3 eggs
• 2 cups grated zucchini
• 1/3 cup rum
• 2 1/2 cups all-purpose flour
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground cinnamon
• 1/4 cup milk
• 1 2/3 cups confectioners' sugar
• 3 tablespoons rum

Instructions :

Prep : 30M	Cook : 16M	Ready in : 1H30M

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in Zucchini and 1/3 cup rum.
• In a separate bowl, mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.
• Spread Batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until toothpick inserted into center of cake comes out clean. Let cake cool in pan for 15 minutes, then invert onto wire rack and cool completely. Drizzle with rum glaze.
• Rum Glaze: In a medium bowl, combine confectioners sugar with 3 tablespoons rum. Mix until smooth.

Notes :

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Pumpkin Roll with Ginger and Pecans The Best Recipes

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Pumpkin Roll with Ginger and Pecans

"This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests. The pumpkin roll is not as hard to make as it sounds. Be sure and use plain canned pumpkin, and not pumpkin pie mix."

Ingredients :

• 3 eggs
• 1 cup white sugar
• 2/3 cup solid pack pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 cup chopped pecans
• confectioners' sugar for dusting
• 1 (8 ounce) package cream cheese
• 4 tablespoons butter
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• confectioners' sugar for dusting

Instructions :

Prep : 35M	Cook : 15M	Ready in : P1D

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
• Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
• In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Zucchini Cake V Tasty Recipes

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Zucchini Cake V

"This has always been a favorite at our house. Even the children like it! I buy Zucchini when it is on sale, shred it, and freeze it in 2 cup plastic bags."

Ingredients :

• 3 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 (8 ounce) can crushed pineapple, drained
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon baking powder
• 1 cup dates, pitted and chopped
• 1 cup chopped walnuts

Instructions :

Prep :	Cook : 24M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
• Mix together flour, baking soda, cinnamon, salt, nutmeg, and baking powder. Set aside.
• Beat eggs, oil, sugar, and vanilla until thick. Stir in shredded zucchini. Stir in drained pineapple. Mix well.
• Add flour mixture and beat until smooth. Add dates and nuts. Mix well.
• Divide batter evenly into two 9x5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean.

Notes :

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Easy Pumpkin Cake The Best Recipes

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Easy Pumpkin Cake

"Excellent fall or anytime cake. Dust with confectioners sugar before serving."

Ingredients :

• 1 1/2 cups vegetable oil
• 2 cups white sugar
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 3 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups solid pack pumpkin puree
• 1/2 cup chopped walnuts

Instructions :

Prep :	Cook : 14M	Ready in :

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
• In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
• Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

Notes :

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Pumpkin Pie Cake with Yellow Cake Mix The Best Recipes

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Pumpkin Pie Cake with Yellow Cake Mix

"This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping."

Ingredients :

• 1 (29 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 (18.25 ounce) package yellow cake mix
• 1 cup butter
• 1 cup chopped walnuts

Instructions :

Prep :	Cook : 24M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
• Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
• Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
• After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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Pumpkin Cheesecake II Tasty Recipes

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Pumpkin Cheesecake II

"This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake."

Ingredients :

• 3/4 cup graham cracker crumbs
• 1/2 cup ground pecans
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 1/4 cup butter
• 3/4 cup white sugar
• 3/4 cup canned pumpkin
• 3 egg yolks
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 (8 ounce) packages cream cheese
• 3/8 cup white sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons whipping cream
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract

Instructions :

Prep :	Cook : 12M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
• Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
• Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Zucchini Cake I Popular Recipes

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Zucchini Cake I

"Very moist cake, similar to carrot cake."

Ingredients :

• Cake:
• 3 cups all-purpose flour
• 3 cups white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini
• Frosting:
• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup butter, room temperature
• 2 cups confectioners' sugar, sifted
• 2 teaspoons vanilla extract

Instructions :

Prep : 25M	Cook : 12M	Ready in : 2H20M

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
• In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
• In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
• Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
• To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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Zucchini Chocolate Orange Cake Popular Recipes

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Zucchini Chocolate Orange Cake

"Very moist and different."

Ingredients :

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 2 cups white sugar
• 3 eggs, beaten
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 3 cups grated zucchini
• 1 tablespoon orange zest
• 1 cup chopped walnuts
• 1 1/4 cups confectioners' sugar
• 1/4 cup orange juice
• 1 teaspoon vanilla extract

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H30M

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
• In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, cream butter and sugar until fluffy. Add eggs, 2 teaspoons vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest, and nuts.
• Pour into a greased and floured Bundt cake pan. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes. Allow to cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Before serving, drizzle with glaze.
• To make the glaze: In a small bowl mix together sugar, orange juice and 1 teaspoon vanilla. Invert cake onto serving dish, then pour glaze over.

Notes :

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Dad's Pumpkin Chiffon Pie

"Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around! Originally submitted to ThanksgivingRecipe.com."

Ingredients :

• 1 cup pumpkin puree
• 3 eggs
• 1/2 cup white sugar
• 1 cup milk
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 2 tablespoons butter
• 1 (.25 ounce) package unflavored gelatin
• 1/4 cup water
• 1/2 cup white sugar
• 1 (16 ounce) package gingersnap cookies

Instructions :

Prep :	Cook : 10M	Ready in :

• Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
• In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
• Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
• Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
• Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.

Notes :

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Butternut Spice Cake Popular Recipes

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Butternut Spice Cake

"This is a very good cake and well worth the while. In the fall we love to walk in the woods and pick up the butternuts that fall from the trees - we have to fight with the squirrels to get them. I often replace this with pecans or walnuts when I cannot get them."

Ingredients :

• 1/2 cup finely chopped butternuts
• 2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2/3 cup butter
• 1 1/3 cups packed brown sugar
• 2 eggs
• 1 cup buttermilk

Instructions :

Prep :	Cook : 14M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan. Sprinkle the bottom and halfway up the sides of the pan evenly with finely chopped butternuts (pecans or walnuts).
• Sift together cake flour, baking soda, cinnamon, allspice, nutmeg, and salt. Cream the butter. Blend in lightly packed brown sugar and beat until light and fluffy. Beat in eggs. Stir dry ingredients into creamed mixture alternately with buttermilk. Blend in the finely chopped butternuts or pecans or walnuts.
• Put gently into baking pan. Bake for 45 to 50 minutes, or until cake springs back when you touch it lightly. Cool in pan for about 10 minutes. Put on cake rack to cool completely. Leave upside down and sprinkle with confectioners' sugar over cake before serving.

Notes :

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Great Pumpkin Dessert Tasty Recipes

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Great Pumpkin Dessert

"This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream."

Ingredients :

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped walnuts

Instructions :

Prep :	Cook : 24M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
• Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Pumpkin Cheesecake I

"I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste."

Ingredients :

• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1/4 teaspoon salt
• 2 prepared 8 inch pastry shells

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H10M

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Notes :

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Zucchini Cake III

"Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing."

Ingredients :

• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped walnuts
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 1 cup confectioners' sugar
• 2 tablespoons milk

Instructions :

Prep :	Cook : 14M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
• Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
• In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
• Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
• To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.

Notes :

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Pumpkin Roll II Tasty Recipes

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Pumpkin Roll II

"This is the best pumpkin roll I've ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners' sugar, if desired."

Ingredients :

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts
• confectioners' sugar for dusting
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 8 ounces cream cheese

Instructions :

Prep : 30M	Cook : 16M	Ready in : 2H

• Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
• In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
• To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
• Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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Apple, Carrot, Or Zucchini Cake Tasty Recipes

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Apple, Carrot, Or Zucchini Cake

"This is a terrific cake--it can be made with apples, carrots, or zucchini! Serve with whipped cream. Add some cinnamon, nutmeg, or cloves to the whipped cream for a lightly spicy treat!!"

Ingredients :

• 4 cups peeled, cored and shredded apple
• 2 cups white sugar
• 2 eggs
• 1 cup chopped walnuts
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 cup vegetable oil

Instructions :

Prep :	Cook : 18M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.
• In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan.
• Bake for 40 minutes. Serve warm or cooled.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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