I poured a glaze-like "frosting" on mine:

1 cup sugar
5 ounces evaporated milk (small can)
2 Tablespoons flour
Half a stick of butter

Mix well, bring to a boil for a few minutes (roughly soft ball stage, but best undercooked than overcooked as it would get too thick) Pour over bundt cake.

We love this on most pound cakes as well.

Did you use the yellow or spice cake mix?

Twice recently I have had a pumpkin desert that was so good, but like a pie. Very thin crust and oh so creamy filling. Not sure how it is made. just melts in my mouth.

ok, I found this and I'll use this recipe. It uses pumpkin spice instead of cinnamon. That's what I want.

Here's the recipe

1 (16 oz) can solid pack pumpkin
1 (12 oz) can evaporated milk
3 large eggs
1 1/2 cups sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 pkg Duncan Hines� Moist Deluxe� Classic Yellow Cake Mix
1 cup chopped pecans
1cup butter or margarine, melted
whipped topping
1.Preheat oven to 350�F. Grease bottom of 13 x 9 x 2-inch pan.
2.Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
3.Bake at 350�F 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.

Here's the picture:

{{!gwi}}

I think spice cake would be even better! You just wrote a new recipe.

I have a recipe for very pumpkin-y bars. They are not like a brownie texture.

sheilajoyce, please sure. Ones I've seen for pumpkin bars are more cake like.

Yum, that looks good, Glenda! Mine was a pumpkin pound cake from scratch, not a mix. I should have mentioned that....I was just suggesting the glaze.

Sounds like you're back to feeling fine,,,that's great!

redcurls, your pound cake might be what I'm looking for. Please share when you have time.

Here ya go, Glenda....

Pumpkin Pound Cake

3 cups regular flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon allspice
2 sticks butter
1 cup white sugar
3/4 cup brown sugar
5 eggs
1 can (15 oz) pumpkin
2 teaspoons vanilla

Mix first four ingredients in a bowl and set aside.

Cream butter and both sugars. Add the eggs, pumpkin, spices and vanilla. Beat well and add the combined flour mixture. Pour into greased and floured bundt pan. (I prefer Baker's Joy) Bake at 350 for 55 to 60 min. Cool 15 minutes in pan, then invert. Glaze about 20 minutes later. Gets denser a day later.

Thanks, redcurls!

You guys ROCK! I just cooked and pureed a 17.5lb pumpkin and was trying to think up new recipes.....COOL!

this close to the one my mother made for all her pals year round! she was crazy for nuts in anything and ofen did 2x what a recipe called for, lol...think she used walnuts...

PUMPKIN POUND CAKE

Read more about it at www.cooks.com/rec/view/0,186,153173-249207,00.html
Content Copyright � 2011 Cooks.com - All rights reserved.

3 c. sifted all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 c. salad oil
3 c. sugar
3 eggs
1 (16 oz.) can pumpkin
1 c. chopped pecans

Preheat oven to 350 degrees. Sift all dry ingredients together twice. In a mixer bowl blend salad oil and sugar thoroughly. Add eggs, one at a time, beating well after each addition. Add pumpkin and mix thoroughly. Turn mixer to lowest speed and blend in sifted dry ingredients. Stir in chopped pecans. Pour batter into a greased and floured 10 inch tube pan. Bake for 1 hour. Note: May be baked in two 9 1/2 x 5 inch loaf pans.

Here is the recipe, Glenda. These are not cake like bars. But I dearly love them.

PUMPKIN BARS
CRUST: 1 box yellow cake mix (reserve 1 c. for topping)
1 egg, slightly beaten
1/2 c. butter
Mix butter and cake mix with a pastery blender. Add egg and stir. Press into a greased 9x13 pan.

FILLING: 1 can (14 1/2 ozs) pumpkin pie mix
2 eggs
2/3 c. milk
Mix until smooth. Pour over the crust and smooth evenly.

TOPPING: 1 c. dry cake mix
1/4 c butter
1/4 c. brown sugar (or a little less)
1 tsp cinnamon
Mix topping with pastry blender and sprinkle evenly over the filling.

Bake in a preheated oven at 350 degrees for 40-50 minutes until a knife inserted into the center comes out clean. Cool and serve or refrigerate.

I have written myself a note to try using a little more pumpkin pie filling, so if your can of pie filling is a few ounces more, go ahead and use it.

I think I just might try that cake recipe tonight!
But wanted to share my favorite pumpkin bread - It is so moist! It makes 2 loaves, so easy to share with a friend or neighbor. I use fresh pumpkin when I can, the flavor is so much sharper.
I just eat warm with a little butter...

Pumpkin Gingerbread

INGREDIENTS:

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

DIRECTIONS:

1. Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

salgal, your recipe is very close to the one I've been using for many years. I agree, it is to moist. Everyone loves it! I just wanted after all these years to make the special person something different this year.

sheilajoyce. meant to thank you for sharing your pumpkin bars recipe.

And to everyone that added their wonderful recipes.

I love this thread--am c & p'ing all the recipes for my DD--the pumpkin fanatic.

Here's a recipe I came across someplace on the web (maybe here?). Now, understand, I haven't made it yet, but it does sound good, and I plan to serve it next time DD comes for a meal.

Pumpkin and Spiced-Cider Pudding Cake

1 cup all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup canned pumpkin
2 tablespoons oil
1/4 cup milk

1 1/2 cups apple cider
1 tablespoon butter
1 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon pumpkin pie spice

DIRECTIONS
1 Heat oven to 350 degrees. Stir together flour, granulated sugar, baking powder, 1/2 teaspoon pumpkin pie spice and the salt in medium bowl. Stir in pumpkin, oil and milk just until moistened. Spread in ungreased square baking dish, 8x8x2 inches.

2 Heat apple cider and butter to boiling in 1-quart saucepan over medium-high heat.

3 Meanwhile, mix brown sugar, cornstarch and 1/4 teaspoon pumpkin pie spice in small bowl. Sprinkle over pumpkin batter in baking dish. Pour boiling cider mixture over all.

4 Bake 40 to 45 minutes or until top is golden brown and edges are bubbly. Cool 15 minutes. Serve warm.

I have made the pumpkin pie cake using a spice cake mix and it was delicious.
My family loved it but even better, they liked my pumpkin cheese cake pie.

I might have to try it with spice cake next just to see. I have made it with twice now and swapped out the cinnamon for pumpkin pie spice. I also added an additional topping layer. With 20 minutes left pulled it out of the oven and added a mixture of crumbled pecans, cinnamon, and coconut flakes. The topping was perfectly toasted with the remaining 20 mins in the oven. Also added less sugar the 2nd go round.

All of these sound great!

Stop it! Just stop it! Last winter I had to use a string from the button hole to the button on my jeans. I swore that would not happen this year. I bought a treadmill and brought the exercise bike in from the garage. They've been sitting in the living room all summer. One of these days...... Maybe I could make ONE of these recipes and freeze it in individual portions. Store it in the basement freezer. Exercise first, reward myself with ONE piece. Will that work?

It does make a lot, but I make it in two 8" square cake pans - one to send home with my DD. I use cool whip on mine but my DH uses vanilla ice cream on his. My kids prefer this to pie... I also use canned pie mixes (peach, cherry, and apple) in place of pumpkin with just the cake mix and butter...

Can't help with the original post, other than to say if you use spice cake you may not need any additional spices, or maybe just 1/2 to 1 t. of pumpkin pie spice mix for a true "pumpkin spice" flavor.

I will also contribute a really great recipe. If you can't decide between pecan pie or pumpkin pie, this bar recipe is the best of both worlds. -Grainlady

PUMPKIN PIE SQUARES

Base:

1 c. all-purpose or whole wheat flour (your choice)

1/2 c. brown sugar (can reduce it to 1/4 c. if you'd like)

1/2 c. butter (softened)

Mix until crumbly and press into a 13x9x2" baking pan. Bake 15 minutes at 350°F.

In a large bowl (or blender) combine:

1 (15-oz.) can pumpkin (puree)

1/2 c. brown sugar

1 can (13.5 oz.) evaporated milk

2 eggs

1 t. cinnamon

1/2 t. ginger

1/4 t. cloves

Beat well and pour mixture over baked crust. Bake 20 minutes at 350°F.

Topping: In a small bowl combine

3/4 to 1 cup chopped pecans

1/2 c. brown sugar

2 T. butter

Sprinkle over pumpkin filling and bake 15-20 minutes more. Cool in pan on rack. Cut into 2" squares. Yield: 2 dozen.

Grainlady notes:

1. You can use 2 t. pumpkin pie spice mix for the cinnamon, ginger, and cloves.

2. I use coconut palm sugar instead of brown sugar (which lowers the glycemic impact).

3. For a gluten-free version, replace the all-purpose flour with an all-purpose gluten-free flour mixture.

Wow this is a 4 yr old thread popping up again.

I make the pumpkin crunch cake also, I usually make it every year, its excellent.

Here is the one I use:

1
can (15 oz) pumpkin puree

1
can (12 oz) evaporated milk

3 eggs

1 1/2
c sugar

1 1/2
tsp cinnamon

1/2
tsp salt

1
box yellow cake mix

1
c pecans, chopped (roasted, candied optional)

1
c butter/margarine, melted

Directions

1
Preheat oven to 350 degrees.

2
In a large bowl, whisk together pumpkin, evaporated
milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking
dish.

3
Layer DRY cake mix evenly on top of pumpkin mixture.
Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over
the top.

4
Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

If you haven't seen the Holiday Recipe page at the KT Gathering place its here: Holidays

I just added the Pumpkin Crunch cake

I've tried to surprise my friend, over the years with variations of the usual pumpkin bread, but he's prejudice to my pumpkin bread. I make two loaves, one for the office and one for his home. Whatever makes him happy and he always manages to tell me at some point "it's getting close to pumpkin bread time" :o)