This one's good, and the cream cheese ribbon is an unexpected treat. * Exported from MasterCook * Pumpkin Ribbon Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin 1/2 cup vegetable oil 2 eggs 1 1/2 cup sugar 1/2 tsp salt (optional) 1/2 tsp cloves 1/2 tsp cinnamon 1 2/3 cup flour 1 tsp baking soda 1 cup chopped nuts (optional) Cream cheese filling ingredients: 1 pkg cream cheese -- (8 oz.) softened 1/3 cup sugar 1 TB flour 1 egg 2 tsp grated orange peel Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread pans. Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the cream cheese filling with the remaining batter. Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool. Store in the refrigerator. Joyce's 1997 2nd place Pumpkin Bread Posted to Friendly Freezer on 10-19-02 by Angela angela@seelyworld.com Source: "http://www.geocities.com/Heartland/Meadows/6734/recipe.html" - - - - - - - - - - - - - - - - - - -

Thanks all! Good guess, Beez! It's supposed to make three 8" layers, but I've only made it with two 9" rounds (since that's what I have). They get pretty tall, but I never thought to see how much batter I got and I have no recollection of how full the pans were. I now get to make a large cake for my kid's birthday and want to bake it in a 14.5 x 11" pan. I guess I need about 13 cups so I'll increase it 50%. Is it even possible to bake a cake in this pan? Do the edges get too crispy? I don't normally bake big things that aren't meat! (But this pan has a great future as a lasagne pan.)

I made this one from Martha Stewart a few days ago and we all loved it..... Spicy Pumpkin Bundt Cake This recipe for spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family. . Ingredients Makes 1 cake. Nonstick cooking spray, for pan 4 cups cake flour (not self-rising), plus more for dusting 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon freshly grated nutmeg 1/2 teaspoon ground cloves 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 2 1/2 cups packed light-brown sugar 4 large eggs 1 cup buttermilk 1 1/2 cups canned pumpkin puree Confectioners' sugar, for dusting Directions 1.Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess. 2.Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside. 3.Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan. 4.Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar. First published November 2007 Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.

From the ingredients, I'd expect the filling to come out like a pumpkin pie - the filling is basically pumpkin, a dairy product (cream cheese) and eggs. Those ingredients would produce a pumpkin custard. There is no flour (or any other flour substitute like ground nuts) so it wouldn't be cakey. I think it has cake in the name because it uses cake mix - not because the result is like a cake.