October 26, 2018

Pumpkin Crunch Cake

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Pumpkin Crunch Cake

October 26: National Pumpkin Day

In Hawaii during fall and Thanksgiving, pumpkin crunch cake is the most-searched recipe on the Internet. As an alternative to pumpkin pie, this dessert holds up well in a tropical climate, can serve lots of local people, is relatively easy to prepare and complements the other ethnic dishes served at potlucks. We have made pumpkin crunch cake for autumn-themed parties and Thanksgiving get-togethers on the mainland and it is a crowd-pleaser. This favorite fall dessert is especially perfect for celebrating National Pumpkin Day!

Recipe

(From Phyllis S.)

Ingredients

  • 1 can (15 ounces) 100% pure pumpkin
  • 1 can (12 ounces) evaporated milk
  • ¾ – 1 cup sugar
  • 3 eggs
  • ¼ teaspoon salt
  • ½ teaspoon pumpkin pie spice (or ¼ teaspoon ground cinnamon and ¼ teaspoon ground cloves)
  • 1 box yellow cake mix
  • 1 – 1 ½ cups chopped pecans or walnuts
  • 1 cup (2 sticks) butter, melted and lightly cooled
  • whipped cream (optional frosting)

Directions

Line the bottom of a 9×13” pan with waxed paper. Mist the bottom and sides with cooking spray. In a large bowl, mix together the canned pumpkin and canned evaporated milk. Beat in the eggs. Add the salt.

Mix in the pumpkin pie spice. Pour into the prepared pan. Sprinkle the yellow cake mix evenly over the entire top of the pumpkin mixture. Sprinkle with chopped nuts.

Pour the melted/cooled butter all over the top. Bake in a preheated oven at 350 degrees for 50 minutes (test the cake for doneness with a toothpick). Cool at room temperature. Cover and refrigerate to set. Invert the pumpkin crunch on a tray and cut into squares. Serve with a dollop of whipped cream (optional).

Notes

  • Smother whipped cream on the cooled cake as a frosting before serving.
  • For potlucks, we omit the whipped cream, cut the cake into 48 pieces and place them in cupcake papers for easy self-serve.
  • Thanks to our friend, Phyllis S., a Hawaii expatriate now living in Texas, for sharing this recipe with us. She served pumpkin crunch cake when she and her husband Pat S. entertained us and other people at their home and it was nostalgic for the locals!
  • Search our blog for other fall favorite foods or pumpkin recipes.

 

 

October 26, 2014

Chocolate Pumpkin Spice Cake

Posted by HI Cookery under 10 October | Tags: , , , , , , , , , , |
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Chocolate Pumpkin Spice Cake

Chocolate Pumpkin Spice Cake

October 26: National Pumpkin Day

Remember the story of Cinderella where her fairy godmother transformed a plain pumpkin into a pretty carriage? Well, we also made some magic on a basic bundt and dressed it up in the glorious colors of autumn. Although it isn’t as simple as waving a wand, decorating the cake is actually do-able, even for beginners.

For this particular post, we baked a chocolate pumpkin spice cake, glazed it in decadent chocolate, drizzled it with a pumpkin-colored/pumpkin flavored confectioner’s coating (candy melts) and sprinkled it with seasonal nonpareils (fall leaves). Like Cinderella entering the grand ball, this cake is sure to be a showstopper at seasonal social gatherings as well!

Add your personal and magic touch to a plain chocolate pumpkin spice cake and get creative in decorating it. What a way to celebrate National Pumpkin Day!

Recipe

(Adapted from Chocolate from the Cake Mix Doctor by Anne Byrn)

For the chocolate pumpkin spice cake

  • 1 box German chocolate cake mix (we used Duncan Hines brand)
  • 1 can (15 ounces) pumpkin
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup cinnamon chips

Directions

In a large mixing bowl, combine the chocolate cake mix, pumpkin and eggs.

Chocolate Pumpkin Spice Cake

Add the cinnamon and nutmeg. Blend well. Fold the cinnamon chips into the cake batter. Spread evenly into a greased bundt pan.

Chocolate Pumpkin Spice Cake

Bake in a preheated oven at 350 degrees F for 45 minutes, testing the cake for doneness. Remove from the oven. Cool completely in the pan before inverting onto a wire rack over a foil-lined lipped pan.

Chocolate Pumpkin Spice Cake

For the chocolate glaze and decorations

  • ½ cup (4 ounces) semisweet chocolate (baking squares or chips)
  • 2 tablespoons butter
  • 1 tablespoon light corn syrup
  • 1/3 cup orange candy melts (we used Wilton’s seasonal pumpkin flavor)
  • colorful seasonal candy sprinkles (optional)

Directions

In a microwave-safe bowl, place the chocolate, butter and corn syrup. Heat until melted. Mix until smooth. Drizzle on the top of the cake and let the glaze run down the sides.

Chocolate Pumpkin Spice Cake

In a microwave-safe cup, melt the orange candy melts. Spoon in a decorator’s bag outfitted with a small round tip. Being careful not to burn your hand, drizzle on top of the glazed cake in a back and forth motion all around. Finish by sprinkling some colorful seasonal candies on top. Let the topping set. Serve at room temperature.

Chocolate Pumpkin Spice Cake

Notes

  • Add a teaspoon or two of vegetable shortening to the candy melts for a thinner consistency.
  • Sprinkles can be black and orange jimmies, Halloween nonpareils or autumn leaves (like we used for this recipe) to reflect the fall flavors and season.
  • Search our blog for other pumpkin recipes.
 

October 26, 2012

Spiced Pumpkin Soup

Posted by HI Cookery under 10 October | Tags: , , , , |
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Spiced Pumpkin Soup

Spiced Pumpkin Soup

 October 26: National Pumpkin Day

Pumpkin pie is popular around this time of the year, with Halloween and Thanksgiving coming soon. Besides putting pumpkin in desserts, we also prepare it in a pot of soup when we want to eat something simple yet spicy to warm us up on a cool fall day. This quick and easy recipe uses fat-free and low-sodium ingredients, making it healthier for harvest-style meals. Savor a spiced pumpkin soup this season and on National Pumpkin Day.

Recipe
(Adapted from Parade newsmagazine via Dash Recipes)

Ingredients

  • 1 tablespoon oil (vegetable or canola)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 5-6 pods of cardamom (or ¼ teaspoon ground cardamom); discard pods before pureeing soup in the blender
  • salt and pepper to taste
  • 2 cups chicken broth (use fat-free, low sodium broth)
  • 1 can (15 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk (use fat-free)
  • plain yogurt (use plain fat-free Greek yogurt)
  • cilantro or parsley leaves (optional garnish)

Directions

Chop the onions and mince the garlic cloves. Set aside. In a stock pot, heat the oil.

Spiced Pumpkin Soup

Saute the onion and garlic until the onions are soft. Stir in the curry powder, cumin and cardamom.

Spiced Pumpkin Soup

Pour in the chicken broth.  Add the pumpkin and mix well. Bring to a boil and stir. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Mix in the evaporated milk and adjust the spices.

Spiced Pumpkin Soup

Transfer in batches to a blender. Puree then return to the pot to reheat. Ladle into soup bowls. Garnish with plain yogurt and cilantro or parsley leaves  (optional).

Spiced Pumpkin Soup 

Notes

  • Search our blog for more soup recipes and posts containing pumpkin as an ingredient.
 

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