Pumpkin Cake

Still baking with pumpkin as the main ingredient, this week I have made a Pumpkin Cake.  This particular cake is usually baked in a bundt pan but for work usually works best in the 9" x 13" format.

Pecans have been used instead of walnuts in the streusel topping and chocolate chips replace the walnuts in the cake.

Enjoy!

Coral

Pumpkin Carrot Cake with Cinnamon Butter Icing (Frosting)

It is mid-October and the main ingredient is still pumpkin.

This week I have made a Pumpkin Carrot Cake and topped it with a Cinnamon Butter Icing (Frosting).  Chocolate chips have been used as a substitute for the pecans.

Enjoy!

Pumpkin chocolate Chip (and Chunks) Cake

As mentioned last week, most of this month's baking will contain pumpkin. The recipes used are usually modified and baked in the 9 x 13 format as this tends to be the best format for the office.

This week a Pumpkin Muffin recipe has been used, replacing the raisins with Chocolate Chip and topped with a Cinnamon Cream Cheese icing (frosting).

Enjoy!

Coral

Pumpkin Gingerbread Snacking Cake

It is hard to believe that October is here already.  That being said we move into pumpkin season.

The first of the cakes made using pumpkin is Pumpkin Gingerbread Snacking Cake.

Enjoy!

Coral