Pumpkin Coffee Cake

I love finding new pumpkin recipes for fall!  This is a delicious take on coffee cake that would be great for breakfast or dessert.

Pumpkin Coffee Cake

1 2/3 c flour
1 1/4 c brown sugar, divided
2 tsp baking powder
4 tsp cinnamon, divided
1/4 tsp allspice
1/2 c canned pumpkin
1/3 c milk
1 egg
2 tsp vanilla extract
1/2 c butter, melted
powdered sugar
Preheat oven to 350 degrees.  Grease a 8 or 9 in square, glass baking dish with butter.  Combine flour, 1/2 c brown sugar, baking powder, 2 tsp cinnamon, and allspice in a bowl.  Beat pumpkin puree, milk, egg, and vanilla in another bowl until well blended.  Stir into flour mixture until batter is smooth.  Spread batter into dish.  Stir 3/4 c brown sugar, 2 tsp cinnamon, and melted butter in a small bowl until combined.  Pour over cake batter.  Bake 20-25 minutes until toothpick comes out clean.  Sprinkle with powdered sugar to serve.

Oreo Pudding Poke Cake

This is such a light and refreshing cake.  I made this for my mom on Mother's Day and it was a hit!  It would be a great cake to take to a cookout while it's hot this summer...just keep it in a cooler until it's time to serve it.  I've also read other recipes using this same "poke cake" idea.  I'll be trying some out soon!

Oreo Pudding Poke Cake

1 box chocolate fudge cake mix
2 boxes (4oz) Oreo instant pudding
Oreos (I used 1 1/2 rows from a normal package)
3 eggs
water
oil
Bake cake in a 9x13 pan according to package directions.  When cake is finished, sit on counter while mixing pudding.  Sit pudding aside while you use the end of a wooden spoon to poke holes in the cake, about 1 inch apart.  Poke holes so that you do not go all the way down to the bottom of the pan.

Immediately after poking holes, pour pudding mixture over top of cake.  Spread out so that pudding goes down into the holes and covers the top of the cake.  Allow cake to sit on counter about 5 more minutes to cool, then place in the refrigerator for at least 1 hour to set (I made mine the day before I was serving it).

When ready to serve, remove cake from refrigerator and crumble Oreos over top of the cake.  Serve while still cold.
Adapted from www.thecountrycook.net

Strawberry Yogurt Cake

This is another great recipe I found on Pinterest.  This cake is very moist and delicious.  It will make a great spring time cake.  Enjoy!

Strawberry Yogurt Cake

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

2 tbsp lemon juice, divided

zest of 1 lemon

2 ½ cups all-purpose flour, divided

½ tsp. baking soda

½ tsp. salt

8 oz. vanilla Greek yogurt

12 oz. fresh strawberries, diced

1 cup powdered sugar

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.  With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tbsp of lemon juice. Alternate beating in the flour mixture and the yogurt.  Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.  Pour the batter into the Bundt pan. Bake in the preheated oven 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining tbsp of lemon juice and the powdered sugar (add a little more lemon juice if too thick). Drizzle over the top of the cake.
Adapted from http://aspicyperspective.com/

Pumpkin Cake with Cream Cheese Frosting

This delicious pumpkin cake recipe is from my mother-in-law.  I always look forward to the fall so I can make this cake...it's so moist!

Pumpkin Cake with Cream Cheese Frosting

1 c oil
2 c sugar
2 c canned pumpkin
4 eggs
2 c flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
4 oz cream cheese, softened
3/4 stick butter, softened
3 tbsp milk
1 3/4 c powdered sugar
1 tsp vanilla
Preheat oven to 350 degrees.  Grease and flour a 9x13 cake pan.  Mix first 9 ingredients with hand mixer until smooth.  Bake for 30-35 minutes until toothpick inserted into cake comes out almost clean.  Allow cake to cool completely before icing.  For icing, mix cream cheese, butter, milk, powdered sugar, and vanilla with hand mixer until smooth.  Ice cake and immediately refrigerate.  In the Nelson family, we top with sprinkles.  Keep cake refrigerated.