Pumpkin pie will need to learn how to share the spotlight when you have one of these festive cakes on your dessert menu.
We all love pumpkin pie, but we also love spicing it up. These indulgent cakes are a spin on the classic fall dessert.
Our first recipe is showstopping Frosted Pumpkin Cake.
Easy and delicious, this sheet cake is a no-fuss option that will be one of the first things to go on any casual dessert table. No matter how messy your sous chefs are, rest assured; the frosting is too delicious to worry about aesthetics.
View Recipe: Frosted Pumpkin Cake
This dessert is simply stunning, from the auburn-colored cake to the luscious cream cheese filling to the ruby-like pomegranate
seeds and mandarin oranges arranged on top. With so elegant a presentation, it's sure to impress, especially since it tastes
as wonderful as it looks.
View Recipe: Pumpkin-Orange Cake
To lighten this stunning dessert, we cut out 3/4 of a cup of oil and combined whole eggs and egg substitute. Now with only
223 calories per slice, this centerpiece is a nutritional masterpiece.
View Recipe: Pumpkin Pie Cake
The glaze on this mouthwatering cake is enough to make you want to lick your screen. Drain the canned pumpkin before making
the cake batter to keep the cake's texture light.
View Recipe: Pumpkin Pound Cake with Buttermilk Glaze
The oranges are optional, but they add a burst of freshness to the cake. If you make the cake a day ahead, garnish with orange
wedges shortly before serving. You can also bake the cake in a Bundt pan, but reduce the oven temperature to 325º.
View Recipe: Pumpkin Cake with Cream Cheese Glaze
A crunchy walnut and brown sugar topping is perfectly suited for this sweet (and slightly tart) sheet cake. Yogurt, in addition
to canned pumpkin, keeps this cake moist and flavorful.
View Recipe: Pumpkin-Cranberry Cake