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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Football Cakes

Makes: 8 servings Yield: 12 cakes and 6 to 7 cupcakes
Prep 30 mins Bake 350°F 20 mins to 22 mins Cool 5 mins
Pumpkin Football Cakes
Ingredients
  • Cake:
  • 2  cups  all-purpose flour
  • 2  teaspoons  ground cinnamon
  • 1 1/2  teaspoons  baking powder
  • 1 1/2  teaspoons  baking soda
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground nutmeg
  • 1/4  teaspoon  ground cloves
  • 4  eggs, lightly beaten
  • 1 15  ounce  can pumpkin
  • 2/3  cup  packed brown sugar
  • 2/3  cup  granulated sugar
  • 1/3  cup  vegetable oil
  • Frosting:
  • 1/3  cup  butter, softened
  • 3 1/2 - 4  cups  powdered sugar
  • 3  tablespoons  milk
  • 1  teaspoon  vanilla
Directions

1. Preheat oven to 350 degrees F. Lightly grease twelve 5-ounce egg-shaped muffin cups; set aside.

2. In a medium bowl stir together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. In a large bowl combine eggs, pumpkin, brown sugar, granulated sugar, and vegetable oil; whisk until smooth. Add flour mixture to pumpkin mixture, one-third at a time, stirring just until combined after each addition. Spoon a scant 1/4 cup batter into each prepared muffin cup, filling each about half full*.

3. Bake 20 to 22 minutes or until tops spring back when lightly touched. Remove from pans. Cool completely on wire rack. Split cakes horizontally. If necessary, trim tops of cakes so they will sit flat when inverted.

4. For Buttercream Frosting, in a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 1/2 cups of the powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in enough of the remaining powder sugar to reach desired consistency.

5. Spread frosting over one cake half; top with remainig half. Pipe "laces" on top. Repeat with remaining cakes. Makes 12 cakes.

6. *Use any remaining batter to make cupcakes. Line 2 1/2-inch muffin cups with paper bake cups. Fill two-thirds full with batter. Bake in a 350 degrees F oven for 15 minutes or until a wooden pick inserted in center comes out celan.

From the Test Kitchen*
  • Nutrition Analysis per cupcake: 262 calories, 3 g protein, 46 g carb., 8 g total fat (3 g sat. fat), 44 mg cholesterol, 1 g fiber, 36 g total sugar, 66% Vitamin A, 1% Vitamin C, 226 mg sodium, 4% calcium, 6% iron
Nutrition Facts (Pumpkin Football Cakes)
  • Servings Per Recipe 8,
  • cal. (kcal) 287,
  • Fat, total (g) 9,
  • chol. (mg) 50,
  • sat. fat (g) 3,
  • carb. (g) 50,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 38,
  • pro. (g) 3,
  • vit. A (IU) 3741,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 259,
  • Potassium (mg) 97,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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