Tastee Recipe fall cake Archives - Tastee Recipe

Well, Isn’t This a Lovely Flavor Combination

20 October 2015

Argo cornstarch, autumn, autumn cake, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cake, cake recipe, Campbell’s soups, caramel, caramel frosting, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream, cream cheese, cream cheese frosting, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, fall, fall cake, food, frosting, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, homemade, homemade caramel, Italian, Italian cream, Italian cream cake, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pecan, pecan halves, pecans, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin, pumpkin caramel, pumpkin caramel cake, Pumpkin Caramel Italian Cream Cake, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thanksgiving, Thanksgiving cake, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

The other day I was bored. This is seriously big news if you know me and are aware of my usual work schedule! I don’t have too much free time, but this was an exception. So I thought, how about I make a nice, big cake now that I have the time? The problem was, I hadn’t made a single cake in weeks (months even), so I was a little lost with what recipe I should use. I didn’t want to go with the most ordinary ones, but I certainly didn’t want to spend the whole day in the kitchen, either.

After a moment (or two) of online searching I came across this beautiful Caramel Pumpkin Italian Cream Cake and decided to give it a go! As with so many recipes, the formula for Italian cream cake is open to a lot of modification according to the season and to your own tastes. This rich flavor combination is particularly good for Thanksgiving but I would most definitely use it for any special occasion.

Recipe and photo courtesy of Lorie’s Mississippi Kitchen

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick tip: If you want to make this a little faster, use store-bought frosting.

Great Apple Flavor, With a Lovely Filling and Frosting

06 October 2015

apple, apple bundt cake, Apple Cream Cheese Bundt Cake, apples, Argo cornstarch, autumn, autumn cake, bake, baked, baker, bakery, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, bundt, bundt cake, bundt cake recipe, bundt pan, cake, cake recipe, Campbell’s soups, canola, canola oil, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, fall, fall cake, food, Gala apples, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday, holidays, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, LouAna, LouAna canola oil, McCormick spices, Morton salt, nut, nuts, Pam Cooking Spray, pecan, pecans, Pepperidge Farm, Philadelphia, Philadelphia brand, Philadelphia cream cheese, Powdered sugar, praline, praline frosting, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If you like apple, nuts, and cream cheese filling, you’ll love this Apple Cream Cheese Bundt Cake! You could probably have the cake without it, but I think that that praline frosting really puts this cake over the top. And all of that cinnamon and apple really smelled lovely while I was baking this – the perfect flavors for the holiday season!

For having such a rich flavor, this cake certainly is rather moist and buttery – and rather well balanced. Sure, a little of this cake goes a long way, unless you have brought a really hungry sweet tooth with you, but nothing is out of place here. It has a really great flavor for autumn and the holidays. Do use a 14-cup bundt pan if you have one; it will fit into a 12-cup one but only barely so. And while you’re at it, why not make two and save the other one for later (just make sure you hide it well…)

Recipe and photo courtesy of Baked By Rachel

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Use store-bought frosting to make this cake even faster – it will taste amazing even if you don’t use frosting at all!

Sugar, Spice, and Everything Nice

03 October 2015

apple, apple cider, Apple Cider Cake, apple spice, apples, Argo cornstarch, autumn, autumn cake, autumn dessert, bake, baked, baker, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Breyers Vanilla Bean ice cream, brown sugar, butter, cake, cake recipe, cider, Clabber Girl, College Inn, Cool Whip, dessert, dessert recipe, domino sugar, eat, Eggland's Best eggs, fall, fall cake, fall dessert, food, Gold Medal flour, Granny Smith, Granny Smith apple, Granny Smith apples, granulated sugar, Green Giant, Hershey, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, McCormick spices, Morton salt, New England, New England Apple Cider Cake, New England cake, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Strongbow, Strongbow Gold, Strongbow Gold apple cider, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This New England Apple Cider Cake has all of the great flavors for fall. Apple and cinnamon lovers will go wild! It takes 20 minutes to prep and about an hour to bake. Not only do I make this cake in the fall and winter, but I also enjoy it during the warmer months as well. And really, who wouldn’t?

Mmm, apple and cinnamon… your kitchen will smell really nice when this is in the oven. Of course, this cake tastes really nice, too. And though you have to be careful when and how you use Granny Smith apples, they work beautifully in this recipe. This is a great cake for any occasion – especially for potlucks or family gatherings, as it’s easy to just double the ingredients for a larger crowd!

Recipe and photo courtesy of A Family Feast.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: I enjoy eating this cake with vanilla bean ice cream.

An Excellent No-Bake Dessert For Autumn

01 October 2015

Argo cornstarch, autumn, autumn cake, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cake, cake recipe, Campbell’s soups, casserole, chill, chilled, chilled dessert, chills, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, easy, easy dessert, eat, Eggland's Best eggs, fall, fall cake, food, gingersnap, gingersnap cookie, gingersnap cookies, gingersnaps, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, icebox cake, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, no baking, no-bake, no-bake cake, no-bake pumpkin cake, no-bake recipe, Pam Cooking Spray, Pepperidge Farm, Philadelphia, Philadelphia brand, Philadelphia cream cheese, Powdered sugar, pumpkin, pumpkin cake, Pumpkin Gingersnap Icebox Cake, Pumpkin Icebox Cake, recipe, refrigerate, refrigerated, refrigerated dessert, refrigeration, refrigerator, Ritz crackers, Sara Lee, Sargento, simple, simple dessert, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Pumpkin Gingersnap Icebox Cake is an easy-t0-make dessert with just the right balance of creaminess, sweetness, and spiciness for fall and winter – and you don’t even have to turn your oven on! I do love my rich and decadent cake recipes, but sometimes, those lighter, simpler creations really hit the spot. This icebox cake is soft-textured, moist, and full of those aromatic “pie spice” flavors that everyone loves so much about the colder seasons.

This cake has quickly become our family favorite. Whenever we’re having a family gathering, I’m asked to bring “that amazing pumpkin cake” – and no matter how much I make, it will always be gone in a matter of minutes! I have learned to save a piece for myself before serving it to others… Otherwise I wouldn’t even stand a chance!

Recipe and photo courtesy of Five Heart Home

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: If using a very thin gingersnap, you might consider using a double-layer of cookies for each layer of this cake.

It’s Kind of Like a Sweet Tart, In Cake Form

30 September 2015

apple, apple cake, apples, Argo cornstarch, autumn, autumn cake, autumn dessert, Bacardi, Bacardi 8 años, Bacardi rum, bake, baked, baker, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, cake, cake recipe, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, custard-like, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, Drunken Apple Cake, eat, Eggland's Best eggs, fall, fall cake, fall dessert, food, Gold Medal flour, golden delicious, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday, holiday cake, holiday dessert, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, McCormick spices, moist, moist cake, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, rum, Sara Lee, Sargento, slow cooker, soft cake, sweet tart, tart, tart apples, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Drunken Apple Cake is a great cake recipe for fall and the holidays! It is incredibly moist, to the point of being custard-like in places, and it features a nice balance of sweet, tart, and (thanks in large part to the rum) slightly spicy flavor. This is a great choice for anyone who likes a really “wet” dessert with a lot of flavor depth. I loved the alternating layers of firm cake and creamy apple goodness. If you like apples at all, you really ought to give this recipe a try!

Of course, the precise flavor balance that you have will depend in part on your choice of apples. I went with an aged rum for a bit of a richer flavor, but you could go with a light rum if you want a bit of a leaner, crisper flavor or a spiced rum if you want your cake to be a bit on the sweetly spicy side.

Recipe and photo courtesy of Leite’s Culinaria

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick tip: Serve warm with vanilla ice cream!

A Spicy Cake for Autumn And Winter

24 September 2015

Argo cornstarch, autumn, autumn cake, Autumn Spice Cake, bake, baked, baker, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, cake, cake recipe, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, cream cheese frosting, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, fall, fall cake, fast, fast baking, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, LouAna, LouAna vegetable oil, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia, Philadelphia brand, Philadelphia cream cheese, Powdered sugar, quick, quick baking, quick cake, quick dessert, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, spice, spice cake, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable oil, Vlasic, Wesson vegetable oil, whipped topping

If you like a little spice in your dessert, this Autumn Spice Cake is just what you’re looking for. It has just the right balance of “sweet spices” for fall and comes with a lovely cream cheese frosting. I do love fall baking season. Summer is great, but with the sweltering heat and all of the barbecue you are usually eating, dessert options can be a bit limited. Cooler weather makes for many more options for great cakes.

A smooth cream cheese icing makes for a nice touch for a cake with such flavor depth. I happen to think that the pecans make for a nice texture contrast, but if you’re not big on crunchiness with your cake, feel free to do without them.

Recipe and photo courtesy of Cooking Classy

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Use store bought frosting to make this cake even faster.

Yes, the Pilgrims Definitely Would Approve

22 September 2015

apple, apple cider, apple cider glaze, Argo cornstarch, autumn, autumn cake, bake, baked, baker, bakery, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cake, cake mix, cake recipe, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, Duncan Hines, Duncan Hines yellow cake mix, easy, easy bake, easy cake, Easy Pumpkin Cake, eat, Eggland's Best eggs, fall, fall cake, food, glaze, glazed, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin, pumpkin cake, pumpkins, quick, quick bake, quick baking, quick cake, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple cake, slow cooker, Thanksgiving, Thanksgiving cake, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, yellow cake mix

This Easy Pumpkin Cake may well be the easiest and fastest baking dessert treat you make for the holidays or any special occasion. It features an Apple Cider Glaze that itself is rather easy to throw together and brings an extra helping of delicious sweet spiciness to the recipe.

Pumpkin isn’t just for pumpkin pie; yellow cake mix isn’t just for basic yellow cake; and apple cider isn’t just for drinking. They combine nicely to form a simple but delicious cake that will go nicely with any other seasonal treat or with your special dinner menu. Just make sure you have the recipe at hand – your family and friends will be begging you for it!

Recipe and photo courtesy of Noble Pig

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: This cake is delicious even without the glaze – try serving it warm with some vanilla ice cream!

12 3

Copyright 2017 Tastee Recipe

IMPORTANT DISCLOSURE:

We are often compensated for products we link to. Click here for details.