Cindys Peachy Keen Pumpkin Cake Food

PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350F / 180C, all oven types.
• Spray and line a large pan around 9 x 13" / 22 x 33cm with baking paper with overhang. (Note 3)
• In a large bowl, whisk together the eggs, sugar, oil and pumpkin.
• Add remaining ingredients and mix well.
• Spread into prepared pan. Bake for 25 minutes.
• Cool for 10 minutes before turning out onto cooling rack. Frost with cream cheese frosting.

PUMPKIN GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.

CINDY'S PUMPKIN CAKE

Steps:

• 1. Cream eggs, oil, sugar, and vanilla until light and fluffy. Add pumpkin. Blend well.
• 2. Stir together dry ingredients. Add to pumpkin mixture until well blended.
• 3. Spread batter in a greased and floured 15X10X1 baking pan. I line my pan with parchment paper.
• 4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool completely.
• 5. Cream butter and cream cheese. Add vanilla. Beat. Add powdered sugar. Add milk a little at a time to reach the right consistency. Frosting should be easy to spread.
• 6. Frost and sprinkle with chopped walnuts if desired.

CISSY'S SPICED PUMPKIN CAKE WITH CREAMED CHEESE FROSTING

Steps:

• For the cake: Preheat oven to 350 degrees. Generously coat 3 (9-inch) round cake pans with shortening (tip: this works better than both cooking spray and butter) and lightly flour the pan, discarding the excess.
• Sift together flour, baking powder, baking soda, cinnamon, and salt.
• In the bowl of a stand mixer fitted with the beater blade, combine the sugar and canola oil on medium-low speed until well combined, 1 to 2 minutes. Add the pumpkin and vanilla until fully incorporated, about another minute. Beat in the eggs one at a time. Gradually add the flour mixture until just incorporated, being careful not to over mix.
• Divide cake batter evenly into the 3 pans (I weigh the batter out for the best results). Rap each pan gently on the counter before putting in the oven so that the batter is evenly distributed.
• Bake the cakes for 20 to 23 minutes, moving the pans around halfway through cooking time, until they are set and a toothpick comes out clean from the centers. Allow the cakes to cool in pans for 30 minutes. Run a knife along the sides of the pan and remove cake from pans. To do this, place a lightly-floured free hand or cardboard cake round directly onto the top of the cake in order to support the layer; then gently flip the cake pan over with your hand or cake round still supporting it, while gently tapping with the other hand until the cake slips out. Cool the cakes completely on wire racks.
• For the frosting: With a hand mixer set at medium speed, beat the cream cheese, butter, and vanilla until smooth. Add the confectioners' sugar and continue to beat until light and fluffy, about 5 more minutes.
• Assemble the cake: Place one cake layer on a cake plate or serving dish and spread with a layer of cream cheese frosting. Repeat with the second layer. Frost the top and sides of the cake with a crumb coat, then repeat with a thicker layer. The frosted cake will keep for up to three days in an airtight container.

CINDY'S PEACHY KEEN PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees F. Thoroughly cover a 9" x 13" pan with vegetable oil spray. "Flour" pan with some of the dry whipped topping mix.
• In large mixing bowl, add together the remaining dry whipped topping mix, yellow cake mix, sour cream, cake spice along with the eggs and pumpkin. Drain the sliced peaches and set half aside. Dice the other half and add to the mixing bowl. Using an electric mixer or egg beater, mix all the ingredients as directed on the cake mix box.
• Then pour the batter into the pan and gently bump the bottom of the pan on a counter to raise any air bubbles in the batter. Keep bumping until you're satisfied all bubbles have raised and burst.
• Bake in the center of the oven for 40 minutes. Test with a toothpick for doneness and bake 5 more minutes if needed. Cool cake on a rack on the counter.
• Once cake has cooled to slightly warm, spread peach pie filling on top of the cake. Add the remaining sliced peaches to make a solid layer of peaches with the filling. Slice into 3" x 3" servings. Serve with Vanilla Cool Whip.