PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING
The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.
Nutrition Facts : Calories 346 calories, Fat 17g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 184mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
This is so easy to make! It uses a cake mix so there is very little measuring and the results are amazingly moist and delicious! The recipe calls for mayonaise, but don't be afraid! It has no effect on the flavor... Enjoy!
Provided by kelycarter_
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 9
Steps:
- To Make the Cake:.
- Preheat oven to 350°F
- Grease 13x9-inch baking pan; set aside.
- Beat cake mix, pumpkin, mayonaise and eggs in large bowl with electric mixer on medium speed until well blended.
- Pour into prepared pan.
- Bake 32 to 35 minute or until wooden toothpick inserted in center comes out clean.
- Cool completely in pan on wire rack.
- To make the Frosting:.
- Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended.
- Gradually add sugar, beating after each addition until well blended.
- Spread over cooled cake.
- Cut into pieces to serve.
- Store any leftovers in refrigerator.
Nutrition Facts : Calories 6472.1, Fat 290.9, SaturatedFat 113.8, Cholesterol 1071.4, Sodium 6255.8, Carbohydrate 925.4, Fiber 10.8, Sugar 705, Protein 66.3
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
A moist, delicious pumpkin cake made with yellow cake mix and topped with cream cheese frosting. This is my favorite cake, especially during the holidays.
Provided by Lucky Clover
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake Directions:.
- Preheat oven to 375 degrees. Grease and flour a 9x13" baking pan.
- In a large mixing bowl, stir together cake mix, sugar, baking soda, cinammon and ginger.
- Make a well in the center add pumpkin, oil and eggs. Beat on low speed until blended.
- Scrape bowl and beat about 4 minutes on medium speed. Stir in chopped pecans if desired.
- Pour batter into prepared pan. Bake 40 minutes or until toothpick placed in center of cake comes out clean.
- Allow to cool completely and top with cream cheese frosting.
- Frosting Directions:.
- Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy. Spread on cake.
- If making a round, stacked cake, make 1-1/2 to 2x the frosting, depending on how thick you like it.
Nutrition Facts : Calories 704, Fat 39, SaturatedFat 12.2, Cholesterol 104, Sodium 542, Carbohydrate 85.7, Fiber 0.9, Sugar 67.4, Protein 5.6
PUMPKIN SPICE CAKE WITH PUMPKIN CREAM CHEESE FROSTING
Layers of cake cushioned with Pumpkin Cream-Cheese Frosting create a lasting impression even before you take the first bite. One taste of this moist cake and creamy icing, and the traditional pumpkin pie may have to make room on the for a new holiday favorite.
Provided by kittycatmom
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
- Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
- Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool. Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.
- Directions for Frosting:.
- Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.
Nutrition Facts : Calories 446.3, Fat 17.5, SaturatedFat 10.4, Cholesterol 81.3, Sodium 197.6, Carbohydrate 70, Fiber 0.6, Sugar 56.3, Protein 4.1
SPICED PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is simply a spectacular cake-moist and light with spiced pumpkin flavor and sweet bites of coconut and pineapple. In addition, it is a snap to make. It requires two 9-inch cake pans to make the layers, but the cake itself can be mixed together with a rubber spatula and bowl. If all the cake ingredients are pre-measured and the cake pans prepared, this can be a fun kitchen project to do with children, especially since it can be made ahead and frozen.
Provided by Diane Morgan
Categories Cake Mixer Egg Dessert Bake Thanksgiving Cream Cheese Dried Fruit Coconut Pineapple Spice Pumpkin Cinnamon Butter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 22
Steps:
- Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
- To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.
- Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
- To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners' sugar and vanilla and beat for about 3 minutes until fluffy.
- Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.
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