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.
CISSY'S SPICED PUMPKIN CAKE WITH CREAMED CHEESE FROSTING
This fabulous dessert is based on my Aunt Cissy's famous pumpkin sheet cake. I stacked it into a layer cake to make it a bit more "glamorous." This recipe yields about as moist a cake as you can get, which makes it a bit tricky to layer and frost. But when I asked all of my taste testers if I should adapt it with less oil, the answer was a resounding, "Don't even think about it." The end result may not look like it came from a high-end bakery, but I think that just adds to the Southern charm. And when there's not a single slice left on the plate, you'll know it didn't even matter.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 12 to 14 slices
Number Of Ingredients 15
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.
CAPTAIN MORGAN'S SPICED RUM PUMPKIN PIE
Make and share this Captain Morgan's Spiced Rum Pumpkin Pie recipe from Food.com.
Provided by Potagekempcc
Categories Pie
Time 40m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 450 degrees F.
- Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375°F.
- In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
- Pour filling into pie shell.
- Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
- Remove pie and place on a rack to cool.
BROWN BUTTER PUMPKIN LAYER CAKE
From Fine Cooking. A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on.
Provided by evelynathens
Categories Dessert
Time 2h20m
Yield 8-12 serving(s)
Number Of Ingredients 23
Steps:
- Make the pumpkin purée: Position a rack in the center of the oven and heat the oven to 350°F Brush a 9x13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and purée the flesh in a food processor until smooth. You'll need 1-1/2 cups of the purée for the cake. Refrigerate or freeze any remaining purée for another use.
- Make the cake: Position a rack in the center of the oven and heat the oven to 350°F.
- Butter and flour two 9-inch round cake pans with removable bottoms (or butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans).
- Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes.
- In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.
- Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.
- Make the topping: Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet.
- Make the frosting: Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids.
- Using an electric mixer, beat the butter, cream cheese, and brown sugar on medium-high speed until light in color and the brown sugar has dissolved, 2 minutes. Gradually beat in the confectioners' sugar and continue beating until fluffy, 1 to 2 minutes.
- Assemble the cake: Put one cake layer on a cake plate. Spread 1/2 cup of the frosting on the layer. Sprinkle 1/2 cup of the nut mixture over the frosting and top with the second layer. Frost the top and sides of the cake with the remaining frosting. Arrange the remaining topping in a ring 1-1/2 inches in from the edge of the cake and serve.
- Make Ahead Tips: You can make the purée up to 2 days ahead. The assembled, frosted cake can be covered with a cake dome and refrigerated for up to 2 days. Serve at room temperature.
Nutrition Facts : Calories 1250.7, Fat 75.5, SaturatedFat 41.3, Cholesterol 228.1, Sodium 745.2, Carbohydrate 137.4, Fiber 2.4, Sugar 107.6, Protein 12.9
DIANE MORGAN'S SPICED PUMPKIN LAYER CAKE WITH CREAM CHEESE FROST
Found on CBC's website. Looks delicious, I can't wait to try it! This is simply a spectacular cake - moist and light with spiced pumpkin flavour and sweet bites of coconut and pineapple. In addition, it is a snap to make. It requires two nine-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. Prep time includes putting the cake in the fridge after baking to set the icing.
Provided by MissingWhiteWings
Categories Dessert
Time 1h40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 19
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 flour, 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 until a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. 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 until smooth, about three minutes. Add the butter and beat until combined, about two minutes. Add the pumpkin purée and beat until incorporated, about one minute. Add the confectioners' sugar and vanilla and beat until fluffy, about three minutes.
- Place one 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.
Nutrition Facts : Calories 772.9, Fat 51, SaturatedFat 22.2, Cholesterol 135.1, Sodium 556.8, Carbohydrate 74.6, Fiber 1.6, Sugar 55.8, Protein 7.3
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PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING
From kingarthurbaking.com
4.7/5 (13)Total Time 3 hrs 30 minsServings 12Calories 660 per serving
- Preheat the oven to 350°F. Grease two 8” round cake pans; line with parchment, and grease the parchment., To make the cake: In a large bowl, whisk together the sugar, flour, salt, baking powder, baking soda, and pumpkin pie spice., In a separate medium-sized bowl, whisk together the eggs, buttermilk, pumpkin, oil, vanilla, and water., Add the wet ingredients to the dry ingredients, stirring to combine.
- Pour the batter into the cake pans., Bake the cakes for about 35 to 38 minutes, until a toothpick inserted into the center of one comes out clean., Remove the cakes from the oven and let them cool in the pans for 10 minutes.
- Turn them out onto a rack to cool completely., To make the frosting: Using an electric or stand mixer, beat together the butter and cream cheese at medium-low speed until smooth., Gradually add the confectioners' sugar, beating to combine., Beat in the extracts and salt., To assemble the cake: When the layers are completely cool, level their tops (either both layers, or just the bottom layer)., Place the bottom layer on a serving plate.
- Frost it, then add the top layer. Frost all over with an offset spatula., If you’re garnishing with the caramel, freeze the cake until the frosting is solid and cold., About 2 hours before serving, melt the caramel on the stove or in the microwave, and stir it for a bit to cool it slightly; you want it pourable, but not so hot that it'll melt the frosting., Pour the caramel over the cake; it should ooze very slowly down the sides of the cake, taking about 90 minutes to do so.
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