Pumpkin Cheesecake Cake With Pumpkin Cream Cheese Frosting Food

PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees.
• Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
• Add eggs and mix well.
• Combine dry ingredients, except nuts (if using) and gradually add to pumpkin mixture, beating until well blended.
• Fold in nuts.
• Pour into a greased 9 x 13 inch baking pan/dish.
• Bake for 35- 40 minutes or until center tests done.
• Cool completely before frosting.
• (I keep mine in the pan-- I use a glass Pyrex baking pan).
• For the frosting: Beat cream cheese, butter and vanilla until smooth.
• Gradually add sugar and mix until well combined and smooth.
• Add milk and beat until frosting is the spreading consistency you desire.
• Frost cake and sprinkle with chopped nuts if you like.

PUMPKIN CHEESECAKE CAKE WITH PUMPKIN CREAM CHEESE FROSTING

Steps:

• The cheesecake: Preheat the oven to 325*F. Place a large oven safe pan on the lower rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring-form pan with nonstick spray similar to Baker's Secret.
• Cut a parchment circle, line bottom of springform pan and spray parchment with non-stick spray.
• Wrap foil around and up the sides of your springform pan. Tuck the points around the top edge to secure it.
• In a large bowl, use mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Add sugar and salt, miz approximately 2 more minutes. Scrape down the sides of the bowl periodically. Add the eggs, one at a time, mixing thoroughly after each one.
• Add sour cream, whipping cream and vanilla. Mix until smooth.
• Pour the batter into prepared pan. Set pan in your large oven safe pan inside preheated oven. Pour the boiling water into the large pan so it reaches 1/2 way up the side of the springform pan.
• Bake the cheesecake for 45 minutes. It should be just set.
• Carefully remove the cheesecake pan from the water bath. Cool on a rack for at least 20 minutes. Run a knife around edge and continue to cool completely.
• Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
• Cover in plastic wrap and freeze.
• The cake: Preheat the oven to 350 degrees F.
• Spray two 9-inch round cake pans with nonstick spray like Baker's Secret. Cut a round of parchment paper, line the pan and spray again with non-stick spray. I always use cake strips for every cake I bake so that my cakes always have nice, flat tops. So if you will be using them, soak them and attach them now.
• In a large bowl, use an electric mixer to combine the oil and sugars. Mix until thoroughly combined. Add eggs, one at a time, beating after each addition. Mix in the pumpkin. Beat well.
• In a separate bowl, whisk together the flour all other dry ingredients.
• Add the dry ingredients to the wet ingredients, alternating between the wet and dry ingredients until everything is combined.
• Pour the batter into your 2 prepared pans.
• Bake 30 to 35 minutes, or until toothpick inserted in the center comes out clean.
• Cool the cake in the pans for at least 15 minutes and then remove to wire rack, remove parchment and cool completely.
• The frosting: In a large bowl, use an electric mixer to combine the cream cheese, butter, pumpkin, spices and vanilla. Add 2 cups of powdered sugar and mix until combined. Add 1 additional cup of sugar slowly and continue to mix until smooth and creamy. If you frosting is too thin, carefully add a little bit of sugar. If it's too stiff, carefully add a little bit of milk or cream.
• If you did not use cake strips on your pans, carefully level your cakes now. Put the first cake layer on your cake plate. Remove the cheesecake from the freezer, unwrap it and put it on top of the first layer. If the cheesecake is larger than the cake layer, wait 15 minutes for the cheesecake to soften slightly and trim it to fit. Put the 2nd cake layer on top. Frost the top and sides of the cake.
• Keep cake refrigerated until served.
• Tip- I usually have leftover frosting. It is wonderful on pancakes or pumpkin muffins!

PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Spray a 13 x 9 inch non-stick cooking pan lightly with cooking spray and set aside.
• Preheat oven to 350 degrees.
• In a large bowl begin mixing the cake by adding the Splenda, brown sugar, oil, egg substitute and pumpkin.
• Mix until well blended.
• Add the flour, baking powder, baking soda, non-fat dry milk powder, cinnamon, cloves and salt; mixing well.
• Pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
• Cook cake completely before frosting.
• Prepare the frosting by beating the cream cheese, butter, vanilla, maple flavoring, Splenda and confectioners sugar in a medium bowl with electric mixer until well blended.
• Frost cake, sprinkle with crystallized ginger and chopped walnuts.

PUMPKIN SHEET CAKE W/ CREAM CHEESE FROSTING

Steps:

• Cake: In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil.
• Add eggs and mix well.
• In another bowl, combine flour, baking soda,/powder spices and salt.
• Add these dry ingredients to the pumpkin mixture, and beat until well blended.
• Pour batter into a greased 15 x 10 inch baking pan.
• Bake at 350°F for 25 to 30 minutes, or until cake tests done.
• Cool& frost.
• Frosting: Mix well until smooth.
• May add a bit of milk if you want to make the consistency you like.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING (CAKE MIX RECIPE)

Steps:

• Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
• Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
• While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• TO PREPARE CAKE:Blend together eggs, sugar and oil on medium.
• Sift together flour and next 4 ingedients and add to sugar mixture.
• Blend well for 3 minutes on medium.
• Blend in pumpkin.
• Bake in 13 x 9 x 2 pan for 35 minutes at 325.
• Cool and frost.
• TO PREPARE FROSTING: Cream butter.
• Blend in cream cheese.
• Slowly add powdered sugar, blending well after each addition.
• Blend in vanilla.
• Stir in pecans.

PUMPKIN SPICE CAKE WITH PUMPKIN CREAM CHEESE FROSTING

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.