Pumpkin Crunch Cake With 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 CAKE BARS WITH CREAM CHEESE FROSTING!

Steps:

• Preheat oven to 350°F.
• Grease and flour one glass 9 x 13 inch pan.
• In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
• Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
• Spread into prepared pan.
• Bake at 350° for 25 to 30 minutes.
• Remove from oven and allow to cool.
• For the frosting: beat together the cream cheese, butter and confectioner's sugar.
• Evenly spread over bars after they have cooled.

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 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 CRUNCH CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
• Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
• Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.