Pumpkin Skillet Cake With Cream Cheese Frosting Food

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 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 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 SPICE CAKE WITH CREAM CHEESE FROSTING

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.

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 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.

PUMPKIN SKILLET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Make the cake: Heat the oven to 350 degrees. Grease a 10-inch oven-safe skillet with butter. In a large bowl, whisk the oil and light brown sugar until well combined (you may need to switch to a rubber spatula after a bit). Add the eggs one at a time and mix after each addition until well incorporated. Mix in the vanilla extract.
• Add the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt and mix well to combine. Add the pumpkin purée and mix until the batter is homogeneous. Pour the batter into the prepared skillet and spread into an even layer with a spatula.
• Bake the cake until a toothpick inserted into the center comes out clean (or with just a few moist crumbs), 30 to 35 minutes. Cool completely.
• While the cake cools, make the frosting: In a medium bowl, using a rubber spatula or electric mixer, mix the butter and cream cheese until combined. Add the confectioners' sugar about 1/2 cup/60 grams at a time, mixing well to incorporate between additions. Add the vanilla and salt and mix to combine.
• Frost the cooled cake with the cream cheese frosting in an even layer. If using, sprinkle the pecans evenly over the frosting.