Pumpkin Spice Sheet Cake Food

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

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.

PUMPKIN SHEET CAKE

Steps:

• In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

PUMPKIN SPICE SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet cake pan.
• Combine pumpkin, sugar, flour, oil, eggs, baking powder, cinnamon, baking soda, and salt for cake together in a bowl. Mix well. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
• Beat cream cheese, butter, vanilla, and milk, adding confectioners' sugar as you mix, until frosting is smooth. Frost cooled cake.

PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350°F.
• Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter).
• In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice.
• Beat with mixer for 1 minute.
• Add eggs, beat for 2 minutes more.
• Prepare topping* by melting butter with brown sugar in small saucepan.
• Remove from heat and add nuts.
• Pour half of the cake batter into greased bundt pan.
• Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan).
• Pour the rest of the cake batter into the pan.
• Bake cake at 350°F for 45 minutes to 1 hour.
• Cool in pan on wire rack for 15 minutes, then invert onto plate.
• When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake.
• *The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.

MARTHA'S PUMPKIN SPICE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter a 9" cake pan.
• In a small bowl, whisk together all dry ingredients to combine. In a separate bowl, stir together the wet ingredients. Stir the two together gently until smooth.
• Bake until a toothpick comes out clean, about 45 minutes.
• Frost with cream cheese icing when cool.

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Set oven to 350°F.
• Grease a 15x10-inch jelly-roll pan.
• For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
• In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
• Spread the batter into jelly-roll pan.
• Bake for 25-30 minutes or until lightly browned.
• Cool cake completely.
• For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
• Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
• Spread over completely cooled sheet cake.

PUMPKIN SPICE CAKE WITH BROWNED BUTTER FROSTING

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Meanwhile, grease and flour two 8" cake pans.
• In a bowl, stir together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and cloves until mixed. Set aside.
• In a large mixing bowl with an electric mixer beat softened butter and shortening on high speed for 30 seconds. Add sugar and vanilla and continue mixing. Add eggs, one at a time, beating well after each addition.
• In a small bowl, stir together buttermilk and pumpkin. Alternately add flour mixture and pumpkin mixture to butter and sugar mixture, ending with flour mixture. Beat on low speed just until combined. Pour into prepared pans. Batter will be thick. Use a spatula to spread evenly in pans or cakes will be lumpy.
• Bake in a preheated 350°F oven for 30 to 35 minutes or until cake tests done. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.
• For Frosting:.
• Melt butter in a small saucepan over medium heat. Reduce heat to medium low and continue cooking at a simmer until butter turns the color of light brown sugar. This will take a few minutes. Remove from heat and let stand at room temperature for 15 minutes.
• Meanwhile, in a large mixing bowl combine powdered sugar with milk and vanilla. Add browned butter and beat with an electric mixer on low speed until combined. Beat on high speed, adding more milk as needed to get a spreading consistency.
• Frost cake. If using, press toasted pecans around side of cake. Can take a sieve or sifter and dust the top with pumpkin pie spice if you wish.

PUMPKIN SPICE SHEET CAKE

Steps:

• Position oven rack in center of oven; preheat oven to 350°; dab a little canola oil on a paper towel and lightly grease a 13x9 inch baking pan.
• Whisk both flours, the baking powder, baking soda, cinnamon, ginger, cloves, salt, and nutmeg in a bowl; set aside.
• Use an electric mixer to beat both sugars and the eggs in a big bowl until very thick, velvety, and almost doubled in volume, about 5 minutes.
• Beat in the canola oil, then beat in the pumpkin puree until smooth.
• Scrape down the sides of the bowl and beat in ½ cup buttermilk.
• Turn off beaters, add half the flour mixture and beat at low speed just until incorporated.
• Add the remaining ½ cup buttermilk and beat until fairly smooth.
• Then add the remaining flour mixture and beat for just a few seconds, until the flour has been incorporated.
• Remove the beaters; give the batter a few turns with a rubber spatula to make sure there is no undissolved flour, then pour and scrape into the prepared pan, smoothing it gently but evenly to the corners.
• Bake about 40 minutes, until lightly browned and springy to the touch and pick comes out clean.
• Set pan on a wire rack for at least 20 minutes before cutting; let cool completely if you are going to frost it.
• Variations: add ½ cup of any of the following with the flour: semisweet chocolate chips, bittersweet chocolate chips, cocoa nibs, chopped raisins, chopped dried cranberries, or chopped dried cherries.