PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING
The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 346 calories, Fat 17g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 184mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
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.
SPICED SHERRY CAKE
My mother received this recipe from a friend years ago when fluted tube pans first became popular. The cake lasts a few days in the refrigerator, if you don't eat it all right away. I personally love to serve it warm with a scoop of vanilla ice cream. -Debbie Pelletier, Jupiter, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, whisk the first six ingredients; add eggs, oil and sherry. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean., Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts :
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.
PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING
I made this cake recently. It is one of the best sheet cakes I have tried and the icing is wonderful!
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 15-20 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 547.6, Fat 28.3, SaturatedFat 10, Cholesterol 92, Sodium 279.7, Carbohydrate 70.8, Fiber 0.9, Sugar 55.1, Protein 5
SHERRY BUNDT CAKE
Fantastic moist bundt cake infused with sherry wine.
Provided by Jo
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
- In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 52.8 g, Cholesterol 62.9 mg, Fat 20.6 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 514 mg, Sugar 33.4 g
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
A moist, delicious pumpkin cake made with yellow cake mix and topped with cream cheese frosting. This is my favorite cake, especially during the holidays.
Provided by Lucky Clover
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake Directions:.
- Preheat oven to 375 degrees. Grease and flour a 9x13" baking pan.
- In a large mixing bowl, stir together cake mix, sugar, baking soda, cinammon and ginger.
- Make a well in the center add pumpkin, oil and eggs. Beat on low speed until blended.
- Scrape bowl and beat about 4 minutes on medium speed. Stir in chopped pecans if desired.
- Pour batter into prepared pan. Bake 40 minutes or until toothpick placed in center of cake comes out clean.
- Allow to cool completely and top with cream cheese frosting.
- Frosting Directions:.
- Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy. Spread on cake.
- If making a round, stacked cake, make 1-1/2 to 2x the frosting, depending on how thick you like it.
Nutrition Facts : Calories 704, Fat 39, SaturatedFat 12.2, Cholesterol 104, Sodium 542, Carbohydrate 85.7, Fiber 0.9, Sugar 67.4, Protein 5.6
SHERRY'S SPICED PUMPKIN CAKE WITH CREAM CHEESE FROSTING
Steps:
- Preheat oven to 350°F. Coat a 15" x 10-1/2" jelly roll pan with cooking spray. Set aside. Combine first 4 ingredients in large bowl. Beat at medium speed until smooth. Combine flour and next 6 ingredients in bowl, stir into pumpkin mix, and blend well. Stir in the walnuts. Spread batter in pan.
- Bake for 25-30 min or until lightly browned. Cool completely. Make frosting while cake cools.
- Beat cream cheese, butter and vanilla with mixer until creamy. Gradually beat in powdered sugar until smooth. Frost cooled cake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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