PUMPKIN SHEET CAKE WITH MOLASSES CREAM-CHEESE FROSTING
This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat. It's also relatively versatile: You can serve it in the pan for an easy presentation, or transfer it to a platter for something a little more refined. The frosting is just enough to coat the cake in a thin layer, but, if you want more, you may want to more for a generous coating. And, for a more subtly flavored frosting, substitute an equal amount of dark maple syrup for the molasses, or skip the molasses entirely for pure cream-cheese flavor.
Provided by Yossy Arefi
Categories cakes, dessert
Time 45m
Yield One 9x13-inch cake
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees. Butter and flour a 9x13-inch baking pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt and spices until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter and grapeseed oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds between each. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary.
- Turn the mixer to low, and add the dry ingredients. Stir until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding in the dry ingredients. The batter will be thick and fluffy, so make sure to scrape the bottom and sides of the bowl to ensure it is evenly mixed.
- Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
- Cool the cake, still in the pan, on a rack for 15 minutes, then use the tip of a knife to loosen the edges and carefully invert it onto the rack to cool completely.
- Make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth. Turn the speed to low and slowly add the confectioner's sugar, mix until the sugar is moistened, then turn the mixer up to medium-high and whip until smooth. Add the molasses, lemon juice, vanilla and pinch of salt, and whip until smooth.
- Invert the cooled cake to a serving platter, frost and serve. Alternately, you can also frost and serve this cake in the pan it was baked in, if you'd rather not transfer it to a serving platter.
WHEAT-FREE PUMPKIN SHEET CAKE WITH MOLASSES FROSTING
This is one of the most addictive desserts that I have ever made. It's hard to believe things this good can be wheat, lactose, nut, and soy, free! It is perfect for an autumn day with a nice cup of tea or coffee.
Provided by AllergyQueen
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Cake:.
- Beat eggs in mixing bowl.
- Add in pumpkin, sugars and oil; beat well.
- Add in remaining ingredients and beat until incorporated.
- Spread into a greased 10x15 jelly roll pan.
- Bake at 350°F for 20-25 minute.
- Cool and then frost.
- Frosting:.
- Measure all of the ingredients into a medium sized bowl. Stir well, until the frosting is smooth.
- Spread thinly over a cooled cake.
Nutrition Facts : Calories 229.6, Fat 10.9, SaturatedFat 1.1, Cholesterol 35.2, Sodium 213.8, Carbohydrate 32.3, Fiber 1.7, Sugar 23.7, Protein 2.5
PUMPKIN SHEET CAKE
This cake is great for potlucks!
Provided by Sandy Rowe
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 20
Number Of Ingredients 14
Steps:
- In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
- In another bowl, combine flour, baking soda, cinnamon 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 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
- In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.
Nutrition Facts : Calories 362 calories, Carbohydrate 42.8 g, Cholesterol 49.5 mg, Fat 20.4 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 282.9 mg, Sugar 31.3 g
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- Preheat the oven to 325°F. Lightly grease a 10-cup Bundt pan., Whisk together the eggs, molasses, pumpkin purée, and oil.
- Set aside., Whisk together the cake mix, cornstarch, baking soda, and spice(s)., Stir the wet and dry mixtures together, then whisk until smooth., Pour the batter into the prepared pan., Bake the cake for 60 to 65 minutes, until the center feels firm when pressed.
- The internal temperature should be 210°F to 212°F., Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.
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