PUMPKIN CAKE WITH CREAM CHEESE FROSTING
Topped with swirls of cream cheese icing, this pumpkin cake is easy to make and 100% kid-approved -- the perfect fall treat for potlucks, bake sales, and holiday parties.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 12 to 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-x-13-inch baking dish with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg; set aside.
- In a large bowl of an electric mixer, beat the melted butter and sugar on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin. Add the dry ingredients and mix on low speed until well combined.
- Turn the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
- In a large bowl of an electric mixer, beat the butter and cream cheese together on high speed until smooth and creamy, about 1 minute. Beat in the salt and vanilla. Add the confectioners' sugar and beat on low speed for 30 seconds, then switch to high speed and beat until light and creamy, about 2 minutes. Spread the frosting on the cooled cake. Cut into squares and serve. Cover any leftover cake tightly with aluminum foil and store in the fridge for up to 4 days (bring to room temperature before serving) or at room temperature for up to 2 days.
- Make-Ahead Instructions: The cake can be made and frosted up to two days ahead of time. Cover tightly with aluminum foil and store in the refrigerator; allow the cake to come to room temperature before serving.
- Freezer-Friendly Instructions: Freeze the unfrosted cake, tightly wrapped, for up to 3 months. When ready to serve, defrost the cake to room temperature, make the frosting, frost, and serve.
Nutrition Facts : Calories 417, Fat 20 g, Carbohydrate 58 g, Protein 4 g, SaturatedFat 12 g, Sugar 44 g, Fiber 1 g, Sodium 229 mg, Cholesterol 96 mg
PUMPKIN CAKE WITH WHIPPED CINNAMON FROSTING
My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment., Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. , Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.
Nutrition Facts : Calories 687 calories, Fat 33g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 297mg sodium, Carbohydrate 97g carbohydrate (82g sugars, Fiber 2g fiber), Protein 4g protein.
EASY AUTUMN PUMPKIN SPICE CAKE
Make and share this Easy Autumn Pumpkin Spice Cake recipe from Food.com.
Provided by hannahactually
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
- Beat on medium speed 4 minutes.
- Pour into greased and floured 13x9-inch baking pan.
- Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool cake in pan on wire rack.
- Spread with PHILADELPHIA® Cream Cheese Frosting; sprinkle with pecans.
- Store in refrigerator if not serving right away.
Nutrition Facts : Calories 173.2, Fat 9.2, SaturatedFat 1.4, Cholesterol 26.9, Sodium 208.7, Carbohydrate 21.3, Fiber 0.5, Sugar 13.3, Protein 2
SURPRISE PUMPKIN CAKE ROLL
Try this impressive and fun pumpkin roulade as a scrumptious end to your next fall gathering. Fresh kiwi pieces and whole clementine oranges are assembled inside to reveal a pumpkin surprise when the cake is sliced.
Provided by Food Network
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 23
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 15-by-10-inch jelly roll pan with cooking spray and line it with parchment paper.
- Place the egg yolks in a stand mixer fitted with the whip attachment. Set the mixer to medium speed and gradually add 1/4 cup of the granulated sugar. Increase to high speed and beat until the eggs are lightened in color.
- In a separate bowl, beat the egg whites until foamy. Gradually add the remaining 2 tablespoons sugar and beat on high until stiff peaks form. Set aside.
- With the mixer running on medium speed, add the oil, milk, extract, zest, spice, salt and orange food color to the egg yolk mixture. Mix well until combined. Stop the mixer and scrape down the sides of the bowl. Add the flour and mix using a rubber spatula until just combined. Add a third of the beaten egg whites to the mixture and fold to combine. Add the remaining egg whites and gently fold to combine.
- Sprinkle a tea towel with the confectioners' sugar.
- Pour the batter into the prepared pan and smooth with an offset spatula to level. Bake until the sponge cake is springy and lightly brown around the edges, 10 to 12 minutes. Immediately turn the cake out onto the prepared tea towel. Roll up loosely and let cool completely.
- For the buttercream and decors: In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners' sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes until smooth and fluffy.
- Add the vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Place about 2 cups of buttercream in a disposable piping bag.
- Divide the remaining frosting into 4 bowls. Tint each bowl of frosting with each of the food colors: red, yellow, orange and green. Transfer the red, yellow and orange frostings each to a separate disposable piping bag with a 1/2-inch hole snipped in the end. Divide the green frosting between 2 piping bags: one fitted with a small leaf tip, and the other fitted with a 1/8-inch round tip.
- Slice 2 large edges off of each piece of kiwi, avoiding the seeded white center as best you can. Remove the seeds and any of the white center from the pieces using a small paring knife. Cut each of the pieces in half.
- Assemble the cake: Unroll the sponge cake and pipe some of the untinted frosting on the cake. Spread evenly. Beginning about 1 inch from the end of the curled edge, place the kiwi halves upright into the frosting. Pipe rows of frosting on each side of the kiwi until the frosting is the same height as the cut pieces of fruit. Place the peeled clementines on top of the kiwi with the stem ends toward the open ends of the sponge roll. Use more frosting to fill in the gaps around the clementines. Roll the fruit into the cake and trim the edge of the sponge so that no seam remains and the 2 ends of the sponge cake meet. Roll the assembled sponge cake in parchment paper and a layer of plastic wrap and refrigerate 30 minutes.
- Spread a large sheet of plastic wrap on a work surface. Pipe red, yellow and orange stripes of frosting side-by-side on the plastic wrap so that all 3 colors touch each other. Roll the frosting into the plastic sausage-style and snip one end. Place the frosting roll in a large piping bag fitted with a large open star tip. Squeeze the frosting out onto a test plate until all 3 colors extrude evenly.
- Remove the cake from the refrigerator and pipe a fat, undulating rope down the top center of the cake; immediately top with the sprinkles. Use the reserved green frosting bag fitted with the 1/8-inch round decorator tip to pipe vines on top of the center décor. Use the green frosting bag fitted with the leaf tip to pipe leaves around the vines. Trim the ends from the cake roll using a serrated knife to reveal the kiwifruit and clementine "pumpkin" inside the filled cake.
- Keep the cake refrigerated until ready to serve. Cut the cake chilled for the neatest slices.
PUMPKIN SURPRISE
Heaven on your lips! This sumptuous autumn dessert will "wow" any crowd with its amazing blend of sweet, spicy and warm buttery flavors.
Provided by Momma Mia
Categories Dessert
Time 21m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix together pumpkin, sugar and spices; add milk and eggs.
- Spread pumpkin mixture into bottom of ungreased glass 9 x 13-inch dish.
- Distribute dry cake mix across top of pumpkin mixture. Drizzle butter over the top of cake mix. Sprinkle chopped walnuts generously across the top.
- Bake at 350° for one hour. Let the "surprise" sit for 20 minutes before slicing into it.
AUTUMN PUMPKIN-RASPBERRY BUNDT® CAKE
This is a recipe I entered in the Great Pumpkin Bake-Off in Newcastle, OK at T.G. Farms on October 30, 2010. I won first prize in the Breads, Cookies, and Cakes category and the Grand Prize overall. I've always wanted to enter a baking contest, and it was fun. The only criteria was the recipe had to have pumpkin in it. I researched it and didn't find another recipe like it. I hope you and your family enjoy it! Decorate with fall foliage as desired.
Provided by lizzy3366
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 14
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®).
- Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside.
- Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside.
- Combine sugar and oil in a large bowl; mix well. Blend sour cream, pumpkin, and vanilla extract into the mixture using an electric mixer. Beat in eggs one at a time. Beat in flour mixture gradually until combined. Stir in walnuts. Fold in halved raspberries. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Beat confectioners' sugar, cream cheese, red food coloring, and yellow food coloring together in a large bowl until smooth. Fold in whipped topping. Frost cooled cake and decorate with reserved whole raspberries.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 73.2 g, Cholesterol 67 mg, Fat 40.2 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 11.6 g, Sodium 439.6 mg, Sugar 49.1 g
PUMPKIN SKILLET CAKE WITH CREAM CHEESE FROSTING
Fall in simple skillet cake form, this easy pumpkin cake that can be made in one bowl. The frosting is fluffier and comes together more quickly with the help of an electric mixer, but it can be mixed by hand in a pinch. It's also great without a drop of frosting.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 17 grams, Carbohydrate 63 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 317 milligrams, Sugar 47 grams, TransFat 0 grams
More about "autumn pumpkin cake surprise w pumpking frosting recipes"
THE BEST PUMPKIN CAKE WITH CREAM CHEESE FROSTING - LIKE …
From lmld.org
5/5 (58)Total Time 35 minsServings 18Calories 372 per serving
- Combine your flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt in a large bowl and whisk together.
SPICED PUMPKIN CAKE WITH CREAM CHEESE FROSTING
From simplydeliziousbaking.com
Cuisine AmericanTotal Time 1 hrCategory Brunch, Dessert, SnackCalories 400 per serving
CAKE MIX PUMPKIN COOKIES - THERESCIPES.INFO
From therecipes.info
PUMPKIN SPICE CAKE WITH MAPLE FROSTING - A SPICY PERSPECTIVE
From aspicyperspective.com
SPICED PUMPKIN POUND CAKE WITH CREAM CHEESE FROSTING
From simplydeliziousbaking.com
THE BEST PUMPKIN CAKE WITH MAPLE CREAM CHEESE FROSTING
From cakebycourtney.com
FALL DESSERTS: PUMPKIN SPICE BUNDT CAKE WITH CREAM CHEESE …
From practicallyhomemade.com
EASY PUMPKIN CAKE RECIPE (WITH CREAM CHEESE FROSTING)
From kleinworthco.com
PERFECT PUMPKIN CAKE WITH MAPLE FROSTING - COOKIES AND CUPS
From cookiesandcups.com
PUMPKIN CAKE WITH CREAM CHEESE FROSTING {VIDEO ... - THE …
From thecarefreekitchen.com
PUMPKIN CAKE WITH MAPLE FROSTING - OH SWEET BASIL
From ohsweetbasil.com
EASY PUMPKIN CAKE WITH CREAM CHEESE FROSTING - COUNTRYSIDE …
From countrysidecravings.com
JAZZ UP YOUR FALL WITH THESE 15 PUMPKIN DESSERTS
From simplyrecipes.com
THE BEST PUMPKIN SPICE BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
MAKE A PUMPKIN SPICE SURPRISE CAKE | ALLRECIPES
From allrecipes.com
PUMPKIN CAKE SURPRISE DESSERT - SO EASY TO MAKE
From thriftynorthwestmom.com
PUMPKIN CAKE WITH CREAM CHEESE FROSTING - THE ENDLESS APPETITE
From theendlessappetite.com
AUTUMN PUMPKIN CAKE SURPRISE, W/ PUMPKING FROSTING | RECIPE
From pinterest.com
FALL DINNER PARTY PUMPKIN CAKE WITH MAPLE FROSTING
From reluctantentertainer.com
FALL GARDEN PUMPKIN CAKE - MY RECIPE TREASURES
From myrecipetreasures.com
PUMPKIN CAKE RECIPE WITH CREAM CHEESE FROSTING - BUILD YOUR BITE
From buildyourbite.com
HALLOWEEN PUMPKIN SURPRISE CAKE RECIPE - TABLESPOON.COM
From tablespoon.com
PUMPKIN LAYER CAKE WITH CINNAMON WHIP - EASY THANKSGIVING …
From afarmgirlsdabbles.com
PUMPKIN CAKE RECIPE: PUMPKIN CAKE W/ CREAM CHEESE FROSTING
From chelsweets.com
DELICIOUS PUMPKIN CAKE WITH PUMPKIN CREAM CHEESE FROSTING
From camilamade.com
PUMPKIN CAKE RECIPE WITH SPICED VANILLA BUTTERCREAM FROSTING
From foodal.com
SALTY PUMPKIN SPICE CAKE W/CARAMEL CREAM CHEESE FROSTING
From libbiesummers.com
EASY PUMPKIN CAKE RECIPE WITH CREAM CHEESE FROSTING
From cupcakesandcutlery.com
PUMPKIN CAKE WITH CREAM CHEESE FROSTING - MODERN HONEY
From modernhoney.com
EASY PUMPKIN CAKE WITH CREAM CHEESE FROSTING - HEALTHYISH FOODS
From healthyishfoods.com
THE BEST PUMPKIN CAKE EVER WITH CREAM CHEESE FROSTING - BROMA …
From bromabakery.com
PUMPKIN CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
From amandascookin.com
EASY PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
From averiecooks.com
PUMPKIN CAKE RECIPE (WITH CREAM CHEESE FROSTING) | KITCHN
From thekitchn.com
PUMPKIN CAKE WITH CREAM CHEESE FROSTING - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
EASY PUMPKIN CAKE WITH CREAM CHEESE FROSTING - MIRLANDRA'S …
From mirlandraskitchen.com
PUMPKIN FROSTING RECIPE - SIMPLE JOY
From simplejoy.com
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING - BLUE BOWL
From bluebowlrecipes.com
SURPRISE PUMPKIN SPICE CAKE - CUPCAKE DIARIES
From cupcakediariesblog.com
HALLOWEEN PUMPKIN CAKE WITH CREAM CHEESE FROSTING
From lordbyronskitchen.com
PUMPKIN CAKE WITH CREAM CHEESE FROSTING - A REINVENTED MOM
From areinventedmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love