Pumpkin Cake With Amaretto Cream Cheese Frosting Recipes
PUMPKIN SHEET CAKE
The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 269 calories, Fat 14g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 201mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN CAKE WITH CREAM CHEESE FROSTING
This is like pumpkin bread with frosting...YUM! My little ones call it "punkin" cake and they love it. It is pretty easy to make and I don't know many people who don't absolutely love it!
Provided by Karen..
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 409.3, Fat 21.2, SaturatedFat 6, Cholesterol 63.9, Sodium 304.5, Carbohydrate 52.4, Fiber 0.7, Sugar 38.5, Protein 3.9
AMARETTO-PUMPKIN CHEESECAKE
Enjoy this mouth-watering cheesecake made with amaretto and pumpkin; topped with almonds - perfect for a lavish dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h40m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Mix crust ingredients. Press in bottom of pan. Bake 10 minutes or until set. Reduce oven temperature to 325°F.
- In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. On low speed, beat in eggs. Add remaining filling ingredients; blend well. Pour over crust.
- Bake 1 hour 15 minutes or until edge is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open door 4 inches. Leave in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours. Carefully remove side of pan. Beat whipping cream, powdered sugar and amaretto with electric mixer on high speed until soft peaks form. Spread over top of cheesecake. Top with almonds.
Nutrition Facts : Calories 399, Carbohydrate 30 g, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 221 mg
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