MAPLE PUMPKIN BUTTER CAKE
Moist pumpkin butter cake with a gooey topping that is a hit for any time of the year.
Provided by kaylabr
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch cake pan.
- Beat butter and brown sugar together with an electric mixer until creamy. Beat in eggs one at a time. Add pumpkin butter and vanilla extract.
- Mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a bowl. Stir into the butter mixture.
- Spread cake batter in the prepared cake pan. Mix brown sugar, butter, pumpkin butter, and cinnamon together to make topping. Spread topping over the cake batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 47.5 g, Cholesterol 81.8 mg, Fat 20.2 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 12.5 g, Sodium 245.2 mg, Sugar 33.6 g
PUMPKIN CARAMEL SKILLET CAKE WITH MAPLE GLAZE
Here's a promise: This pumpkin cake will impress everyone who tries it. It will fill your kitchen with the sweet smell of homemade caramel sauce, the gentle and comforting spices of fall, and a warmth that cuts right through a bitterly cold wind.
Provided by Amanda Rettke
Time 1h5m
Yield One 12-inch cake
Number Of Ingredients 18
Steps:
- For the easy caramel sauce: Preheat the oven to 350 degrees F. Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, about 5 minutes. Add the vanilla and cook to thicken further, 1 more minute. Remove from the heat and set aside to cool slightly.
- For the pumpkin cake: Grease the bottom and sides of a 12-inch skillet with butter or nonstick spray.
- In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center of the flour mixture and add in the butter, granulated sugar, pumpkin, egg and vanilla extract. Mix by hand until fully incorporated. (The mixture will be thick.)
- Once combined, press half of the mixture into the bottom of the skillet, making sure the batter goes halfway up the sides.
- Pour the cooled caramel over the batter. Drop the remaining pumpkin cake batter over the caramel by the spoonful, covering the caramel as well as you can.
- Bake until the edges are firm and golden, 22 to 28 minutes.
- For the maple glaze: Meanwhile, bring the maple syrup and butter to a low boil in a small saucepan over medium-high heat, stirring constantly, about 2 minutes.
- Remove from the heat and gradually whisk in the confectioners' sugar until smooth. Continue to whisk until the mixture begins to thicken and cool slightly, about 1 minute.
- Allow the cake to cool in the skillet for 5 minutes. Pour the maple glaze over the cake and serve immediately.
PUMPKIN SPICE CAKE WITH MAPLE BUTTERCREAM RECIPE - (4.5/5)
Provided by cecelia26_
Number Of Ingredients 13
Steps:
- Cake: Preheat oven to 350°. In large bowl, combine cake mix, pumpkin, eggs, milk, cinnamon, nutmeg, and ginger. Mix with electric mixer on low until combined, then on medium for about 2 minutes. Pour batter into two well greased 8″ or 9″ round cake pans. Bake for 20-25 minutes or until pick comes out clean when inserted in center. Cool in pans for 5-10 minutes, then cool cakes on wire rack completely. Maple Buttercream: Whip butter, powdered sugar, maple syrup, and milk until fluffy. Add less milk or more milk to make desired spreading consistency. Spread frosting between layers and over sides and top of cake. There is enough frosting to slice each cake layer in half to make four layers with frosting in between each layer.
PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM
This magical confection is part pudding, part cake, entirely delicious.
Provided by Julie Hubert
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 9
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
- Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
- Combine milk, pumpkin, and vanilla extract in a bowl.
- Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
- Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
- Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
- Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 51.4 g, Cholesterol 158.3 mg, Fat 25.9 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 15.4 g, Sodium 362.2 mg, Sugar 36.6 g
PUMPKIN CAKE WITH MAPLE CREAM CHEESE FROSTING
I was looking to make myself a delicious birthday cake. I usually go for carrot cake, but my sister recommended pumpkin cake. I also had been eying this recipe for Maple Cream Cheese Frosting. And I added some chopped bittersweet chocolate, which is delicious, but not necessary. Cake recipe is from http://www.lifesambrosia.com/2009/10/pumpkin-cake-with-amaretto-cream-cheese-frosting-recipe.html Frosting recipe is from http://www.kitchenista.org/2009/05/12/carrot-cake-with-maple-cream-cheese-frosting/ I put it all together here for my safe-keeping and because it was an absolutely wonderful cake. Just make sure the frosting is completely room temperature or your cake will end up ugly like mine (but still delicious!!).
Provided by Allie 1123
Categories Dessert
Time 1h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.
- Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
- In another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
- Slowly whisk flour mixture into egg mixture. Fold in pureed pumpkin.
- Evenly divide cake mixture between the two prepared cake pans.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
- Cool cakes in pans completely before transferring to a cake plate. About 1 hour.
- Once the cakes are cool, spread a layer of maple cream cheese frosting on the top of one cake layer. Place the other cake layer on top. Use remaining frosting to frost the cake.
- Frosting:.
- Beat sugar and butter with mixer or in stand mixer.
- Gradually add confectioner's sugar and maple syrup while blending.
- You can put the frosting in the refrigerator to set up a little bit or just let it stand at room temperature so it's ready for you when you need it.
- Optional: You can chop up some bittersweet chocolate and add it to the batter once it's in the pan and stir just a bit so it doesn't sink to the bottom. Reserve about a third of the chocolate to sprinkle over the frosted cake.
Nutrition Facts : Calories 980, Fat 60.9, SaturatedFat 24, Cholesterol 172.2, Sodium 518.9, Carbohydrate 101.9, Fiber 1.1, Sugar 73.6, Protein 10.2
PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE
Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners' sugar - a tip picked up from Stella Parks.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
- Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
- 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, 55 to 65 minutes.
- Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
- Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
- Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
- Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 372 milligrams, Sugar 49 grams, TransFat 0 grams
More about "pumpkin cake with maple buttercream recipes"
VEGAN PUMPKIN GANACHE CAKE WITH MAPLE BUTTERCREAM FROSTING
From thisseasonstable.com
PUMPKIN CAKE WITH MAPLE FROSTING - CREATE THE MOST AMAZING …
From recipeshappy.com
EASY FROSTED PUMPKIN SPICE LATTE CAKE - VEENA AZMANOV
From veenaazmanov.com
PUMPKIN CAKE WITH MAPLE BUTTERCREAM - WHISKTOGETHER.COM
From whisktogether.com
THE BEST PUMPKIN CAKE WITH MAPLE CREAM CHEESE FROSTING
From cakebycourtney.com
VEGAN PUMPKIN CAKE WITH MAPLE PECANS & CINNAMON BUTTERCREAM
From domesticgothess.com
MAPLE COOKIES WITH MAPLE ICING : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PUMPKIN CAKE WITH MAPLE FROSTING - JUST SO TASTY
From justsotasty.com
PUMPKIN MAPLE BUTTERCREAM - SIX CLEVER SISTERS
From sixcleversisters.com
MAPLE STREUSEL PUMPKIN CAKE - LIV FOR CAKE
From livforcake.com
PUMPKIN SPICED BUTTERMILK LAYER CAKE WITH MAPLE …
From savorysimple.net
PUMPKIN CAKE WITH MAPLE BUTTERCREAM - HEATHER CHRISTO
From heatherchristo.com
THE BEST PUMPKIN CAKE RECIPE | EASY THANKSGIVING DESSERT IDEA!
From thenovicechefblog.com
PUMPKIN CAKE WITH MAPLE BUTTERCREAM | RECIPE | PUMPKIN CAKE, …
From pinterest.com
PUMPKIN CUPCAKES WITH MAPLE BUTTERCREAM FROSTING
From bakedbroiledandbasted.com
PUMPKIN SPICED BUTTERMILK LAYER CAKE WITH MAPLE BUTTERCREAM
From pinterest.ca
THE BEST PUMPKIN CAKE RECIPE WITH MAPLE CREAM CHEESE - STYLE …
From stylesweet.com
PUMPKIN CAKE WITH MAPLE BUTTERCREAM - HEATHER CHRISTO
From heatherchristo.com
PUMPKIN CAKE ROLL WITH MAPLE BUTTERCREAM - SWEET BEGINNINGS BLOG
From sweetbeginningsblog.com
PUMPKIN CAKE WITH MAPLE FROSTING - OH SWEET BASIL
From ohsweetbasil.com
MINI PUMPKIN PIE SHEET CAKE WITH MAPLE BUTTERCREAM
From sinkology.com
PUMPKIN-MAPLE BUNDT CAKE - JAMIE GELLER
From jamiegeller.com
PUMPKIN SPICE SNACKING CAKE WITH MAPLE BUTTERCREAM FROSTING …
From pastryathome.com
MAPLE & PUMPKIN CAKE | RACHAEL RAY IN SEASON
From rachaelraymag.com
PUMPKIN CUPCAKES WITH MAPLE VANILLA BUTTERCREAM - THE WOKS OF …
From thewoksoflife.com
PUMPKIN SHEET CAKE WITH SALTED MAPLE FROSTING — JULIA HEFFELFINGER
From juliaheffelfinger.com
CHAI PUMPKIN CAKE WITH MAPLE BROWNED BUTTER FROSTING.
From halfbakedharvest.com
PUMPKIN SHEET CAKE WITH SALTED MAPLE FROSTING - GOODTASTE.TV
From goodtaste.tv
PERFECT PUMPKIN CAKE WITH MAPLE FROSTING | COOKIES AND CUPS
From cookiesandcups.com
THE BEST PUMPKIN SPICE BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
PUMPKIN CAKE MAPLE-CREAM CHEESE FROSTING RECIPE - LEITE'S …
From leitesculinaria.com
VEGAN PUMPKIN GANACHE CAKE WITH MAPLE BUTTERCREAM FROSTING
From pinterest.ca
PUMPKIN LAYER CAKE WITH MAPLE–MASCARPONE BUTTERCREAM RECIPE
From jamesbeard.org
PUMPKIN SPICE CAKE WITH MAPLE FROSTING - THE POLKA DOTTER
From thepolkadotter.com
PUMPKIN SPICE CAKE WITH MAPLE FROSTING - A SPICY PERSPECTIVE
From aspicyperspective.com
PUMPKIN BUTTER CAKE COOKIES WITH MAPLE CREAM CHEESE FROSTING
From lexisrose.com
3 LAYER PUMPKIN CAKE WITH MAPLE FROSTING - BROWN SUGAR FOOD BLOG
From bsugarmama.com
PUMPKIN SPICE CUPCAKES WITH MAPLE BROWN BUTTER BUTTERCREAM …
From pinterest.com
SPICED PUMPKIN CAKE WITH MAPLE MASCARPONE FROSTING | CAKE …
From bibbyskitchenat36.com
PUMPKIN CAKE WITH MAPLE BUTTERCREAM | TASTY KITCHEN: A HAPPY …
From tastykitchen.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