Pumpkin Crunch Cake With Cream Cheese Frosting Recipes

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PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING



Pumpkin Crunch Cake with Cream Cheese Frosting image

This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more.

Provided by Mimsy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h5m

Yield 12

Number Of Ingredients 11

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
1 teaspoon ground cinnamon
1 (15.25 ounce) package yellow cake mix with pudding
1 cup chopped nuts
1 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¾ cup frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  • Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
  • Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
  • Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 67.7 g, Cholesterol 116.8 mg, Fat 36.9 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 18.3 g, Sodium 627 mg, Sugar 49.7 g

PUMPKIN CRUNCH CAKE



Pumpkin Crunch Cake image

A great tasting cake, and really easy to make!

Provided by Nora LaCroix

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 18

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 ½ cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  • Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  • Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g

PUMPKIN CAKE WITH CREAM CHEESE FROSTING



Pumpkin Cake With Cream Cheese Frosting image

This recipe is a lighter version of an old classic. It was printed in the December 2004 edition of Prevention Magazine.

Provided by PaulaG

Categories     Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 20

1 cup Splenda granular
1/2 cup packed brown sugar
3/4 cup canola oil
1 cup liquid egg substitute
1 (15 ounce) can solid pack pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup nonfat dry milk powder
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 (8 ounce) package low-fat cream cheese
1/4 cup butter, softened
1/2 teaspoon vanilla
1 drop imitation maple flavor
1/2 cup Splenda granular
1/2 cup confectioners' sugar
finely chopped crystallized ginger
finely chopped walnuts

Steps:

  • Spray a 13 x 9 inch non-stick cooking pan lightly with cooking spray and set aside.
  • Preheat oven to 350 degrees.
  • In a large bowl begin mixing the cake by adding the Splenda, brown sugar, oil, egg substitute and pumpkin.
  • Mix until well blended.
  • Add the flour, baking powder, baking soda, non-fat dry milk powder, cinnamon, cloves and salt; mixing well.
  • Pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
  • Cook cake completely before frosting.
  • Prepare the frosting by beating the cream cheese, butter, vanilla, maple flavoring, Splenda and confectioners sugar in a medium bowl with electric mixer until well blended.
  • Frost cake, sprinkle with crystallized ginger and chopped walnuts.

Nutrition Facts : Calories 228.5, Fat 13.7, SaturatedFat 3.9, Cholesterol 15.4, Sodium 262.4, Carbohydrate 21.7, Fiber 0.6, Sugar 10.2, Protein 5.3

PUMPKIN CAKE WITH CREAM CHEESE FROSTING



Pumpkin Cake With Cream Cheese Frosting image

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

1 (16 ounce) can pumpkin
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla
4 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup finely chopped walnuts (optional)
1 (3 ounce) package cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4-2 cups confectioners' sugar
3 teaspoons milk
chopped walnuts (optional)

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

PUMPKIN CAKE WITH CREAM CHEESE FROSTING



Pumpkin Cake with Cream Cheese Frosting image

I love pumpkin in just about any form, but put it in a cake with cream cheese frosting, and there's no holding me back. This cake is perfect to bring to a hang-out night with your friends or for you and your roomies to munch on for dessert. Or breakfast! Hey, pumpkin is a fruit and cake has grain and dairy products . . . sounds like breakfast to me.

Yield makes one 9 by 13-inch cake

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
1 (15-ounce) can pumpkin
2 teaspoons vanilla
3 eggs
2 teaspoons baking soda
1/4 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
2 1/3 cups flour
8 ounces cream cheese, softened
2 tablespoons butter, softened
3 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • To prepare the cake: Preheat the oven to 350°F. Lightly coat a 9 by 13-inch baking pan with butter or cooking spray.
  • Place the butter, sugar, and brown sugar in a large bowl and stir until completely smooth. Add the pumpkin and vanilla and stir well. Add the eggs one at a time, stirring after each addition until completely incorporated. Add the baking soda, salt, and pumpkin pie spice and stir until combined. Add the flour and stir until incorporated. Pour the batter into the baking pan and bake for 35 to 40 minutes, until the cake springs back when pressed gently in the center. Cool completely.
  • To prepare the frosting: Place the cream cheese and butter in a large bowl and stir until completely smooth. Add the confectioners' sugar, milk, and vanilla and stir until smooth. Spread the frosting over the cooled cake.

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