PUMPKIN DREAM CAKE WITH CINNAMON MAPLE CREAM CHEESE FROSTING RECIPE - (4.3/5)
Provided by á-37896
Number Of Ingredients 0
Steps:
- Directions Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve. Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.
PUMPKIN FROSTED DREAM CAKE
found this recipe clipping in a box from a church garage sale..going to try it this fall...sounds delicious!!
Provided by grandma2969
Categories Dessert
Time 1h5m
Yield 12-16 slices
Number Of Ingredients 8
Steps:
- combine cake mix, whipped topping mix right from the envelope, eggs and water in large mixing bowl.of electric mixer --
- blend until moistened.
- beat at medium speed about 4 minutes.
- pour into 2 greased and floured 9" layer cake pans.
- bake at 350* for 30 minutes or until cake tester comes out clean.
- cool in pans for 15 minutes.
- then loosen from sides and gently remove cake.
- finish cooling on wire racks and split each layer horizontally, making 4 thin layers.
- spread each layer with 1 cup PUMPKIN FLUFFY FROSTING.stack.
- frost sides with 4 cups prepared Dream Whip topping.
- sprinkle top with 1/4 cup chopped pecans.chill before serving.
- to prepare PUMPKIN FLUFFY FROSTING:.
- combine whipped topping mix, instand pudding and cold milk in a deep narrow bottom bowl.beat slowly till well blended.
- gradually increase beating speed and beat until mixture will form soft peaks.
- about 4-6 minutes.
- fold in canned pumpkin -- mix well. Yield about 4 cups.
Nutrition Facts : Calories 299.2, Fat 12.6, SaturatedFat 6.3, Cholesterol 74.8, Sodium 416.3, Carbohydrate 41.5, Fiber 1.7, Sugar 26.4, Protein 5.8
PUMPKIN DREAM CAKE WITH CINNAMON MAPLE CREAM CHEESE FROSTING RECIPE
Provided by á-2491
Number Of Ingredients 17
Steps:
- Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.
CREAM CHEESE FROSTED PUMPKIN CAKE
This pumpkin spice cake is very moist and rich and the cream cheese frosting keeps it that way for several days! In fact, the spice blend actually improves and mellows in flavor if the cake is made one day before serving. Remember that the frosting is made with cheese and that the cake must be refrigerated to maintain its freshness-especially during warm weather. But don't worry, this cake is so good that it won't be around very long!
Provided by Olha7397
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- PREPARE PUMPKIN CAKE: Crack eggs into the large bowl of an electric mixer; cover and let stand 30 minutes until room temperature. Preheat oven to 350°F Meanwhile, sift flour with baking soda, salt, cloves, cinnamon, ginger and nutmeg.
- With electric mixer at HIGH speed, beat eggs thoroughly. Add sugar and continue to beat until eggs are lemony in color and the mixture is light and fluffy. Gradually add oil and pumpkin, beating well after each addition to blend thoroughly.
- With electric mixer at LOW speed, beat in flour mixture, several spoonfuls at a time, beating only until flour is moistened. Pour into ungreased 10 inch tube pan without removable bottom. Bake about 1 hour, or until surface springs back when gently pressed with fingertips.
- Remove cake from oven and cool completely in pan on wire rack.
- Meanwhile prepare Cream Cheese Frosting: In a small bowl with electric mixer at MEDIUM speed, beat cream cheese with rum until smooth and soft. Gradually add confectioners' sugar, (icing/powdered sugar) beating until light and fluffy.
- Using a long, narrow metal spatula, carefully loosen cake from pan; remove. Place on cake plate and frost top and sides with cream cheese frosting. Use the tip of the spatula to swirl the frosting in a spoke-like fashion in towards the center of the cake.
- Arrange pecan or walnut halves decoratively around top edge of cake. Serve cake immediately or store, tightly covered, in refrigerator. Remove about 30 minutes before serving. Makes 12 servings.
- Mc Call's Cooking School.
Nutrition Facts : Calories 570.7, Fat 25.1, SaturatedFat 6.4, Cholesterol 86.1, Sodium 373.6, Carbohydrate 82.6, Fiber 1, Sugar 63.4, Protein 5.7
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