Pumpkin Praline Cake With Maple Frosting Recipes

PUMPKIN PRALINE CAKE

Steps:

• Heat oven to 350°F. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.
• Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and pumpkin in large bowl with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.

PRALINE-PUMPKIN CAKE

Steps:

• Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.
• In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
• Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM

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.

MAPLE PUMPKIN TORTE

Steps:

• Grease three 9-in. round baking pans; line with waxed paper. Grease the paper and set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil and cinnamon; beat for 30 seconds on low speed. Beat for 2 minutes on medium. , Transfer a third of the batter to a small bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans. , Bake at 350° for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth. , Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with remaining plain cake layer; spread remaining frosting over top and sides of cake.

PUMPKIN SPICE CAKE WITH MAPLE GLAZE

Steps:

• Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.

MAPLE PUMPKIN BUTTER CAKE

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.

PUMPKIN CAKE WITH MAPLE CREAM CHEESE FROSTING

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.

PUMPKIN-PRALINE CAKE WITH MAPLE FROSTING

Steps:

• Preheat oven to 350°F Coat 2 8in cake pans with cooking spray.
• On medium-low speed, beat cake mix, pumpkin, eggs, 1/2 c water, 1/4 c butter and spices until blended (30 seconds).
• On medium-high speed, beat until fluffy (2 mins).
• Divide between pans. Bake 25-30 mins or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer to racks and cool completely.
• Cook pecans in dry skillet over medium heat until fragrant, stirring constantly (2 mins). Remove and cool,.
• On medium speed, beat remaining butter until fluffy. Gradually beat in sugar, maple syrup and extract until fluffy (2 mins).
• Combine cooled pecans and 3/4 c frosting. Place cake layer on plate. Spread with pecan mixture. Top with remaining layer. Spread with remaining frosting. Garnish with pumpkins and candies.