Pumpkin Skillet Cake With Cream Cheese Frosting Recipes
INCREDIBLE PUMPKIN CAKE WITH CREAM CHEESE WHIPPING CREAM FROSTING
This Pumpkin Cake is the most amazing pumpkin cake you will ever make! Perfectly spiced and moist and topped with the most epic cream cheese whipping cream frosting!
Provided by Alyssa Rivers
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees. Grease a 9x13 inch pan and set aside. In a large mixing bowl add eggs, sugar, vegetable oil, pumpkin puree and beat until smooth.
- In another mixing bowl sift together the flour, baking powder, salt, baking soda, and cinnamon. Add to the wet ingredients and combine thoroughly.
- Pour into your prepared pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to cool.
- Once the cake is cool, make the cream cheese whipping cream frosting. Add softened cream cheese, whipping cream, and powdered sugar to a large bowl. Beat until stiff peaks form and it is set. Spread it over the cooled cake. Store in the refrigerator.
Nutrition Facts : Calories 257 kcal, Carbohydrate 28 g, Protein 5 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 319 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
PUMPKIN SKILLET CAKE WITH CREAM CHEESE FROSTING
Fall in simple skillet cake form, this easy pumpkin cake that can be made in one bowl. The frosting is fluffier and comes together more quickly with the help of an electric mixer, but it can be mixed by hand in a pinch. It's also great without a drop of frosting.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make the cake: Heat the oven to 350 degrees. Grease a 10-inch oven-safe skillet with butter. In a large bowl, whisk the oil and light brown sugar until well combined (you may need to switch to a rubber spatula after a bit). Add the eggs one at a time and mix after each addition until well incorporated. Mix in the vanilla extract.
- Add the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt and mix well to combine. Add the pumpkin purée and mix until the batter is homogeneous. Pour the batter into the prepared skillet and spread into an even layer with a spatula.
- Bake the cake until a toothpick inserted into the center comes out clean (or with just a few moist crumbs), 30 to 35 minutes. Cool completely.
- While the cake cools, make the frosting: In a medium bowl, using a rubber spatula or electric mixer, mix the butter and cream cheese until combined. Add the confectioners' sugar about 1/2 cup/60 grams at a time, mixing well to incorporate between additions. Add the vanilla and salt and mix to combine.
- Frost the cooled cake with the cream cheese frosting in an even layer. If using, sprinkle the pecans evenly over the frosting.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 17 grams, Carbohydrate 63 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 317 milligrams, Sugar 47 grams, TransFat 0 grams
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