Pumpkin Sock It To Me Cake Butter Maple Glaze Recipes

SOCK IT TO ME CAKE III

Steps:

• Combine the 2 tablespoons of cake mix, cinnamon, brown sugar, and pecans; set aside.
• In a large bowl, blend cake mix, sour cream, oil, water, eggs, and sugar. Beat on high speed for 2 minutes.
• Pour 2/3 of batter into a greased and floured bundt pan. Sprinkle the cinnamon sugar mixture in the center of this and spread remaining batter evenly over this.
• Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes. Cool in pan for 25 minutes. Remove from pan.
• To Make Glaze: Blend powdered sugar and milk together to make a glaze. Drizzle over cake. Enjoy!

PUMPKIN CARAMEL SKILLET CAKE WITH MAPLE GLAZE

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.

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 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.

PUMPKIN BREAD WITH MAPLE SYRUP GLAZE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick. , Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.

SOCK-IT-TO-ME CAKE RECIPE BY TASTY

Steps:

• Make the filling: In a small bowl, stir together the pecans, brown sugar, and cinnamon.
• Make the cake: Preheat the oven to 325°F (160°C). Grease a 10-cup Bundt pan with butter.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth, about 1 minute. Add the granulated sugar, baking powder, and salt. Continue mixing on medium speed, scraping down the sides of the bowl occasionally, until light and fluffy, about 8 minutes.
• Add the eggs, 1 at a time, and mix on medium speed, making sure each egg is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl. Add the vanilla and mix until combined.
• Add one third of the flour and mix on medium speed until just combined, then add half of the sour cream and continue mixing until just combined. Scrape down the sides and bottom of the bowl, then continue alternating additions of flour and sour cream. Use the rubber spatula to bring the batter together.
• Pour half of the batter into the prepared Bundt pan and tap the pan against the counter to settle the batter and release any air bubbles. Sprinkle the filling evenly over the batter. Spoon the remaining batter on top and carefully spread in an even layer to cover the filling.
• Bake the cake until a toothpick inserted in the center comes out clean, 60-70 minutes. Remove from the oven and let cool for 10 minutes.
• While the cake cools, make the icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
• Invert the cake onto a serving plate and remove the Bundt pan. Pour the glaze over the cake to cover completely. Garnish with pecan halves.
• Slice and serve.
• Enjoy!