Pumpkin Spice Cake With Caramel Sauce Recipes

PUMPKIN CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce.

PUMPKIN SPICE CAKE WITH CARAMEL SAUCE

Steps:

• To make the cake, preheat the oven to 350 degrees. Butter and flour a 10-inch cake pan that is 2 inches deep. Beat the eggs in a bowl until smooth, then beat in the vegetable oil and pumpkin puree. Sift remaining ingredients into a large bowl. Add the mixture and stir until combined.
• Scrape the batter into the prepared pan. Tap the pan against a hard surface a couple of times to settle any air bubbles. Bake until a skewer inserted in the center of the cake comes out clean, about 45 minutes. Place on a rack to cool. Turn the cake out of the pan.
• To make the caramel sauce, combine the sugar, water and lemon juice in a saucepan. (It's easier to see the caramel color in a light-colored, enamel pan.) Place over medium heat to dissolve the sugar. Increase heat and bring to a boil. Wet a pastry brush and wash down the sides of the pan to keep them clean of sugar. Cook until the sugar turns a deep golden color. Swirl the pan gently to insure even cooking and coloration. Remove from the heat. Carefully stir in cream. Return pan to the heat and cook, stirring constantly, until the caramel is completely dissolved and the sauce is smooth. Chill.
• To serve, slice the cake and place 1 piece on each plate. Sprinkle with powdered sugar and spoon sauce around the cake. Serve immediately

PUMPKIN SPICE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
• In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

PUMPKIN-CARAMEL POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
• While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.

PUMPKIN SPICE-CARAMEL POKE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon or chopstick.
• Beat one pudding mix and 2 cups milk in large bowl with whisk 2 min. Immediately pour 1/2 of pudding pour half into the holes in warm cake Pour remaining pudding over top of cake; spread to form even layer. Let cake cool 15 minutes.
• Beat remaining pudding mix and milk in large bowl with whisk 2 min.; stir in 2 cups COOL WHIP. Spread COOL WHIP mixture over top of cake. Refrigerate 1 hr.
• Before serving: microwave caramels and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until caramels are completely melted and sauce is well blended. Drizzle caramel sauce over cake.

SPICED PUMPKIN CAKE WITH CARAMEL ICING

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar and oil in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Add pumpkin and vanilla; beat until blended. Gradually add dry ingredients; beat just until incorporated. Divide batter between prepared pans; smooth top with spatula.
• Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool completely in pans on racks. Run small knife around cakes to loosen. Turn cakes out onto racks.
• For icing and filling:
• Stir rum, raisins, and dried cranberries in small saucepan over low heat just until warm, about 1 minute. Remove from heat; let stand 30 minutes. Drain, reserving rum and fruit separately.
• Whisk whipping cream and cream cheese in small bowl until smooth. Combine sugar and 2/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 10 minutes. Slowly and carefully whisk in cream cheese mixture (caramel mixture will bubble vigorously). Add butter; whisk until mixture is smooth, about 1 minute. Remove from heat; cool caramel icing 10 minutes, whisking occasionally.
• Pour 3/4 cup warm caramel icing mixture into bowl. Mix in half of reserved dried fruit mixture, 1 cup walnuts, and grated orange peel. Place 1 cake layer on 8-inch-diameter tart pan bottom or cardboard round. Brush top of cake with half of reserved rum. Spread caramel-nut filling over, leaving 1/2-inch plain border at edges. Top with second cake layer, flat side down; press to adhere. Brush top of cake with remaining rum; let stand 10 minutes to allow rum to soak in.
• Pour generous 1/2 cup warm caramel icing onto cake and, if necessary, spread over top with offset spatula to cover. Refrigerate cake and remaining caramel icing until icing is firm enough to spread and to adhere to sides of cake, stirring occasionally, about 1 hour.
• Transfer 3/4 cup chilled icing to small bowl and chill for sauce. Using offset spatula, spread remaining 1 cup icing evenly over sides of cake to cover. Mix remaining dried fruit mixture and remaining 1/2 cup walnuts in another small bowl. Sprinkle mixture in 1 1/2-inch-wide border around top edge of cake. Cover cake with cake dome and chill at least 6 hours. (Can be made 2 days ahead. Keep cake and caramel icing for sauce chilled separately.)
• Place cake on platter. Garnish with orange peel. Rewarm icing over low heat just until pourable. Serve cake cold with ice cream and warm caramel sauce.

PUMPKIN SPICE CAKE WITH ORANGE SAUCE

Steps:

• Beat margarine at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Stir in pumpkin and vanilla.
• Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition.
• Pour into a greased and floured 9-inch round cakepan.
• Bake at 350F degrees 20 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack.
• Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily.
• Remove doily, and serve with Orange Sauce.
• To make the Orange Sauce----------.
• Whisk together all ingredients in a heavy saucepan until blended.
• Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute.

PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM

Steps:

• Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
• Sift the flour, baking powder and baking soda into a large bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
• Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
• Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
• Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
• Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
• Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1 1/2 cups.
• Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
• Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
• Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
• Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
• Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn't spill out the sides.
• Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
• Spread the remaining buttercream in an even layer over the cake. If you'd like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.

PUMPKIN SPICE LAYER CAKE WITH CARAMEL AND CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely.
• For frosting:
• Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
• Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.
• Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving.
• Sprinkle candied orange peel over top of cake. Cut into wedges and serve.
• Available seasonally at most supermarkets and year-round at specialty foods stores and from chefshop.com.

PUMPKIN SPICE "CAKE" WITH DRIZZLED CARAMEL

Steps:

• Prepare Bundt cake pan with cooking spray. Set aside.
• Spray extra large mixing bowl with cooking spray. Pour cereal into it and set aside.
• Microwave butter in microwaveable bowl on HIGH 45 seconds. Add marshmallows; toss to coat.
• Microwave 1 minute. Stir. Microwave 45 seconds. Stir. Microwave 30 seconds. Marshmallows should be melted and mixture should be well blended.
• Immediately, pour marshmallow mixture into center of cereal in extra large bowl. Be very careful, mixture will be very hot. Gently, mix with spatula until cool enough to touch with hands. Once mixture is semi-cool, use both hands to quickly knead until all the cereal is incorporated.
• Shape into long log. Press onto bottom of prepared bundt pan. Make sure you are pressing the mixture evenly to the bottom and the top is leveled. Let cool for 30 minutes.
• Once set, carefully turn bundt pan onto a plate or cake stand. "Cake" should pop right out.
• Microwave caramels and water in microwaveable bowl for 1 ½ minutes, stirring after every 30 seconds. Immediately evenly drizzle over "cake" using spoon or fork. Decorate with remaining Pumpkin Spice Mallows.

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.