PUMPKIN SPICE LAYER CAKE WITH CARAMEL AND CREAM CHEESE FROSTING
Provided by Sarah Patterson Scott
Categories Cake Mixer Dessert Bake Christmas Thanksgiving Cream Cheese Orange Spice Pumpkin Fall Family Reunion Cinnamon Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 23
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 PUMPKIN CREAM CHEESE FROSTING
Layers of cake cushioned with Pumpkin Cream-Cheese Frosting create a lasting impression even before you take the first bite. One taste of this moist cake and creamy icing, and the traditional pumpkin pie may have to make room on the for a new holiday favorite.
Provided by kittycatmom
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
- Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
- Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool. Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.
- Directions for Frosting:.
- Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.
Nutrition Facts : Calories 446.3, Fat 17.5, SaturatedFat 10.4, Cholesterol 81.3, Sodium 197.6, Carbohydrate 70, Fiber 0.6, Sugar 56.3, Protein 4.1
PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING
This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together
Provided by JPAULEYBUCKNER
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 503 calories, Carbohydrate 58.6 g, Cholesterol 83.4 mg, Fat 28.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 12.9 g, Sodium 435.3 mg, Sugar 40.6 g
PUMPKIN SPICE LAYER CAKE
I made up this recipe when my son requested pumpkin cake for Thanksgiving. It was such a hit that it's now become part of our traditional turkey day dinner!-Jeanne Cerrone, Peoria, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10-12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the shortening, sugar and brown sugar until crumbly, about 2 minutes. Beat in eggs and pumpkin. Combine the flour, baking powder, allspice, cinnamon, baking soda, ginger and nutmeg. Gradually beat into pumpkin mixture; mix well. , Spoon into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 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. , In a large bowl, beat the cream cheese, butter, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 608 calories, Fat 22g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 282mg sodium, Carbohydrate 100g carbohydrate (79g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It's just the thing for a fall birthday treat or the Thanksgiving table.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
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.
Nutrition Facts : @context http, Calories 966, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 55 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 34 grams, Sodium 500 milligrams, Sugar 65 grams, TransFat 2 grams
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
I originally got this recipe from Kitchen Assistant...but I believe it belonged to Southern Living before that! This is fabulous all year round...but especially around Thanksgiving.
Provided by slkendrick
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients in a large bowl.
- Beat at medium speed with an electric mixer until smooth.
- Combine flour and next 6 ingredients.
- Stir flour mix into pumpkin mix until well blended.
- Spread batter in a lightly greased 15 X 10 inch jelly roll pan.
- Bake at 350 degrees for 25-30 minutes (until light brown).
- Cool completely before you Frost!
- For Frosting: Beat cream cheese and butter until creamy.
- Gradually add powdered sugar and vanilla, beating well.
- Stir in pecans.
Nutrition Facts : Calories 746, Fat 40.9, SaturatedFat 12.5, Cholesterol 111.6, Sodium 345, Carbohydrate 91.7, Fiber 1.8, Sugar 71.5, Protein 7
PUMPKIN LAYER CAKE
Yummy pumpkin spice layer cake.
Provided by Sarah Dipity
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
- Combine sugar, oil, and eggs in a large mixing bowl and mix well.
- Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
- Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
- Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
- Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.
Nutrition Facts : Calories 946.6 calories, Carbohydrate 116 g, Cholesterol 135.6 mg, Fat 51.5 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 18.3 g, Sodium 714.3 mg, Sugar 91.3 g
SPICED PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is simply a spectacular cake-moist and light with spiced pumpkin flavor and sweet bites of coconut and pineapple. In addition, it is a snap to make. It requires two 9-inch cake pans to make the layers, but the cake itself can be mixed together with a rubber spatula and bowl. If all the cake ingredients are pre-measured and the cake pans prepared, this can be a fun kitchen project to do with children, especially since it can be made ahead and frozen.
Provided by Diane Morgan
Categories Cake Mixer Egg Dessert Bake Thanksgiving Cream Cheese Dried Fruit Coconut Pineapple Spice Pumpkin Cinnamon Butter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 22
Steps:
- Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
- To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.
- Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
- To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners' sugar and vanilla and beat for about 3 minutes until fluffy.
- Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.
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PUMPKIN SPICE CAKE WITH CARAMEL CREAM CHEESE FROSTING
From readyseteat.com
Cuisine AmericanTotal Time 2 hrsCategory DessertPublished 2020-09-28
- Beat spice cake mix, pumpkin pie spice, pumpkin, water, eggs and oil in a large bowl with an electric mixer at low speed until moistened. Beat at medium speed for 2 minutes.
- Bake 14 to 16 minutes. Cakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing.
- BUTTERCREAM: Blend cream cheese and butter in large bowl with an electric mixer at medium speed until smooth and creamy, about 2 minutes. Pour in caramel topping and confectioners’ sugar and mix until light and fluffy, 3 to 5 minutes.
- Place one pumpkin spice cake layer on cardboard round. Spread with about 2/3 cup caramel cream cheese buttercream. Repeat with remaining spice cake layers and buttercream.
PUMPKIN LAYER CAKE RECIPE WITH CARAMEL-CREAM CHEESE …
From southernliving.com
5/5 (1)Category Layer CakesServings 10-12Total Time 8 hrs 10 mins
- Prepare the Caramel: Bring sugar, water, and corn syrup to a boil in a medium saucepan over medium, stirring once or twice. Continue to cook, without stirring, until mixture is a medium amber color, 8 to 9 minutes.
- Meanwhile, prepare the Cake Layers: Place oven rack in center of oven; preheat oven to 350°F. Coat 2 (9-inch) round baking pans with cooking spray; lightly dust bottoms and sides of pans with flour.
- Sift together flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl. Whisk together pumpkin, buttermilk, oil, water, eggs, and vanilla in a medium bowl until well combined.
- Prepare the Frosting: Beat cream cheese in bowl of a stand mixer fitted with paddle attachment on low speed until softened, about 1 minute. Add butter and beat on medium speed until creamy, about 1 minute.
- Place 1 Cake Layer, top side up, on a cake plate. Dollop with about 1⁄2 cup of the Frosting, and spread evenly. Top with second Cake Layer, top side up, and dollop with another 1⁄2 cup of Frosting.
- Generously swirl Caramel into remaining Frosting, keeping swirls large in mixture. Spread along top and sides of cake in a few swoops so it looks rustic.
PUMPKIN SPICE LAYER CAKE WITH CARAMEL CREAM CHEESE …
From thecakechica.com
Reviews 1Category Cakes And FrostingsCuisine AmericanTotal Time 4 hrs
- Fill a medium saucepan about halfway full with water and bring to a boil. Use avegetable peeler or sharp knife to remove the peel of each orange in vertical strips, being careful not to include the bitter pith. Next, cut each piece into julienne strips.
- Add the zest strips to the boiling water and reduce the heat to a simmer and continue to cook for about 15 minutes.
- Drain the zest in a mesh sieve and rinse. Using the same saucepan, combine 1 cup sugar, ¾ cup water and cream of tartar and bring to a boil, stirring until the sugar has dissolved. Add zest and cover the saucepan and reduce the heat to low. Let simmer for 15 minutes. Drain zest through a mesh strainer and add to a medium bowl with ½ cup sugar mixing with a spoon to combine. Spread candied orange zest on a baking sheet lined with paper towels to dry at least 2 hours before using.
- Spray 2 8-inch round cake pans with nonstick baking spray and set aside. Adjust an oven rack to the center position and heat oven to 350 degrees. In a large bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, cardamom and salt to combine.
PUMPKIN SPICE LAYER CAKE WITH CARAMEL AND CREAM …
From bonappetit.com
4.4/5 (29)Published 2008-09-30Servings 8
- 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.
- 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.
- 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.
- Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar.
- 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.
- *Available seasonally at most supermarkets and year-round at specialty foods stores and from chefshop.com. How would you rate Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting?
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