Slow Cooker Pumpkin Cake With Cream Cheese Frosting Recipes
SLOW-COOKER PUMPKIN CAKE WITH CREAM CHEESE FROSTING
Make a stunning, moist pumpkin cake with the help of your slow cooker!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 11
Steps:
- Generously spray a 5 1/2- to 6-quart slow cooker with cooking spray.
- In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
- Pour batter into slow cooker; cover and cook on HIGH 1 hour 45 minutes to 2 hours or until toothpick inserted in the center comes out clean. Uncover and cool 10 minutes. Run a knife around the edge to loosen; turn out onto a cooling rack and cool completely.
- Meanwhile, in medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread over cooled cake. Sprinkle with pecans or walnuts, if desired. Cut into pieces to serve.
Nutrition Facts : Calories 290, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 270 mg, Sugar 27 g, TransFat 0 g
PUMPKIN CAKE WITH CREAM CHEESE FROSTING
Both the maple and vanilla cream cheese frosting and the pumpkin spice cake are sweetened with SPLENDA® No Calorie Sweetener.
Provided by Allrecipes Member
Time 50m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
- To make the cake: Place SPLENDA® Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
- Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
- To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
- Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 21.1 g, Cholesterol 12.6 mg, Fat 13.3 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 3.5 g, Sodium 215.9 mg, Sugar 9.3 g
PUMPKIN DREAM CAKE WITH CINNAMON MAPLE CREAM CHEESE FROSTING RECIPE - (4.3/5)
Provided by á-37896
Number Of Ingredients 0
Steps:
- Directions Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve. Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.
CREAM CHEESE FROSTING
You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.
Provided by By Stephanie Wise
Categories Dessert
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
- Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
- Spread or pipe frosting on cooled cake or cupcakes.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 20 g, TransFat 0 g
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