Darn Good Pumpkin Spice Cake Recipes

Steps:

• HEAT oven to 350°F.
• BEAT first 7 ingredients with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
• BAKE 32 to 35 minute or until toothpick inserted in center comes out clean. Cool completely. Frost with your favorite frosting if desired.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
• Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

Steps:

• Preheat oven to 350°F
• Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
• Beat on medium speed 4 minutes.
• Pour into greased and floured 13x9-inch baking pan.
• Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool cake in pan on wire rack.
• Spread with PHILADELPHIA® Cream Cheese Frosting; sprinkle with pecans.
• Store in refrigerator if not serving right away.

Steps:

• Preheat oven to 350, grease or spray a 9x9 pan.
• Melt chocolate chips in a double boiler (or in the microwave for 30 sec. intervals, stirring after each 30 seconds until melted) in a medium bowl.
• Stir in pumpkin, vanilla, oil and flaxseed to the melted chocolate.
• Mix all dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg and cloves) until well combined, and stir in wet ingredients.
• Spread evenly into the pan (batter will be thick) and bake for 25 minutes or until toothpick inserted comes out clean. Let cool.
• Ganache: melt margarine and soymilk in a small bowl (either in the microwave or on a double boiler). Stir in chocolate chips and continue heating until melted and smooth.
• Spread over cake when cake is cooled, refrigerate cake if you want ganache to set (or dig in for melty chocolate-y heaven :D).