PUMPKIN SPICE CAKE
We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SPICE CAKE WITH BROWN SUGAR FROSTING
Add delicious fall flavor to a pumpkin spice cake with brown sugar frosting. Pumpkin Spice Cake with Brown Sugar Frosting features the perfect amount of sugar, spice and everything nice-plus delicious cream cheese.
Provided by My Food and Family
Categories Dairy
Time 1h50m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat first 5 ingredients in large bowl with mixer until well blended. Stir in nuts. Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 30 to 32 min. or until toothpick inserted in center comes out clean. Cool completely.
- Beat Neufchatel and sugar in small bowl with mixer until well blended. Add COOL WHIP; mix well. Spread over cake.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
PUMPKIN SPICE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
- Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
- Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
- Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
- Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
- Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.
PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING
Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g
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