Pumpkin Spice Cake With Cream Cheese Frosting Recipes

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.

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

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:

• 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.

Steps:

• Cake Directions:.
• Preheat oven to 375 degrees. Grease and flour a 9x13" baking pan.
• In a large mixing bowl, stir together cake mix, sugar, baking soda, cinammon and ginger.
• Make a well in the center add pumpkin, oil and eggs. Beat on low speed until blended.
• Scrape bowl and beat about 4 minutes on medium speed. Stir in chopped pecans if desired.
• Pour batter into prepared pan. Bake 40 minutes or until toothpick placed in center of cake comes out clean.
• Allow to cool completely and top with cream cheese frosting.
• Frosting Directions:.
• Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy. Spread on cake.
• If making a round, stacked cake, make 1-1/2 to 2x the frosting, depending on how thick you like it.

Steps:

• To Make the Cake:.
• Preheat oven to 350°F
• Grease 13x9-inch baking pan; set aside.
• Beat cake mix, pumpkin, mayonaise and eggs in large bowl with electric mixer on medium speed until well blended.
• Pour into prepared pan.
• Bake 32 to 35 minute or until wooden toothpick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• To make the Frosting:.
• Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended.
• Gradually add sugar, beating after each addition until well blended.
• Spread over cooled cake.
• Cut into pieces to serve.
• Store any leftovers in refrigerator.

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.