Frosted Pumpkin Gingerbread Flan Cake Recipes

PUMPKIN FLAN CAKE

Steps:

• Heat oven to 375ºF.
• Cook 1 cup sugar and 2 Tbsp. water (without stirring) in small saucepan on medium heat 5 min. or until sugar is completely dissolved and mixture is deep brown in color. Immediately pour into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin and remaining sugar in blender until smooth.
• Beat cake mix, oil, spices, 1/2 cup of the remaining pumpkin and remaining water and eggs in large bowl with mixer until blended. Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed side down. Place in large shallow pan. Add enough water to larger pan to come halfway up side of tube pan.
• Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 2 hours. Loosen dessert from sides of pan with knife. Invert onto plate; gently remove pan.
• Combine COOL WHIP and remaining pumpkin. Spoon over individual servings of dessert just before serving.

PUMPKIN GINGERBREAD CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

GINGER PUMPKIN CAKE

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange zest until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened., Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired.

FROSTED PUMPKIN GINGERBREAD FLAN CAKE

Steps:

• Preheat oven to 350°. Spray two flan pans evenly with PAM or Baker's Joy. NOTE, if you don't have non-stick flan pans - For a little extra insurance that the cakes turn out of the pans smoothly after baking, do this: spray the pans w/ PAM, then cut out circles of parchment paper or waxed paper, the size of the inner flan. Spray the top of the parchment paper after anchoring it in the flan. This center section is your thinnest part of the finished cake, so this is just extra insurance that it won't stick and fall apart when you release it from the pan later on.
• Prepare cake mix according to package directions.
• Divide batter evenly between the two prepared flans. Bake for approx. 20 minutes, or when toothpick inserted in thickest part comes out clean.
• After about 5 minutes, to allow sugars to harden a bit and cake to pull away from the pans, flip cakes over onto desired platters. Allow them to cool completely.
• In a large mixing bowl, whisk pudding into cold milk until it is well and thoroughly mixed. Whisk in canned pumpkin until smooth.
• Using a rubber spatula, GENTLY fold 3 cups of the cool whip into pudding/pumpkin mixture. Incorporate them together well.
• Dividing the mixture equally, spread evenly into the wells of the two flans.
• Chop the pecans, and sprinkle over the top of the pudding/pumpkin/cool whip mixture.
• Garnish the tops of the cakes with the remainder of the cool whip.
• Mix together the cinnamon and freshly-ground nutmeg, and sprinkle evenly over the tops of the cakes.
• Store unused portion in refrigerator. Will not last much more than a day, so eat it up! Yummmmm!

PUMPKIN GINGERBREAD LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl mix together sugar, oil, eggs and water.
• 3. Beat in the pumpkin and the spices.
• 4. Mix dry ingredients together and slowly add to pumpkin mixture. Stir until just blended.
• 5. Pour into two well greased 8 or 9-inch cake pans and bake 30-40 minutes until they test done.
• 6. Cool completely.
• 7. For the frosting, beat the butter and cream cheese together until well combined.
• 8. Then add in the vanilla.
• 9. Slowly add in the powdered sugar.
• 10. Beat until smooth.
• 11. Put the bottom cake on a plate (you may need to slice off the top of each cake to make the flat).
• 12. Frost the top of the bottom cake
• 13. Then place the second cake on top.
• 14. Frost entire cake. Cut it and eat it!

PUMPKIN GINGERBREAD

Steps:

• In a large bowl, combine 1/2 cup flour, brown sugar, baking powder, cinnamon, ginger and baking soda. Add the pumpkin, molasses, egg, butter and milk. Beat on low speed for 30 seconds, then on high for 2 minutes. , Add the remaining flour; beat on high for 2 minutes. Pour into two greased 4-1/2x2-1/2x1-1/2-in. loaf pans. (There will be a small amount of dough in each pan.) Combine topping ingredients; sprinkle over batter. , Bake at 350° for 35-40 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.