PUMPKIN CAKE WITH CREAM CHEESE FROSTING
Topped with swirls of cream cheese icing, this pumpkin cake is easy to make and 100% kid-approved -- the perfect fall treat for potlucks, bake sales, and holiday parties.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 12 to 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-x-13-inch baking dish with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg; set aside.
- In a large bowl of an electric mixer, beat the melted butter and sugar on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin. Add the dry ingredients and mix on low speed until well combined.
- Turn the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
- In a large bowl of an electric mixer, beat the butter and cream cheese together on high speed until smooth and creamy, about 1 minute. Beat in the salt and vanilla. Add the confectioners' sugar and beat on low speed for 30 seconds, then switch to high speed and beat until light and creamy, about 2 minutes. Spread the frosting on the cooled cake. Cut into squares and serve. Cover any leftover cake tightly with aluminum foil and store in the fridge for up to 4 days (bring to room temperature before serving) or at room temperature for up to 2 days.
- Make-Ahead Instructions: The cake can be made and frosted up to two days ahead of time. Cover tightly with aluminum foil and store in the refrigerator; allow the cake to come to room temperature before serving.
- Freezer-Friendly Instructions: Freeze the unfrosted cake, tightly wrapped, for up to 3 months. When ready to serve, defrost the cake to room temperature, make the frosting, frost, and serve.
Nutrition Facts : Calories 417, Fat 20 g, Carbohydrate 58 g, Protein 4 g, SaturatedFat 12 g, Sugar 44 g, Fiber 1 g, Sodium 229 mg, Cholesterol 96 mg
PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING
The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 346 calories, Fat 17g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 184mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
GRANNY Z'S PUMPKIN CAKE WITH CREAM CHEESE FROSTING
Make and share this Granny Z's Pumpkin Cake With Cream Cheese Frosting recipe from Food.com.
Provided by Sherri35
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Beat together eggs, oil, sugar and pumpkin.
- Sift together cake flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
- Add sifted ingredients to pumpkin mixture.
- Mix well.
- Grease and flour jelly roll pan.
- Pour into pan and bake 25-30 minutes at 350 degrees.
- Frosting: Mix cream cheese, margarine, powdered sugar and vanilla together well.
- Cool cake completely before frosting.
Nutrition Facts : Calories 8280.1, Fat 411.9, SaturatedFat 105.4, Cholesterol 1095.5, Sodium 5181.5, Carbohydrate 1110, Fiber 10, Sugar 853.4, Protein 70.4
GRANNY CAKE II
A sweet and rich pineapple cake with a creamy butter sauce. No walnuts in this one.
Provided by M.M.Price
Categories Desserts Cakes Sheet Cake Recipes
Time 8h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking soda; set aside.
- In a large bowl, combine eggs, 1 cup white sugar and pineapple with juice. Beat in the flour mixture. Pour into prepared pan. sprinkle brown sugar over top of batter.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and prick top with a fork. Pour on topping while still hot.
- To make the topping: To Make Topping: In a small saucepan combine the butter, evaporated milk, 1 cup white sugar, and 1 teaspoon vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.
Nutrition Facts : Calories 414.9 calories, Carbohydrate 79 g, Cholesterol 55.9 mg, Fat 9.9 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 193.8 mg, Sugar 59.6 g
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PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING RECIPE
From kingarthurbaking.com
4.7/5 (14)Total Time 3 hrs 30 minsServings 12Calories 660 per serving
- Preheat the oven to 350°F. Grease two 8” round cake pans; line with parchment, and grease the parchment., To make the cake: In a large bowl, whisk together the sugar, flour, salt, baking powder, baking soda, and pumpkin pie spice., In a separate medium-sized bowl, whisk together the eggs, buttermilk, pumpkin, oil, vanilla, and water., Add the wet ingredients to the dry ingredients, stirring to combine.
- Pour the batter into the cake pans., Bake the cakes for about 35 to 38 minutes, until a toothpick inserted into the center of one comes out clean., Remove the cakes from the oven and let them cool in the pans for 10 minutes.
- Turn them out onto a rack to cool completely., To make the frosting: Using an electric or stand mixer, beat together the butter and cream cheese at medium-low speed until smooth., Gradually add the confectioners' sugar, beating to combine., Beat in the extracts and salt., To assemble the cake: When the layers are completely cool, level their tops (either both layers, or just the bottom layer)., Place the bottom layer on a serving plate.
- Frost it, then add the top layer. Frost all over with an offset spatula., If you’re garnishing with the caramel, freeze the cake until the frosting is solid and cold., About 2 hours before serving, melt the caramel on the stove or in the microwave, and stir it for a bit to cool it slightly; you want it pourable, but not so hot that it'll melt the frosting., Pour the caramel over the cake; it should ooze very slowly down the sides of the cake, taking about 90 minutes to do so.
THE BEST PUMPKIN CAKE I'VE EVER HAD - SALLY'S BAKING …
From sallysbakingaddiction.com
4.8/5 (197)Category Cake
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
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