PUMPKIN SPICE CAKE WITH MAPLE GLAZE
Serve up some fun with this delicious cake that's yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. -Barbara Elliott, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.
Nutrition Facts : Calories 436 calories, Fat 18g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 308mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.
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.
NAKED PUMPKIN CAKE WITH CINNAMON BUTTERCREAM
This is the best pumpkin cake you will ever try. It is a three-layer beauty made up of tender and flavorful pumpkin cake paired with a delicious cinnamon buttercream frosting. Pecans are the ideal crunchy complement, and the addition of a caramel drizzle is perfection -- exactly what's needed for an impressive finish. This cake is simple to put together even for a beginner.
Provided by Amanda Rettke
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray.
- Place the brown sugar, granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, 3 to 5 minutes.
- Turn the mixer to low and add the eggs, 1 at a time, beating well after each addition. Beat in the pumpkin and vanilla.
- Combine the flour, cinnamon, baking powder, baking soda and salt in a bowl, stirring well with a whisk.
- Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Spoon the batter into the prepared pans.
- Bake until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely on the wire rack, about 1 hour.
- For the cinnamon buttercream: In a large bowl or stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and creamy, 3 to 5 minutes. With the mixer on a slow speed, carefully add the confectioners' sugar 1 cup at a time until combined, followed by the vanilla and cinnamon. Add the heavy cream a little at a time. (If you need a thicker frosting, add more confectioners' sugar; if you need a thinner consistency, add in more heavy cream.)
- Place a cooled cake layer on a cake stand. (This recipe should yield very level cake layers, but if your layers are domed, level them before assembling.) Cover with about 1/2 cup buttercream. Scatter 1/3 cup of chopped pecan over the top.
- Repeat with the next layer of cake, covering with 1/2 cup buttercream and 1/3 cup chopped pecans. Place the final layer of cake on top.
- Place the remaining buttercream in a pastry bag fitted with a large open star tip (such as #362). Pipe out a design on the top of the cake (the sides will be left "naked").
- Sprinkle the remaining pecans over the top, then drizzle the cake with caramel sauce. Serve immediately.
PUMPKIN SPICE CAKE WITH MAPLE BUTTERCREAM RECIPE - (4.5/5)
Provided by cecelia26_
Number Of Ingredients 13
Steps:
- Cake: Preheat oven to 350°. In large bowl, combine cake mix, pumpkin, eggs, milk, cinnamon, nutmeg, and ginger. Mix with electric mixer on low until combined, then on medium for about 2 minutes. Pour batter into two well greased 8″ or 9″ round cake pans. Bake for 20-25 minutes or until pick comes out clean when inserted in center. Cool in pans for 5-10 minutes, then cool cakes on wire rack completely. Maple Buttercream: Whip butter, powdered sugar, maple syrup, and milk until fluffy. Add less milk or more milk to make desired spreading consistency. Spread frosting between layers and over sides and top of cake. There is enough frosting to slice each cake layer in half to make four layers with frosting in between each layer.
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
PUMPKIN CAKE WITH MAPLE BUTTERCREAM
An easy cake to throw together. It is moist with a good hint of pumpkin flavor. I modified it from a recipe I found a year ago and am pleased with the results.
Provided by Lindsey Cook @lindseyallyn
Categories Cakes
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Grease 3, 8-inch circle pans.
- For the cake, beat sugar and butter until smooth. Add in eggs, one at a time, then vanilla. Mix until combined and fluffy. Once combined, add in pumpkin puree. The batter will look very weird after this, but don't worry!
- In a separate bowl, sift flour, salt, and all spices together
- Alternating with the addition of the flour mixture, pour buttermilk into the pumpkin mixture. Mix until combined. Pour batter into prepared pans.
- Bake for about 24 minutes.
- While cakes are baking, prepare the buttercream. When cakes are finished, remove cakes from pans to a wire rack to cool. Once cool, assemble cake with a little buttercream between each layer. I like to refrigerate my cake over night then ice in the morning. It makes it so much easier and results in less crumbs in the frosting when you ice after the cakes are thoroughly cooled.
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