Pumpkin Spice Sheet Cake With Cream Cheese Frosting Recipes

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING

Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting image

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

Ingredients

1 box Betty Crocker™ Super Moist™ spice cake mix
2/3 cup granulated sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
5 cups powdered sugar

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

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Pumpkin Spice Sheet Cake with Cream Cheese Frosting image

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

Ingredients

1 can (15 ounces) pumpkin
1-1/2 cups sugar
4 large eggs, room temperature
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
FROSTING:
1/2 cup butter, softened
6 ounces cream cheese, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
24 candy pumpkins

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.

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Pumpkin Spice Sheet Cake With Cream Cheese Frosting image

I made this cake recently. It is one of the best sheet cakes I have tried and the icing is wonderful!

Provided by Kittencalrecipezazz

Categories Dessert

Time 35m

Yield 15-20 serving(s)

Number Of Ingredients 18

Ingredients

4 large eggs
1 1/2 cups white sugar, plus
1/2 cup brown sugar, packed or 2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
3/4 teaspoon ginger powder
1/4-1/2 teaspoon clove
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
2 tablespoons whipping cream, unwhipped
3 1/2 cups icing sugar (more if needed)

Steps:

Set oven to 350°F.
Grease a 15x10-inch jelly-roll pan.
For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
Spread the batter into jelly-roll pan.
Bake for 25-30 minutes or until lightly browned.
Cool cake completely.
For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
Spread over completely cooled sheet cake.

Nutrition Facts : Calories 547.6, Fat 28.3, SaturatedFat 10, Cholesterol 92, Sodium 279.7, Carbohydrate 70.8, Fiber 0.9, Sugar 55.1, Protein 5

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