Sherrys Spiced Pumpkin Cake With Cream Cheese Frosting Recipes

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

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.

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING

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.

CISSY'S SPICED PUMPKIN CAKE WITH CREAMED CHEESE FROSTING

Steps:

• For the cake: Preheat oven to 350 degrees. Generously coat 3 (9-inch) round cake pans with shortening (tip: this works better than both cooking spray and butter) and lightly flour the pan, discarding the excess.
• Sift together flour, baking powder, baking soda, cinnamon, and salt.
• In the bowl of a stand mixer fitted with the beater blade, combine the sugar and canola oil on medium-low speed until well combined, 1 to 2 minutes. Add the pumpkin and vanilla until fully incorporated, about another minute. Beat in the eggs one at a time. Gradually add the flour mixture until just incorporated, being careful not to over mix.
• Divide cake batter evenly into the 3 pans (I weigh the batter out for the best results). Rap each pan gently on the counter before putting in the oven so that the batter is evenly distributed.
• Bake the cakes for 20 to 23 minutes, moving the pans around halfway through cooking time, until they are set and a toothpick comes out clean from the centers. Allow the cakes to cool in pans for 30 minutes. Run a knife along the sides of the pan and remove cake from pans. To do this, place a lightly-floured free hand or cardboard cake round directly onto the top of the cake in order to support the layer; then gently flip the cake pan over with your hand or cake round still supporting it, while gently tapping with the other hand until the cake slips out. Cool the cakes completely on wire racks.
• For the frosting: With a hand mixer set at medium speed, beat the cream cheese, butter, and vanilla until smooth. Add the confectioners' sugar and continue to beat until light and fluffy, about 5 more minutes.
• Assemble the cake: Place one cake layer on a cake plate or serving dish and spread with a layer of cream cheese frosting. Repeat with the second layer. Frost the top and sides of the cake with a crumb coat, then repeat with a thicker layer. The frosted cake will keep for up to three days in an airtight container.

SHERRY'S SPICED PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Coat a 15" x 10-1/2" jelly roll pan with cooking spray. Set aside. Combine first 4 ingredients in large bowl. Beat at medium speed until smooth. Combine flour and next 6 ingredients in bowl, stir into pumpkin mix, and blend well. Stir in the walnuts. Spread batter in pan.
• Bake for 25-30 min or until lightly browned. Cool completely. Make frosting while cake cools.
• Beat cream cheese, butter and vanilla with mixer until creamy. Gradually beat in powdered sugar until smooth. Frost cooled cake.