White Pumpkin Cakes Recipes
WHITE PUMPKIN CAKES
Steps:
- Preheat oven to 375 degrees F. Spray a 6 count "muffin" Bundt pan and a 12-count "brownie" Bundt pan with nonstick cooking spray. If you do not have bunt pans regular muffin pans can be used. Blend quick bread mix with water or apple cider, oil and eggs. Blend until smooth. Pour batter into pans. Bake until golden and toothpick inserted in center comes out clean. 12 to 14 minutes for "brownie" pan, 15 to 18 minutes for "muffin" pan. Transfer to a rack and cool completely. ;
- For the icing: In a large bowl, combine the confectioners' sugar, the orange liquor and blend with a whisk until smooth. Transfer icing to a large re-sealable plastic bag and snip the corner of the bag off with a pair of scissors. Drizzle the icing over each cake and sprinkle with sanding sugar.
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- In a stand mixer fitted with a paddle or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 to 1 ½ minutes.
- The cake can be left in the pan and frosted. Alternatively, cover the cake with parchment paper, invert onto a sheet pan, and then place a serving platter on top and turn over. Use a spatula to spread the cream cheese frosting over the cake evenly. Sprinkle the chopped nuts on top if using, or other desired toppings. Slice and serve.
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- In a bowl, using an electric mixer, beat the cream cheese with the butter and icing sugar until smooth. Drizzle in the chocolate, beating constantly. If it's too soft, refrigerate for 15 minutes before frosting the cake.
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