Best Frosted Pumpkin Gingerbread Flan Cake Recipes

PUMPKIN GINGERBREAD LAYER CAKE WITH CREAM CHEESE FROSTING

Pumpkin Gingerbread Layer Cake with Cream Cheese Frosting image

Love gingerbread and pumpkin? This cake is for you. The gingerbread cake is super moist with a delicious pumpkin flavor. You taste a bit of spiciness from the cake, but the flavors are balanced by the cool, sweet tang of the yummy cream cheese frosting. If you're looking for a real gingerbread cake for the holiday's this is it....

Provided by Laurie Sanders

Categories Cakes

Time 1h10m

Number Of Ingredients 20

Ingredients

CAKE
3 c white sugar
1 c vegetable oil
4 large eggs
2/3 c water
16 oz can of pumpkin (or 2 cups)
2 tsp ground ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp allspice
3 1/2 c all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
FROSTING
1/2 c butter
8 oz cream cheese
1 tsp pure vanilla extract
4 c powdered sugar

Steps:

1. Preheat oven to 350 degrees.
2. In a large bowl mix together sugar, oil, eggs and water.
3. Beat in the pumpkin and the spices.
4. Mix dry ingredients together and slowly add to pumpkin mixture. Stir until just blended.
5. Pour into two well greased 8 or 9-inch cake pans and bake 30-40 minutes until they test done.
6. Cool completely.
7. For the frosting, beat the butter and cream cheese together until well combined.
8. Then add in the vanilla.
9. Slowly add in the powdered sugar.
10. Beat until smooth.
11. Put the bottom cake on a plate (you may need to slice off the top of each cake to make the flat).
12. Frost the top of the bottom cake
13. Then place the second cake on top.
14. Frost entire cake. Cut it and eat it!

PUMPKIN GINGERBREAD CAKE

Pumpkin Gingerbread Cake image

A Betty Crocker recipe that makes a wonderful for fall cake! Great with buttercream or cream cheese frosting or even a basic icing!

Provided by QueenJellyBean

Categories < 4 Hours

Time 1h5m

Yield 12-15 serving(s)

Number Of Ingredients 14

Ingredients

3 1/2 cups flour
2 cups sugar
1 cup butter or 1 cup margarine, softened
1/2 cup light molasses
1/3 cup water
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 lb solid pack pumpkin
4 eggs

Steps:

Heat oven to 350 degrees. Grease and flour a 13x9 pan or two 9 inch round cake pans.
Beat all ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Increase speed to medium and beat 3 minutes, scraping bowl occasionally.
Pour into prepared pans. Bake 50-70 minutes until toothpick inserted in the middle comes out clean. Cool 10 minutes and then remove from pans.
Cool completely before frosting.

Nutrition Facts : Calories 473.9, Fat 17.4, SaturatedFat 10.3, Cholesterol 111.2, Sodium 557.6, Carbohydrate 74.6, Fiber 1.3, Sugar 41.9, Protein 6.4

FROSTED PUMPKIN GINGERBREAD FLAN CAKE

Frosted Pumpkin Gingerbread Flan Cake image

This is a delicious & moist pumpkin & gingerbread cake. It was previously published by a company under another name. I tweaked it just a bit to make it a terrific Thanksgiving recipe, to substitute for traditional pumpkin pie. It is beautiful and delicious! Serves 12 - 16 people, depending on how you slice it ... so it goes a long way!

Provided by Terrie Hoelscher @Blessed1

Categories Cakes

Number Of Ingredients 9

Ingredients

1 box(es) [14-oz.] gingerbread cake mix, prepared according to package directions
- [use a spice cake mix, if gingerbread mix isn't available]
1 small pkg instant butterscotch pudding mix
3/4 cup(s) cold milk
1 can(s) [15 oz.] solid pack pumpkin
12 ounce(s) cool whip - divided usage
1/2 cup(s) pecans, chopped
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) cinnamon

Steps:

Preheat oven to 350°. Spray two flan pans evenly with PAM or Baker's Joy. NOTE, if you don't have non-stick flan pans - For a little extra insurance that the cakes turn out of the pans smoothly after baking, do this: spray the pans w/ PAM, then cut out circles of parchment paper or waxed paper, the size of the inner flan. Spray the top of the parchment paper after anchoring it in the flan. This center section is your thinnest part of the finished cake, so this is just extra insurance that it won't stick and fall apart when you release it from the pan later on.
Prepare cake mix according to package directions.
Divide batter evenly between the two prepared flans. Bake for approx. 20 minutes, or when toothpick inserted in thickest part comes out clean.
After about 5 minutes, to allow sugars to harden a bit and cake to pull away from the pans, flip cakes over onto desired platters. Allow them to cool completely.
In a large mixing bowl, whisk pudding into cold milk until it is well and thoroughly mixed. Whisk in canned pumpkin until smooth.
Using a rubber spatula, GENTLY fold 3 cups of the cool whip into pudding/pumpkin mixture. Incorporate them together well.
Dividing the mixture equally, spread evenly into the wells of the two flans.
Chop the pecans, and sprinkle over the top of the pudding/pumpkin/cool whip mixture.
Garnish the tops of the cakes with the remainder of the cool whip.
Mix together the cinnamon and freshly-ground nutmeg, and sprinkle evenly over the tops of the cakes.
Store unused portion in refrigerator. Will not last much more than a day, so eat it up! Yummmmm!