Best Frosted Pumpkin Gingerbread Flan Cake Recipes

PUMPKIN FLAN CAKE

Steps:

• Heat oven to 375ºF.
• Cook 1 cup sugar and 2 Tbsp. water (without stirring) in small saucepan on medium heat 5 min. or until sugar is completely dissolved and mixture is deep brown in color. Immediately pour into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 5 eggs, 3/4 cup pumpkin and remaining sugar in blender until smooth.
• Beat cake mix, oil, spices, 1/2 cup of the remaining pumpkin and remaining water and eggs in large bowl with mixer until blended. Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter. Cover with foil sprayed with cooking spray, sprayed side down. Place in large shallow pan. Add enough water to larger pan to come halfway up side of tube pan.
• Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely. (Do not remove dessert from pan.) Refrigerate 2 hours. Loosen dessert from sides of pan with knife. Invert onto plate; gently remove pan.
• Combine COOL WHIP and remaining pumpkin. Spoon over individual servings of dessert just before serving.

PUMPKIN GINGERBREAD CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

GINGERSNAP PUMPKIN CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat pumpkin, sugar, eggs and oil until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture., Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cake; sprinkle with crushed cookies. Freeze option: Wrap cooled cake in plastic wrap, then cover securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.

PUMPKIN GINGERBREAD CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour three 8 inch pans, add a circle of parchment paper to the bottom of each pan.
• In a separate bowl combine the dry ingredients: flour, ginger, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk this flour mixture for at least 30 seconds. Set aside.
• In another bowl, combine these wet ingredients: hot water, oil, molasses, vanilla extract, and canned pumpkin. Stir and set aside.
• In the bowl of your mixer, beat the butter until smooth. Add the sugar and mix 4 to 5 minutes on medium speed until lightened in color and fluffy.
• Add the eggs one at a time mixing just until the yolk is blended in.
• Next, add the flour mixture to the butter mixture alternately with the wet ingredients. Begin and end with the flour mixture (3 additions of dry ingredients and 2 of wet ingredients). Mix until just blendedin, scraping the bowl a couple of times. Do not mix above mediumspeed or over-mix.
• Divide the cake batter evenly between the three prepared 8-inch pans.
• Bake at 350 degrees for approximately 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Baking times may vary slightly so check on your cake layers as you approach the 25 minute mark and adjust baking time as needed.
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.Add the vanilla.
• Gradually add the powdered sugar beating on low speed until blended. Add the pumpkin pie spice. Cover the bowl with a towel to keep down the cloud of powdered sugar. Increase mixing speed and beat until fluffy.
• Don't over beat or it will become too soft. If the frosting becomes too soft, just refrigerate a short while to firm it up a bit.This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

PUMPKIN GINGERBREAD LAYER CAKE WITH CREAM CHEESE FROSTING

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!