Best Pumpkin Cake With Whipped Cinnamon Frosting Recipes

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PUMPKIN CAKE



Pumpkin Cake image

A slice into this fun pumpkin-shaped dessert reveals a moist banana cake inside. A tempting nut filling joins two cakes to form the pumpkin. Decorating is easy with orange-tinted frosting. We use it as a birthday cake, but it also would be nice following a special fall meal. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 17

2 packages banana cake mix (regular size)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup half-and-half cream
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
BUTTER CREAM FROSTING:
3/4 cup butter, softened
3/4 cup shortening
6 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 4 tablespoons whole milk
Red, yellow and green food coloring
Ice cream cake cones or banana
1 cup chocolate wafer crumbs, optional

Steps:

  • Prepare and bake cakes in 12-cup fluted tube pans according to package directions; cool. , For filling, melt butter in a saucepan. Stir in flour to form a smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in vanilla and salt. Fold in pecans; cool. , Cut thin slice of bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. Set aside. , In a bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting orange. Tint remaining frosting green. Place a small glass upside down in the center of the cake to support the "stem". Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting. If desired, add chocolate water crumbs as "dirt" around cake. Pipe green vines on cake and "dirt" if desired.

Nutrition Facts :

NAKED PUMPKIN CAKE WITH CINNAMON BUTTERCREAM



Naked Pumpkin Cake with Cinnamon Buttercream image

This is the best pumpkin cake you will ever try. It is a three-layer beauty made up of tender and flavorful pumpkin cake paired with a delicious cinnamon buttercream frosting. Pecans are the ideal crunchy complement, and the addition of a caramel drizzle is perfection -- exactly what's needed for an impressive finish. This cake is simple to put together even for a beginner.

Provided by Amanda Rettke

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 20

Nonstick cooking spray
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
4 large eggs, at room temperature
One 15-ounce can pumpkin pie mix
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, at room temperature
1/2 cup (1 stick) butter, at room temperature
3 cups confectioners' sugar, or more if needed
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2 to 3 tablespoons heavy whipping cream, or more if needed
One 7-ounce container pecans, coarsely chopped
1/2 cup caramel sauce

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray.
  • Place the brown sugar, granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, 3 to 5 minutes.
  • Turn the mixer to low and add the eggs, 1 at a time, beating well after each addition. Beat in the pumpkin and vanilla.
  • Combine the flour, cinnamon, baking powder, baking soda and salt in a bowl, stirring well with a whisk.
  • Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Spoon the batter into the prepared pans.
  • Bake until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely on the wire rack, about 1 hour.
  • For the cinnamon buttercream: In a large bowl or stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and creamy, 3 to 5 minutes. With the mixer on a slow speed, carefully add the confectioners' sugar 1 cup at a time until combined, followed by the vanilla and cinnamon. Add the heavy cream a little at a time. (If you need a thicker frosting, add more confectioners' sugar; if you need a thinner consistency, add in more heavy cream.)
  • Place a cooled cake layer on a cake stand. (This recipe should yield very level cake layers, but if your layers are domed, level them before assembling.) Cover with about 1/2 cup buttercream. Scatter 1/3 cup of chopped pecan over the top.
  • Repeat with the next layer of cake, covering with 1/2 cup buttercream and 1/3 cup chopped pecans. Place the final layer of cake on top.
  • Place the remaining buttercream in a pastry bag fitted with a large open star tip (such as #362). Pipe out a design on the top of the cake (the sides will be left "naked").
  • Sprinkle the remaining pecans over the top, then drizzle the cake with caramel sauce. Serve immediately.

PUMPKIN CAKE III



Pumpkin Cake III image

Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.

Provided by SUE CASE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 14

Number Of Ingredients 11

2 cups white sugar
1 ¼ cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 46.8 g, Cholesterol 53.1 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 404.1 mg, Sugar 30.1 g

PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM



Pumpkin Magic Cake with Maple Cinnamon Whipped Cream image

This magical confection is part pudding, part cake, entirely delicious.

Provided by Julie Hubert

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 9

Number Of Ingredients 17

1 cup all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 ½ cups lukewarm milk
1 cup canned pumpkin
2 teaspoons vanilla extract
4 eggs, at room temperature, separated
1 cup white sugar
¼ cup brown sugar
1 tablespoon water
½ cup unsalted butter, melted
1 teaspoon cream of tartar
1 ¼ cups heavy whipping cream
¼ cup maple syrup
½ teaspoon ground cinnamon
1 pinch sea salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
  • Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
  • Combine milk, pumpkin, and vanilla extract in a bowl.
  • Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
  • Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
  • Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
  • Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.

Nutrition Facts : Calories 457.3 calories, Carbohydrate 51.4 g, Cholesterol 158.3 mg, Fat 25.9 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 15.4 g, Sodium 362.2 mg, Sugar 36.6 g

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