Best Pumpkin Spice Cake And Cinnamon Nutmeg Ice Creme Ice Cream Recipes
PUMPKIN ICE CREAM CAKE
A nice change from pumpkin pie. It can be decorated with walnut halves and drizzled with maple syrup or served as is. I would recommend removing it from the freezer about 15-20 minutes before serving and dipping the knife in hot water before cutting it.
Provided by She-is-tappin
Categories Frozen Desserts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cookie crumbs with melted butter until evenly distributed.
- Press mixture into the bottom and slightly up the sides of a 9" springform pan.
- Refrigerate 10-15 minutes.
- Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
- Place in freezer until hard.
- Mix together pumpkin, sugar, cinnamon and nutmeg.
- Whip cream until stiff and fold into pumpkin mixture.
- Spoon over ice cream.
- With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
- Freeze until firm.
PUMPKIN SPICE CAKE AND CINNAMON-NUTMEG ICE CREME/ ICE CREAM
This is good for special occasions, only because this takes a little extra time for making the ice creme into cinnamon nutmeg ice creme. But it is good.
Provided by paula giles
Categories Dessert
Time 1h58m
Yield 1 13 x 9 cake
Number Of Ingredients 21
Steps:
- Sift dry ingredients together.
- In separate bowl, beat butter and sugars 3 minutes.
- Add eggs (1 at a time) Beating well after each beat in pumkin.
- In measuring cup and buttermilk and vannilla.
- Into pumkin mixt.
- beat in flour mixt in 3 additions, alternating with buttermilk.
- Stir in nuts.
- Pour batter into greased and floured 13x9 pan.
- Bake 1 1/4 hours.
- Cool 10 minutes.
- Turn out on wire rack and dust with powder sugar.
- Serve with a big spoonful of CINNAMON NUTMEG ICE CREME.
- --------CINNAMON-NUTMEGICE CREME----------.
- SOFTNED ICE CREME IN LARGE BOWL IN REFRIGERATOR 20 MINUTES.
- ADD SPICES.
- STIR.
- REFREEZE.
Nutrition Facts : Calories 7839.7, Fat 380.7, SaturatedFat 178.7, Cholesterol 1592.4, Sodium 6796.1, Carbohydrate 1016.5, Fiber 51.9, Sugar 616.8, Protein 134.8
PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING
This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together
Provided by JPAULEYBUCKNER
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 503 calories, Carbohydrate 58.6 g, Cholesterol 83.4 mg, Fat 28.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 12.9 g, Sodium 435.3 mg, Sugar 40.6 g
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