(Review from Allrecipes US | Canada), This recipe is a keeper!!! The tangy cream cheese frosting is truly the icing on this easy cake! Bake for 40 to 45 minutes, or until a cake … I did use pumpkin pie spice and 1/2 t. of cinnamon to give it an extra bit of spice. Bake in the preheated oven until golden brown, 50 minutes to 1 hour. We include these links to help you find products that we love and use in our recipes. Add milk until icing reaches desired spreading consistency. Combine your flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt in a large bowl and whisk together. I love this cake. It’s moist, flavorful and filled with pumpkin spice. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. Bake at 180 C / Gas 4 for 25 to 30 …  (Review from Allrecipes US | Canada), Brought this cake to work & everyone loved it. I always double the frosting and use about 3/4 of it on the cake. The great thing about this recipe is that you can use it to make a sheet cake, a shaped cake or even cupcakes. Frost the entire cake with cream cheese frosting instead of a drizzle of glaze. If that doesn’t scream … Enjoy for dessert or afternoon tea. -  Preheat the oven to 350°F (176°C). In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. That means your flour, cinnamon, nutmeg, ginger and cloves baking powder, baking soda, and salt. Allow cake to cool completely, about 1 hour. Perfection in every bite! Pumpkin cake topped with the best cream cheese frosting is the perfect fall dessert, easy to make, super moist and loaded with delicious pumpkin flavor. Pour batter into a greased 38x25cm or similar sized baking tin. Prep Time 15 minutes Spread batter evenly into baking dish. I've given out this recipe dozens of times! Bake at 350°F for 35 to 40 minutes, or until cake tests done. It bakes fine in 25 min. Beat on low speed until blended. that way. Thank you for sharing! Cool. All rights reserved. … I always double the frosting and use about 3/4 of it on the cake. I've been making this cake for 3 years. BEAT on high speed 3 to 5 minutes, until smooth and creamy. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. that way. Grease and flour a 9x13 pan. In a large mixing bowl, cream the butter and sugar on … Bake at 180 C / Gas 4 for 25 to 30 minutes or until cake tests done. I took it to a Halloween party this morning, and I've been eating on the leftovers all day. Add the powdered sugar in batches and beat until the … Add in the vanilla and powdered sugar and continue to mix until the frosting is completely smooth. Variations of This Bundt Cake. Dump all of cake ingredients into blender and blend until smooth. 1. Line the bottom of three 8-inch (20cm) cake pans with parchment paper and grease the sides. Combine all cake ingredients in a large mixing bowl. Beat with an electric mixer until thoroughly blended. Cool. I always use this glass pan. ADD powdered sugar and milk. The Best Pumpkin Carrot Cake with Cream Cheese Frosting — A marriage of pumpkin cake and carrot cake into one soft, moist, tender, and amazing cake!! Gradually add 210g icing sugar and mix well. My family, friends and co-workers love it too and was surprised when i told them about the applesauce. I use 1 T. of the Pampered Chef Cinnamon Plus spice in place of just regular cinnamon. While the cake is cooling, make the the cream cheese frosting. ! I baked it in a stoneware bar pan which was perfect for it. This pumpkin cake couldn’t be easier to make! Let cake cool completely before spreading the frosting over the top. Preheat your oven to 350ºF (177ºC) and prepare three, 8"x2" cake pans with cake goop or another … Add cinnamon, vanilla and powdered sugar and mix on low … Step 6. I love this cake. Because cream cheese is a dairy product, it needs to stay refrigerated. A pumpkin bundt cake with a yummy cream cheese filling, then drizzled with a smooth cream cheese icing and finally topped with pecans. Stir in the eggs. Anything that you’d use regular frosting or cream cheese frosting on, can be substituted for pumpkin cream cheese … This pumpkin spice cake topped with a delicious cream cheese frosting is sure to get you in the Holiday spirit. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice … -  I took the suggestion from another review & used the Cream Cheese Frosing II recipe from this site instead of the frosting that is part of this cake recipe. Preheat the oven to 350°F. The perfect blend of spices to pumpkin, moist and tender cake with bites of pecans sprinkled about and topped off with a delicious tangy cream cheese icing. 2. Make a chocolate chip pumpkin bundt cake. Add the … Pour batter into a buttered and floured 13"x9"x2" pan. Step 3. Here’s your shopping list for the cake and icing: Dairy: 2 sticks (1 cup) butter, buttermilk, eggs, 2 8-ounce packages of cream cheese (we will only be using 1 1/2 of them, so you’ll have a little left over) Sugar: light brown sugar, powdered sugar. In another bowl, combine flour, bicarbonate of soda, cinnamon and salt. In a mixing bowl, beat the cream cheese, butter and vanilla until smooth. You'll be icing perfect birthday and special occasion cakes in no time! You can find my recipe for cream cheese frosting here. Lastly, I will say that this cake is especially good chilled. I use 1 T. of the Pampered Chef Cinnamon Plus spice in place of just regular cinnamon. Oops! With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. I've been making this cake for 3 years. Preheat oven to 350 degrees F (175 degrees C). Top Tips to Make Pumpkin Bars with Cream Cheese Icing Use a rimmed sheet pan for the cake and spray it with non-stick spray for easy removal. Brought this cake to work & everyone loved it. Made with pumpkin puree, shredded carrots, a shredded apple and warm spices and generously topped with a delicious brown sugar cream cheese icing, this cake … Slowly add your dry ingredients to the wet ingredients while mixing. Produce: 1 can of unsweetened pumpkin, fresh ginger (you can also use ground ginger or pre-minced ginger, but fresh tastes best) Bake at 350 for 40 minutes, or until knife comes out clean. I baked it in a stoneware bar pan which was perfect for it. When you pour the cake mix into the pan, tap the pan … Watch our How to ice a cake video and see how to ice cakes with ease. Ice cake and sprinkle with nuts. This blog contains affiliate links. lmld.org. Thank you for sharing! 09 Nov 2005 This Pumpkin Cake with Caramel Cream Cheese Frosting is hands down, the best pumpkin cake recipe I’ve ever tried. It bakes fine in 25 min. Privacy policy. I made one change nstead of using 1 cup of oil I used a 1/4 and filled the rest of the cup with unsweetend applesauce made the cake very moist without all the calories from the oil. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Pour mixture into a greased 9x13 baking pan. -  Also, I used 1 1/2 tsp of pumpkin pie spice instead of the cinnamon. It's also best when baked as a sheet cake, in a stoneware bar pan. In a large bowl combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice. To make the cake: In a large bowl, whisk together the sugar, flour, salt, baking powder, baking soda, and pumpkin pie spice. Like Mother Like Daughter is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, Pumpkin Cinnamon Rolls with Cream Cheese Frosting, https://www.almanac.com/content/substitutions-baking-pan-sizes. Pour batter into a greased 38x25cm or similar sized baking tin. You’ll start with mixing together the sugar, oil, and pumpkin puree till nice and smooth. You’ll mix all your dry ingredients together in a separate bowl. For the Cinnamon Cream Cheese Icing: In a large bowl, cream butter and cream cheese until smooth. Add these dry ingredients to the pumpkin mixture and beat until well blended. Add … Grease and flour a 9x13 inch pan. Step 7. Add these dry ingredients to the pumpkin mixture and beat until well blended. Cool cake completely. (Or you could use the cream cheese … This recipe is a keeper!!! … Beat in maple syrup, vanilla and cinnamon. I made in a 9x13 pan and baked for 40 min. Also, I used 1 1/2 tsp of pumpkin pie spice instead of the cinnamon. In a mixing bowl, beat pumpkin puree, 400g caster sugar and oil. My family, friends and co-workers love it too and was surprised when i told them about the applesauce. It's moist, delicious and totally moreish. Once the cake is cool, prepare the cream cheese frosting. BEAT shortening, cream cheese, vanilla and salt in large bowl with mixer on high speed until creamy. The cake turned out so moist and yummy. Add in the butter and continue mixing till well blended. I made one change nstead of using 1 cup of oil I used a 1/4 and filled the rest of the cup with unsweetend applesauce made the cake very moist without all the calories from the oil. Turn the batter into the prepared pan and smooth the top. Add confectioners’ sugar and beat on low speed … 31 Oct 2002 In a separate medium-sized bowl, whisk together the eggs, buttermilk, pumpkin, oil, vanilla, and water. Turn the batter out into an 8×8-inch pan and bake until the center is set and a toothpick inserted in the middle comes out clean. If you purchase an item from the link on Like Mother Like Daughter, we will receive a small percentage of the purchase at no extra cost to you. I did use pumpkin pie spice and 1/2 t. of cinnamon to give it an extra bit of spice. Spoon melted butter evenly over nuts. To make the cream cheese icing: In a large bowl beat the cream cheese and butter together on high speed with a handheld or stand mixer. Lastly, I will say that this cake is especially good chilled. It's also best when baked as a sheet cake, in a stoneware bar pan. Grease two 8” round cake pans; line with parchment, and grease the parchment. So YES, another bundt cake. In a separate bowl combine sugar, oil, vanilla, pumpkin, and eggs. The frosting is … Pumpkin Spice Cake with Cream Cheese Frosting is everything you love about fall. Simply whisk together the wet and dry ingredients in separate bowls, then combine the two. The cake turned out so moist and yummy. In a standing mixer with a paddle attachment, cream the butter and cream cheese until light …  (Review from Allrecipes US | Canada). Remove from heat, stir in salt, and allow to cool at room temperature while you make your frosting. Add eggs and mix well. Bake for 30-35 minutes (mine took 32) or until an inserted toothpick comes out clean. I made in a 9x13 pan and baked for 40 min. This dessert is similar carrot cake. A lightly spiced pumpkin cake is topped with a cream cheese icing, then topped with chopped walnuts. I've given out this recipe dozens of times. I took it to a Halloween party this morning, and I've been eating on the leftovers all day. Your email address will not be published. Add in 1 1/2 cups chocolate chips and frost with chocolate frosting. I took the suggestion from another review & used the Cream Cheese Frosing II recipe from this site instead of the frosting that is part of this cake recipe. Please try again. In another mixing bowl sift together the flour, baking powder, salt, baking soda, and cinnamon. Turn over onto a baking … 22 Oct 2005 In a mixing bowl, cream together butter and cream cheese until smooth Gradually add powdered sugar mixing well after each addition until desired consistency Add vanilla and mix well Uses. To make this cake, start by preheating your oven to 350°F (177°C) and spaying a 9×13 pan well with non stick cooking spray. Next, whisk together your dry ingredients: all-purpose flour, baking … If icing seems too stiff, add additional milk, 1 teaspoon at a time, until desired consistency. Prepare Cream Cheese Icing. How to Make Pumpkin Cake with Cream Cheese Frosting. Make this easy, from scratch Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing for a super fluffy, flavorful fall treat! 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