Best 6 Incredibly Moist Pumpkin Spice Cake With Cream Cheese Frosting Recipes
Autumn is the season for pumpkin spice everything, because pumpkin spice evokes the scents and flavors of the season. So enjoy a treat with this incredibly moist pumpkin spice cake with cream cheese frosting. Pumpkin is a quintessential fall flavor that is not only delicious, but also very nutritious. It is loaded with beta-carotene, and vitamins A and C. Adding spices like cinnamon, nutmeg, and ginger give this cake an extra warm and cozy flavor. It is perfect to serve at your next fall gathering - or even just to enjoy on a chilly afternoon with a cup of coffee.
Let's cook with our recipes!
INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING
Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
- Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g
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
PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING
The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.
Nutrition Facts : Calories 346 calories, Fat 17g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 184mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
CISSY'S SPICED PUMPKIN CAKE WITH CREAMED CHEESE FROSTING
This fabulous dessert is based on my Aunt Cissy's famous pumpkin sheet cake. I stacked it into a layer cake to make it a bit more "glamorous." This recipe yields about as moist a cake as you can get, which makes it a bit tricky to layer and frost. But when I asked all of my taste testers if I should adapt it with less oil, the answer was a resounding, "Don't even think about it." The end result may not look like it came from a high-end bakery, but I think that just adds to the Southern charm. And when there's not a single slice left on the plate, you'll know it didn't even matter.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 12 to 14 slices
Number Of Ingredients 15
Steps:
- For the cake: Preheat oven to 350 degrees. Generously coat 3 (9-inch) round cake pans with shortening (tip: this works better than both cooking spray and butter) and lightly flour the pan, discarding the excess.
- Sift together flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the beater blade, combine the sugar and canola oil on medium-low speed until well combined, 1 to 2 minutes. Add the pumpkin and vanilla until fully incorporated, about another minute. Beat in the eggs one at a time. Gradually add the flour mixture until just incorporated, being careful not to over mix.
- Divide cake batter evenly into the 3 pans (I weigh the batter out for the best results). Rap each pan gently on the counter before putting in the oven so that the batter is evenly distributed.
- Bake the cakes for 20 to 23 minutes, moving the pans around halfway through cooking time, until they are set and a toothpick comes out clean from the centers. Allow the cakes to cool in pans for 30 minutes. Run a knife along the sides of the pan and remove cake from pans. To do this, place a lightly-floured free hand or cardboard cake round directly onto the top of the cake in order to support the layer; then gently flip the cake pan over with your hand or cake round still supporting it, while gently tapping with the other hand until the cake slips out. Cool the cakes completely on wire racks.
- For the frosting: With a hand mixer set at medium speed, beat the cream cheese, butter, and vanilla until smooth. Add the confectioners' sugar and continue to beat until light and fluffy, about 5 more minutes.
- Assemble the cake: Place one cake layer on a cake plate or serving dish and spread with a layer of cream cheese frosting. Repeat with the second layer. Frost the top and sides of the cake with a crumb coat, then repeat with a thicker layer. The frosted cake will keep for up to three days in an airtight container.
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
This is so easy to make! It uses a cake mix so there is very little measuring and the results are amazingly moist and delicious! The recipe calls for mayonaise, but don't be afraid! It has no effect on the flavor... Enjoy!
Provided by kelycarter_
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 9
Steps:
- To Make the Cake:.
- Preheat oven to 350°F
- Grease 13x9-inch baking pan; set aside.
- Beat cake mix, pumpkin, mayonaise and eggs in large bowl with electric mixer on medium speed until well blended.
- Pour into prepared pan.
- Bake 32 to 35 minute or until wooden toothpick inserted in center comes out clean.
- Cool completely in pan on wire rack.
- To make the Frosting:.
- Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended.
- Gradually add sugar, beating after each addition until well blended.
- Spread over cooled cake.
- Cut into pieces to serve.
- Store any leftovers in refrigerator.
Nutrition Facts : Calories 6472.1, Fat 290.9, SaturatedFat 113.8, Cholesterol 1071.4, Sodium 6255.8, Carbohydrate 925.4, Fiber 10.8, Sugar 705, Protein 66.3
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
I originally got this recipe from Kitchen Assistant...but I believe it belonged to Southern Living before that! This is fabulous all year round...but especially around Thanksgiving.
Provided by slkendrick
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients in a large bowl.
- Beat at medium speed with an electric mixer until smooth.
- Combine flour and next 6 ingredients.
- Stir flour mix into pumpkin mix until well blended.
- Spread batter in a lightly greased 15 X 10 inch jelly roll pan.
- Bake at 350 degrees for 25-30 minutes (until light brown).
- Cool completely before you Frost!
- For Frosting: Beat cream cheese and butter until creamy.
- Gradually add powdered sugar and vanilla, beating well.
- Stir in pecans.
Nutrition Facts : Calories 746, Fat 40.9, SaturatedFat 12.5, Cholesterol 111.6, Sodium 345, Carbohydrate 91.7, Fiber 1.8, Sugar 71.5, Protein 7
Tips:
- Mise en place: As with all baking, it's important to have all of your ingredients and tools ready before you start. This will help you stay organized and prevent any mishaps.
- Use fresh pumpkin puree: Canned pumpkin puree can be used in a pinch, but fresh pumpkin puree will give your cake a more浓郁flavor and texture. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and puree it in a food processor or blender.
- Don't overmix the batter: Overmixing the batter will result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through. If the toothpick comes out with batter or crumbs attached, the cake needs to be baked for a little longer.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
This incredibly moist pumpkin spice cake with cream cheese frosting is the perfect fall dessert. It's easy to make and always a hit with everyone who tries it. So next time you're looking for a delicious and festive dessert, give this recipe a try. You won't be disappointed.
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