Best 20 Pumpkin Spice Cake Recipes

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The delectable pumpkin spice cake, an iconic autumn treat, offers a symphony of flavors and aromas that warm the soul. Its moist and tender crumb, infused with a blend of spices, captures the essence of the season, while its sweet and creamy frosting adds a touch of indulgence. Whether you're a seasoned baker seeking to elevate your repertoire or a novice venturing into the world of baking, this detailed guide will lead you step-by-step towards creating the perfect pumpkin spice cake, guaranteed to impress your friends and family.

Here are our top 20 tried and tested recipes!

PUMPKIN SPICE CAKE



Pumpkin Spice Cake image

We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 9

1 package spice cake mix (regular size)
3 large eggs, room temperature
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Cream cheese frosting or whipped cream

Steps:

  • Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN SPICE CAKE I



Pumpkin Spice Cake I image

If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Provided by Lisa Yelverton

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 13

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
  • In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING



Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting image

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

1 box Betty Crocker™ Super Moist™ spice cake mix
2/3 cup granulated sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
5 cups powdered sugar

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 HONEY FROSTING



Pumpkin Spice Cake with Honey Frosting image

This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin puree
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
  • In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
  • Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
  • Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
  • Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING



Pumpkin Spice Bundt Cake with Buttermilk Icing image

When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.

Categories     Cake     Mixer     Dairy     Egg     Vegetable     Dessert     Bake     Thanksgiving     Squash     Pumpkin     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 20

For cake
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
1 additional butter for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
1 additional flour for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
For icing
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar
Special Equipment
a 10-inch nonstick bundt pan (3 quart)

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
  • Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
  • Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
  • Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
  • Make icing:
  • While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

PUMPKIN SPICE CAKE WITH MAPLE GLAZE



Pumpkin Spice Cake with Maple Glaze image

Serve up some fun with this delicious cake that's yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. -Barbara Elliott, Tyler, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
4 large eggs
1/2 cup canola oil
1/3 cup sugar
2 tablespoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
GLAZE:
2 cups confectioners' sugar
3 to 4 tablespoons 2% milk
2 tablespoons maple syrup
1/2 teaspoon maple flavoring
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.

Nutrition Facts : Calories 436 calories, Fat 18g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 308mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN SPICE COFFEE CAKE



Pumpkin Spice Coffee Cake image

This is the best coffee cake I've ever had. The pumpkin spice gives it the perfect flavor, especially in the fall and winter seasons. Goes perfect with your morning cup of coffee. Top with icing or powdered sugar.

Provided by MrsRocha1

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 13

cooking spray
1 tablespoon cinnamon sugar, or as needed
1 ½ cups white sugar
¾ cup butter, at room temperature
3 eggs
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
½ cup brown sugar
2 tablespoons ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
  • Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
  • Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
  • Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
  • Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
  • Remove from the oven and let cool for 10 minutes before transferring to a plate.

Nutrition Facts : Calories 394 calories, Carbohydrate 57.1 g, Cholesterol 79.9 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 256.2 mg, Sugar 34.2 g

PUMPKIN SPICE LATTE COFFEE CAKE



Pumpkin Spice Latte Coffee Cake image

Try the beloved fall latte in cake form! The flavor of coffee and pumpkin spice is in every layer--from the crisp streusel topping, to the pumpkin cake itself, and then the surprise little bit of filling in the center. I highly recommend making this cake the day before you need it---the flavors get a chance to meld and are so incredible the next day.

Provided by Kim

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 21

1 cup all-purpose flour
1 cup firmly packed dark brown sugar
2 tablespoons instant espresso powder
1 tablespoon unsweetened cocoa powder
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 pinch salt
½ cup unsalted butter, cut into cubes
2 ¼ cups all-purpose flour
1 tablespoon instant espresso powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 ¼ cups white sugar
3 large eggs, at room temperature
1 cup pumpkin puree
1 tablespoon vanilla extract
½ cup strongly brewed coffee, cooled to room temperature
½ cup heavy cream, at room temperature

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Prepare streusel topping by combining flour, dark brown sugar, espresso powder, cocoa powder, pumpkin pie spice, vanilla extract, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.
  • Prepare the cake batter by whisking flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt together until thoroughly combined. Set aside.
  • Cream butter and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla. Stir in 1/3 of the dry ingredients, mixing until just combined. Mix in 1/2 of the cooled coffee and 1/2 of the heavy cream, stirring until just combined. Continue alternating dry ingredients with the coffee and heavy cream, beginning and ending with dry ingredients, mixing until just combined.
  • Pour 1/2 of the cake batter into the prepared pan and spread into an even layer. Measure out 1 cup of the streusel mixture and sprinkle evenly over the batter. Carefully pour the remaining batter over the filling, and gently spread to completely cover. Sprinkle the remaining streusel mixture evenly over the top of the cake.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Allow cake to cool completely before serving.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 67.8 g, Cholesterol 100.8 mg, Fat 20.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 12.5 g, Sodium 334.6 mg, Sugar 39.7 g

PUMPKIN-PECAN SPICE CAKE



Pumpkin-Pecan Spice Cake image

I'm a wife and mother of eight children. I like baking more than cooking, so I enjoy dressing up a spice cake mix with nuts, canned pumpkin and a homemade cream cheese frosting to create this fabulous dessert. -Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 16

2 cups crushed vanilla wafers (about 60 wafers)
1 cup chopped pecans
3/4 cup butter, softened
CAKE:
1 package spice cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
4 large eggs
1/2 cup butter, softened
FILLING:
6 ounces cream cheese, softened
1-1/3 cups butter, softened
6 cups confectioners' sugar
4 teaspoons vanilla extract
TOPPING:
1/2 cup caramel ice cream topping
Pecan halves

Steps:

  • In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.

Nutrition Facts : Calories 614 calories, Fat 36g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 471mg sodium, Carbohydrate 72g carbohydrate (56g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN SPICE POUND CAKE



Pumpkin Spice Pound Cake image

I enjoy baking from scratch and sharing my treats with others. This recipe for nicely spiced pumpkin pound cakes one I've come to rely on. It's impossible to resist a slice topped with the sweet walnut sauce.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

1-1/2 cups butter, softened
2-3/4 cups sugar
6 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin
WALNUT SAUCE:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup corn syrup
2 tablespoons butter
1/2 cup chopped walnuts
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined. , Pour into two greased and floured 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing form pans to wire racks to cool completely., For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake.

Nutrition Facts : Calories 531 calories, Fat 26g fat (14g saturated fat), Cholesterol 140mg cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY-PUMPKIN SPICE CAKE



Cranberry-Pumpkin Spice Cake image

Even though this is a light dessert, my kids love it. Since it's so popular, I stock up on canned pumpkin in the fall when it's on sale so I can make it all year long. -Cami LaForge, Murray, Utah

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 16

1 large egg
1 large egg white
1/2 cup canned pumpkin
2 tablespoons butter, melted
1 tablespoon canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup dried cranberries
1/4 cup chopped walnuts
2 teaspoons grated orange zest
1 teaspoon confectioners' sugar

Steps:

  • Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray., In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan. , Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.

Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 192mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

CHOCOLATE-PUMPKIN SPICE CAKE



Chocolate-Pumpkin Spice Cake image

My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting.

Provided by STARFLOWER

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 24

Number Of Ingredients 12

cooking spray
2 cups white sugar
1 cup canola oil
4 large eggs
2 cups canned pumpkin
2 cups all-purpose flour
¼ cup baking cocoa
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
  • Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
  • Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 31.5 g, Cholesterol 31 mg, Fat 12.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 203.7 mg, Sugar 21.3 g

DONNELL'S ORANGE-PUMPKIN SPICE CAKE



Donnell's Orange-Pumpkin Spice Cake image

This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers, and is a simple and delectable dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3 cups sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract
Zest of 1 orange
1/2 cup buttermilk
1/2 cup canned pumpkin
Orange Glaze

Steps:

  • Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside.
  • In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated.
  • Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.

PUMPKIN SPICE LAYER CAKE



Pumpkin Spice Layer Cake image

I made up this recipe when my son requested pumpkin cake for Thanksgiving. It was such a hit that it's now become part of our traditional turkey day dinner!-Jeanne Cerrone, Peoria, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 18

1/2 cup butter-flavored shortening
1-1/3 cups sugar
1/2 cup packed brown sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
FROSTING:
6 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
5 to 6 cups confectioners' sugar

Steps:

  • In a large bowl, cream the shortening, sugar and brown sugar until crumbly, about 2 minutes. Beat in eggs and pumpkin. Combine the flour, baking powder, allspice, cinnamon, baking soda, ginger and nutmeg. Gradually beat into pumpkin mixture; mix well. , Spoon into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat the cream cheese, butter, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 608 calories, Fat 22g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 282mg sodium, Carbohydrate 100g carbohydrate (79g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN SPICE CAKE



Pumpkin Spice Cake image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 15

1 cup (2 sticks) unsalted butter, plus more for greasing the pan
3 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed dark brown sugar
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
One 15-ounce can pure pumpkin puree (not pumpkin pie mix)
1/2 cup finely chopped crystallized ginger
1/2 cup confectioners' sugar
3 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
  • Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
  • Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
  • Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
  • Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
  • Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.

PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING



Pumpkin Spice Cake With Chocolate-Pecan Filling image

Provided by Food Network Kitchen

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 27

Unsalted butter, for the pans
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15-ounce can pure pumpkin
1 1/2 cups sugar
2 teaspoons grated orange zest
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 1/4 cups vegetable oil
1 cup sugar
1 quart heavy cream
1/4 cup dark corn syrup
2 tablespoons cold unsalted butter, cut into small pieces
8 ounces semisweet chocolate, chopped
1 tablespoon vanilla extract
1/8 teaspoon salt
2 cups pecans, toasted and chopped
6 ounces bittersweet chocolate, chopped
1 tablespoon unsweetened cocoa powder
1 stick unsalted butter, cut into small pieces
2 teaspoons honey

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
  • Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
  • Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
  • Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
  • Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
  • Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.

CRANBERRY AND PUMPKIN PIE SPICE TEA CAKE



Cranberry and Pumpkin Pie Spice Tea Cake image

Categories     Cake     Mixer     Fruit     Nut     Dessert     Bake     Christmas     Cranberry     Almond     Spice     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

1 1/2 cups unsalted butter (2 1/2 sticks), room temperature
3/4 cup plus 3 tablespoons sugar
2 large egg yolks
1 large egg
1/2 cup ground blanched almonds
1 tablespoon vanilla extract
1 cup fresh cranberries, coarsely chopped
1 3/4 cups sifted unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 cup dried cranberries or currants
Powdered sugar

Steps:

  • Preheat oven to 350°F. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks and egg 1 at a time, beating after each addition. Beat in almonds and vanilla.
  • Mix fresh cranberries and remaining 3 tablespoons sugar in small bowl. Let stand 5 minutes. Combine flour and spice in medium bowl.
  • Stir fresh and dried cranberries into butter mixture. Add flour mixture and stir until well combined. Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top. Bake until top of cake is golden and dry and center of cake is firm, about 55 minutes. Transfer to rack and cool completely.
  • To serve, sift powdered sugar over top of cake. Remove rim from pan and transfer cake to platter.

ICED PUMPKIN SPICE CAKE



Iced Pumpkin Spice Cake image

A pumpkin cake recipe with golden raisins and pumpkin pie spice topped with a white drizzle and nuts for a fall treat.

Provided by PAM(R) Cooking Spray

Categories     Trusted Brands: Recipes and Tips     Reddi-wip®

Time 1h

Yield 12

Number Of Ingredients 13

PAM® Coconut Oil No-Stick Cooking Spray
3 cups Ultragrain® All Purpose Flour
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 cup Parkay® Original-stick, softened
2 cups firmly packed brown sugar
1 cup Egg Beaters® Original
1 (15 ounce) can solid-pack pumpkin
1 ½ cups golden raisins
1 ½ cups confectioners' sugar
2 tablespoons water
1 cup chopped pecans or walnuts
1 tablespoon Reddi-wip® Fat Free Dairy Whipped Topping

Steps:

  • Preheat oven to 350 degrees F. Spray 13x9-inch baking pan with cooking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside.
  • Mix together Parkay and sugar in large bowl on medium-high speed of electric mixer until creamy. Add Egg Beaters; mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand. Pour into prepared pan.
  • Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  • Blend confectioners sugar and water; drizzle over cake. Sprinkle nuts evenly over top. Cut into 12 servings. Top with Reddi-wip just before serving, if desired.

Nutrition Facts : Calories 553.6 calories, Carbohydrate 92.8 g, Fat 19.4 g, Fiber 6.5 g, Protein 8.4 g, SaturatedFat 2.7 g, Sodium 386.6 mg, Sugar 62.6 g

PUMPKIN AND SPICE SOUR CREAM COFFEE CAKE



Pumpkin and Spice Sour Cream Coffee Cake image

Make and share this Pumpkin and Spice Sour Cream Coffee Cake recipe from Food.com.

Provided by Mirj2338

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon butter flavoring
1 teaspoon orange extract
1/2 teaspoon vanilla extract
1 cup cooked and mashed pumpkin or 1 cup cooked and mashed canned pumpkin
1/2 cup sour cream
1 cup finely chopped pecans
2/3 cup firmly packed brown sugar
1 1/2 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 10-inch tube pan and set aside.
  • Combine flour, baking powder, baking soda and salt; set aside.
  • Cream margarine and granulated sugar until light and fluffy.
  • Add eggs, 1 at a time, and beat well after each.
  • Add flavorings and blend.
  • Add pumpkin and sour cream and blend well.
  • Batter will have a curdled appearance.
  • Stir in dry ingredients just until mixed.
  • Combine pecans, brown sugar and pumpkin pie spice.
  • Spread half the batter in prepared pan.
  • Sprinkle with half the pecan mixture.
  • Spread remaining batter over, then sprinkle with remaining pecan mixture.
  • Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean.
  • Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.

VEGAN PUMPKIN SPICE CAKE



Vegan Pumpkin Spice Cake image

This cake is beautifully moist and incredibly simple to make; it's also 100% vegan and nut free, so it's an all-around winner in my book. It can easily be cut into bars or squares, and you could even add icing on top for an extra something. I hope you enjoy this as much as I do!

Provided by SparkleMeSarah

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 12

Number Of Ingredients 15

1 cup water
1 tablespoon instant coffee, or as needed
1 teaspoon oil for greasing
2 ¾ cups all-purpose flour
1 cup white sugar
2 ½ teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¾ cup vegetable oil
¾ cup water
3 tablespoons pumpkin puree
1 teaspoon vanilla extract

Steps:

  • Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
  • Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
  • Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 23 g, Fat 14.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 265.7 mg, Sugar 0.4 g

Tips:

  • Use fresh pumpkin puree: Fresh pumpkin puree will give your cake a richer flavor than canned puree. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and puree it in a food processor.
  • Don't overmix the batter: Overmixing the batter will make your cake tough. Mix just until the ingredients are combined.
  • Use a bundt pan: A bundt pan will give your cake a beautiful shape and allow it to cook evenly.
  • Serve the cake warm: Pumpkin spice cake is best served warm, with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

Pumpkin spice cake is a delicious and festive fall treat. With its moist texture, warm spices, and sweet pumpkin flavor, it's sure to be a hit with everyone at your table. So next time you're looking for a special dessert to make, give pumpkin spice cake a try. You won't be disappointed!

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