Best 9 Pumpkin Spice Cake With Cinnamon Cream Cheese Frosting Recipes
Are you craving a delectable pumpkin spice cake with a creamy cinnamon cream cheese frosting? Look no further! This delightful recipe combines the warm and cozy flavors of fall into a moist and flavorful cake, perfectly complemented by a rich and decadent frosting. Whether you're a seasoned baker or just starting out, this article will guide you through the steps to create a mouthwatering pumpkin spice masterpiece that will impress your family and friends.
Let's cook with our recipes!
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 DREAM CAKE WITH CINNAMON MAPLE CREAM CHEESE FROSTING RECIPE - (4.3/5)
Provided by á-37896
Number Of Ingredients 0
Steps:
- Directions Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve. Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.
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 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.
PUMPKIN SPICE CAKE I
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
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
PUMPKIN CUPCAKES & CINNAMON-CREAM CHEESE FROSTING
Bake up a batch of Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting for a taste of Fall! Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting are sure to be a hit at the dessert table!
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h22m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
- Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
- Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.6001 g, Sugar 0 g, Protein 3 g
PUMPKIN CAKE WITH WHIPPED CINNAMON FROSTING
My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment., Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. , Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.
Nutrition Facts : Calories 687 calories, Fat 33g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 297mg sodium, Carbohydrate 97g carbohydrate (82g sugars, Fiber 2g fiber), Protein 4g protein.
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
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
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree will give your cake a more intense flavor and a velvety texture. If you don't have time to make your own pumpkin puree, you can use canned pumpkin puree. Just be sure to choose a brand that is unsweetened and 100% pumpkin.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the right temperature. The cake should be baked at 350 degrees Fahrenheit. If you bake the cake at a higher temperature, it will brown too quickly and the inside will be undercooked.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- Use a cream cheese frosting that is not too sweet. A cream cheese frosting that is too sweet will overpower the flavor of the cake.
Conclusion:
Pumpkin spice cake with cinnamon cream cheese frosting is a delicious and festive fall dessert. It's perfect for Thanksgiving, Christmas, or any other special occasion. With its moist and flavorful cake and its creamy and tangy frosting, this cake is sure to be a hit with everyone who tries it.
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