Cinnamon Pumpkin Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray.
• Place the brown sugar, granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, 3 to 5 minutes.
• Turn the mixer to low and add the eggs, 1 at a time, beating well after each addition. Beat in the pumpkin and vanilla.
• Combine the flour, cinnamon, baking powder, baking soda and salt in a bowl, stirring well with a whisk.
• Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Spoon the batter into the prepared pans.
• Bake until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely on the wire rack, about 1 hour.
• For the cinnamon buttercream: In a large bowl or stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and creamy, 3 to 5 minutes. With the mixer on a slow speed, carefully add the confectioners' sugar 1 cup at a time until combined, followed by the vanilla and cinnamon. Add the heavy cream a little at a time. (If you need a thicker frosting, add more confectioners' sugar; if you need a thinner consistency, add in more heavy cream.)
• Place a cooled cake layer on a cake stand. (This recipe should yield very level cake layers, but if your layers are domed, level them before assembling.) Cover with about 1/2 cup buttercream. Scatter 1/3 cup of chopped pecan over the top.
• Repeat with the next layer of cake, covering with 1/2 cup buttercream and 1/3 cup chopped pecans. Place the final layer of cake on top.
• Place the remaining buttercream in a pastry bag fitted with a large open star tip (such as #362). Pipe out a design on the top of the cake (the sides will be left "naked").
• Sprinkle the remaining pecans over the top, then drizzle the cake with caramel sauce. Serve immediately.

Steps:

• For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
• Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
• Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
• For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
• Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
• Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
• Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
• Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

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.

Steps:

• In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 10-in. fluted tube pan coated with cooking spray. , Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.

Steps:

• Fresh whipped cream or ice cream, for serving Preheat the oven to 350 degrees F. Grease and flour one 9-inch springform pan. For the batter: In a large mixing bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. In a separate mixing bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the butter and egg mixture. Mix just until combined (the batter will be thick) and set aside. For the filling: In a second large mixing bowl, add the brown sugar, cinnamon, ginger, nutmeg, pumpkin puree and eggs and set aside. For the topping: In a third mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg and ginger. Cut in the chilled butter with a pastry cutter or two forks until the mixture is crumbly. Evenly spread the thick cake batter on the bottom of the prepared pan. Next, pour the pumpkin filling over the top of the cake batter and sprinkle the crumb topping on top of the filling. Bake until the filling is set and the topping is golden brown, 1 1/2 to 2 hours. Cool before slicing. Serve with fresh whipped cream or ice cream.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 11-by-17-inch rimmed, nonstick baking sheet. Line the pan with parchment paper and butter the parchment paper. Lay a clean kitchen towel on a work surface and dust with powdered sugar.
• For the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In another medium bowl, using an electric hand mixer on high speed, beat the sugar and eggs together until thick, about 2 minutes. Beat in the pumpkin puree. Gradually beat in the flour mixture. Pour the batter into the prepared pan and spread evenly. Bake until the cake springs back when touched, about 12 minutes.
• Run a thin metal spatula around the edges of the cake and immediately invert the pan onto the kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together into a log. Cool completely on a wire rack, about 45 minutes.
• For the filling: Place the chocolate and butter in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is thick, about 2 minutes. Add the mascarpone cheese and, using an electric hand mixer, beat until smooth.
• Carefully unroll the cake and remove the towel. Using a spatula, spread the filling over the cake. Roll up the cake and wrap in plastic wrap. Refrigerate for at least 2 hours. When ready to serve, cut the roll into 1/2-inch-thick slices and arrange on a platter.

Steps:

• In a large mixing bowl, combine the cake mix, pumpkin, sugar, eggs, water, applesauce, 1 tsp cinnamon and nutmeg. Pour into a 10-in. fluted tube pan (or whatever) coated with nonstick cooking spray.
• Bake at 350°F for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.

Steps:

• For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
• In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
• In large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
• Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
• For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.

Steps:

• Preheat oven at 325°F Lightly grease a 10 inch bunt pan with cooking spray and set aside.
• Combine and mix the dry ingredients in a bowl and set aside.
• In a seperate large mixing bowl, combine and mix the wet ingredients.
• Finely dice the apples and mix the peices with the 1/2 teaspoon of cinnamon in a small bowl and set aside.
• Add the dry ingredients to the wet ingredients little by little and mix with electric mixer, scraping down the sides of the bowl with a rubber spatula if necessary. Mix until all of the ingredients are incorporated and moist. Stir in the diced apple with a spoon.
• Pour the batter into the prepared bunt pan and bake it in the pre-heated oven for 80 - 90 minutes, or until toothpick inserted in centre comes out clean. Remove the cake from the oven and let it cool for 20 minutes, then remove from pan and place on wire rack to finish cooling. Slice and serve.

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 12-cup bundt pan.
• In an electric mixer, combine cake mix, spices, baking soda, pumpkin, water and eggs.
• Mix on low for 1 minute.
• Scrape down sides of bowl.
• Increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth.
• Fold in chocolate chips and nuts.
• Spoon batter into prepared bundt pan and smooth out top with a spatula.
• Bake for 40 minutes or until top springs back when lightly pressed.
• Cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more.
• To prepare glaze: combine sugar, butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil.
• Boil for 1 minute while stirring constantly.
• Remove from heat.
• Mix in cinnamon chips, cocoa powder and vanilla and stir until smooth.
• Let sit a few minutes to thicken.
• Pour over cooled cake.
• Dust with powdered sugar if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
• Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
• Combine milk, pumpkin, and vanilla extract in a bowl.
• Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
• Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
• Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
• Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.

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.

Steps:

• Preheat oven to 350. Grease (or spray with cooking spray) a 9 inch springform pan or 9 inch cake pan. Set aside.
• To make the streusel. In a bowl combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.
• To make the cake batter, in a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. In the bowl of a stand mixer, beat together the butter and brown sugar on medium high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the vanilla, pumpkin puree and Greek yogurt. Mix just until combined. Slowly add in the flour mixture. The batter will be thick.
• Spread half the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for about 15 minutes, then remove the sides of the pan (if using a springform pan).
• Make the glaze while the cake is cooling. In a small bowl, whish together the powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cooled cake. Cut into wedges and serve.

Steps:

• In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.