Iced Pumpkin Spice Cake Recipes

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.

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.

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.

Steps:

• Position 2 racks in the center of the oven, and preheat to 400 degrees F. Stir together the granulated sugar and 1 teaspoon of the cinnamon in a small bowl.
• Let the dough rounds soften at room temperature for 10 to 15 minutes, then unroll onto 2 baking sheets. Brush both sides of the dough rounds with the melted butter, and sprinkle the tops with the cinnamon sugar.
• Bake the dough rounds, rotating the baking sheets halfway through, until they are light golden brown and crunchy, about 15 minutes. Let cool completely on the baking sheets.
• While the dough bakes, spread the walnuts out on another baking sheet, and bake until toasted, about 8 minutes. Let cool, then finely chop.
• Meanwhile, beat 3 cups of the heavy cream, the pumpkin pie puree and 3 tablespoons of the confectioners' sugar with an electric mixer in a large bowl until stiff peaks form, about 5 minutes.
• Put 1 of the baked dough rounds on a cutting board, and center a 9-inch round cake pan on top of it. Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle. Reserve the scraps in a bowl. Repeat with the remaining dough round. Crumble the scraps into bite-sized pieces.
• Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread a third of the pumpkin mixture on the bottom of the pan, followed by 1 of the baked dough rounds. Top with half the remaining pumpkin mixture, then the crumbled dough scraps. Finish with the remaining pumpkin mixture and dough round. Cover tightly with plastic wrap, and refrigerate for 12 hours or overnight.
• When ready to serve, unwrap the plastic wrap, and invert the cake onto a platter. Remove the cake pan and plastic wrap. Press the chopped walnuts into the sides of the cake. Beat the remaining 1/2 cup heavy cream, 1 tablespoon confectioners' sugar and 1/4 teaspoon cinnamon together until soft peaks form; slather the mixture on top of the cake. Cut into slices with a serrated knife.
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Steps:

• Put the pumpkin or squash in a microwaveable container with a splash of water, cover with a lid and microwave on high for 5-8 mins until soft. Mash with a fork and leave to cool. Alternatively, cover and bake at 180C/160C fan/gas 4 for 30 mins, then mash.
• If the oven isn't already on, heat to 180C/160C fan/gas 4. Brush a 900g loaf tin with melted butter and line with a strip of baking parchment, leave some overhanging either end to help you lift out the cake later.
• Whisk the butter, eggs, yogurt, vanilla and coffee together in a jug. Put the sugar, flour, cinnamon, ginger and a generous grating of nutmeg in a large bowl and mix together. Use your fingers to break up any lumps of sugar, shaking the bowl a few times to bring them to the surface. Add the liquid ingredients and the mashed pumpkin to the dry ingredients and mix until there are no floury streaks remaining.
• Pour into the prepared tin and bake for 1 hr, until a skewer inserted into the centre of the cake comes out clean. If any wet crumbs cling to the skewer, return to the oven for another 5-10 mins, then check again. Leave to cool for 15 mins in the tin, then lift onto a wire rack and leave to cool completely.
• Toast the pumpkin seeds in a dry pan for a few minutes, shaking every now and then, until browned and popping. Tip onto a plate to cool.
• Whisk the cream, mascarpone and icing sugar together in a bowl until thick - be careful not to overbeat or the icing will go runny. If it looks too soft, chill for 30 mins. Spread the icing over the cake, dust with a pinch of cinnamon and scatter over the pumpkin seeds.