PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING
This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more.
Provided by Mimsy
Categories Fruits and Vegetables Vegetables Squash
Time 2h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
- Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
- Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.
Nutrition Facts : Calories 622.1 calories, Carbohydrate 67.7 g, Cholesterol 116.8 mg, Fat 36.9 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 18.3 g, Sodium 627 mg, Sugar 49.7 g
PUMPKIN CRUNCH CAKE
A great tasting cake, and really easy to make!
Provided by Nora LaCroix
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
- Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g
PUMPKIN CAKE WITH CREAM CHEESE FROSTING
This is like pumpkin bread with frosting...YUM! My little ones call it "punkin" cake and they love it. It is pretty easy to make and I don't know many people who don't absolutely love it!
Provided by Karen..
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
- Add eggs and mix well.
- Combine dry ingredients, except nuts (if using) and gradually add to pumpkin mixture, beating until well blended.
- Fold in nuts.
- Pour into a greased 9 x 13 inch baking pan/dish.
- Bake for 35- 40 minutes or until center tests done.
- Cool completely before frosting.
- (I keep mine in the pan-- I use a glass Pyrex baking pan).
- For the frosting: Beat cream cheese, butter and vanilla until smooth.
- Gradually add sugar and mix until well combined and smooth.
- Add milk and beat until frosting is the spreading consistency you desire.
- Frost cake and sprinkle with chopped nuts if you like.
Nutrition Facts : Calories 409.3, Fat 21.2, SaturatedFat 6, Cholesterol 63.9, Sodium 304.5, Carbohydrate 52.4, Fiber 0.7, Sugar 38.5, Protein 3.9
PUMPKIN CHEESECAKE CAKE WITH PUMPKIN CREAM CHEESE FROSTING
Are you tired of making the same old pumpkin pie? Me, too. My family loved this cake. It's a cake, it's a cheesecake. It's a big hit where ever you take it. You can make the cheesecake part the day before or even earlier and freeze it until you're ready to do the rest. Plan to make this when you have plenty of time and won't have to rush. Cooling/chilling/freezing time is not included in the prep time so be sure to allow at least 4 or 5 hours for that. Tip: Because the frosting uses pumpkin puree but not the whole can, I measure it out into freezer jars, mark it and save it for the next time I make this frosting.
Provided by Realtor by day
Categories Dessert
Time 2h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 26
Steps:
- The cheesecake: Preheat the oven to 325*F. Place a large oven safe pan on the lower rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring-form pan with nonstick spray similar to Baker's Secret.
- Cut a parchment circle, line bottom of springform pan and spray parchment with non-stick spray.
- Wrap foil around and up the sides of your springform pan. Tuck the points around the top edge to secure it.
- In a large bowl, use mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Add sugar and salt, miz approximately 2 more minutes. Scrape down the sides of the bowl periodically. Add the eggs, one at a time, mixing thoroughly after each one.
- Add sour cream, whipping cream and vanilla. Mix until smooth.
- Pour the batter into prepared pan. Set pan in your large oven safe pan inside preheated oven. Pour the boiling water into the large pan so it reaches 1/2 way up the side of the springform pan.
- Bake the cheesecake for 45 minutes. It should be just set.
- Carefully remove the cheesecake pan from the water bath. Cool on a rack for at least 20 minutes. Run a knife around edge and continue to cool completely.
- Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
- Cover in plastic wrap and freeze.
- The cake: Preheat the oven to 350 degrees F.
- Spray two 9-inch round cake pans with nonstick spray like Baker's Secret. Cut a round of parchment paper, line the pan and spray again with non-stick spray. I always use cake strips for every cake I bake so that my cakes always have nice, flat tops. So if you will be using them, soak them and attach them now.
- In a large bowl, use an electric mixer to combine the oil and sugars. Mix until thoroughly combined. Add eggs, one at a time, beating after each addition. Mix in the pumpkin. Beat well.
- In a separate bowl, whisk together the flour all other dry ingredients.
- Add the dry ingredients to the wet ingredients, alternating between the wet and dry ingredients until everything is combined.
- Pour the batter into your 2 prepared pans.
- Bake 30 to 35 minutes, or until toothpick inserted in the center comes out clean.
- Cool the cake in the pans for at least 15 minutes and then remove to wire rack, remove parchment and cool completely.
- The frosting: In a large bowl, use an electric mixer to combine the cream cheese, butter, pumpkin, spices and vanilla. Add 2 cups of powdered sugar and mix until combined. Add 1 additional cup of sugar slowly and continue to mix until smooth and creamy. If you frosting is too thin, carefully add a little bit of sugar. If it's too stiff, carefully add a little bit of milk or cream.
- If you did not use cake strips on your pans, carefully level your cakes now. Put the first cake layer on your cake plate. Remove the cheesecake from the freezer, unwrap it and put it on top of the first layer. If the cheesecake is larger than the cake layer, wait 15 minutes for the cheesecake to soften slightly and trim it to fit. Put the 2nd cake layer on top. Frost the top and sides of the cake.
- Keep cake refrigerated until served.
- Tip- I usually have leftover frosting. It is wonderful on pancakes or pumpkin muffins!
Nutrition Facts : Calories 952.4, Fat 54.9, SaturatedFat 25, Cholesterol 197.4, Sodium 768, Carbohydrate 107.2, Fiber 1, Sugar 80.6, Protein 11.4
PUMPKIN CAKE WITH CREAM CHEESE FROSTING
I love pumpkin in just about any form, but put it in a cake with cream cheese frosting, and there's no holding me back. This cake is perfect to bring to a hang-out night with your friends or for you and your roomies to munch on for dessert. Or breakfast! Hey, pumpkin is a fruit and cake has grain and dairy products . . . sounds like breakfast to me.
Yield makes one 9 by 13-inch cake
Number Of Ingredients 15
Steps:
- To prepare the cake: Preheat the oven to 350°F. Lightly coat a 9 by 13-inch baking pan with butter or cooking spray.
- Place the butter, sugar, and brown sugar in a large bowl and stir until completely smooth. Add the pumpkin and vanilla and stir well. Add the eggs one at a time, stirring after each addition until completely incorporated. Add the baking soda, salt, and pumpkin pie spice and stir until combined. Add the flour and stir until incorporated. Pour the batter into the baking pan and bake for 35 to 40 minutes, until the cake springs back when pressed gently in the center. Cool completely.
- To prepare the frosting: Place the cream cheese and butter in a large bowl and stir until completely smooth. Add the confectioners' sugar, milk, and vanilla and stir until smooth. Spread the frosting over the cooled cake.
PUMPKIN SKILLET CAKE WITH CREAM CHEESE FROSTING
Fall in simple skillet cake form, this easy pumpkin cake that can be made in one bowl. The frosting is fluffier and comes together more quickly with the help of an electric mixer, but it can be mixed by hand in a pinch. It's also great without a drop of frosting.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make the cake: Heat the oven to 350 degrees. Grease a 10-inch oven-safe skillet with butter. In a large bowl, whisk the oil and light brown sugar until well combined (you may need to switch to a rubber spatula after a bit). Add the eggs one at a time and mix after each addition until well incorporated. Mix in the vanilla extract.
- Add the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt and mix well to combine. Add the pumpkin purée and mix until the batter is homogeneous. Pour the batter into the prepared skillet and spread into an even layer with a spatula.
- Bake the cake until a toothpick inserted into the center comes out clean (or with just a few moist crumbs), 30 to 35 minutes. Cool completely.
- While the cake cools, make the frosting: In a medium bowl, using a rubber spatula or electric mixer, mix the butter and cream cheese until combined. Add the confectioners' sugar about 1/2 cup/60 grams at a time, mixing well to incorporate between additions. Add the vanilla and salt and mix to combine.
- Frost the cooled cake with the cream cheese frosting in an even layer. If using, sprinkle the pecans evenly over the frosting.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 17 grams, Carbohydrate 63 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 317 milligrams, Sugar 47 grams, TransFat 0 grams
PUMPKIN CRUNCH/DUMP CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees. Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon together. Line a 9″ x 13″ pan with parchment paper. Pour the pumpkin mixture into the pan. The mixture will be on the runny side. Sprinkle the cake mix evenly over the pumpkin mixture. Sprinkle the nuts over the pumpkin mixture, and pack them in. Drizzle the melted butter evenly over the nuts. Bake at 350 degrees for 50 to 60 minutes. Allow the pumpkin bars to cool for five to ten minutes on a rack. Invert the whole slab onto a tray or cutting board. Peel off the parchment paper. Allow the slab to cool thoroughly. Spread the frosting over the slab, and refrigerate for a few hours before cutting. For the frosting, you will need: 1 (8 oz. package) of cream cheese, at room temperature 1/2 cup powdered sugar, sifted 3/4 cup Cool Whip Beat the cream cheese and powdered sugar in an electric mixer with a paddle attachment. Fold in the Cool Whip.Spread evenly over the slab. Refrigerate for a few hours. Cut into bars, and serve immediately, or place them in muffin tins for easy transport to a potluck.
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