Pumpkin Spice Cake With Chocolate Pecan Filling Recipes

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.

Steps:

• Heat oven to 350°F. Spray rimmed 13x18-inch half sheet pan with cooking spray.
• In large bowl, beat cake ingredients with electric mixer on medium high speed until combined. Pour into pan. Bake 20 to 25 minutes or until edges start to turn brown.
• During last 5 minutes of baking, make frosting. In 2-quart saucepan, heat butter, cocoa and milk to boiling, stirring frequently. Remove from heat; add remaining frosting ingredients.
• Immediately pour frosting over warm cake, using spatula to spread evenly. Let cake cool to room temperature, about 45 minutes, or refrigerate 20 minutes. Slice and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a fluted tube pan (such as a Bundt®).
• Place cake mix into a large mixing bowl. Beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 more minutes. Pour batter into prepared tube pan.
• Melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. Spoon half the pecan mixture over the cake batter.
• Bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• Cool cake in pan for 15 to 20 minutes, then invert cake onto serving platter. Allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.

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.

Steps:

• In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

Steps:

• Directions: 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. 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, unmold onto the rack and 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 cake: Cut each cake in half 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 1 hour. Make glaze: Combine chocolate, cocoa powder, butter and honey in glass bowl. Cover with plastic wrap and microwave 1 minute; whisk until smooth. Let cool to room temperate,spread on top cake. Chill to set

Steps:

• First, make cake.
• Preheat oven to 350°F.
• Spray two 9-inch round cake pans with cooking spray.
• Prepare cake mix as package directs; stir in pecans.
• Pour batter into the 2 pans; bake as directed on pkg.
• Cool on wire racks 10 minutes; then remove from pans and cool completely.
• While cake is baking you can make the filling and the frosting.
• Coconut-Pecan Filling: In saucepan, mix corn syrup, sugar, milk, butter, egg yolks and vanilla.
• Cook and stir over medium heat until thickened, 10-12 minutes; remove from heat.
• Stir in coconut and pecans.
• Cool until thick and spreadable; makes 2-1/4 cups.
• Next, make Luscious Chocolate Frosting.
• In bowl, beat cream cheese, corn syrup and butter until creamy.
• Beat in confectioners' sugar, cocoa and vanilla until frosting is of spreading consistency; makes 1-1/3 cups.
• Now assemble cake.
• When cake is cool, split layers horizontally in half.
• Place one cake layer on serving plate; spread with 1/3 of Coconut-Pecan Filling.
• Top with 2nd cake layer; spread with about 2/3 cup Luscious Chocolate Frosting.
• Top with 3rd cake layer; spread with 1/3 of filling.
• Top with 4th cake layer.
• Frost side of cake with remaining frosting; spread top of cake with remaining filling.
• Yes, frosting on the side and filling on top.
• Refrigerate 2 hours or until set.

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour a 10-inch bundt pan or tube pan.
• In a large heavy saucepan over medium heat, melt the butter.
• Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.
• Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers.
• Stir in thoroughly.
• Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa.
• Stir in the flour, just until blended, then the nuts and raisins.
• Pour and scrape the batter into the pan.
• Smooth the top.
• Bake for 45 minutes.
• Cool in the pan on a rack for 10 minutes.
• Remove from the pan and cool on the rack for about 15 minutes more. When cool, dust top with confectioners' sugar, if desired.

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.