Pumpkin Spice Cake Recipes

Steps:

• Preheat oven to 350°F.
• Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter).
• In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice.
• Beat with mixer for 1 minute.
• Add eggs, beat for 2 minutes more.
• Prepare topping* by melting butter with brown sugar in small saucepan.
• Remove from heat and add nuts.
• Pour half of the cake batter into greased bundt pan.
• Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan).
• Pour the rest of the cake batter into the pan.
• Bake cake at 350°F for 45 minutes to 1 hour.
• Cool in pan on wire rack for 15 minutes, then invert onto plate.
• When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake.
• *The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.

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 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:

• Heat oven to 350°F.
• Beat first 7 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.
• Spread with PHILADELPHIA Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.

Steps:

• Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
• Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
• Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
• Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
• Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
• Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside.
• Combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla and eggs in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the batter and spread so the top is completely white.
• Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the rest of the mascarpone in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
• To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
• If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
• Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
• Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
• Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
• Make icing:
• While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients in large bowl with mixer until well blended. Stir in nuts. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 30 to 32 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat Neufchatel and sugar in small bowl with mixer until well blended. Add COOL WHIP; mix well. Spread over cake.

Steps:

• -Bake Your Cakes-.
• Preheat your oven to 350. Prep two 5" round 3" deep, two 6" round 3" deep, and two 7" round 3" deep pans by greasing the bottoms and laying down a baking paper circle at the bottom of each.
• Combine your dry ingredients (excluding the cocoa powder) in a medium mixing bowl and set aside. You can replace the spices listed with an equal amount of commercial pumpkin spice, or your own signature mix if you're fancy like that.
• In a small bowl, combine the pumpkin, vanilla, and cold brew, whisking to combine. Set aside.
• Place your room temp butter, eggs, and both kinds of sugar in the bowl of your stand mixer. Using the paddle attachment, cream on medium until lightened in color, fluffy, and totally smooth, about 3-5 minutes. If it looks like the mixture has broken (the fat and liquid ingredients are separated), keep creaming until it all comes together. Scrape your bowl with a spatula to make sure nothing's sticking to the sides.
• Add your pumpkin mixture and continue to beat until combined.
• Shifting the mixer to low speed, incorporate your dry mixture in two additions making sure to beat just until combined after each. Scrape your bowl and mix for just another few seconds to make sure the batter is homogeneous.
• -Create Your Marble Batter-.
• Take 4 cups of batter and set in a medium bowl. Mix in the 3 teaspoons orange gel coloring (I used CK Orange) until the batter is a solid color. Pour enough of this batter into each of your two 3" deep, 5" round pans that it reaches halfway up the side.
• Next take 3 more cups of batter and combine with the 1/4 cup cocoa powder, mixing until totally incorporated.
• Place alternating scoops of brown, tan, and remaining orange batter into your remaining four larger cake pans, doing your best to make sure the batter comes up to about halfway up the side of the pan in all four. It's okay if they aren't all exactly even.
• Bake your cakes for 35-45 minutes, and remove from the oven when a cake tester or toothpick inserted into the center comes out clean. Allow to come to room temperature on a cooling rack, then cover with foil and put the cakes in the fridge for about an hour, until cold. To de-pan, remove from the fridge and slide a paring or butter knife around the outside to free the cake. Invert and gently shake out your cake.
• -Make Your Buttercream-.
• Follow the recipes for two batches of Cold Brew Coffee Buttercream and one batch of Milkmoon Meringue Buttercream.
• -Prep Your Base-.
• Level the tops of your 6" and 7" cakes, and torte (split) each cake into two for a total of eight layers. Keep the smaller 5" cakes aside.
• Stack your cake layers on an 8" or 9" round cardboard cake circle or board (it's best if the board or circle is completely flat, so a plate may not work great) starting with the 7"s then adding the 6"s, filling the layers with Cold Brew Coffee Buttercream. Refrigerate for at least 1 hour, or until the cake firms up completely.
• Trim the caramelization from the sides of your cake, doing your best to emphasize the slight angle from the 6" round top to the 7" round base. You're basically making an upside down cup shape.
• -Frost the Cake-.
• Add a very thin crumb coat of coffee buttercream to the top of the cake, then press a 6" round acrylic circle or waxed cardboard round onto the top. Cutting the tip off of a disposable piping bag to leave a 1/2 inch circle at the end, pipe your remaining coffee buttercream onto the sides of the cake, leaving space at the top and the bottom for the "whipped cream" you'll be adding shortly. Keep the edges of your coffee buttercream wavy and organic, which will look more realistic!
• Use a straight edge to smooth the coffee buttercream-I use a tall plastic quilting ruler! Use that acrylic or cardboard round at the top to guide your straight edge, creating a perfectly smooth finish. Refrigerate until firm.
• Pipe plain white buttercream at the top and bottom of the cake's sides, leaving little gaps here and there between the white buttercream and coffee buttercream in the top area of the cake. Make another pass with your straight edge, getting your "whip" nice and smooth, and flush with the coffee buttercream. Refrigerate until firm.
• Mix a few squirts or orange gel into about 1/2 cup white buttercream to create a bright pumpkin-y color. Remove your firmed cake from the fridge and push this orange buttercream into the spaces you left up at the top between the white and the coffee buttercream using a small icing spatula. Refrigerate until firm, then use the icing spatula to scrape down any messy buttercream to reveal clean lines underneath.
• -Flip the Cake-.
• You heard me. You're going to place your nice cake board or cake plate so it's ready on the counter, pick up your cake, place a hand on either side, and flip it so that the 7" end is at the top and the 6" end is at the bottom. Your cake needs to be super thoroughly chilled before you do this step, so definitely make sure it has spent a cumulative 2-3 hours in the fridge! Center the cup-shaped cake on your board (When you're cutting the cake just remember that you have a second board at the very bottom of the cake. You can also remove that board on the 6" side if you want the cake to go straight onto the final fancy board, but it's a somewhat riskier move when you're flipping the cake).
• Carefully pinch the 8 or 9" round you were using as the base of the cake before you flipped it and gently pull it up, moving around the cake as you pop it up off of the buttercream on the sides. Remove it entirely to reveal your bare cake top.
• -Create the Pumpkin Surprise Topping-.
• Using a sharp paring knife, carve down the two 5" orange cakes into domes, one with a knob on the top for the pumpkin's "stem." Using a dab or two of the orange buttercream from earlier, join your cake domes on the flat sides to create a delicious mini-pumpkin!
• Smooth a small amount of white buttercream to the top of the flipped cake, and center your mini-pumpkin on the top. Using another disposable piping bag with a 1/2" hole at the tip, pipe white buttercream over the pumpkin and then smooth with a small icing spatula to create a nice mound that entirely obscures the pumpkin within.
• Use the largest closed-star or regular star piping tip you can find to pipe a swirl of white buttercream over the pumpkin surprise to create the "whipped cream" topping. You can use a Wilton 2D, although I found a set of even bigger jumbo piping tips online (Jusbe brand) and used their closed star tip to create my cake. Refrigerate for at least 20 minutes to firm up the outside of the buttercream.
• In the meantime make a small amount of drizzle by placing your white chocolate or candy wafers and heavy cream in a microwaveable bowl and microwave for 15 seconds at a time, stirring frequently, until the chocolate has dissolved. Mix in a squirt of orange gel coloring to achieve a bright pumpkin color, or you can stir in a little leftover orange buttercream if you have any.
• Place the ganache in a squeeze bottle if you have one, or just use a spoon to drizzle it all over the "whipped cream" buttercream swirl.
• -Finishing Touches-.
• This is a bonus step that is optional, but really does tie everything together! Cut out a three-inch circle of green fondant and apply it to the side of the cake. Using a paintbrush dipped in white edible paint (I use Edible Art paint by Sweet Sticks), you can either freehand a pumpkin shape (or your initials, or anything else you want to add!) or you can create a stencil like I did. I used an x-acto knife to cut out my pumpkin design from plain paper, and then stuck it onto the fondant round, painted over it, and peeled it away to leave a fun pumpkin design.
• I finished my latte look by cutting a super cute paper straw in half and inserting both pieces into the swirl.
• -Cutting the Cake-.
• While the outside of this cake is awesome, the best part is what's going on inside! When you cut your slices of cake, you will slowly reveal the pumpkin shape hidden under the swirl on top! Make sure you take a pause once you're halfway through cutting up the cake so everyone can admire the detail you put into the super fun design!
• Enjoy!

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:

• Weigh out all of the wet ingredients and mix together.
• Then add in all the dry ingredients and mix together well, use electric whisk if needed. Pre heat oven to 190 degrees c.
• Put into a cake tin with a butter lining or grease proof paper.
• Cook in oven for 20-30 mins. Get out and grate up the outside of the pumpkin for a nice touch, share and enjoy.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
• In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.