Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting
In light of this pumpkin layer cake recipe video, I'm collaborating with one of my all-time favorite Youtuber's ever, Entertaining with Beth. You won't find a more down to earth, nicer, more talented person than Beth, no joke! She is a great cook and I'm super proud to call her friend. So, when you are done with this video, or heck even before, go see her amazing recipe video for pumpkin spiced waffles which will for sure help you start off your day right, In October!
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Chocolate Cheesecake:
Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting:
For the Cake:
• 2 cups of melted unsalted butter
• 10 large eggs
• 2 1/2 cups of loosely packed brown sugar
• 2 cups of sugar
• 3 tablespoons of dark rum
• 2 15-ounce cans of canned pumpkin puree
• 5 cups of all-purpose flour
• 1 tablespoon of baking soda
• 1 tablespoon of baking powder
• pinch of salt
• 1 tablespoon of cinnamon
• ½ teaspoon of nutmeg
For the Frosting:
• 2 pounds of softened cream cheese
• 2 cups of softened unsalted butter
• 4 cups of powdered sugar
• 1 cup of maple syrup
• pecan halves and currants for garnish
Makes 1 6-layer 8 cake plus leftovers for trifles
prep time: 30 minutes
cook time: 15 minutes
Procedures:
1. Preheat the oven to 350°
2. In a standing mixer with the whisk attachment on low speed mix together the eggs, melted butter, sugars and pumpkin until combined.
3. In a separate large bowl whisk together the flour, baking soda, baking powder, salt and seasoning blend.
4. Add the bowl with the dry ingredients to the bowl with the eggs and sugar and mix together on low speed
5. Next, evenly distribute the batter onto 3 cookie sheet trays lined with parchment paper and sprayed with non-stick spray and bake in the oven on 350° for 15-18 minutes. Let completely cool before icing.
6. In a standing mixer with the paddle attachment, cream together the cream cheese and softened butter until it becomes light and fluffy. Add in the powdered sugar, and syrup, and whip until incorporated and smooth.
7. Once the cakes have cooled use an 8 cake cutter to make 6 layers. Ice in between each layer with the cream cheese frosting and top off with pecans and currants.
8. Note: There will be lots of leftover pumpkin cake pieces as well as icing which is perfect for making trifles in a glass or just mixed together and eaten
Pumpkin Spice Cake with Brown Sugar Frosting | Fall Recipes
You’ll be surprised at how easy it is to make this 2 ingredient Pumpkin Spice Cake. The Brown Sugar Frosting just takes it over the top.
???????????? PUMPKIN SPICE CAKE WITH BROWN SUGAR FROSTING
1 spice cake mix
1 can (15 oz) pure pumpkin puree
???????????? FROSTING
1 stick (8 tbs.) butter, softened at room temperature
¼ cup packed brown sugar
½ teaspoon cinnamon
½ teaspoon vanilla
1 ½ cups powdered sugar
1 tbs. milk
Bake 350 F or 177 C for 30 minutes.
???? My Maple Glazed Pumpkin Donuts Video
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Moist SPICED PUMPKIN CAKE Recipe using Box Cake Mix hacks + CREAM CHEESE FROSTING for Thanksgiving
Add this super soft and moist pumpkin cake to your Thanksgiving menu and wow your friends and family. It ives the right amount of Fall flavors and sweetness. It can be enjoyed with or without the cream cheese frosting!
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Ingredients I used
For the pumpkin cake
1 box of Spice cake mix
1/2 cup vegetable oil
1 cup pure pumpkin purée (Libby’s)
3 eggs
1 tsp vanilla extract
1 tsp pumpkin spice
1/4 tsp round All Spice
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
For the cream Cheese glaze
8 ounces softened cream cheese 1/2 stick (4 Tbsp) salted butter at room temp1 tsp vanilla extract
2 cups powdered sugar
1 Tbsp heavy whipping cream
Checkout my box cake hack videos here:
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Lemon cake:
Pineapple coconut cake:
My viral jiffy cornbread hack
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Amazing Pumpkin Cupcakes Recipe
Soft and moist, these Pumpkin Cupcakes are so delicious! Packed with pumpkin flavor and topped with a delightful cream cheese frosting, these cupcakes are perfect for pumpkin lovers. Perfectly spiced, these cupcakes are made not just with pumpkin pie spice but with pumpkin purée as well. They're easy and foolprood so you basically need to make them!
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The Best Pumpkin Bundt Cake with Orange Cream Cheese Frosting
This Pumpkin cake is beyond moist and light. Its almost a combination of a pumpkin pie and a cake! And its so easy to prepare thanks to the help of a yellow cake mix. I hope you can give this a try soon!
Ingredients:
1 box yellow cake mix
3 eggs
2T milk
1/2 cup veg oil
1 15oz can pumpkin puree
1/4 c brown sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
Orange Cream Cheese Frosting
4oz very soft cream cheese
2 T fresh squeezed orange juice
2 cups powdered sugar
1 tsp vanilla
2 -4 T milk
1/2 tsp cinnamon
Orange Zest for the top
#pumpkincakerecipe #pumpkinpiecake #cakemixrecipe #inthekitchenwithkaren
Pumpkin Cake & Muffins: Oil-free, Wheat-free, Refined Sugar-free
INGREDIENTS
Wet:
1 cup pumpkin puree
2 flax eggs (2 tbsp ground flax mixed with 4 tbsp water)
⅔ cup date syrup
½ cup plant milk
1 tbsp apple cider vinegar
1 ½ tsp vanilla
Dry:
2 ¼ cups oat flour
1 ½ cups almond flour
2 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1 ½ tsp cinnamon
½ tsp ground ginger
⅛ tsp cloves
¼ tsp nutmeg
INSTRUCTIONS
Preheat oven to 350.
Line a 9” pan with parchment paper. Use 12 cup muffin pan for muffins.
COMBINE THE DRY INGREDIENTS
To a mixing bowl add oat flour, almond flour, baking powder, baking soda, and salt. Mix to combine.
COMBINE WET INGREDIENTS
In a separate bowl combine pumpkin puree, date syrup, flax eggs, apple cider vinegar, and vanilla extract. Mix to combine.
COMBINE WET AND DRY INGREDIENTS
Pour the wet ingredients into the dry ingredients and mix to combine.
GET READY TO BAKE
Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. For muffin, fill muffin cups 3/4 full and test for readiness after 20 minutes.
FINISH THE CAKE
Once the cake has cooled completely, spread frosting ( Recipe Below) onto the cake, and sprinkle with cinnamon.
Enjoy!
White Sweet Potato Frosting
2 small white sweet potatoes (baked)
2 medjool dates
1 tbsp cashew butter or tahini
2 tsp vanilla extract
1/2 cup plant milk (or adjust to consistency)
Add all the ingredients to a blender and blend until smooth.