The BEST Caramel Pecan Pumpkin Cake Recipe! ULTIMATE Pumpkin Cake! With Caramel Buttercream!
FULL RECIPE HERE:
Amazing pumpkin spice cake with salted caramel frosting and home-made caramel sauce and loads of pecans! So good and perfect for fall!
SALTED CARAMEL BUTTERCREAM:
HOME-MADE CARAMEL SAUCE:
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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:
Chocolate cake:
Lemon cake:
Pineapple coconut cake:
My viral jiffy cornbread hack
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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.
Pumpkin Cake - with cream cheese maple frosting
Recipe below ⬇️⬇️⬇️ or PRINT:
Nothing gives cakes that warm orange glow and soft springy texture like pumpkin! Perfectly spiced, and there is no better frosting than cream cheese except when you add a big drizzle of maple syrup as well! - N x ❤️
Pumpkin Cake
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CAKE:
4 large eggs at room temp (55-60g/2oz each)
1 2/3 cups white sugar (350g)
1 cup vegetable oil (or canola)
15 oz / 420g can pure pumpkin, or 1 2/3 cups (400g) mashed fresh pumpkin* (BETTER FLAVOUR)
2 cups flour, all-purpose/plain (300g)
2 tsp cinnamon powder
4 tsp baking powder
1 tsp cooking/kosher salt (or ½ tsp table salt)
Frosting:
6oz/180g cream cheese, at room temperature
2 sticks / 225g / 1 cup unsalted butter, softened
1 tsp vanilla extract
4 cups (480g) confectionary / icing sugar (sifted if clumpy)
1/3 cup maple syrup, for drizzling
½ cup chopped pecans
DIRECTIONS
1. Preheat oven to 350F / 180C (160C fan).
2. Spray and line a 9 x 13 / 22 x 33cm pan with paper, with overhang.
3. In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients, whisk until smooth. Pour into prepared pan, bake 40 min or until skewer inserted comes out clean. Cool 10 min then use paper overhang to lift onto cooling rack. Cool completely before frosting – use a spoon to make swirls for puddles of maple syrup. Sprinkle with pecans then dive in!
4. Frosting: Beat cream and cream cheese until smooth. Beat in icing sugar in 3 lots, starting on low at first to avoid snow storm. Beat in vanilla then beat on high speed 2 – 3 min until fluffy. Use immediately. (If using a stand mixer, use the paddle attachment)
* I make this with fresh pumpkin because canned pumpkin is not readily accessible in Australia, and it tastes better. Use 1 kg / 2 lb pumpkin, peel, deseed, cut into chunks then boil for 15 min until soft. Drain well in colander for 15 min (otherwise will be watery), then blitz to puree. Measure out 1 2/3 cups, use at room temp.
How to Make Pumpkin Cakes
How to Make Pumpkin Cakes
Full Recipe:
These delicious, delightful, and moist pumpkin cakes are filled with all your favorite fall spices have a layer of cream cheese frosting inside, and just so happen to look like little pumpkins!
I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea!
Let me know what you think in the comments!
You can follow me on Insta @preppykitchen
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
➡️ Wilton cake pan
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