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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MORE GREAT DESSERT RECIPES:
Coconut Panna Cotta:
Peach Cake:
Peach Tart:
Blueberry Pie:
Apple Fritters:
Rose Apple Pie:
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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 Cake with Cream Cheese Frosting
This easy Pumpkin Cake With Cream Cheese Frosting is a perfectly spiced fall dessert. It's easy to make, super moist, and has fluffy cream cheese frosting. This pumpkin cake recipe is everyone's favorite fall recipe!
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FTC Disclaimer: This is not a sponsored video.table Recipe:
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 Roll
This classic pumpkin roll recipe has a soft pumpkin cake filled with rich, silky cream cheese frosting. A quintessential fall dessert perfect for your thanksgiving table but delicious all year round!
RECIPE:
This pumpkin roll cake melts in your mouth and is a perfect make ahead dessert. I love the combination of fall spices and pumpkin with tangy cream cheese frosting.
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Fufu's Kitchen Moist Pumpkin Cake with Cream Cheese Frosting Recipe
A pumpkin cake that will satisfy your taste buds from the moist cake to the creamy cheese frosting to the salted candied pepitas. It is a mouthful of incredible flavors.
Ingredients
Pumpkin Cake
4 Eggs
2 tsp Vanilla Flavoring
3/4 cup Brown Sugar
3/4 cup Granulated Sugar
15 oz Pumpkin Puree
1 cup Coconut oil, melted or vegetable oil
2 cups All Purpose Flour
1.5 tsp Baking Powder
1 tsp Baking Soda
Pinch of Salt
2 tsp Cinnamon
2 tsp Pumpkin Spice
Cream Cheese Frosting
8 oz Cream Cheese, softened
1 Stick of unsalted butter, softened
2 tsp Vanilla Flavoring
2.5 cups Powdered Sugar
1/2 tsp Cinnamon
Candied Pepitas
1/4 cup Granulated Sugar
3/4 cup Pepitas roasted & salted
Check Out the Full Recipe Here:
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Pumpkin spice buttercream | Easy Fall recipe
Today I’ll be sharing one of my favourite fall frosting recipes! Follow along with this short video recipe and learn how to make this incredibly easy and delicious pumpkin spice buttercream. This buttercream has all the classic fall spices flavours and is fantastic on pumpkin cupcakes, carrot cake and so many other fall desserts!
Pumpkin Spice buttercream recipe:
Pumpkin spice ingredients:
3/4 teaspoons ground cinnamon
1/2 teaspoons ground ginger
1/4 teaspoons ground nutmeg
1/8 teaspoon ground cloves
Directions:
Combine spices in a small bowl, mix until well combined and set aside.
Pumpkin spice buttercream ingredients:
1/2 cup room temperature butter
1+1/2 cup powdered sugar (can use only 1 cup for a less sweet frosting)
1-2 tablespoons milk (skip if using only 1 cup of powdered sugar)
1-2 teaspoons pumpkin spice mix
Directions:
In a medium bowl cream room temperature butter on low until smooth and creamy. Add 1/2 of the powdered sugar and mix until combined. Add 1-2 teaspoons (to taste) of pumpkin spice mix into the remaining powdered sugar before adding to the bowl. Mix until well combined, scrape down the sides of the bowl throughout this process. If the frosting is too thick, add1-2 tablespoons of milk until the desired consistency is reached!
Large Batch Pumpkin Spice recipe:
6 teaspoons ground cinnamon
4 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
Whisk all ingredients together and then transfer to an airtight container. Use this homemade pumpkin spice for all your fall recipes!
Fall buttercream series:
How to pipe a pumpkin :
Buttercream Flower Piping Tutorial Series:
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