Time 1h5m Yield 12 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners’ sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.
Time 1h51m Yield 1 cake, 16 serving(s) Number Of Ingredients 17 Steps:
Cream butter and sugar until fluffy. Add pumpkin,eggs and vanilla,beat until smooth. Combine dry ingredients in medium bowl. Add one cup at a time to creamed mixture,stirring until well blended. Stir in nuts and raisins. Spoon into greased bundt pan. Bake at 350 degrees for 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes,then invert onto serving plate and cool completely. For icing: melt butter in heavy medium saucepan over medium-high heat. Stir in sugar,evaporated milk,and syrup. Bring to boil,stirring constantly,boil 6 minutes. Remove from heat and stir in vanilla. Pour into medium bowl and cool 10 minutes. Beat for 8-10 minutes or until thick and creamy. Spread over top of cake.
Time 1h Yield 10 cupcakes Number Of Ingredients 19 Steps:
Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners. Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine. Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth.
Time 1h Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F. Spray 13x9-inch baking pan with cooking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside. Mix together Parkay and sugar in large bowl on medium-high speed of electric mixer until creamy. Add Egg Beaters; mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand. Pour into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Blend confectioners sugar and water; drizzle over cake. Sprinkle nuts evenly over top. Cut into 12 servings. Top with Reddi-wip just before serving, if desired.
Number Of Ingredients 13 Steps:
Cake: Preheat oven to 350°. In large bowl, combine cake mix, pumpkin, eggs, milk, cinnamon, nutmeg, and ginger. Mix with electric mixer on low until combined, then on medium for about 2 minutes. Pour batter into two well greased 8″ or 9″ round cake pans. Bake for 20-25 minutes or until pick comes out clean when inserted in center. Cool in pans for 5-10 minutes, then cool cakes on wire rack completely. Maple Buttercream: Whip butter, powdered sugar, maple syrup, and milk until fluffy. Add less milk or more milk to make desired spreading consistency. Spread frosting between layers and over sides and top of cake. There is enough frosting to slice each cake layer in half to make four layers with frosting in between each layer.
Time 50m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside. In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners’ sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.
Time 2h30m Number Of Ingredients 11 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.
Time 2h30m Yield 1 cake Number Of Ingredients 31 Steps:
Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and cider together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers. To make spiced pepitas, heat oven to 375, line a baking sheet with foil, and spray with non-stick spray. Toss seeds with agave nectar, sugar, spices, and sea salt and mix until well combined. Spread out on prepared sheet, and bake for 10-15 minutes until seeds are fragrant and toasted. Remove pan from oven and let cool completley. Set aside until finished frosting the cake. You will only need some of these for the cake decorations, so you can snack on the rest! To make frosting, beat cream cheese in a large bowl until very fluffy and smooth, Then beat in remaining ingredients until well blended. To assemble cake, place a layer of cake on a plate, and spoon a heaping 1/2 cup frosting over, almost to the sides, then top with another layer and repeat. Top with another cake layer, another frosting layer, then the top cake layer. Spread the frosting over the top and the sides of the cake, and press spiced pepitas decoratively around the top of the cake, and a couple in the middle on the top. Place around the bottom of the cake as well. If you have leftover frosting, you can also pipe some of it decoratively on top of the cake. Chill the cake at least a few hours to set filling before serving. *if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
