Cinnamon Pumpkin Cake Recipes

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PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM



Pumpkin Magic Cake with Maple Cinnamon Whipped Cream image

This magical confection is part pudding, part cake, entirely delicious.

Provided by Julie Hubert

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 9

Number Of Ingredients 17

1 cup all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 ½ cups lukewarm milk
1 cup canned pumpkin
2 teaspoons vanilla extract
4 eggs, at room temperature, separated
1 cup white sugar
¼ cup brown sugar
1 tablespoon water
½ cup unsalted butter, melted
1 teaspoon cream of tartar
1 ¼ cups heavy whipping cream
¼ cup maple syrup
½ teaspoon ground cinnamon
1 pinch sea salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
  • Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
  • Combine milk, pumpkin, and vanilla extract in a bowl.
  • Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
  • Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
  • Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
  • Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.

Nutrition Facts : Calories 457.3 calories, Carbohydrate 51.4 g, Cholesterol 158.3 mg, Fat 25.9 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 15.4 g, Sodium 362.2 mg, Sugar 36.6 g

NAKED PUMPKIN CAKE WITH CINNAMON BUTTERCREAM



Naked Pumpkin Cake with Cinnamon Buttercream image

This is the best pumpkin cake you will ever try. It is a three-layer beauty made up of tender and flavorful pumpkin cake paired with a delicious cinnamon buttercream frosting. Pecans are the ideal crunchy complement, and the addition of a caramel drizzle is perfection -- exactly what's needed for an impressive finish. This cake is simple to put together even for a beginner.

Provided by Amanda Rettke

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 20

Nonstick cooking spray
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
4 large eggs, at room temperature
One 15-ounce can pumpkin pie mix
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, at room temperature
1/2 cup (1 stick) butter, at room temperature
3 cups confectioners' sugar, or more if needed
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2 to 3 tablespoons heavy whipping cream, or more if needed
One 7-ounce container pecans, coarsely chopped
1/2 cup caramel sauce

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray.
  • Place the brown sugar, granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, 3 to 5 minutes.
  • Turn the mixer to low and add the eggs, 1 at a time, beating well after each addition. Beat in the pumpkin and vanilla.
  • Combine the flour, cinnamon, baking powder, baking soda and salt in a bowl, stirring well with a whisk.
  • Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Spoon the batter into the prepared pans.
  • Bake until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely on the wire rack, about 1 hour.
  • For the cinnamon buttercream: In a large bowl or stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and creamy, 3 to 5 minutes. With the mixer on a slow speed, carefully add the confectioners' sugar 1 cup at a time until combined, followed by the vanilla and cinnamon. Add the heavy cream a little at a time. (If you need a thicker frosting, add more confectioners' sugar; if you need a thinner consistency, add in more heavy cream.)
  • Place a cooled cake layer on a cake stand. (This recipe should yield very level cake layers, but if your layers are domed, level them before assembling.) Cover with about 1/2 cup buttercream. Scatter 1/3 cup of chopped pecan over the top.
  • Repeat with the next layer of cake, covering with 1/2 cup buttercream and 1/3 cup chopped pecans. Place the final layer of cake on top.
  • Place the remaining buttercream in a pastry bag fitted with a large open star tip (such as #362). Pipe out a design on the top of the cake (the sides will be left "naked").
  • Sprinkle the remaining pecans over the top, then drizzle the cake with caramel sauce. Serve immediately.

PUMPKIN CAKE WITH WHIPPED CINNAMON FROSTING



Pumpkin Cake with Whipped Cinnamon Frosting image

My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 can (15 ounces) pumpkin
1/2 cup chopped pecans
FROSTING:
1 cup butter, softened
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
7-1/2 cups confectioners' sugar
2/3 to 3/4 cup heavy whipping cream
Cinnamon sugar, optional

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment., Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. , Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.

Nutrition Facts : Calories 687 calories, Fat 33g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 297mg sodium, Carbohydrate 97g carbohydrate (82g sugars, Fiber 2g fiber), Protein 4g protein.

CINNAMON PUMPKIN CAKE



Cinnamon Pumpkin Cake image

A convenient cake mix, a can of pumpkin and a little applesauce make this extremely moist cake a delight to throw together. "With its thick cinnamon glaze, it seems anything but low-fat," says Connie Adams, Monaville, West Virginia.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 12

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
2/3 cup sugar
2 large eggs
1/2 cup egg substitute
1/3 cup water
1/4 cup unsweetened applesauce
2-1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons fat-free milk

Steps:

  • In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 10-in. fluted tube pan coated with cooking spray. , Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.

Nutrition Facts : Calories 271 calories, Fat 4g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 261mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 4g protein.

CINNAMON PUMPKIN CAKE



Cinnamon Pumpkin Cake image

Make and share this Cinnamon Pumpkin Cake recipe from Food.com.

Provided by huskerlayd

Categories     Dessert

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package yellow cake mix
1 (15 ounce) can solid-pack pumpkin
2/3 cup sugar
3 eggs
1/3 cup water
1/4 cup unsweetened applesauce
2 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 -2 tablespoon nonfat milk

Steps:

  • In a large mixing bowl, combine the cake mix, pumpkin, sugar, eggs, water, applesauce, 1 tsp cinnamon and nutmeg. Pour into a 10-in. fluted tube pan (or whatever) coated with nonstick cooking spray.
  • Bake at 350°F for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.

Nutrition Facts : Calories 274.2, Fat 5.4, SaturatedFat 1, Cholesterol 46.1, Sodium 259.1, Carbohydrate 54.2, Fiber 0.8, Sugar 38.7, Protein 3.3

CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE



Cinnamon-Pumpkin Streusel Bundt® Cake image

The streusel lines the Bundt® cake pan which in turn bakes into the cake, yielding a slightly crunchy texture, but tender, crumbed cake. The supreme Saigon cinnamon is more robust than brands sold in stores. I highly recommend it!

Provided by thedailygourmet

Time 1h35m

Yield 12

Number Of Ingredients 18

nonstick cooking spray
3 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons cinnamon (such as Supreme Saigon®)
½ teaspoon ground nutmeg
½ teaspoon pumpkin pie spice
½ teaspoon salt
2 cups white sugar
1 cup canola oil
1 teaspoon vanilla bean paste
3 large eggs
1 (15 ounce) can pumpkin puree
½ cup all-purpose flour
¼ cup brown sugar
2 tablespoons brown sugar
2 tablespoons unsalted butter, melted
¾ teaspoon cinnamon (such as Supreme Saigon®)
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
  • Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
  • Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
  • Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
  • Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 71.6 g, Cholesterol 51.6 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 425.6 mg, Sugar 41.4 g

TIKTOK CINNAMON ROLL DUMP CAKE RECIPE



TikTok Cinnamon Roll Dump Cake Recipe image

This TikTok Cinnamon Roll Dump Cake recipe is loaded with flavor. Canned cinnamon rolls, frosting, cake mix, and butter all baked up into one delicious cinnamon dump cake. A must make dessert idea.

Provided by Kelsey Apley

Categories     Desserts

Time 55m

Number Of Ingredients 5

2 cans Cinnamon Rolls (I used cream cheese 5 count cans)
1 jar Whipped Cream Cheese Frosting (12 ounces)
1 Cinnamon Swirl Krusteez Cake Mix (21 ounce)
1/2 cup walnut
1 1/2 sticks butter (sliced thin)

Steps:

  • Preheat your oven to 350 degrees. Then grease your 9x13 pan with cooking spray.
  • Dice up and place your cinnamon rolls in your baking dish. You can leave some rolls whole and dice up the rest to fill up the pan.
  • Warm up the frosting for 5-15 seconds in the microwave, remove the foil cover. Then stir and spread all over the cinnamon rolls.
  • Sprinkle on walnuts if you would like. Or skip if you don't want nuts.
  • Dump the flour part of the cake mix on top of the cinnamon roll mixture.
  • Then slice the butter thin, and place all over the cake. Then sprinkle with the cinnamon mixture portion of the cake mix.
  • Bake for 40-45 minutes or until done.
  • Once done you can take the frosting that came with the cinnamon rolls to drizzle over the top of the dump cake.
  • Spoon up and serve.

Nutrition Facts : ServingSize 1 g, Calories 351 kcal, Carbohydrate 48 g, Protein 2 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 25 mg, Sodium 439 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 7 g

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