Frosted Pumpkin Gingerbread Flan Cake Recipes

FROSTED PUMPKIN GINGERBREAD FLAN CAKE

Steps:

• Preheat oven to 350°. Spray two flan pans evenly with PAM or Baker's Joy. NOTE, if you don't have non-stick flan pans - For a little extra insurance that the cakes turn out of the pans smoothly after baking, do this: spray the pans w/ PAM, then cut out circles of parchment paper or waxed paper, the size of the inner flan. Spray the top of the parchment paper after anchoring it in the flan. This center section is your thinnest part of the finished cake, so this is just extra insurance that it won't stick and fall apart when you release it from the pan later on.
• Prepare cake mix according to package directions.
• Divide batter evenly between the two prepared flans. Bake for approx. 20 minutes, or when toothpick inserted in thickest part comes out clean.
• After about 5 minutes, to allow sugars to harden a bit and cake to pull away from the pans, flip cakes over onto desired platters. Allow them to cool completely.
• In a large mixing bowl, whisk pudding into cold milk until it is well and thoroughly mixed. Whisk in canned pumpkin until smooth.
• Using a rubber spatula, GENTLY fold 3 cups of the cool whip into pudding/pumpkin mixture. Incorporate them together well.
• Dividing the mixture equally, spread evenly into the wells of the two flans.
• Chop the pecans, and sprinkle over the top of the pudding/pumpkin/cool whip mixture.
• Garnish the tops of the cakes with the remainder of the cool whip.
• Mix together the cinnamon and freshly-ground nutmeg, and sprinkle evenly over the tops of the cakes.
• Store unused portion in refrigerator. Will not last much more than a day, so eat it up! Yummmmm!

PUMPKIN GINGERBREAD LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl mix together sugar, oil, eggs and water.
• 3. Beat in the pumpkin and the spices.
• 4. Mix dry ingredients together and slowly add to pumpkin mixture. Stir until just blended.
• 5. Pour into two well greased 8 or 9-inch cake pans and bake 30-40 minutes until they test done.
• 6. Cool completely.
• 7. For the frosting, beat the butter and cream cheese together until well combined.
• 8. Then add in the vanilla.
• 9. Slowly add in the powdered sugar.
• 10. Beat until smooth.
• 11. Put the bottom cake on a plate (you may need to slice off the top of each cake to make the flat).
• 12. Frost the top of the bottom cake
• 13. Then place the second cake on top.
• 14. Frost entire cake. Cut it and eat it!

PUMPKIN GINGERBREAD CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour a 13x9 pan or two 9 inch round cake pans.
• Beat all ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Increase speed to medium and beat 3 minutes, scraping bowl occasionally.
• Pour into prepared pans. Bake 50-70 minutes until toothpick inserted in the middle comes out clean. Cool 10 minutes and then remove from pans.
• Cool completely before frosting.

PUMPKIN SHEET CAKE

Steps:

• In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.