Paula Deens Cream Cheese Frosting Recipes

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BANANA NUT CAKE WITH CREAM CHEESE FROSTING (PAULA DEEN)



Banana Nut Cake With Cream Cheese Frosting (Paula Deen) image

This was the wedding cake Paula Deen used for her wedding. This recipe is not formulated for a wedding cake, but for a normal size everyone can use. Increase as needed if you are making tiered or extra large cakes.

Provided by SharleneW

Categories     Dessert

Time 1h15m

Yield 18-20 serving(s)

Number Of Ingredients 16

butter, for greasing pans
3 cups all-purpose flour, plus more for pans
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
4 large ripe bananas, mashed
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, at room temperature
1/2 cup butter, at room temperature (1 stick)
1 lb confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans

Steps:

  • Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350°F.
  • For Cake: In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla.
  • Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely.
  • While the cake cools, make the frosting: In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake.
  • Fill and frost the cake when it is completely cool.

Nutrition Facts : Calories 532.1, Fat 26.2, SaturatedFat 7.7, Cholesterol 58.4, Sodium 233.4, Carbohydrate 72.2, Fiber 2.3, Sugar 51.5, Protein 5.2

PUMPKIN BARS



Pumpkin Bars image

These yummy bars are a lightly spiced pumpkin dessert with cream cheese icing that's perfect for fall and Thanksgiving. This recipe calls for pureed pumpkin, flour, sugar, vanilla and cream cheese. You'll get requests for these bars all fall long.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 13

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
(15 oz) can pumpkin
2 cups sifted all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
(8 oz) package softened cream cheese
1/2 cup softened (or margarine) butter
2 cups sifted confectioner's sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 °F.
  • Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
  • Stir together the flour, baking powder, cinnamon, salt and baking soda.
  • Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
  • Spread the batter into a greased 9×13 inch baking pan. Bake for 30 minutes.
  • Let cool completely before frosting.
  • Cut into bars.
  • To make the icing:
  • Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner's sugar and mix at low speed until combined. Stir in the vanilla and mix again.
  • Spread on cooled pumpkin bars.

STRAWBERRY CAKE



Strawberry Cake image

Makes 1 (9-inch) cake

Number Of Ingredients 13

1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored gelatin
1 (10-ounce) package frozen strawberries in syrup, thawed and puréed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry Cream Cheese Frosting (recipe follows)
Garnish: sliced fresh strawberries
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
1 (10-ounce) package frozen strawberries in syrup, thawed, puréed, and divided
1/2 teaspoon strawberry extract
7 cups confectioners' sugar

Steps:

  • Preheat oven to 350˚. Lightly grease 2 (9-inch) round cake pans. In a large bowl, combine cake mix and gelatin. Add puréed strawberries, eggs, oil, and ¼ cup water; beat at medium speed with a mixer until smooth. Pour into prepared pans. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Strawberry Cream Cheese Frosting between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired. Store cake, covered, in the refrigerator up to 3 days.
  • In a large bowl, beat cream cheese and butter at medium speed with a mixer until creamy. Beat in 1/4 cup strawberry purée; reserve remaining purée for another use. Beat in extract. Gradually add confectioners' sugar, beating until smooth.

RED VELVET CAKE AND CREAM CHEESE ICING (PAULA DEEN)



Red Velvet Cake and Cream Cheese Icing (Paula Deen) image

I seen this on Paula Deen's Paula's Home Cooking and have been making this one ever since! Makes a great cake for Christmas or Valentine's Day! Very pretty cake too; I take the coconut and pecans and press only into the sides of the cake ( I make it as a round two layer cake), makes for a very pretty presentation!!!

Provided by robingracejohnson

Categories     Dessert

Time 30m

Yield 1 cake, 12-15 serving(s)

Number Of Ingredients 17

2 cups sugar
1 cup butter (2 sticks)
2 eggs
2 tablespoons cocoa
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar
8 ounces cream cheese, softened
1/2 cup butter (1 stick)
1 cup marshmallow creme
1 (1 lb) box powdered sugar
1 cup coconut, shredded (optional)
1 cup pecans, chopped (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a mixing bowl cream sugar and butter, beat until light and fluffy.
  • Add eggs on at a time.
  • Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
  • Sift together cake flour and salt.
  • Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
  • Blend in vanilla.
  • In a small bowl combine baking soda and vineager. Add to mixture.
  • Pour batter into 2 9inch or 3 8 inch cake pans.
  • Bake 20-25 minutes or until done.
  • Cool completely before frosting.
  • For Icing:.
  • Blend cream cheese and butter together in a mixing bowl.
  • Add marshmallow creme and sugar; blend well.
  • Fold in coconut and nuts if desired (or what I always do is press them into just the sides of the cake after I get the icing on it; very pretty this way!).
  • Spread between layers and on top and sides of cooled cake.

Nutrition Facts : Calories 733.2, Fat 30.9, SaturatedFat 18.6, Cholesterol 113.7, Sodium 559.7, Carbohydrate 110.6, Fiber 0.7, Sugar 80.9, Protein 5.8

PUMPKIN BARS (PAULA DEEN)



Pumpkin Bars (Paula Deen) image

Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.

Provided by SharleneW

Categories     Bar Cookie

Time 40m

Yield 48 small bars or 24 large bars

Number Of Ingredients 14

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
ground cinnamon

Steps:

  • Preheat oven to 350°F.
  • In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
  • In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
  • Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
  • For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
  • If desired, garnish with ground cinnamon.

BANANA NUT CAKE WITH CREAM CHEESE FROSTING



Banana Nut Cake With Cream Cheese Frosting image

This banana nut cake is a sweet and delicious dessert that will impress anyone!

Provided by Paula Deen

Categories     classics     dessert     holiday     potluck     southern

Time 30m

Yield 15-18

Number Of Ingredients 16

3 cups all purpose flour , plus more for pans
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 beaten eggs
3/4 cup vegetable oil
4 large ripe bananas , mashed
1 cup pecans , chopped
1 1/2 teaspoons vanilla extract
butter for greasing pan, at room temperature
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese , at room temperature
1 cup butter , at room temperature
1 pound confectioner's sugar , sifted
1/2 cup pecans , chopped

Steps:

  • Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 °F.
  • In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, 1 cup pecans and 1 1/2 teaspoon vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.
  • In a bowl, blend together the cream cheese and butter. Gradually add the confectioner's sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla. Stir in 1/2 cup pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.
  • This makes enough for a naked cake. To make enough to frost the entire cake, multiply ingredients by 1.5.

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