Pumpkin Snack Cake With Apricot Cream Recipes

GOLDEN PUMPKIN AND APRICOT LAYER CAKE

Steps:

• For Cake:
• Preheat oven to 350° F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Divide batter equally among prepared pans. Smooth tops. Bake cakes until tester inserted into center comes out clean, about 25 minutes (cakes will not rise to tops of pans).
• For Frosting:
• Using electric mixer, beat cream cheese and sugar in medium bowl until fluffy. Add Apricot Puree, pumpkin and spices and beat until blended. Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread 1 cup frosting over. Top with third cake layer. Spread remaining frosting over sides and top of cake. Garnish with dried apricot cutouts, if desired. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

PUMPKIN SNACK CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin. Pour into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.

PUMPKIN SNACK CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, pumpkin, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In large bowl, beat cream cheese, butter and cinnamon with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1/2 cup at a time, until frosting is smooth and spreadable. Frost cake. Sprinkle with pecans. Refrigerate 1 hour before serving. Store leftovers in the refrigerator.

PUMPKIN SPICE CARAMEL TOFFEE CAKE

Steps:

• Mix together in a bowl all the dry ingredients and set aside.
• Cream together the butter and sugar for at least 5 minutes.
• Add in eggs, pumpkin, extracts.
• Add the dry ingredients mixed in the bowl you set aside to the wet ingredients alternately with the milk. There should be three additions of dry and two of milk. Flour, milk, flour, milk, flour. Mix just until combined after each addition. Do not overmix.
• Spray three 8 inch baking pans with baking spray.
• Divide batter among the three 8 inch baking pans.
• Bake in a 350 degree oven for 28 minutes.
• Cool on rack for 10 minutes then take out of the pans and let cool completely.
• Warm apricot preserves in microwave for 30 seconds and spread 1/3 cup on each layer.
• Warm caramel(dulce de leche) in microwave 30 seconds and spread 1/3 cup on each layer over the apricot then sprinkle with toffee bits.
• Spread 1 cup of cream cheese frosting on top of the caramel then sprinkle with toffee bits.
• Repeat for each layer and then add frosting to top and sides then decorate with toffee bits on sides and top however you want.
• You will need to crumb coat this and put it in the freeze after each layer is added. This just makes it easier so the layers do not slide around when frosting and your cake stays straight and doesn't become a leaning tower.
• This cake must be kept refrigerated because of the cream cheese frosting. It is best served room temperature. You can take it out of the refrigerator 1 hour before serving or cut a slice and warm it in the microwave for 30 minutes before eating.