Pumpkin Spice Cake And Cinnamon Nutmeg Ice Creme Recipes

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting image

This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together

Provided by JPAULEYBUCKNER

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 12

Number Of Ingredients 13

Ingredients

1 (15 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix with pudding
¼ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
½ cup butter, softened
4 (3 ounce) packages cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 503 calories, Carbohydrate 58.6 g, Cholesterol 83.4 mg, Fat 28.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 12.9 g, Sodium 435.3 mg, Sugar 40.6 g

PUMPKIN SPICE CAKE II

Pumpkin Spice Cake II image

Spicy cake that has everyone guessing what it is, and people eating it that do not like pumpkin and guessing with the others. Top with Cream Cheese Frosting if desired.

Provided by doxie1

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 16

Number Of Ingredients 9

Ingredients

1 (18.25 ounce) package yellow cake mix
½ cup white sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
1 cup chopped pecans

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 35 g, Cholesterol 47.1 mg, Fat 23.6 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 372.7 mg, Sugar 21.5 g

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING

Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting image

Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 16

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ spice cake mix
2/3 cup granulated sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
5 cups powdered sugar

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g

PUMPKIN SPICE CAKE AND CINNAMON-NUTMEG ICE CREME/ ICE CREAM

Pumpkin Spice Cake and Cinnamon-Nutmeg Ice Creme/ Ice Cream image

This is good for special occasions, only because this takes a little extra time for making the ice creme into cinnamon nutmeg ice creme. But it is good.

Provided by paula giles

Categories Dessert

Time 1h58m

Yield 1 13 x 9 cake

Number Of Ingredients 21

Ingredients

3 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon clove
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 cup butter, soft
1 1/2 cups sugar
3/4 cup brown sugar
4 large eggs
2 cups canned pumpkin
1/2 cup buttermilk
2 teaspoons vanilla
1 1/2 cups nuts
confectioners' sugar
cinnamon-nutmeg ice creme (recipe below)
1 quart vanilla ice cream
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

Steps:

Sift dry ingredients together.
In separate bowl, beat butter and sugars 3 minutes.
Add eggs (1 at a time) Beating well after each beat in pumkin.
In measuring cup and buttermilk and vannilla.
Into pumkin mixt.
beat in flour mixt in 3 additions, alternating with buttermilk.
Stir in nuts.
Pour batter into greased and floured 13x9 pan.
Bake 1 1/4 hours.
Cool 10 minutes.
Turn out on wire rack and dust with powder sugar.
Serve with a big spoonful of CINNAMON NUTMEG ICE CREME.
--------CINNAMON-NUTMEGICE CREME----------.
SOFTNED ICE CREME IN LARGE BOWL IN REFRIGERATOR 20 MINUTES.
ADD SPICES.
STIR.
REFREEZE.

Nutrition Facts : Calories 7839.7, Fat 380.7, SaturatedFat 178.7, Cholesterol 1592.4, Sodium 6796.1, Carbohydrate 1016.5, Fiber 51.9, Sugar 616.8, Protein 134.8

PUMPKIN ICE CREAM CAKE

Pumpkin Ice Cream Cake image

A nice change from pumpkin pie. It can be decorated with walnut halves and drizzled with maple syrup or served as is. I would recommend removing it from the freezer about 15-20 minutes before serving and dipping the knife in hot water before cutting it.

Provided by She-is-tappin

Categories Frozen Desserts

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups gingersnap crumbs
3 tablespoons melted butter
2 liters vanilla ice cream, slightly thawed
1 cup pumpkin puree
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup whipping cream

Steps:

Combine cookie crumbs with melted butter until evenly distributed.
Press mixture into the bottom and slightly up the sides of a 9" springform pan.
Refrigerate 10-15 minutes.
Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
Place in freezer until hard.
Mix together pumpkin, sugar, cinnamon and nutmeg.
Whip cream until stiff and fold into pumpkin mixture.
Spoon over ice cream.
With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
Freeze until firm.

TOP-RATED PUMPKIN SPICE CAKE

Top-Rated Pumpkin Spice Cake image

This pumpkin cake is a little different because of the hint of chocolate. So moist and tender, it'll have guests hoping for seconds! -Katie Wollgast, Florissant, Missouri

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 19

Ingredients

1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
1/2 cup buttermilk
1/3 cup canola oil
1/3 cup water
2 eggs
2 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground nutmeg, allspice and cloves
1/2 cup raisins
1/4 cup miniature semisweet chocolate chips
Confectioners' sugar
Reduced-fat vanilla ice cream, optional

Steps:

In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended. , In a small bowl, combine the flour, cocoa, cinnamon, baking soda, baking power, salt, nutmeg, allspice and cloves; gradually beat into pumpkin mixture until blended. Stir in raisins and chocolate chips., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 50-60 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. Sprinkle with confectioners' sugar. Serve with ice cream if desired.

Nutrition Facts : Calories 223 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

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