Pumpkin Spice Cake And Cinnamon Nutmeg Ice Creme Ice Cream Recipes

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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

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 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

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 I



Pumpkin Spice Cake I image

If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Provided by Lisa Yelverton

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 13

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
  • In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g

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