Pumpkin Spice Cake With Brown Sugar Frosting Recipes

PUMPKIN SPICE BUNDT CAKE WITH BROWN SUGAR GLAZE

Steps:

• Cream oil, eggs and sugar until fluffy. Add dry, blended ingredients and pumpkin. Mix well. Bake in greased 12-cup Bundt pan for 50 min-1 hr at 350 degrees. (Make sure you grease pan well, see notes below.)
• In small saucepan, bring brown sugar, water, butter, and corn syrup to a boil over medium-high heat. Reduce heat to medium-low; cook for 1 minute. Remove from heat. Add confectioners sugar; whisk for 1 minute. Let cool for 6 minutes before drizzling over cooled cake. Garnish with pecans as desired.

PUMPKIN SPICE CAKE WITH HONEY FROSTING

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
• In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
• Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
• Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
• Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

PUMPKIN-SPICE BUNDT WITH BROWN SUGAR ICING AND CANDIED PECANS RECIPE

Steps:

• Preheat oven to 350°F. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add sugars, and beat until fluffy. Add eggs, 1 at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.
• Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans. Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack, about 1 hour. While cake bakes, prepare Candied Pecans.
• Prepare the Candied Pecans: Stir together 1/4 cup granulated sugar, 1/4 tsp. pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium. Add 1 cup roughly chopped pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7 to 8 minutes. (Sugar will appear grainy before it melts and coats pecans.) Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.
• Prepare the Brown Sugar Icing: Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in 1 cup powdered sugar and 1 tsp. vanilla extract until smooth.
• Spoon icing over top of cake, allowing it to drip down sides. Top with Candied Pecans while icing is still soft.

PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat your oven to 350ºF (177ºC) and prepare three, 8"x2" cake pans with cake goop or another preferred pan release. You can also use two 9" pans, just bake for longer. Measure out your ingredients with a scale and bring eggs and buttermilk to room temperature.
• In a large bowl, add your flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg and salt and whisk together to combine. Set aside.
• In the bowl of your stand mixer, add your room temperature eggs, white sugar, brown sugar and vanilla. Mix on medium/medium-high with the paddle attachment for 1 minute. You can also do this with a hand mixer, just mix for longer and go by look instead of time. It should look aerated and bubbly.
• Add in your pumpkin puree, oil, melted butter and room temperature buttermilk and mix until combined.Make sure you're using pumpkin puree and not pumpkin pie filling, which has added spices and flavors.
• Slowly add in your flour mixture and mix on low until all your dry ingredients are just incorporated and your batter is smooth. Do not over-mix.
• Pour batter into three, 8"x2" prepared cake pans and smooth out. Bake the cakes for 30-35 minutes or until the center of the cake bounces back when you touch it and a toothpick comes out clean.Cool the cakes for ten minutes in the pan and turn out onto a wire rack to cool fully before frosting. I like to trim off the domes of my cake to make it easier to stack. You can wrap the cakes in plastic wrap and freeze to chill them faster.
• Cream the softened cream cheese with the paddle attachment until smooth. Add in your softened butter and continue creaming on low until fully incorporated and smooth.
• Slowly add in powdered sugar one cup at a time, letting fully incorporate before adding the next cup. Add in vanilla and salt. Mix at low for 5-6 minutes until smooth.
• For a whiter frosting, add white food coloring. Store leftover frosting in the fridge for up to a week or freeze up to 6 months.
• Divide your marzipan into 5-7 sections and color them with food coloring. I used egg yellow, orange, red, green, white, and brown for the pumpkin stems.
• Roll a piece of marzipan into a ball and use a modeling tool to add lines to the side.
• Form a small stem for the top of the pumpkin
• Dust the lines with some edible food coloring dust to add shading. I used a dark reddish orange for the orange pumpkins and dark green for the green pumpkins and the white pumpkins.
• Trim the domes off your cooled pumpkin layers
• Fit a piping bag with a coupler so that you can easily switch between a round piping tip and a leaf piping tip.
• Add a layer of cream cheese frosting with your offset spatula. Try to keep the layer nice and even, I shoot for about 1/4" thick frosting.
• Add your second layer of cake. Add more frosting and finish with the last layer of cake on top.
• Cover the whole cake in a thin layer of your cream cheese frosting. This is called the crumb coat and seals in the loose crumbs. Place into the fridge or freezer for about 20 minutes to firm up the frosting.
• Add your final layer of buttercream with your offset spatula. Smooth the sides with a bench scraper to make the sides smooth and then smooth the top with your offset spatula. (see the video in the recipe card for more visual instructions)
• Use your piping bag to add some wood grain to the sides of the cake and pipe a border around the top of the cake of some dollops of frosting.
• Add your marzipan pumpkins on top of the frosting dollops
• Fill in the spaces with piped leaves using a leaf piping tip.
• Store your finished cake in the fridge until it's ready to be served but the cake will taste the best if you take it out of the fridge two hours before serving to allow it time to warm up.

PUMPKIN SPICE CAKE WITH BROWNED BUTTER FROSTING

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Meanwhile, grease and flour two 8" cake pans.
• In a bowl, stir together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and cloves until mixed. Set aside.
• In a large mixing bowl with an electric mixer beat softened butter and shortening on high speed for 30 seconds. Add sugar and vanilla and continue mixing. Add eggs, one at a time, beating well after each addition.
• In a small bowl, stir together buttermilk and pumpkin. Alternately add flour mixture and pumpkin mixture to butter and sugar mixture, ending with flour mixture. Beat on low speed just until combined. Pour into prepared pans. Batter will be thick. Use a spatula to spread evenly in pans or cakes will be lumpy.
• Bake in a preheated 350°F oven for 30 to 35 minutes or until cake tests done. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.
• For Frosting:.
• Melt butter in a small saucepan over medium heat. Reduce heat to medium low and continue cooking at a simmer until butter turns the color of light brown sugar. This will take a few minutes. Remove from heat and let stand at room temperature for 15 minutes.
• Meanwhile, in a large mixing bowl combine powdered sugar with milk and vanilla. Add browned butter and beat with an electric mixer on low speed until combined. Beat on high speed, adding more milk as needed to get a spreading consistency.
• Frost cake. If using, press toasted pecans around side of cake. Can take a sieve or sifter and dust the top with pumpkin pie spice if you wish.

PUMPKIN SPICE CAKE WITH BROWN SUGAR FROSTING

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients in large bowl with mixer until well blended. Stir in nuts. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 30 to 32 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat Neufchatel and sugar in small bowl with mixer until well blended. Add COOL WHIP; mix well. Spread over cake.

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING

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.

PUMPKIN SPICE CAKE WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees. Spray 2 8-inch pans with non-stick baking spray. Dust both pans with flour and tap out any excess. This is necessary so the cake doesn't stick! Baking spray with flour works great as well.
• In a large bowl, sift in pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk until combined.
• In a separate mixing bowl, add in the butter, oil, brown sugar, and granulated sugar. Mix on medium until light and fluffy. Scrape down the sides of the bowl.
• Add in the vanilla and the eggs one at a time and beat until completely incorporated. Scrape down the sides of the bowl after each egg.
• Add in the pumpkin puree and mix until incorporated.
• Add in the dry ingredients and mix on low just until the flour is worked into the batter. Don't over mix!
• Divide the cakes equally into the 2 8-inch pans.
• Place into the oven for 30 - 35 minutes or until done. Place a toothpick into the center of the cake and if it comes out dry or with a few moist crumbs, it's done!
• Let cool in the pan for 10 minutes and then turn out onto a cooling rack to cool completely.
• In a saucepan over medium high heat, add in the butter. Let it melt and get a deep brown color. It still start to smell nutty. I cooked mine for 10 minutes.
• As soon as the butter is brown, turn off the heat and without stirring at all, pour into a heat-safe dish. You can leave out any of the dark bits on the bottom of the pan, but I added them to the frosting for a more nutty flavor.
• Let it cool down for 15 - 20 minutes in the fridge.
• Add in the vanilla, powdered sugar, and milk. Mix on low until the powdered sugar is mostly incorporated and then whip for 1 minute on high.
• Frost the cooled cake. Cut and serve!

SPICE CAKE WITH BROWN SUGAR FROSTING

Steps:

• Preheat oven to 350 degrees. Grease and lightly flour a 9-inch round or square cake pan.
• In a medium bowl whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves.
• In a second, larger bowl combine brown sugar, oil, apple sauce, grated apple, eggs, and vanilla and mix thoroughly.
• Mix dry ingredients into wet ingredients until incorporated.
• Pour into prepared pan. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the center comes out clean.
• Allow cake to cool at least 20 minutes before gently turning out onto a plate to cool completely. Once completely cooled, frost, sprinkle with cinnamon-sugar if desired. Cut, and serve or cover and store at room temperature up to three days or in the fridge in an airtight container up to 1 week.