DOG CUP CAKE RECIPES

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GINGERBREAD CAKE ~ A DOCTORED CAKE MIX RECIPE - MY CAKE SC…



Gingerbread Cake ~ A Doctored Cake Mix Recipe - My Cake Sc… image

This easy and delicious Gingerbread Layer Cake starts with a simple cake mix! This recipe is a fantastic choice for fall and winter gatherings! We love it with our Spiced Cream Cheese Frosting!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 19

Preheat oven to 325 degrees. Grease and flour two 8 inch cake pans (We torted our layers to make 4)
Do not follow ingredients on the back of the cake mix box, use the ingredients listed below.
1 box Spice Cake Mix, sifted
1 cup (121g) all purpose flour
1 cup (200g) granulated sugar
1/2 (3 g) teaspoon salt
1 cup (242 g) sour cream
1/2 cup (118 g) water
1/2 cup (161g) Molasses,
3 large eggs
1 teaspoon (3 g) cinnamon
1 1/2 teaspoon (3 g) ginger
1/4 teaspoon nutmeg
*For our Cake Toppers we used store-bought Gingerbread men and attached them to lollipop sticks with melted candy melts!
1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave)
3 (8 ounces) (226g) per package full fat cream cheese, (total 678g) cut into 1 inch pieces and softened.....do not use reduced fat cream cheese or cream in tub containers (do not soften in microwave)
3 cups (343g) powdered sugar
2 teaspoons (4g) Pumpkin Pie Spice * (we list substitution below)
2 teaspoons (8g) vanilla extract

Steps:

  • In the bowl of your mixer combine the dry ingredients and whisk 30 seconds to throughly combine. To this add the remaining ingredients and mix on medium speed for 1 minute ( a bit longer if using a hand held mixer). Scrape the sides and bottom of the bowl and mix 1 minute more. Makes approximately 7 cups of batter. Pour into prepared pans and bake at 325 degrees. Check at 35 minutes, the cake will be slightly pulled away from the sides of the pan and a toothpick inserted in the center should pull out clean or with only a few crumbs. For the Spiced Cream Cheese FrostingPut the softened butter in the bowl of your mixer and mix until smooth. Add the powdered sugar, vanilla, and pumpkin spice. Beat on medium speed for 2 to 3 minutes (longer if using a hand mixer) until light and fluffy. Scrape the bowl midway through. Add the pieces of softened cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter/powdered sugar mixture. Beat on low/medium speed about 1 minute or until the cream cheese is blended in. Makes 6 cups Use immediately or refrigerate. If you have beaten too long and it is too soft to pipe, just refrigerate a while and let it firm up. **No pumpkin spice? You can use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves. There is some "wiggle room" with this if you prefer a stronger flavor of one spice over another.

BEST PUMPKIN SPICE CAKE - HOW TO MAKE PUMPKIN SPICE CAKE



Best Pumpkin Spice Cake - How To Make Pumpkin Spice Cake image

There’s no shortage of pumpkin dessert recipes come fall, but this perfectly spiced , caramel-glazed pumpkin bundt cake should be top of your list.

Provided by THEPIONEERWOMAN.COM

Categories     baking    comfort food    dessert    snack

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 15

2 1/2 c.

granulated sugar

1 c.

vegetable oil

3

large eggs

3 c.

all-purpose flour

2 tsp.

baking soda

1 tsp.

ground cinnamon

1 1/2 tsp.

pumpkin pie spice

1/2 tsp.

salt

1

15 oz. can pumpkin puree

1/2 tsp.

vanilla extract 

Nonstick cooking spray with flour

1

14 oz. can sweetened condensed milk

1 c.

packed light brown sugar

2 tbsp.

salted butter

1/4 tsp.

vanilla extract

Steps:

  • Preheat oven to 350°. Add the sugar and oil to the bowl of a stand-up mixture with a paddle attachment. Beat on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.   In a medium bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Add one-third of the flour mixture to the wet mixture, then mix to combine. Add one-half of the pumpkin puree, then mix to combine. Repeat with the flour mixture, more pumpkin, then finishing with flour, mixing well between each addition until the batter is smooth.  Spray the inside of a 12-cup bundt pan with non-stick baking spray with flour, then pour the batter into the pan. Place a folded kitchen towel on the counter and tap the pan (use some force!) on the towel 8-10 times (to remove any air bubbles in the batter). Bake 60 to 65 minutes or until a wooden pick inserted into the center comes out clean. Let cool in the pan for 10 minutes then place a wire cooling rack over the pan and flip to remove the cake. Let cool completely. For the Caramel Glaze:  In a medium saucepan, add the milk and sugar and cook over medium-low heat until it comes to a boil, stirring constantly. Reduce the heat to low and simmer for 8 minutes, stirring frequently. Remove from the heat and strain through a fine mesh strainer. Stir in the butter and vanilla. Let cool for 10-12 minutes, stirring frequently. The icing is ready when it makes thick ribbons when drizzled (it will still be warm). Drizzle it all over the cake. Let the glaze cool completely before cutting.

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