ROUND PUMPKIN CAKE RECIPES
CHAMPION PUMPKIN CAKE RECIPE - FOOD.COM
This is a cake my mom makes every fall. It is a nice change from pumpkin pie, and the light frosting makes it melt in your mouth. Try it with some hot cider and you will be in heaven.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 1 round cake
Number Of Ingredients 19
Steps:
- Preheat oven to 350, Grease and flour two 9-inch round cake pans.
- Beat shortening and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add pumpkin and buttermilk; beat well.
- Sift together remaining dry ingredients; add to shortening mixture. Beat well. Pour evenly into prepared pans.
- Bake 40-45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely.
- While cooling, prepare frosting.
- Beat together shortening and butter in large bowl with electric mixer at medium speed until light and fluffy.
- Add egg whites and vanilla; mix well. Gradually add powdered sugar, beating well.
- Gently brush loose crumbs off tops and sides of cake layers. Fill and frost with Snow frosting.
Nutrition Facts : Calories 7784.9, FatContent 369.6, SaturatedFatContent 129.2, CholesterolContent 888.3, SodiumContent 5385.4, CarbohydrateContent 1071.7, FiberContent 11.7, SugarContent 787.2, ProteinContent 72.6
BEST PUMPKIN CAKE RECIPE - HOW TO MAKE PUMPKIN CAKE
A piece of this cream-cheese-frosted and gingersnap-topped Pumpkin Cake is perfect for breakfast, snacking, or dessert.
Provided by Makinze Gore
Categories nut-free vegetarian autumn brunch feed a crowd baking breakfast dessert snack
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined. Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely. Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and a pinch of salt. Lift cake out of pan by parchment paper and place on serving platter or cutting board. Frost cake using an offset spatula and top with crushed gingersnaps.
Nutrition Facts : Calories 476 calories
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