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Pumpkin and Spice Cake recipe

Pumpkin and Spice Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Pumpkin cake

This cake has the perfect combination of flavours and textures. It's deliciously moist and is perfect for afternoon tea, dessert or elevenses. Ice with a cream cheese icing, if desired.

39 people made this

IngredientsServes: 16

  • 275g margarine
  • 2 eggs, beaten
  • 220g dark brown soft sugar
  • 250g caster sugar
  • 425g pumpkin puree
  • 375g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 3 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 65g chopped pecans

MethodPrep:20min ›Cook:1hr ›Extra time:1hr20min › Ready in:2hr40min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 26cm tube cake tin. Sieve together the flour, bicarbonate of soda, salt cinnamon, nutmeg, allspice and ginger. Set aside.
  2. In a large bowl, cream together the margarine, eggs, dark brown soft sugar and caster sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared tin.
  3. Bake in the preheated oven for 60 to 65 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (45)

by the this site staff

This recipe has been revised to include "2 eggs, beaten" in the list of ingredients. The eggs are creamed together with the shortening and other ingredients in Step 2 of the directions. - The Staff-21 Jan 2002

by naples34102

It seems to be a blur in distinguishing a muffin/quick bread from a cake/cupcake and I suppose you could call this one either. To me, what it now boils down to is this: if it's plain, it's a bread or muffin, if you frost it, it's cake. So I made this CAKE into cupcakes, baking them at 350 degrees for about 22 minutes. I frosted them with "Maple Icing," also from this site. And they were perfect - pretty, moist, delicious and spiced very similarly to a pumpkin pie. Nice recipe.-30 Sep 2010

by graced423

I've made this cake four times and it has been a big hit each time! Slight revisions: I use butter, add 1 tsp of vanilla, cut down the sugar to about 1 c white and 3/4 c brown. I used pumpkin pie spice in place of all the other spices when I ran out of ginger. I've made it twice with a cream cheese filling (blending together 8 oz cream cheese, 1 egg, and 1/4 sugar)-- Put about half of the batter into the bundt pan, pour in the cream cheese filling evenly on top of that, top with remaining cake batter, bake for an hour. Cool and dust generously with powdered sugar. Delicious.-14 Oct 2012


Recipe Summary

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ cup butter or margarine, softened
  • ¼ cup shortening
  • 1 ½ cups sugar
  • ½ teaspoon vanilla
  • 2 eggs
  • 1 cup buttermilk or sour milk*
  • ½ cup pumpkin

Grease a 13x9x2-inch baking pan or grease and lightly flour two 8x1-1/2-inch round baking pans set pan(s) aside. Stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger set aside.

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla beat until well combined. Add eggs, one at a time, beating well after each. Add dry mixture, buttermilk and canned pumpkin alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pan(s).

Bake in a 350 degree F oven for 35 to 40 minutes for 13x9-inch pan or 30 to 35 minutes for round pans or until a wooden toothpick comes out clean. Place 13x9-inch cake in pan on a wire rack cool thoroughly. Or, cool layer cakes on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on wire racks. Frost as desired. Makes 12 servings.

If you dont have buttermilk on hand, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid stir. Let the mixture stand for 5 minutes before using it in a recipe.


Pumpkin Spice-Heath Cake Recipe

This pumpkin sheet cake is taken to the next delicious level with the addition of toffee and almond candy bits. Topped with a spiced cream cheese frosting encircled by chopped mini candy bars, this dessert tastes like fall in a cake pan. Pumpkin spice is ubiquitous in fall, and we see why. It adds the perfect autumnal flavor to any dish or drink, conjuring memories of brisk winds, cozy coats and scarves, and cascading leaves changing from green to red and gold. Each year, we look forward making Pumpkin Spice-Heath Cake because it means pumpkin spice has entered the culinary arena again, and it&rsquos also time to make our other favorite pumpkin recipes. This recipe for Pumpkin Spice-Heath Cake carries with it the spirit of the season. It is filled with warm, indulgent flavors perfect for a sweet tooth when the weather grows chillier. If you think you&rsquove tasted all the iterations of pumpkin spice, think again. Pairing pumpkin spice with toffee bits and a spice cake mix couldn&rsquot be easier or more delicious. A boxed spice cake mix cuts your prep time in half, giving you plenty of time and energy to whip up the most indulgent part of all&mdashthe cream cheese frosting, which, of course, includes a bit of pumpkin spice too. Don&rsquot forget a sprinkling of Heath bars for the garnish. (You could also try making your own toffee this year.) A thin layer of Heath bar crumbled over the top adds an elegant presentation to a pumpkin spice cake that truly needs no introduction. But we love talking about it anyway.


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Recipe Summary

  • Cake:
  • 1 (18.25 oz.) box spice cake mix
  • 1 (15 oz.) can pumpkin pie filling
  • 3 large eggs
  • ⅓ cup beer
  • Frosting:
  • 4 (8 oz.) packages cream cheese, softened
  • 1 stick (1/4 lb.) unsalted butter, softened
  • 1 cup confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon each yellow, orange and green food coloring
  • 6 pretzel sticks
  • 22 peanut M&M's in 2 colors
  • 2 Hershey's Hugs
  • 1 chocolate football candy

Preheat oven to 350°F. Grease and flour a 9-by-13- inch baking pan set aside.

Combine cake ingredients in large bowl. Mix on low speed for 30 seconds scrape sides of bowl. Beat on medium-high speed for 2 minutes. Spread batter in pan.

Bake until a toothpick inserted in center comes out clean, 32 to 35 minutes. Cool on a rack for 10 minutes. Turn cake out onto rack and cool completely.

Beat together cream cheese, butter, confectioners' sugar and vanilla until smooth and fluffy. Set aside 3 (1/4-cup) portions of frosting. Leave 1 white. Tint 1 with yellow food coloring and another with orange. Tint remaining frosting with green food coloring spread evenly over cooled cake.

Spoon white frosting into a pastry bag fitted with a small, round tip. Spread yellow frosting over 1 "end zone" and orange frosting over other. Pipe yard lines and end zone lines on cake. Use remaining frosting to write names of teams in end zones.

Use frosting and 3 pretzels to construct each "goal post" stick a goal post in each end zone. Arrange "players," "refs" and "ball."


Ingredients

  • 3 cups flour, plus more for pan
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground clove
  • 1 tsp. ground ginger
  • 1 tsp. ground green cardamom
  • 1 tsp. ground nutmeg
  • 1 tsp. salt
  • 4 eggs
  • 2 cups sugar
  • 2 cups pumpkin puree
  • Zest of 1 orange
  • 1 1 ⁄4 cups canola oil, plus more for greasing pan
  • 1 tsp. pure vanilla extract
  • 8 oz. mascarpone, softened
  • 1 ⁄4 cup pistachios
  • 1 ⁄4 cup pumpkin seeds

Pumpkin Spice Cake (video)

Fall is the season for all things pumpkin and pumpkin spice! This pumpkin spice cake captures the flavors of the infamous pumpkin spice latte with fall flavors and a hint of coffee! The tender and delicate cake layers are made with real pumpkin and loads of spices so you get tons of flavor in every bite. A creamy cream cheese frosting brings it all together and adds even more delicious flavor! If you’re a fan of all things pumpkin in the fall, this recipe is for you.

Watch My Video!

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Making Pumpkin Spice Cake

This spicy and fragrant pumpkin cake is going to become a fall favorite! I start this recipe with a simple cake batter: butter, sugar and eggs. Next, it’s time for the pumpkin puree. This recipe has 1 1/2 cups pumpkin puree so you’re getting so much flavor with every bite! The pumpkin also makes the cake layers so delicate and moist! To add the spice in spice cake, I season the batter with loads of ground cinnamon and a bit of nutmeg and all-spice.

Make sure to let the pumpkin spice cake layers cool completely before frosting with the simple, creamy cream cheese frosting! It’s a combination of whipped cream and cream cheese, so it’s super light and fluffy! Mix together the cream cheese by itself with a bit of cream first so it’s nice and smooth. Adding the cream cheese straight into the cream can cause clumps to form. Want a true cream cheese frosting with butter? Check out my ‘Cream Cheese Frosting’ recipe. This frosting will also work well for this pumpkin cake!

Garnishing the Cake

I had so much fun garnishing this pumpkin cake with little bits of everything – caramel pearls, chopped nuts and caramel sauce. You can add whatever you like on top to make this cake extra special. If you want to make your own caramel sauce, I have a great recipe for that, too. Check out my ‘Homemade Caramel Sauce’ recipe for more details! It’s super easy and the best caramel sauce you’ll ever make!

More Recipes!

Enjoyed this pumpkin cake recipe? Check out some of my other recipes you’re sure to enjoy!


Ingredients

Here’s your shopping list for the cake and icing:

Dairy: 2 sticks (1 cup) butter, buttermilk, eggs, 2 8-ounce packages of cream cheese (we will only be using 1 1/2 of them, so you’ll have a little left over)

Sugar: light brown sugar, powdered sugar

Produce: 1 can of unsweetened pumpkin, fresh ginger (you can also use ground ginger or pre-minced ginger, but fresh tastes best)

Baking supplies: flour, baking powder, baking soda

Flavoring: vanilla extract

Spices: cinnamon, ground ginger, ground cloves (or allspice), nutmeg

Nuts: pecans (optional)

Equipment

  • electric mixer with a large mixing bowl – needs to be big enough to fit all of the ingredients.
  • 2 additional mixing bowls
  • a large spoon
  • 2 9-inch cake pans or 1 9-inch x 13-inch sheet cake pan
  • parchment paper (optional) – this makes it much easier to get the cake out of the pans
  • wire racks for cooling

How to make fondant pumpkins

I was going to have to resort to making my own. The old me would have been totally gung-ho for this, but the new me wasn’t particularly keen on it. Cake decorating used to be my main focus and I loved doing it, but it has been a loooong time since I’d worked with fondant or gumpaste in this capacity.

I was hoping to find pre-colored orange and green fondant to make my life easier, but no luck, so I ended up buying some white fondant that I would have to color (SIGH).

In hindsight, this actually worked out for the better, because I feel like there is more variety in the colors, and they’re not as bright as they likely would have been if I had used pre-colored fondant.

Oh, and I actually should have used gumpaste instead of fondant as it dries harder, which would have been better for the vines.

Can we talk about how much better the Wilton fondant is these days?? I hadn’t used it in years and have vivid memories of it being dry, hard to work with, and not very tasty.

I’m happy to say that I was pleasantly surprised. It’s virtually the same as the marshmallow fondant I made a few months ago. In texture anyhow, I didn’t actually taste it.

Anyhow, fondant in hand, I dug through my color gels and picked a few that I thought would work well. I ended up using combinations of the following:

The pumpkins didn’t take all that long to make, and I totally enjoyed doing it. After the fondant was colored, I tore off small sections and rolled them into balls, then used a gumpaste tool (the teal one pictured here) to make the creases in the pumpkins.

I rolled a tiny amount of brown fondant between my fingers until it resembled a stalk, and did the same with the leaves except I flattened them out (I attached them with a bit of water using a small, damp paintbrush).

For the vines, I rolled a very thin strip and then coiled it around a chopstick. Here’s where the gumpaste would have been better — it would have dried quicker and been easier to work with, albeit more fragile. The fondant worked just fine overall, though. Note: if the fondant gets too sticky, just rub some shortening onto your hands and/or the fondant.

I am obsessed with how these pumpkins turned out!

Ok, so you’re probably wondering where the fail part of this Pumpkin Spice Latte Cake comes in…

Well, I didn’t take enough time to think about what I wanted to do with the frosting. I wanted the pumpkins to stand out, so I opted to go for completely smooth sides and top. Except that it wasn’t completely smooth and looked boring as *&^%.

I didn’t realize this until after I spent well over an hour taking pictures and cutting into the cake. UGH. I hated this damn cake. So much. And just so you can see what I’m talking about, here’s a pic.

After some much needed ranting and cursing to my friend Chrisy, I decided to redo the entire thing. Thankfully, I was able so salvage the pumpkins. I pulled them off the cake and stored them in an airtight container until I was ready to tackle it again.

I know it’s not that bad, but it’s just not what I had in mind for this Pumpkin Spice Latte Cake at all.

Version #2 went much better. I tried a naked cake style first, but thought it still looked too plain, so decided to go with swirls on the sides.

I wish I had kept the top flatter, but oh well! It is what it is, and it is better than the first. I added more espresso into the second version as well, which added more flavour and color.

OH except I just remembered that for some reason my frosting was totally grainy in the new cake. Like, completely grainy. I don’t know wtf happened there — I’d made swiss meringue buttercream dozens of times and it’s always perfect, but I guess I didn’t dissolve the sugar for long enough? When I tested it, it was hot and didn’t feel grainy. SIGH.

Oh, and I also over-baked the cake this time (lol). Whatever. This Pumpkin Spice Latte Cake still tasted delicious, albeit a bit crunchy from the frosting. All in all though, I’m really glad I redid it!


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