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Pumpkin Cake with Caramel Cream Cheese Icing
The smell of pumpkin “” anything”” baking in the oven advises me of a cool, crisp Autumn day. Pumpkin Cake with Caramel Cream Cheese Icing is an excellent alternative to pumpkin pie at the Thanksgiving table. Another innovative way to present the pumpkin cake is at completion of the dish – Pumpkinettes.
8 tablespoons unsalted butter
1 1/4 cups light brown sugar
1/4 cup granulated sugar
2 cups versatile flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon cloves
1/2 cup heavy whipping cream
1 cup pumpkin puree
Caramel Cream Cheese Icing
12 tablespoons butter, divided
1/2 cup plus 1 tablespoon light brown sugar
5 tablespoons heavy light whipping cream
12 ounces cream cheese
1 teaspoon vanilla extract
1 3/4 cups confectioners’ sugar
1 3/4 cups toasted pecan halves, broken into pieces
Pre-heat the oven to 350 degrees F. Grease two 9-inch pans with veggie shortening/flour mix. Line the pans with parchment paper and grease the parchment paper too. Dust the pans with flour and shake out excess flour from pans.
Prepare the cake: In a little bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves. Set aside.
Cream the butter with both sugars for 3 minutes on medium high speed using your stand mixer until light and fluffy, scraping down the bowl periodically. Add the eggs and blend till integrated.
With the mixer on low speed, include 1/4 cup of the cream then 1/2 of the dry active ingredients. Mix in the remaining cream and lastly the remainder of the dry components.
Add the vanilla extract and pumpkin puree. Mix just till smooth.
Get rid of pans from the oven and cool on a rack for 10 minutes. Flip pans out onto another cooling rack and then invert cakes to cool completely on a rack.
Prepare the icing: Place 4 tablespoons butter and all of the brown sugar into a little saucepan. Prepare over medium heat, stirring constantly. As quickly as the mixture begins to boil, turn the stove off and add the cream, stirring up until combined. Set aside to cool entirely.
As soon as the caramel mixture is cool, cream the staying 8 tablespoons butter and cream cheese (both ought to be softened) together in a large blending bowl on medium high speed up until smooth. Include the remaining ingredients and mix up until all are blended in.
Reserve 1/2 cup of frosting to embellish the top, if desired. Location one of the cake layers on a cake round or plate. Spread 2/3 cups frosting over. Top with the other layer. Utilize the staying icing to frost the leading and sides of the cake.
Utilize the palm of your hand to gently apply the toasted pecan pieces to the sides of the cake. Utilize a # 21 star pointer to pipeline either shells or stars around the top of the cake and a swirl in the center of the cake if wanted. Location a toasted pecan half in the middle of the center swirl.
Cool up until set and delight in!
Pumpkinettes are individual pumpkin cakes that are baked straight in mini pumpkins. Mini pumpkins are sculpted similarly to big pumpkins. Get rid of the top, dig the seeds and excess string and the mini is all set to be filled with Pumpkin Cake.
Follow the instructions for the Pumpkin Cake and after that thoroughly spoon the cake into the sculpted pumpkins. Do not fill greater than the within rim of the pumpkin. Leading the Pumpkinettes with about 1 tablespoon of Streusel Topping (see recipe below).
Location the Pumpkinettes on a flat pan and bake in a preheated 350 degree F oven for 40 minutes. Location the tray on a cooling rack and cool. Serve either warm, space temperature or cold.
6 tablespoons butter, softened
1 cup light brown sugar
1/3 cup all-purpose flour
Place all of the ingredients in a small bowl. Mix it together with your fingers till it is combined.
The Pumpkin Cake dish makes in between 19 and 21 Pumpkinettes (depending on the size of the mini pumpkins). Must some of the cake circulation out over the sides of the pumpkin while in the oven, do not fret about it.
Pumpkin Cake with Caramel Cream Cheese Icing is a fantastic alternative to pumpkin pie at the Thanksgiving supper table. If wanted, use a # 21 star tip to pipeline either shells or stars around the top of the cake and a swirl in the center of the cake. Pumpkinettes are private pumpkin cakes that are baked straight in miniature pumpkins. Follow the directions for the Pumpkin Cake and then thoroughly spoon the cake into the carved pumpkins. The Pumpkin Cake recipe makes in between 19 and 21 Pumpkinettes (depending on the size of the miniature pumpkins).