Best 2 Pumpkin Dream Cake With Cinnamon Maple Cream Cheese Frosting Recipes

Indulge in the delightful flavors of fall with our Pumpkin Dream Cake, a culinary masterpiece that combines the warmth of pumpkin spice with the richness of maple and cream cheese. This moist and fluffy cake is infused with pumpkin puree, cinnamon, and nutmeg, creating a symphony of autumnal flavors. Topped with a luscious Cinnamon Maple Cream Cheese Frosting, this cake is a feast for the senses. Our collection of recipes also includes a decadent Pumpkin Spice Latte Cake, perfect for coffee lovers, and a charming Pumpkin Cheesecake Parfait, a layered dessert that combines creamy cheesecake with a pumpkin filling. For those seeking a vegan treat, the Pumpkin Chocolate Chip Muffins are a delightful option, packed with wholesome ingredients and rich chocolate chips. Embark on a culinary journey with our pumpkin-centric recipes, and create unforgettable memories with every bite.

Here are our top 2 tried and tested recipes!

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting image

This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together

Provided by JPAULEYBUCKNER

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 12

Number Of Ingredients 13

Ingredients

1 (15 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix with pudding
¼ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
½ cup butter, softened
4 (3 ounce) packages cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 503 calories, Carbohydrate 58.6 g, Cholesterol 83.4 mg, Fat 28.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 12.9 g, Sodium 435.3 mg, Sugar 40.6 g

PUMPKIN DREAM CAKE WITH CINNAMON MAPLE CREAM CHEESE FROSTING RECIPE

Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting Recipe image

Provided by á-2491

Number Of Ingredients 17

Ingredients

FROSTING:
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 ounce) can pumpkin
1/4 cup vegetable oil
1 cup milk
12 ounces cream cheese, softened. 1 1/2 packages
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar

Steps:

Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

Tips:

Use fresh pumpkin puree for the best flavor. If you don't have time to make your own, you can use canned pumpkin puree. Just make sure to drain it well before using.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with crumbs attached, the cake needs to bake longer.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
If you don't have maple syrup, you can use honey or agave nectar instead.

Conclusion:

This pumpkin dream cake is the perfect fall dessert. It's moist, flavorful, and has a delicious cinnamon maple cream cheese frosting. It's sure to be a hit with everyone who tries it.