pumpkin pie cake with cream cheese frosting
Grease a 9x12 baking pan. Store cake in an airtight container at room temperature or in the refrigerator for several days or.
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Add dry ingredients sugar salt baking soda pumpkin pie spice and flour.
. Finish covering the cake with the remaining frosting. Ad Make the cheesecake everyone wants with our easy 3-Step Pumpkin Cheesecake. In a large bowl or stand mixer fit with a paddle attachment beat cream cheese and butter until smooth.
Scrape down the sides of the bowl with a. First using an electric mixer or stand mixer whip together butter and cream cheese. Grease a 9-inch round baking dish.
In a medium sized bowl beat the eggs. Bake at 350 degrees for 30 - 35 minutes or until the toothpick inserted comes out clean. Next add pumpkin.
Preheat oven to 350F and prepare 2 8 cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. In a large bowl whisk eggs then add sugar oil and pumpkin puree. Carefully remove the paper pieces.
Preheat oven to 350F. Preheat oven to 350 degrees F. Lightly spray an 88-inch square pan with cooking spray.
In a glass measuring cup or microwave safe bowl heat up the butter and cream cheese to melt and soften--about 30. Use a small offset spatula to frost cake. Whisk together the flour baking powder baking soda pumpkin pie.
In stand mixer or bowl with handheld mixer whip together the cream cheese butter icing sugar and pumpkin pie spice until smooth and silky. Mix in the sour cream then the pumpkin puree on a low speed. Add in vanilla and oil and mix at a low speed until fully incorporated.
Mix in vanilla followed by 1 cup of powdered sugar at a time. In a large bowl combine flour baking powder baking soda cinnamon and pumpkin pie spice. Preheat oven to 350 F.
How do you make pumpkin spice frosting with cream cheese. Allow the cake to cool before frosting. Spray a 139 inch baking pan with non-stick spray.
Spread some of the frosting on top of the cake for the filling. Spread a thin layer of frosting all over the cake sealing in the crumbs dont use more than half of the frosting. Grease and flour a 9x13 pan.
Top with the remaining cake layer. Preheat the oven to 350F. Increasing speed between additions.
Add oil and pumpkin puree stir to mix in completely. Preheat the oven to 350 degree F. Top cake with frosting and swirl to decorate with the back of a spoon.
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