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Pumpkin Cake & Frosting

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Submitted by abb45

Pumpkin cake made with spice cake mix and canned pumpkin, topped with a cooked flour buttercream frosting. A moist, warmly spiced fall cake with a light, fluffy homemade frosting.

YIELD

1 cake

PREP

20 min

COOK

45 min

READY

1 hrs

This pumpkin cake uses a spice cake mix as the base but adds canned pumpkin puree for moisture and that unmistakable fall flavor. The whipped topping mix folded into the batter makes the crumb extra light and fluffy.

The frosting is what really sets this apart. It’s a cooked flour buttercream, sometimes called ermine frosting. You cook milk and flour together into a thick paste, cool it completely, then beat it into whipped butter and sugar. The result is lighter than cream cheese frosting and less cloyingly sweet than standard buttercream.

The flour paste must be completely cold before you add it to the butter mixture. Warm paste melts the butter and you end up with a soupy mess instead of fluffy frosting. Make it well ahead of the cake.

Chef Tips

  • Cook the flour and milk mixture over medium heat, stirring constantly. It goes from thin to thick fast and can scorch if you look away.
  • Cool the flour paste in the fridge until it’s truly cold, not just lukewarm. Patience here is everything.
  • Beat the butter and sugar until very light and fluffy before adding the cooled paste. The aeration at this stage determines the frosting’s texture.
  • This cake is very moist. Cool completely before frosting or the weight of the frosting will compress warm cake layers.

Variations

  • Add a teaspoon of cinnamon or pumpkin pie spice to the frosting for a spiced buttercream.
  • Layer with cream cheese frosting instead for a tangier, more traditional pumpkin cake pairing.
  • Fold chopped pecans or walnuts into the batter for crunch.

Ingredients

1 1
PACKAGE PACKAGE CAKE MIX
spice *
1 ½ 355
4 4
MEDIUM MEDIUM EGGS
1 1
ENVELOPE ENVELOPE WHIPPED TOPPING MIX
(1.25oz) *
Frosting
1 237
CUP ML MILK
5 25
TEASPOONS ML ALL-PURPOSE FLOUR
1 237
CUP ML BUTTER
1 237
CUP ML SUGAR
powdered, sifted
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Preheat oven to 350℉ (180℃) degrees.

In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs.

Mix at LOW speed untill moistened then at medium speed adding remainder eggs and topping mix.

Mix at low speed untill moistened then at medium speed for 3 minutes.

Pour into greased and floured cake pans and. Bake 45 to 50 minutes OR untill wooden pick comes out clean.

Cool 15 minutes.

Remove from pan(s) and cool completely.

FROSTING: Cook milk and flour until thick; cool in fridge.

Beat butter, sugar and vanilla with mixer.

Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool).

Beat well.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 739 63% from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 31g 157%
Trans Fat 0g
Cholesterol 313mg 104%
Sodium 418mg 17%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 11%
Sugars g
Protein 19g
Vitamin A 321% Vitamin C 7%
Calcium 13% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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