ghtly coat three 8-inch cake pans with softened butter. Cut
ith cooking spray.
Beat cream cheese, 3/4 cup sugar, and
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
Preheat Oven 375 degrees F.
Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
Bake for 20 minutes.
Batter will make 8 to 10 muffins depending on size of tin used.
Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
Beat in sugar until frosting is fluffy.
Frost Cupcakes and garnish as you please.
ap and freeze.
The cake: Preheat the oven to
Make The Cream Cheese Filling: In
In a large bowl, cream butter and sugar until light
repare the filling, combine the cream cheese and powdered sugar in the
nd beat until smooth. Add cream cheese and blend until fully combined
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
ugar, brown sugar, flour, and cream cheese. Beat on low speed until
n small mixing bowl beat cream cheese, 1/4 cup granulated sugar
arge mixing bowl, cream the butter while adding the cream cheese, lemon rind
Grease and flour a 15 x 10 x 1-inch jelly roll pan.
Sift flour, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
Preheat oven to 375\u00b0.
Grease jelly roll pan, 10 x 15 x 1-inch.
Line with waxed paper.
Grease and flour the paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
ugar, flour and both packages cream cheese in large bowl with electric
s desired.
For the cream cheese layer; in a large bowl
Mix cream cheese, sugar and vanilla with electric mixer. Add eggs. Mix until blended. Stir pumpkin and spices into 1 cup of batter. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350\u00b0 for 35 to 40 minutes. Set. Cool. Refrigerate 3 hours.
eat in buttermilk; fold in pumpkin in 4 additions. cover with
In a medium bowl, beat cream cheese until soft. Add egg, vanilla