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Pumpkin cake with cream cheese frosting recipe

Pumpkin cake with cream cheese frosting recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Cream cheese icing

These treats are moist, tender and delicious. Serve for dessert, afternoon tea, elevenses or pop into packed lunches.

36 people made this

IngredientsServes: 24

  • 4 eggs
  • 330g caster sugar
  • 250ml vegetable oil
  • 425g pumpkin puree
  • 250g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 175g cream cheese
  • 90g butter, softened
  • 360g icing sugar

MethodPrep:25min ›Cook:25min ›Extra time:50min › Ready in:1hr40min

  1. Preheat oven to 180 C / Gas 4. Grease and flour one 23x33cm or similar sized dish, set aside.
  2. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin puree. Sieve together the flour, baking powder, salt, bicarbonate of soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared dish.
  3. Bake at 180 C / Gas 4 for 25 to 30 minutes. Remove from oven and allow to cool.
  4. Prepare the frosting by beating together the cream cheese, butter and icing sugar. Evenly spread over cooled cake and cut into bars.

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Reviews & ratingsAverage global rating:(41)

Reviews in English (36)

by Cynthia Lusby Donelson

Use a jelly roll pan and bake at same temp/same time for a more "bar" like result. Still very moist and chewy this way. To make this a "finger food", cut into 2x2 squares to serve. I only had 2 eggs on hand and it didn't alter the recipe.-06 Feb 2005

by EVON203

The most moist cake I have ever baked. Everyone loves it. Frost the cake and then cut in to bars. Too moist and soft to frost after you cut.-22 Dec 2004

by missy

This is a good recipe, but like other reviewers suggest, it is a cake, not a bar. The cooking time is incorrect also, it takes much longer than the time stated. I cooked mine for about 55 minutes and it turned out to be a really light fluffy cake. Also in addition to the 2 tsp cinnamon I added about 1/4 tsp cloves, some nutmeg, allspice, and ginger. The taste was great. Overall, we enjoyed it, it is tasty, just not a bar.-14 Oct 2006


Step 1

Preheat oven to 350°. Lightly coat an 8x8" baking dish with nonstick spray and line with parchment paper, leaving a 2" overhang on all sides. Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg, and cloves in a large bowl.

Step 2

Whisk eggs, pumpkin, brown sugar, and oil in another large bowl until smooth. Mix in dry ingredients. Scrape batter into prepared baking dish smooth top.

Step 3

Bake cake until edges begin to pull away from sides of dish and a tester inserted into the center comes out clean, 30–35 minutes. Let cool.

Frosting and assembly

Step 4

Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl just to combine. Reduce speed to low and gradually add sugar, then maple syrup and salt beat until smooth. Spread frosting over top of cooled cake.

How would you rate Pumpkin Cake with Maple Cream Cheese Frosting?

Mine turned out dry and dense around the edges and half raw on the top in the middle. I don't know if I did something wrong? The flavor is good but the texture is not. The icing is good.

I make this all the time! It's super easy and delish. Comes out perfect every time. I usually double it, make it in two 8x8 pans and then cut up in to bite-sized pieces for events and parties.

Why aren't the reviews public? I'm trying to read people's comments so I can decide whether or not I try this recipe.

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How to Make Pumpkin Cake

It’s easy to do! Just follow these steps…

PREP PAN. Start by preheating your oven and greasing/lightly flouring a 9吉 pan.

CAKE BATTER. Whisk together the dry ingredients (flour, baking soda, baking powder, and pumpkin spice) in a small bowl. In a separate bowl, beat together the oil, sugars, and eggs. Once they’re all mixed, add the sour cream and pumpkin puree and beat until well combined. Put the mixer on low speed and add the flour mixture, being careful not to over mix.

BAKE. Pour the batter into the prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean.

Recipe Summary

  • 1 cup sugar
  • ½ cup water
  • ½ vanilla bean (split and seeds scraped)
  • 1 ½ unsalted butter (6 ounces softened)
  • 2 tablespoons heavy cream
  • 1 pound cream cheese (cut into 2-inch cubes)
  • 2 cups all-purpose flour
  • 2 ¼ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon baking soda
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • 1 ¼ cups light brown sugar
  • 4 large eggs
  • ¾ cup vegetable oil
  • 15 ounces can pumpkin puree
  • ½ cup whole milk

In a medium saucepan, combine the sugar, water, vanilla bean and seeds. Cook over high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes. Remove from the heat and immediately stir in the butter and heavy cream. (Don't worry if the butter separates.) Discard the vanilla bean.

Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.

Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.

In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.

Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.

Place one layer on a plate and spread with 1 cup of the caramel&ndashcream cheese frosting. Top with the second layer and frost the top and side. Refrigerate the cake for 2 hours before serving.

Naked Pumpkin Cake Is the Most Sensuous Way to Celebrate Fall

Who cares about swirly patterns and fancy piping tricks? These days it's all about the naked cake — in other words, keeping the cake layer(s) bare, while only icing the top(s). It's so easy! Just plop the frosting onto the top of the cake and use a spatula to spread it evenly. No crumb layer, no Pinterest fails, just beautiful, rustic presentation.

In terms of the actual pumpkin cake recipe, it's full of the spiced flavor, moist yet fluffy, and bright pumpkin orange — and the icing is heavy on the cream cheese, making it a tart, rich companion to the cake.

Tips for making a perfect pumpkin praline cake

Make sure the pumpkin praline cake layers have cooled completely before using the whipped cream frosting.

If the cake is not completely cool, the frosting will melt and your layers will start sliding (trust me, it happened to me).

You might even want to put them in the refrigerator for 30 minutes after they have cooled, before frosting the cake, just to be safe.

After frosting, serve the cake immediately or put it in the refrigerator. This is a cake that actually tastes really great cold.

This cake can and maybe should be made in advance. Although it is delicious served right away, I think I liked it even better after it sat in the refrigerator overnight. It’s definitely a great make-ahead Thanksgiving dessert.

Although I always look forward to pies at Thanksgiving, this is one dessert that might give Thanksgiving pies a run for their money. It’s easy to make, looks impressive, and tastes amazing!

Pumpkin–Cream Cheese Frosting

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Adding a bit of pumpkin purée, cinnamon, and nutmeg to a basic cream cheese frosting gives it holiday appeal. It’s also easy to make: Just beat butter and cream cheese together in a mixer, then add powdered sugar and spices, and throw in the pumpkin at the end. Use it to frost pumpkin cupcakes, carrot cake, or ginger cake.

This recipe was featured as part of our pumpkin sweets recipe gallery—but check out all the best of pumpkins on Chowhound.

Both of those use a yellow cake mix but the process and the other ingredients are entirely different. It’s dense and has a texture that’s similar to a cobbler/ pie. Also, everything is typically dumped in a baking pan and baked.

  1. Beat the eggs with oil and water until fluffy.
  2. Mix in the pumpkin puree until smooth.
  3. Add cake mix, spices and mix until combined.
  4. Pour batter into cake pans.
  5. Bake and allow the cakes to cool down.
  6. Ice the cake in cream cheese frosting.
  7. Decorate with sprinkles and pumpkin candies and you are done.

Four Layer Pumpkin Cake with Cream Cheese Frosting

Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp Chinese five-spice powder*
1/2 tsp fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs, room temperature
1 (15-ounce can) pure pumpkin
1/3 cup whole milk
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 (8-ounce packages) cream cheese, room temperature
1 Tbs finely grated orange peel
1/4 cup orange juice
3 cups powdered sugar, sifted
Chopped walnuts or walnut halves, toasted

For cake:
Position rack in bottom third of oven preheat to 350°F. Spray two 9-inch cake pans with 1 1/2″ sides with nonstick spray. Line bottoms with parchment spray parchment.
Whisk flour and next 4 ingredients in large bowl. Using electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely.
DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
For frosting:
Using electric mixer, beat butter in large bowl until smooth. Add cream cheese and orange peel beat until smooth. Add powdered sugar and beat on low speed until smooth.
Trim rounded tops from cakes. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on large platter. Spoon 2/3 cup frosting atop cake in dollops spread to edges. Repeat 2 more times with cake and frosting top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of cake (layer will be thin).
DO AHEAD: Can be made 2 days ahead. Cover with cake dome chill. Let stand at room temperature 1 hour before serving.
Decorate cake with walnuts and serve.
Servings: 16
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