Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pumpkin Cake with Cream Cheese Frosting Recipe
Pumpkin makes desserts gentle and tender with a glowing orange color in a means nothing else can! This Pumpkin Cake is completely spiced and comes with a tangy cream cheese frosting. The one factor that would make it higher? Maple syrup. So I added it!
This can be a pumpkin cake recipe for individuals who need:
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an simple, foolproof recipe (simply wait till you see how easy it’s!);
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a cake with glorious pumpkinness* that’s not overwhelmed by means of extreme store-bought spice mixes;
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a crumb that’s springy, gentle and moist, somewhat than tight/dense or ethereal/delicate (like angel cake);
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an enormous cake to feed numerous individuals with out the deft required to chop tall layer desserts into 16 tiny slivers; and
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a cake with glorious frosting-to-cake ratio. Particularly, a cream cheese maple frosting. A dreamy mixture with pumpkin!
So if all that sounds good to you, learn on!
* I’m not positive that’s a phrase but it surely appears becoming right here.
Right here’s what you have to make this cake.
Pumpkin puree choices
I take advantage of contemporary as a result of it tastes higher and takes 8 seconds to puree. Plus, canned pumpkin isn’t available right here in Australia. 🙂 However canned works completely high-quality!
Canned pumpkin is a handy possibility if you may get it and it really works completely for this cake. However in the event you use pureed contemporary pumpkin, you’ll be rewarded with a greater tasting cake! It’s only a plain incontrovertible fact that freshly cooked pumpkin tastes higher than one thing that’s been sitting in a can for months / years. Sure, we made and in contrast them aspect by aspect. 🙂
Use what works for you!
To make your individual pumpkin puree, simply boil chunks of pumpkin for 10 minutes or till very tender. Then blitz – it actually takes 8 seconds.
Pumpkin cake batter
Listed here are the opposite ingredient you want for the batter:
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Flour – Plain / all-purpose flour. Self elevating flour (additionally known as self-rising flour) will work but it surely gained’t rise as a lot. I haven’t tried this cake with gluten-free flour.
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Oil – Any impartial flavoured oil like canola and vegetable oil. Utilizing oil as a substitute of butter retains this cake moist. Why? As a result of butter companies up at room temperature whereas oil doesn’t. So desserts made with oil are extra moist. Nonetheless, the trade-off is that butter tastes higher than oil. On this cake, we’ve bought different flavours at play right here – the pumpkin and cinnamon. So I don’t miss the butter!
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Baking powder – That is what makes the cake rise. As a aspect notice, the unique model of this cake used a mixture of baking soda and baking powder. Nonetheless, through the years, I’ve discovered that utilizing solely baking powder offers the cake a softer crumb. Plus, we lower out one elements. 🙂
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Cinnamon – Flavour! Traditional mixture with pumpkin.
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Sugar – Common white sugar, or caster sugar / superfine sugar.
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Giant eggs at room temperature, which suggests eggs which might be 55-60g/2oz every offered in cartons labelled “massive eggs”. They have to be at room temperature, not fridge chilly, so that they mix into the elements higher. Extra info on the fitting eggs for baking right here!
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Salt – Only a contact, to deliver out the opposite flavours on this cake. Normal baking observe today. 🙂
Cream cheese frosting
There isn’t a higher frosting for pumpkin cake! Right here’s what you want:
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Cream cheese – use BLOCK, not the spreadable cream cheese in tubs (too gentle). In case you can solely get the spreadable cream cheese, add additional icing sugar to appropriate the consistency.
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Softened unsalted butter – softened however not tremendous gentle / borderline melting.
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Icing sugar aka powdered sugar – 🇦🇺 Australia, use gentle icing sugar, NOT pure icing sugar (which is used for issues like royal icing ie units onerous).
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Vanilla extract – For flavour.
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Maple syrup – UGH, forgot to place it within the photograph! That is for drizzling on prime. I wished to place it in the frosting but it surely made the frosting too free.
WHY CAN’T ALL CAKES BE THIS EASY???!!
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Whisk moist – Whisk the eggs, oil, sugar and pumpkin puree.
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Add dry – Add the flour, baking powder, cinnamon and salt then whisk till mixed. Batter. Accomplished!
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Frosting – Whereas the cake is cooling, make the frosting! Simply beat the cream cheese and butter for a minute on excessive till creamy. Then add the icing sugar (powdered sugar) in 3 batches, beginning the beater on low to keep away from a snowstorm. As soon as it’s included, crank the beater as much as excessive and beat for two to three minutes till the frosting is fluffy!
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Slather the frosting on the cooled cake, and use the again of a spoon to make swirly dents for maple syrup to pool in.
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Drizzle with maple syrup, as a lot as you need / dare, then sprinkle liberally with roughly chopped pecans.
And now it’s time to dig in!
Making this cake is perhaps one of the best resolution you make in October. It’s completely straight ahead. Your kitchen will scent wonderful. It’s sufficiently big to share with these you deem worthy.
And that second if you take the primary chew of that gentle cake loaded with lovely pumpkin flavour, mingling with that tangy cream cheese frosting blended with rivers of maple syrup and the littering of soppy pecans….
I problem you to cease at one piece. (Even in the event you lower your self a really, very large one). – Johnsat x
Contemporary or canned pumpkin? I’m within the contemporary camp!
Ingredients
- 1 2/3 cups fresh pumpkin puree , I use this (Note 1)
- 15 oz / 425g canned pure pumpkin , 1 can (Note 1)
- 4 large eggs 55-60g/2oz each), at room temperature
- 1 2/3 cups white sugar (or caster/superfine sugar, Note 2)
- 1 cup vegetable or canola oil (or other neutral flavoured oil)
- 2 cups plain/all-purpose flour
- 4 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp cooking / kosher salt (Note 3)
- 6 oz / 180g cream cheese block, at room temperature (Note 4)
- 1 cup / 225g unsalted butter , softened
- 1 tsp vanilla extract
- 4 cups soft icing sugar / powdered sugar , sifted (Note 5)
- 1/3 – 1/2 cup maple syrup (don't be shy!)
- 1/2 cup pecans , roughly chopped
Instructions
- Preheat oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13" / 23 x 33cm with baking paper with overhang. (Note 6)
- Batter – In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients and mix well.
- Bake – Pour batter into prepared pan. Bake for 40 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before turning out onto cooling rack to cool completely (~ 2 hours) before frosting.
- Frosting – Spread frosting on then use the back of a spoon to make swirly dents. Drizzle over maple syrup, concentrating on the dents to create maple syrup pools! Sprinkle with pecans. Then serve.
- Cream butter – Place the cream cheese and butter in a bowl. Beat for 2 minutes until smooth and fluffy.
- Add the icing sugar in 3 batches, starting the beater on low after each addition to avoid a snowstorm. Once incorporated, turn the beater up to high and beat for 3 minutes or until the frosting is light and fluffy. Beat in vanilla. Use frosting immediately.
Notes
1. Using pureed fresh pumpkin makes a cake with better pumpkin flavour. Use 800g – 1kg / 1.6 – 2 lb pumpkin. Peel, remove seeds, cut into large chunks. Put in boiling water and cook for 10 minutes or until very soft. Drain, leave in colander set over the hot pot on the turned off stove to steam dry and fully cool (around 30 minutes). Then blitz to puree (I use a stick blender) and measure out 1 2/3 cups (400g) and use per recipe.
Canned pumpkin is a popular canned vegetable product in America. You can sometimes find it in the international section of stores that carry American goods. It’s actually very good – it’s just pure pureed pumpkin.While I’d never use some canned vegetable products, I’ll happily use canned pumpkin.
2. Sugar – This can be cut down to 1 1/4 cups if you’d like it slightly less sweet.
3. Salt – I know this looks like a lot but it really brings out the pumpkin flavour in this cake. Be sure to use cooking / kosher salt (coarse salt in the UK). If you only have table salt then reduce to 1/2 teaspoon.
4. Cream cheese – If you can only find the spreadable tub sort which is softer, you’ll likely need to add more icing sugar.
5. Icing sugar – Australia, be sure to use soft icing sugar not pure icing sugar (which sets hard).
6. Cake shape – This cake is so moist and extremely versatile. Make it as a round cake, bundt cake, loaf pan, muffins (25 min).
7. Recipe source – A fantastic recipe received back in 2016 from a regular reader, the wonderful Dorothy from Tennessee!
8. Storage – This cake will stay fresh for 5 days in the fridge. Bring to room temp before serving.
Nutrition assuming 16 servings, including frosting.
Did You Make This Recipe?
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