Pumpkin Cake with Cream Cheese Frosting
Prep
15m
Cook
40m
Total
55m
This delicious pumpkin cake is topped with a smooth cream cheese frosting and a drizzle of maple syrup. Made with pumpkin puree, warm spices, and a rich batter, it's a perfect fall treat. Garnish with chopped pecans for added crunch and flavor.
Ingredients
12 servingsPumpkin Puree Options
Other Cake Batter Ingredients
Frosting
Finishing
Steps
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Nutrition Facts
Per serving632 calories
Calories from
- Protein 4%
- Carbs 51%
- Fat 45%
-
Fat High 32 g 49%
-
Saturated Fat High 12 g 60%
-
Carbohydrates High 82 g 27%
-
Fiber 3 g 12%
-
Sugar High 56 g 112%
-
Protein 7 g 14%
-
Cholesterol High 90 mg 30%
-
Sodium 367 mg 15%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. Using pureed fresh pumpkinmakes 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 havetable 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.
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 havetable 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.
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