Pumpkin Cake with Cinnamon Cream Cheese Frosting
User Reviews
5
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Description
The cake batter is prepared by mixing dry ingredients including flour, baking powder, baking soda, salt, and warming spices with pumpkin puree, sugar, applesauce, vegetable oil, and eggs. The resulting batter produces a moist cake that bakes until a tester comes out clean, typically around 25 to 30 minutes at 350°F. Cooling before frosting is essential to prevent melting the cream cheese frosting.
The cinnamon cream cheese frosting is a blend of room temperature cream cheese and butter whipped until fluffy. Powdered sugar is added gradually, along with heavy cream, cinnamon, and vanilla for a spiced, smooth topping. The frosting spreads easily and adds a rich, tangy finish that complements the cake's spice.
This cake is ideal for fall gatherings or any time pumpkin flavors are desired. Leftovers should be covered and refrigerated to maintain freshness. Nutritional values may vary based on ingredient brands and should be considered estimations.
Allow the cake to cool completely before frosting to prevent the frosting from melting.Store leftover frosted cake covered in the refrigerator to keep it fresh.Nutritional information is an estimate and may vary depending on specific ingredient choices.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 pumpkin puree 15 oz canned or homemade
- 1 1/4 cups sugar
- 1/2 cup applesauce
- 1/4 cup vegetable oil
- 4 egg
Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese at room temperature
- 1/2 cup butter at room temperature
- 3 cups powdered sugar
- 1 teaspoon heavy cream
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Spray a 9x13-inch baking pan with nonstick cooking spray.
- In a medium bowl, mix together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves.
- In another bowl, or the bowl of a stand mixer, combine the pumpkin, sugar, applesauce, and oil. Mix to combine. Add the eggs and mix until combined. Add the dry ingredients and mix just until combined.
- Pour the batter into the prepared pan. Bake in the preheated oven until a tester inserted in the middle comes out clean, 25-30 minutes.
- Cool the cake completely.
- To make the frosting: Combine the cream cheese and the butter and beat until smooth and fluffy, about 3 minutes. Slowly start adding the powdered sugar, mixing until it is all incorporated. Mix in the cream, cinnamon and vanilla. Add more cream if needed to get a spreadable frosting.
- Frost the cooled cake with the cinnamon cream cheese frosting and serve.
- Cover and refrigerate any leftovers.
Notes
- Cool the cake thoroughly before applying frosting to avoid melting the cream cheese topping.
- Store leftovers covered in the refrigerator to maintain freshness and prevent drying out.
- Nutrition information is approximate and can change with different ingredient brands used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 397kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Trans Fat | 0g | 0% |
| Cholesterol | 82mg | 27% |
| Sodium | 375mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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