Pumpkin Dream Cake
User Reviews
5
Pumpkin Dream Cake
Description
The Pumpkin Dream Cake starts with dry ingredients including flour, baking soda, cinnamon, nutmeg, and salt combined separately. The wet ingredients include canned pumpkin puree, brown sugar, plain Greek yogurt, vegetable oil, eggs, and vanilla extract whisked together until smooth. The dry ingredients are then incorporated to form a batter that is poured into a greased 9x13-inch pan. Baking at 350°F results in a tender cake; despite its eggy smell while baking, the flavor is balanced and not eggy when cooled.
The cake is cooled completely before being spread with a cinnamon cream cheese frosting made from cream cheese, butter, powdered sugar, cinnamon, and vanilla. The frosting adds a sweet and lightly spiced richness that complements the moist texture and warm spices in the cake.
This cake serves well as a dessert or festive treat particularly during cooler months associated with pumpkin flavors. It pairs nicely with coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg freshly grated
- 1 (15 ounce) pumpkin puree canned
- 1 ¾ cups brown sugar
- ½ cup yogurt plain, Greek
- ½ cup vegetable oil
- 4 egg large
- 2 teaspoons vanilla extract
cinnamon cream cheese frosting
- 2 8- ounce cream cheese blocks
- 1/2 cup butter unsalted
- 2 1/2 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick baking spray.
- In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here (pumpkin! allspice! more cinnamon! - you can add another 1/2 to 1 teaspoon if you'd like) as this isn't overly spiced.
- In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.
- Add the dry ingredients to the wet, mixing until combined and no large lumps remain.
- Pour the batter into the greased baking dish. Bake for 30 to 40 minutes, or until a tester inserted in the center of the cake comes out clean.
- Note: every time I’ve made this cake, it has smelled “eggy” in the oven which has scared me. No worries - once the cake comes out and cools, it does not taste eggy!
- Cool the cake completely. Once the cake has cooled, frost with the cream cheese frosting. Slice and serve!
cinnamon cream cheese frosting
- Beat the cream cheese and butter together until creamy. Beat in the sugar and cinnamon until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake!
User Reviews
Overall Rating
5
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