Pumpkin Cake. Browse For Yummy & Hassle-Free Cake & Cupcake Recipes From Kraft®. Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it's delicious nevertheless.

These pumpkin cakes are a delicious addition to your holiday table or fall dessert lineup. Whether made in one bowl and topped with chocolate ganache, or garnished with a cream cheese frosting, youll want to devour these cakes all season (and beyond)! One of many similar but nonetheless good pumpkin cake/muffin/bread recipes from this site. You can cook Pumpkin Cake using 23 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pumpkin Cake

You need of For the cake.
It's of all purpose flour (spooned and leveled).
You need of baking powder.
You need of baking soda.
You need of salt.
Prepare of ground cinnamon.
You need of each of ground nutmeg, ground cloves and ginger powder.
You need of canola / vegetable oil.
It's of large eggs.
Prepare of packed brown sugar.
You need of white sugar.
It's of pumpkin puree.
Prepare of vanilla.
You need of For the icing and topping.
You need of full fat cream cheese (chilled).
Prepare of softened butter.
Prepare of icing sugar.
You need of vanilla essence.
It's of lemon juice.
Prepare of salt.
You need of Topping.
You need of Roughly Crushed Ginger nut biscuits- I used about 6 of them.
Prepare of roughly chopped pecans.

This variation appealed to me in that the spice was limited to just cinnamon a welcome change from the usual additions of pumpkin pie spice allspice ginger nutmeg and/or cloves. Valerie makes a pumpkin cake as an alternative to pumpkin pie. An unfrosted pumpkin cake can sit out covered at room temperature like most other cakes. We recommend refrigerating an iced one, however.

Pumpkin Cake instructions

Preheat the oven to 177°C and grease a 9×13 inch baking pan..
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, gloves and ginger together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, white sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick..
Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil..
To make the frosting: In a large bowl, whisk butter until creamy and colour changes to pale yellow, then add in the cream cheese and whisk together until smooth. Add in the lemon juice and vanilla essence and whisk to combine followed by salt and the icing sugar. Whisk on high until well combined and creamy. You could add another 1/2 cup of icing sugar if you would like it to be sweeter..
Spread the frosting on the cooled cake. And top with crushed ginger nut biscuits and finish off with crushed pecan nuts..
Refrigerate for 30 minutes before serving.

A cold pumpkin cake is a very delicious pumpkin cake! Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year. Homemade pumpkin cake requires basic ingredients. I actually use these same exact ingredients for my favorite pumpkin bars, too. Flour: All-purpose flour serves as the base.