Monday, November 25, 2013

Spiced Pumpkin Layer Cake with Cream Cheese Frosting


We stopped by to visit a cousin in California a few weeks ago...as we were traveling through.  It felt like summer...and we had lunch in the shade of an outdoor gazebo.  For dessert she brought out a moist and delicious frosted pumpkin layer cake.  I'm sharing it with you today...my version of Linda's spiced pumpkin cake dessert!   It may still feel like summer where you are...or maybe winter has already hit hard...but the calendar still says autumn.  Let's enjoy the pumpkin!

Pumpkin Layer Cake:
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 teaspoons vanilla
  • 1 can 14 oz/398 ml pumpkin purée (remove two tablespoons to add to frosting if desired*)
  • 1 14 oz. can crushed pineapple (do not drain)
  • 1 cup sweetened flaked coconut
  • 1/2 cup golden raisins
  1. Whisk together flour, baking soda, baking powder, salt and spices.
  2. In mixing bowl, beat together eggs, sugar and oil.  
  3. Add vanilla and pumpkin purée and mix until smooth.
  4. Add dry ingredients and stir until combined.
  5. Stir in pineapple, coconut and raisins.
  6. Pour into two 9-inch cake pans, sprayed with oil and lined with parchment paper.
  7. Bake at 350°F for 35-45 minutes...or until toothpick inserted in center comes out clean.
  8. Cool for 15 minutes.  Then remove from pans, invert onto cooling rack.
  9. Frost with cream cheese icing when cool.

Cream Cheese Frosting:

  • 1/3 cup butter
  • 1 (250 gr) package cream cheese
  • 2 tablespoons pumpkin purée, optional
  • 1 teaspoon vanilla extract
  • 3 cups icing sugar
  • 1-2 tablespoons milk

  1. Cream butter and cream cheese together until smooth.
  2. Beat in pumpkin and vanilla.
  3. Add icing sugar one cup at a time, beating until smooth.
  4. Add milk as needed to get desired consistency.
*the pumpkin purée adds a creamy colour to the frosting

 

9 comments:

  1. Hi Judy...this recipe looks and sounds a whole lot like my carrot cake recipe - icing and all! I always bake that recipe on a "Costco" baking sheet, and think I will bake this pumpkin cake the same way. I'll just reduce the baking time. The layered look is beautiful, but the "shortcut" has its appeal too, don't you think? Have a nice day!

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    1. I would definitely make this cake as a 'sheet cake'. A layer cake always looks 'special'...but is harder to slice, serve and store.

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  2. Ooooooh that looks soo more-ish. I will have another slice thank you.

    Such a beautiful presentation, and that plate...! Perfect.

    Sharon

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  3. Just over from The Farm Girl, I saw your recipe listed and it sounds delicious! Give it a try, and will check back with your site. Susan

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  4. I can let you all know that she served me a piece last week and it was delicious. At first, I too thought it was a carrot cake recipe, but I must admit she fooled me...

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  5. Oh that looks amazing and perfect Judy!

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  6. Made this today really moist cake will make this again for sure

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  7. Made this cake the other day, very moist and will be making this again for sure

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  8. This cake is WONDERFUL, made it in a 9x13 pan, will make it again and again. Thanks for the great recipe.

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