Pumpkin Cake with Cinnamon Cream Cheese Frosting

Who doesn’t love a moist, full of flavour cake and this pumpkin cake with cinnamon cream cheese frosting is delicious.

It was my Mums birthday last week and every year as part of her present I make her a cake. Generally it is a carrot cake with is her favourite, but with a glut of pumpkins to use up, I decided to use my  carrot cake recipe as a base and adapt it slightly to make this yummy pumpkin cake.

I have to say I was a little on edge, hoping it would not disappoint, especially as I was giving to my lovely Mum. But I am pleased to report that it was every bit as delicious as my carrot cake and was very quick and easy to make.

I just processed the pumpkin rather than using canned or having to muck around boiling and mashing etc to make pumpkin puree and it was perfect.

 

Pumpkin Cake with Cinnamon Cream Cheese Frosting
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Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups powered glucose (we use/ recommend Dextrose) or sugar if you are not Sugar Free
  • 1 cup extra light olive oil
  • 1 440g can of pineapple with natural juice (don't drain it)
  • 4 large eggs
  • 3 cups of grated/finely chopped in the food processor pumpkin (about 1/4 of a pumpkin)
  • 2 heaped tablespoons coconut
  • 1 tablespoons minced peeled ginger/fresh ginger puree or 1 teaspoon powdered ginger
  • Icing/Frosting
  • 10 ounces cream cheese, room temperature
  • 5 tablespoons salted butter, room temperature
  • 2½ cups dextrose or (powdered sugar if you are not sugar free)
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F/180C
  2. Butter two 9-inch-diameter cake pans. (or you can make 1 deep cake)
  3. Line bottom of pans with waxed paper.
  4. Whisk flour, baking soda, salt and cinnamon and nutmeg in medium bowl, stir to combine
  5. Whisk dextrose and oil in large bowl until well blended
  6. Whisk in eggs 1 at a time.
  7. Stir in pumpkin, pineapple,coconut and ginger, mix until completely combined
  8. Add flour mixture and stir until blended.
  9. Divide batter between prepared pans.
  10. Bake cakes until tester inserted into center comes out clean, about 40 minutes.
  11. Cool cakes in pans for about 15 minutes.
  12. Turn out onto wire racks to cool cakes completely.
  13. Remember to remove parchment paper from bottom of cakes
  14. ICING - Using a hand held electric mixer, beat cream cheese and butter in large bowl until light and fluffy,
  15. Add dextrose and cinnamon and beat at low speed until well blended,
  16. Chill until just firm enough to spread,
  17. Place 1 cake layer on platter. Spread with ¾ cup icing. Top with second layer. Spread remaining icing over entire cake.
  18. decorate if desired. ( the cake can be made 1 day before. )
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