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