Autumn Harvest Pumpkin Cake with Cream Cheese Frosting
This delightful Autumn Harvest Pumpkin Cake is a cherished recipe adapted from Penzeys Spices. Bursting with the rich flavors of pumpkin and warm spices, it’s a perfect tribute to fall's bounty. The cake boasts a moist texture and is complemented by a luscious cream cheese frosting, making it an irresistible dessert for gatherings, celebrations, or cozy family dinners. With the option of using fresh pumpkin puree or convenient canned pumpkin, it caters to both traditionalists and busy cooks alike. Every slice will evoke the warmth and comfort of Grandma Helen's kitchen, inviting you to indulge in seasonal delight.
12
Servings
240
Calories
15
Ingredients
Ingredients
large eggs
4 (beaten)
sugar
1/8 cup (granulated)
fresh pumpkin puree or canned solid-pack pumpkin
2 cups (pureed)
vegetable oil or canola oil
1 cup (standard)
pumpkin pie spice or ground spices
2 1/2 teaspoons (mixed or use 1 1/2 teaspoons cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon ground ginger)
vanilla extract
1 teaspoon (pure)
flour
2 cups (all-purpose)
baking powder
2 teaspoons (standard)
baking soda
1 teaspoon (standard)
salt
1/2 teaspoon (table salt)
chopped walnuts or pecans
1/2 cup (optional)
butter
1/2 cup (softened to room temperature)
cream cheese
3 ounces (softened to room temperature)
confectioners' sugar
3/4 cup (sifted)
vanilla extract for frosting
1 teaspoon (pure)
Instructions
1
Preheat the oven to 350°F (325°F for Pyrex Glass pan).
2
Grease a 9 x 13-inch baking pan or two 8- or 9-inch round cake pans.
3
In a medium bowl, use an electric mixer to beat the eggs until frothy.
4
Gradually add the sugar, pumpkin, oil, pumpkin pie spice (or spices), and vanilla extract, mixing on low speed until combined.
5
Increase the speed to medium and beat for 1 minute.
6
Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
7
Add the dry ingredients to the wet ingredients and mix on low speed for 2 minutes, until well combined.
8
Fold in the chopped nuts, if using, to evenly distribute throughout the batter.
9
Pour the batter into the prepared baking pan(s) and smooth the top.
10
Bake in the center of the oven for about 40 minutes, or 30 to 35 minutes for round layers, until the cake is golden brown and a toothpick inserted into the center comes out clean.
11
Let the cake cool in the pan on a wire rack for at least 1 hour before frosting.
12
If making a layer cake, allow it to cool for 15 minutes, then carefully remove the cake from the pans and let it cool completely on the wire rack.
13
For the frosting, beat the softened butter and cream cheese with an electric mixer until fluffy and well combined.
14
Gradually add the sifted confectioners' sugar and vanilla extract, mixing on low speed until creamy and fluffy. If necessary, add more powdered sugar to achieve your desired frosting consistency.
15
Once the cake has cooled completely, frost it generously with the cream cheese frosting. For best results, store any leftover cake in the refrigerator.
Nutrition Information
15g
Fat
25.6g
Carbs
2.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Autumn Harvest Pumpkin Cake with Cream Cheese Frosting.
How many servings does this pumpkin cake make?
This recipe makes 12 servings.
What is the calorie count for a single serving?
Each serving contains approximately 240 calories.
What oven temperature is required for baking?
Preheat the oven to 350°F, or 325°F if using a Pyrex glass pan.
Can I use fresh pumpkin for this cake?
Yes, you can use either 2 cups of fresh pumpkin puree or canned solid-pack pumpkin.
What size baking pan is recommended?
You can use a 9 x 13-inch baking pan or two 8- or 9-inch round cake pans.
What is the total fat content per serving?
There are 15 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving has 25.6 grams of carbohydrates.
How much protein is in this cake?
The cake provides 2.8 grams of protein per serving.
If I don't have pumpkin pie spice, what can I use?
You can use a mix of 1 1/2 teaspoons cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon ground ginger.
What kind of oil should I use for this recipe?
The recipe calls for 1 cup of vegetable oil or canola oil.
Do I need to sift the dry ingredients?
Yes, the recipe instructions state to sift together the flour, baking powder, baking soda, and salt.
How long should I bake the cake in a 9x13 pan?
Bake in the center of the oven for about 40 minutes.
What is the baking time for round cake layers?
Round layers should be baked for 30 to 35 minutes.
How do I check if the cake is finished baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean.
How long must the cake cool before frosting?
The cake should cool in the pan on a wire rack for at least 1 hour before frosting.
What ingredients are in the cream cheese frosting?
The frosting consists of softened butter, cream cheese, sifted confectioners' sugar, and vanilla extract.
How much cream cheese is needed for the frosting?
The recipe requires 3 ounces of cream cheese, softened to room temperature.
Can I add nuts to the cake?
Yes, you can optionally fold in 1/2 cup of chopped walnuts or pecans.
How should I store leftovers?
For best results, store any leftover cake in the refrigerator.
What speed should I use when mixing the eggs?
Use an electric mixer to beat the eggs until frothy, then mix on low speed when adding sugar and pumpkin.
How long do I mix the dry and wet ingredients together?
Mix on low speed for 2 minutes until well combined.
What type of flour is required?
The recipe uses 2 cups of all-purpose flour.
How much vanilla extract is used in total?
Two teaspoons total: one for the cake batter and one for the frosting.
How much butter is needed for the frosting?
You will need 1/2 cup of butter, softened to room temperature.
How do I achieve the desired frosting consistency?
If necessary, add more powdered sugar until you reach your desired consistency.
What is the category of this recipe?
This recipe is categorized as a Dessert.
Is there a specific brand mentioned for the inspiration of this recipe?
The recipe description mentions it was adapted from Penzeys Spices.
How many eggs are needed?
The recipe requires 4 large eggs, beaten.
What are some tags associated with this recipe?
Tags include pumpkin cake, dessert, fall recipes, grandma's recipe, and cream cheese frosting.