Pumpkin Paradise Layer Cake with Cream Cheese Frosting
Embrace the flavors of fall with this Pumpkin Paradise Layer Cake, inspired by Diane Morgan's delightful recipe featured on CBC's website. This stunning cake is not only visually appealing but also boasts a moist and light texture with the warm spices of pumpkin, complemented by sweet bites of coconut and pineapple. Perfect for any occasion, this cake can easily be prepared in a fun family activity and is great for making ahead of time. The addition of cream cheese frosting provides a creamy, luscious finish, making each slice a comforting indulgence. Ideal for holiday gatherings or casual get-togethers, this cake is sure to impress all who taste it!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
All-Purpose Flour
2 cups (plus more for dusting the pan)
Granulated Sugar
2 cups
Baking Soda
2 teaspoons
Ground Cinnamon
2 teaspoons
Salt
1 teaspoon
Freshly Grated Nutmeg
1/2 teaspoon
Ground Cloves
1/4 teaspoon
Large Eggs
3 (beaten)
Canola Oil
1 cup
Pure Vanilla Extract
2 teaspoons
Canned Unsweetened Pumpkin Puree
1 1/4 cups
Sweetened Flaked Coconut
1 cup (lightly packed)
Canned Crushed Pineapple
3/4 cup ((do not drain))
Dried Currants
1/3 cup
Cream Cheese
2 packages (8 ounces each) (at room temperature)
Unsalted Butter
1 cup (at room temperature)
Additional Canned Unsweetened Pumpkin Puree
2 tablespoons
Confectioners' Sugar
1 1/2 cups (sifted)
Pure Vanilla Extract
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C). Position a rack in the center.
2
Prepare two 9-inch round cake pans: butter the sides and bottom, line each with a circle of parchment paper, then butter the parchment. Dust the pans with flour, tapping out the excess. Set aside.
3
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, salt, freshly grated nutmeg, and ground cloves.
4
In a separate medium bowl, whisk together the beaten eggs, canola oil, and pure vanilla extract until well combined.
5
In another medium bowl, combine the canned pumpkin puree, sweetened flaked coconut, canned crushed pineapple (without draining), and dried currants, mixing until distributed evenly.
6
Pour the egg mixture into the flour mixture, stirring gently with a wooden spoon until just combined. Next, incorporate the pumpkin mixture, mixing until evenly combined but do not overmix.
7
Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the cakes to cool in the pans for 15 minutes, then run a knife around the edges to loosen them. Invert the cakes onto wire racks, carefully remove the parchment paper, and let them cool completely before frosting.
9
For the cream cheese frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 3 minutes. Add the unsalted butter and mix until combined and fluffy, about 2 minutes.
10
Incorporate the additional canned pumpkin puree, followed by the sifted confectioners' sugar and pure vanilla extract, mixing until the frosting is light and fluffy, about 3 minutes.
11
Place one layer of cake on a serving platter. Use an offset spatula to spread half of the frosting over the top, right to the edge. Carefully layer the second cake on top, aligning it with the bottom layer. Spread the remaining frosting generously over the top of the cake, creating swirls as desired.
12
Refrigerate the cake for at least 30 minutes to set the frosting. Before serving, remove from the refrigerator and allow to rest at room temperature for 30 to 40 minutes to soften slightly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Pumpkin Paradise Layer Cake?
The cake features warm pumpkin spices like cinnamon, nutmeg, and cloves, complemented by sweet coconut and tangy crushed pineapple for a moist and light texture.
What size cake pans are required for this recipe?
You will need two 9-inch round cake pans for this recipe.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) with the rack positioned in the center.
How should I prepare the cake pans before baking?
Butter the sides and bottom, line with a circle of parchment paper, butter the parchment again, and then dust the pans with flour, tapping out any excess.
Which dry ingredients need to be sifted together?
Sift together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, salt, freshly grated nutmeg, and ground cloves.
What are the wet ingredients for the cake batter?
The wet ingredients consist of three beaten large eggs, one cup of canola oil, and two teaspoons of pure vanilla extract.
Should I drain the crushed pineapple?
No, do not drain the canned crushed pineapple; include the juice as well.
What type of pumpkin puree is used in the batter?
Use 1 1/4 cups of canned unsweetened pumpkin puree.
Are there any dried fruits in this cake?
Yes, the recipe includes 1/3 cup of dried currants.
What type of coconut should be used?
The recipe calls for one cup of lightly packed sweetened flaked coconut.
How should the egg mixture be combined with the dry ingredients?
Pour the egg mixture into the flour mixture and stir gently with a wooden spoon until just combined.
Is it okay to overmix the batter?
No, you should mix until the ingredients are evenly combined but avoid overmixing to maintain a light texture.
How long does the cake take to bake?
Bake the cakes for 35 to 40 minutes.
How do I check if the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is finished baking.
How long should the cakes cool in the pans?
Allow the cakes to cool in their pans for 15 minutes before attempting to remove them.
What is the process for cooling the cakes after removing them from the pans?
Invert the cakes onto wire racks, remove the parchment paper, and let them cool completely before applying frosting.
What are the main components of the frosting?
The frosting is made from cream cheese, unsalted butter, additional pumpkin puree, confectioners' sugar, and vanilla extract.
How long should I beat the cream cheese for the frosting?
Beat the cream cheese on medium speed for about 3 minutes until it is smooth.
How much butter is needed for the cream cheese frosting?
You will need one cup of unsalted butter at room temperature.
Is pumpkin puree added to the frosting as well?
Yes, two tablespoons of additional canned unsweetened pumpkin puree are incorporated into the frosting.
How do I ensure the frosting is light and fluffy?
After adding the sugar and vanilla, mix the frosting for about 3 minutes until it reaches a light and fluffy consistency.
How should the cake be assembled?
Place one layer on a platter, spread half the frosting over the top, place the second layer on top, and spread the remaining frosting over the top with swirls.
Does the cake need to be refrigerated after frosting?
Yes, refrigerate the cake for at least 30 minutes to allow the frosting to set.
Should the cake be served directly from the refrigerator?
For the best texture, remove it from the fridge and let it rest at room temperature for 30 to 40 minutes before serving.
Who is the original inspiration for this recipe?
The recipe is inspired by Diane Morgan's recipe featured on the CBC website.
Is this a good recipe for a family activity?
Yes, the description notes it can easily be prepared as a fun family activity.
Can this cake be made in advance?
Yes, this cake is great for making ahead of time for holiday gatherings or parties.
What type of mixer attachment is best for the frosting?
An electric mixer fitted with a paddle attachment is recommended for the cream cheese frosting.
What tool is best for spreading the frosting?
An offset spatula is recommended for spreading the frosting evenly across the layers.
How many packages of cream cheese are required?
The recipe requires two 8-ounce packages of cream cheese at room temperature.