Pumpkin Cake with Maple Cream Cheese Frosting
A soft pumpkin cake with cinnamon, fluffy cream cheese frosting, maple syrup and chopped pecans. Make it with fresh pumpkin purée or canned pumpkin.
By Cookin' KitchenUpdated
- Total: 55 minutes
- Servings: 12 servings
Recipe
Pumpkin Cake with Maple Cream Cheese Frosting
A soft pumpkin cake with cinnamon, fluffy cream cheese frosting, maple syrup and chopped pecans. Make it with fresh pumpkin purée or canned pumpkin.
Cookin' · https://cookin.club/recipes/pumpkin-cake-with-maple-cream-cheese-frosting
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Servings
- 12
Ingredients
For 12 servings
Pumpkin purée, choose one
Cake batter
Frosting
Finishing
Equipment
- Large bowl
- 9 x 13-inch pan
- Baking paper
- Cooling rack
- Whisk
- Toothpick
- Spoon
- Beater
Instructions
Cake
Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced). Spray a large pan, then line it with baking paper, leaving an overhang. Use a pan around 9 x 13 inches/23 x 33 cm.
Step 2: In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add the remaining ingredients and mix well.
Step 3: Pour the batter into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the cake comes out clean.
Step 4: Cool the cake for 10 minutes, then turn it out onto a cooling rack and let it cool completely, about 2 hours, before frosting.
Step 5: Spread the frosting over the cake. Use the back of a spoon to make swirly dents, then drizzle the maple syrup over the top, concentrating it in the dents. Sprinkle with pecans and serve.
Frosting
Step 6: Place the cream cheese and butter in a bowl. Beat for 2 minutes, until smooth and fluffy.
Step 7: Add the icing sugar in 3 batches, starting the beater on low after each addition to avoid a cloud of sugar. Once incorporated, turn the beater to high and beat for 3 minutes or until the frosting is light and fluffy. Beat in the vanilla. Use the frosting immediately.
Notes
The cake can also be made in a round pan, bundt pan, loaf pan or as muffins. The recipe notes that muffins take 25 minutes to bake.
Store the cake in the fridge for up to 5 days and bring it to room temperature before serving.
The sugar can be reduced to 1 1/4 cups for a less-sweet cake. If using table salt instead of cooking or kosher salt, use 1/2 teaspoon. If using spreadable cream cheese from a tub, you may need extra icing sugar to thicken the frosting.
Nutrition per serving
- Calories
- 431 kcal
- Fat
- 24 g
- Saturated fat
- 10 g
- Carbohydrates
- 52 g
- Sugar
- 41 g
- Fiber
- 1 g
- Protein
- 3.4 g
- Sodium
- 348 mg
- Cholesterol
- 67 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This cinnamon pumpkin cake is topped with fluffy cream cheese frosting, maple syrup and chopped pecans. Use fresh pumpkin purée or canned pumpkin, and bake the batter in a lined 9 x 13-inch pan.
For fresh pumpkin purée, peel and seed 800 g–1 kg pumpkin, cut it into large chunks and boil for 10 minutes or until very soft. Drain and let it steam-dry and cool completely, then blend and measure 1 2/3 cups (400 g) for the cake.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment