Pumpkin cake with cream cheese frosting is one of those addicting kind of cakes, you just want more. I absolutely love anything made with pumpkin. I first tried this cake when I was 14 and I loved it since.
This cake is moist not dry, full of flavour and such a lovely fall colour. I usually make this as a bundt cake, but I had lot of buttercream so I decided to make it into a layered cake and I had fun with the icing just added some cream cheese to the buttercream and used buttercream for the decoration. The recipe for the icing is for a bundt cake. You would just need more icing sugar, butter and cream cheese to make icing for a layered cake.
What you will need:
- 2 cups flour
2 tsp baking powder
1 tsp baking soda
2 cups sugar
1 tsp cinnamon
1/2 tsp pumpkin spice
1 tsp salt
3/4 cup oil
4 eggs
1 cup pumpkin - Cream Cheese Frosting for Bundt Cake
1/2 pkg softened cream cheese
2 cups icing sugar
1 tbsp softened butter
1 tsp milk
Sift together the dry ingredients. In mixing bowl, cream together the eggs and sugar, add in oil and pumpkin, slowly add the dry mixture in, combine until well blended. Pour into greased bundt pan or three 8 inch round pans greased and lined with parchment, bake at 350 for 35 to 45 minutes for bundt and 20 to 25 minutes for round pans, check with toothpick as every oven and pan is different, when the toothpick comes out clean it’s done. Allow to fully cool. Transfer to a serving dish, allow to fully cool then frost with icing.
For the frosting, cream together the butter and cream cheese until smooth. Add in the icing sugar, mix until creamy, add in milk, if you want it thinner add a little more milk. This icing is for a bundt cake.
For the layered cake, I just added some cream cheese to my buttercream frosting, for the decorating part I just used buttercream frosting.
I never get enough of it