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Pumpkin Cake with Cream Cheese Frosting
Recipe video above. Beautiful moist pumpkin cake with maple cream cheese frosting! A very easy, very forgiving recipe. Nothing gives cakes colour, texture and flavour like pumpkin!Makes a generous amount of fluffy frosting. Feel free to reduce - some reduces have cut by half!
👥 12 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13" / 23 x 33cm with baking paper with overhang. (Note 6)
2
Batter - In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients and mix well.
large eggs (55-60g/2oz each), at room temperature )4
3
Bake - Pour batter into prepared pan. Bake for ⏱️ 40 minutes or until a toothpick comes out clean.
4
Cool for ⏱️ 10 minutes before turning out onto cooling rack to cool completely (~ ⏱️ 2 hours) before frosting.
5
Frosting - Spread frosting on then use the back of a spoon to make swirly dents. Drizzle over maple syrup, concentrating on the dents to create maple syrup pools! Sprinkle with pecans. Then serve.
6
Frosting
7
Cream butter - Place the cream cheese and butter in a bowl. Beat for ⏱️ 2 minutes until smooth and fluffy.
8
Add the icing sugar in 3 batches, starting the beater on low after each addition to avoid a snowstorm. Once incorporated, turn the beater up to high and beat for ⏱️ 3 minutes or until the frosting is light and fluffy. Beat in vanilla. Use frosting immediately.
Nutrition Facts
calories
431 kcal
fat Content
24.3 g
serving Size
116 g
fiber Content
1 g
sugar Content
41 g
sodium Content
348 mg
protein Content
3.4 g
cholesterol Content
67 mg
carbohydrate Content
52.3 g
saturated Fat Content
10.2 g
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