Pumpkin Cake with Cream Cheese Frosting
Ingredients
Pumpkin puree options
- 1 2/3 cups fresh pumpkin puree
- 15 oz / 425g canned pure pumpkin
Other cake batter ingredients
- 4 large eggs (55-60g/2oz each), at room temperature
- 1 2/3 cups white sugar (or caster/superfine sugar)
- 1 cup vegetable or canola oil (or other neutral flavoured oil)
- 2 cups plain/all-purpose flour
- 4 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp cooking / kosher salt
Frosting
- 6 oz / 180g cream cheese block, at room temperature
- 1 cup / 225g unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups soft icing sugar / powdered sugar, sifted
Finishing
- 1/3 – 1/2 cup maple syrup
- 1/2 cup pecans, roughly chopped
Instructions
- 1
Cake - 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.
- 2
Cake - Batter – In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients and mix well.
- 3
Cake - Bake – Pour batter into prepared pan. Bake for 40 minutes or until a toothpick comes out clean.
- 4
Cake - Cool for 10 minutes before turning out onto cooling rack to cool completely (~ 2 hours) before frosting.
- 5
Frosting - Cream butter – Place the cream cheese and butter in a bowl. Beat for 2 minutes until smooth and fluffy.
- 6
Frosting - 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.
- 7
Assembly - 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.
