Pumpkin Cake with Cream Cheese Frosting
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 5.0 (96)

Pumpkin Cake with Cream Cheese Frosting

NUTRITION · PER SERVING55M COOK
CAL 39%·PRO 13%
CARBS 97G49% OF CAL
3G FIBER19G OTHER75G TOTAL SUGAR
FAT 44G51% OF CAL
16G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist pumpkin cake with maple cream cheese frosting. Deeply flavored with warm spices and topped with generous frosting studded with pecans.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 2/3 cups fresh pumpkin puree (, I use this (Note 1))
  • 15 oz / 425g canned pure pumpkin (, 1 can (Note 1))
  • 4 large eggs (55-60g/2oz each), at room temperature )
  • 1 2/3 cups white sugar ((or caster/superfine sugar, Note 2))
  • 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 ((Note 3))
  • 6 oz / 180g cream cheese (block, at room temperature (Note 4))
  • 1 cup / 225g unsalted butter (, softened)
  • 1 tsp vanilla extract
  • 4 cups soft icing sugar / powdered sugar (, sifted (Note 5))
  • 1/3 - 1/2 cup maple syrup ((don't be shy!))
  • 1/2 cup pecans (, roughly chopped)
PREP
15M
SODIUM
248MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.