Pumpkin Cake with Cream Cheese Frosting
View original ↗
Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Pumpkin Cake with Cream Cheese Frosting

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 10%
CARBS 54G54% OF CAL
1G FIBER14G OTHER39G TOTAL SUGAR
FAT 19G43% OF CAL
10G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A three-layer pumpkin sponge cake sandwiched with tangy cream cheese frosting, perfect for fall gatherings. Moist, flavorful, and festive.

dessertamericanbaked goodvegetarian
View the full recipe on Supergolden Bakes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 115 g (1 stick) unsalted butter (, softened)
  • 200 g (2 cups) light soft brown sugar
  • 4 tbsp dark brown soft sugar
  • 2 large eggs
  • 220 g (1 cup) pumpkin purée (Libby's Solid Pack Pumpkin)
  • 200 g (1 ¼ cups) flour (, plain / all purpose)
  • 3 tbsp ground hazelnuts
  • 1 tsp bicarbonate of soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ⅛ tsp cloves
  • 1/8 tsp freshly grated nutmeg
  • 120g g (⅓ cup + 2 tbsp) full fat Greek yogurt
  • 2 tbsp lemon juice
  • 240 g (2 cups) full fat cream cheese (room temperature)
  • 200 g (1 cup) icing sugar
  • 4 tbsp cold heavy cream
  • 1 tsp cinnamon or pumpkin pie spice mix
  • 1 tsp vanilla bean paste
  • handful chopped pecans or hazelnuts
PREP
20M
SODIUM
298MG
ESTIMATE
COMPLETE

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