As you all know by now, my obsession with all things pumpkin is very REAL! What else says Fall like a delicious pumpkin cake with cream cheese frosting. Growing up I remember my mom making this pumpkin cake. She would make it in an 11×14 pan and slather cream cheese frosting on it and it was one of my favorite treats as a little girl. I always knew Fall was here when we had that amazing pumpkin cake sitting in the fridge. This year I decided to put my own twist on the pumpkin experience, keeping the recipe the same and getting a little more creative with the form and design.
As mentioned above, I was able to use the same cake recipe for the cake, cake pops and the mini-pumpkin cakes. To create the mini-pumpkin look I simply baked them in mini-bundt pans and put them on top of each other to achieve a pumpkin shape. I thinned out the frosting with milk to create a glaze and I poured it over the cakes and topped them with a pumpkin stem.
The possibilities are only limited by your creativity with tasty recipes like this. Whether its a big layer cake, cake pops, mini-pumpkin shaped cakes or just the tried and true sheet cake, this is the best pumpkin cake you’ll ever taste!
As always, I hope this post inspires you to Live Beautahfully wherever you call home.
4 large eggs
3 cup granulated sugar
1 can pumpkin puree
1 cup vegetable oil
2 teaspoon cinnamon
1 teaspoon vanilla extract
3 1/2 cup all-purpose flour
1 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt, or to taste
2/3 cup water
8 ounces cream cheese, softened (lite okay)
4 sticks of butter, softened
1 bag confectioners’ sugar
2 teaspoon vanilla extract
1 teaspoon almond extract
Cake – Preheat oven to 350F. Grease and flour an 11×14-inch or 3 9 inch cake pans; set aside.
In an electric mixer add the eggs, sugar, pumpkin, oil, cinnamon, vanilla and combine.
Add the flour, baking powder, baking soda, salt, and mix until just combined, then add the water at the very end and combine but don’t overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 25-35 minutes or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.
Frosting – In a large mixing bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer). Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife and decorate as desired.