The Yummiest Pumpkin Pie Cake
Indulge in the luscious flavors of fall with "The Yummiest Pumpkin Pie Cake," a delightful hybrid of spiced pumpkin pie and irresistibly moist cake. Bursting with warm autumn spices like cinnamon, ginger, and nutmeg, this recipe combines the convenience of a one-pan bake with the decadence of a cream cheese frosting. Made with wholesome pumpkin puree and simple pantry staples, this dessert comes together in just 20 minutes of prep time. Perfect for holiday gatherings or cozy nights in, the creamy frosting offers a tangy-sweet contrast to the tender, spiced cake. Garnish with a sprinkle of cinnamon or crushed nuts for a beautiful finishing touch, and serve this 12-serving treat to wow your friends and family. This pumpkin dessert recipe is destined to become a fall favorite!
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Recipe Information
Ingredients
- 425 grams Pumpkin puree
- 240 grams All-purpose flour
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 120 milliliters Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 120 milliliters Heavy cream
- 60 grams Powdered sugar
- 115 grams Cream cheese (softened)
- 60 grams Unsalted butter (softened)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x13-inch baking pan with nonstick spray or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix thoroughly.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy.
Add the powdered sugar and vanilla extract, then continue mixing until the frosting is creamy and well blended.
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
Optional: Sprinkle a touch of cinnamon or crushed nuts on top for added garnish.
Cut into slices and serve. Enjoy your delicious Pumpkin Pie Cake!
Nutrition Facts
Calories |
4899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.0 g | 338% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 71.5 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 3837 mg | 167% | |
| Total Carbohydrate | 591.1 g | 215% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 375.8 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 494 mg | 38% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
