Pumpkin Cake with Whipped Cinnamon Frosting Recipe

Pumpkin Cake with Whipped Cinnamon Frosting Recipe
Pumpkin Cake with Whipped Cinnamon Frosting Recipe photo by Taste of Home
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Pumpkin Cake with Whipped Cinnamon Frosting Recipe

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My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling

Ingredients

  • 4 large eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 can (15 ounces) pumpkin
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1 cup butter, softened
  • 3 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 7-1/2 cups confectioners' sugar
  • 2/3 to 3/4 cup heavy whipping cream
  • Cinnamon sugar, optional

Directions

Preheat oven to 350°. Line bottoms of two greased 9-in. round pans with parchment paper; grease paper.
Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar. Yield: 12 servings.
Originally published as Pumpkin Cake with Whipped Cinnamon Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p127

  • 4 large eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 can (15 ounces) pumpkin
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1 cup butter, softened
  • 3 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 7-1/2 cups confectioners' sugar
  • 2/3 to 3/4 cup heavy whipping cream
  • Cinnamon sugar, optional
  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round pans with parchment paper; grease paper.
  2. Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans.
  3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
  4. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  5. For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar. Yield: 12 servings.
Originally published as Pumpkin Cake with Whipped Cinnamon Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p127

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