Pumpkin Cake with Whipped Cinnamon Frosting
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
YIELD: 16 servings.
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
Ingredients
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4 large eggs, room temperature
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2 cups sugar
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1 cup canola oil
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2 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/2 teaspoon ground allspice
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1 can (15 ounces) pumpkin
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1/2 cup chopped pecans
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FROSTING:
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1 cup butter, softened
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3 teaspoons ground cinnamon
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2 teaspoons vanilla extract
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7-1/2 cups confectioners' sugar
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2/3 to 3/4 cup heavy whipping cream
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Cinnamon sugar, optional
Directions
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1.
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment.
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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.
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3.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
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4.
Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
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5.
For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
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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.
Nutrition Facts
1 slice: 687 calories, 33g fat (11g saturated fat), 88mg cholesterol, 297mg sodium, 97g carbohydrate (82g sugars, 2g fiber), 4g protein.
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