Cream-Cheese Pumpkin Cake
A moist, flavorful pumpkin cake with warm spices and a creamy cheese frosting, perfect for autumn gatherings or festive occasions, appealing to those who love rich, spiced desserts.
Ingredients
- 4 eggs ⓘ
- 2 cups sifted all-purpose flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon ground cloves ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 2 cups sugar ⓘ
- 1 cup salad oil ⓘ
- 1 (1 lb.) can pumpkin ⓘ
- Cream Cheese Frosting ⓘ
- pecans or walnuts ⓘ
Instructions
- In a large bowl, let eggs warm to room temperature (about 30 minutes).
- Preheat oven to 350°F (175°C).
- Sift flour with baking soda, salt, ground cloves, ground cinnamon, ground ginger, and ground nutmeg.
- At high speed, beat eggs with sugar until light and fluffy.
- Beat in salad oil and pumpkin to blend well.
- At low speed, beat in flour mixture just until combined.
- Pour batter into an ungreased 9-inch tube pan.
- Bake about 1 hour or until surface springs back when gently pressed with fingertip.
- Cool cake completely in pan.
- With a spatula, carefully loosen cake from pan and remove.
- Place cake on a plate.
- Frost with Cream Cheese Frosting and decorate with pecans or walnuts.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before beating them with sugar. If you're out of pumpkin, you can substitute with unsweetened applesauce or mashed bananas, though the flavor will differ. To elevate the spice profile, consider adding a pinch of cardamom. Sifting the dry ingredients helps avoid clumps and ensures even mixing.
Serving Suggestions
This Cream-Cheese Pumpkin Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of spiced chai or coffee for a comforting treat. For a festive touch, consider presenting it on a platter with slices of other fall-themed desserts like Old Time Yankee Apple Cake.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator where it can last for up to a week. To reheat, gently warm individual slices in the microwave for about 10-15 seconds, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Cream-Cheese Pumpkin Cake contains roughly 398 calories, with 9g protein, 81g carbohydrates, and 6g fat. It is an excellent source of iron (56% of the Daily Value) and dietary fiber (33% of the Daily Value), and a good source of protein and vitamin C. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cake may turn out denser. To achieve a lighter texture, consider using a blend of both flours or adding a bit more liquid to the batter to compensate for the absorbency of whole wheat flour.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum, which helps replicate the texture of traditional flour. Additionally, check that all other ingredients, such as baking soda and spices, are also gluten-free.
What can I use instead of cream cheese for frosting?
If you're looking for a substitute for cream cheese, you can use mascarpone cheese or Greek yogurt mixed with powdered sugar for a similar creamy texture. For a dairy-free option, try a whipped coconut cream or a vegan cream cheese alternative, which can provide a comparable flavor and consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).