Pumpkin Cake With Cream Cheese Icing
A moist and flavorful pumpkin cake imbued with warm cinnamon spices, topped with creamy cream cheese icing. Perfect for autumn gatherings, holidays, or anytime you crave a comforting dessert that combines the richness of pumpkin with classic cake textures. Suitable for both casual and festive occasions.
Ingredients
Instructions
- Mix eggs, oil, sugar, flour, pumpkin, cinnamon, baking powder, salt, and baking soda together in a bowl.
- Pour the batter into a greased jelly roll pan.
- Bake at 350 degrees Fahrenheit for approximately 25 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider substituting half the oil with applesauce. You can also use whole wheat flour for added nutrition. If you prefer a spicier flavor, add a pinch of nutmeg or ginger. Ensure your baking powder is fresh for the best rise, and remember to fold in the dry ingredients gently to keep the cake light and fluffy.
Serving Suggestions
This pumpkin cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an even richer experience, serve it alongside a slice of Bread Pudding With Apples And Raisins. It makes a delightful dessert for fall gatherings or holidays, and can also be enjoyed as a sweet breakfast treat.
Storage & Reheating
Store leftover pumpkin cake in an airtight container in the refrigerator for up to five days. You can also freeze individual slices, wrapped in plastic wrap and aluminum foil, for up to three months. To reheat, simply thaw in the refrigerator overnight and warm in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake With Cream Cheese Icing contains roughly 1545 calories, with 15g protein, 175g carbohydrates, and 90g fat. It is an excellent source of calcium (59% of the Daily Value), protein (30% of the Daily Value), and iron (27% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2356mg per serving (102% of the Daily Value).
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 fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Be sure to cook and puree it first. Approximately 2 cups of fresh pumpkin puree can be made from a medium-sized pumpkin. Just ensure it's well-drained to avoid excess moisture, which can affect the cake's texture.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help mimic the structure and texture of traditional flour. Adjust baking time as needed, as gluten-free cakes can sometimes cook faster.
How can I add more flavor to the cream cheese icing?
To enhance the cream cheese icing, consider adding vanilla extract or a hint of maple syrup for depth. You can also mix in some finely chopped nuts or spices, like cinnamon or nutmeg, to complement the pumpkin flavor, making it even more delicious.
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).