Pumpkin Cake with Cinnamon Cream Cheese Frosting Recipe
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I am of the belief that pumpkin desserts are not to be served only during the fall season. They are way to darn yummy to only appear one time a year!! So I made this pumpkin cake and took it to a Relief Society (church ladies) dinner last week. I had several recipe requests, so I guess I'm not the only one who thinks pumpkin desserts are only for autumn!
I tweaked a couple of my favorite recipes to come up with this one. It is fabulously moist and has a great cinnamon spice flavor. I decided to try adding cinnamon to the cream cheese frosting, and I thought it was a great addition. If you have any leftovers, they are even more moist the next day. So, so yummy!!
Pumpkin Cake with Cinnamon Cream Cheese Frosting
- 1 cup oil
- 2 cups pumpkin
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1 Tbsp cinnamon
- 1 tsp cloves
- Chopped pecans (optional)
- Mix oil, pumpkin, and sugar. Beat in eggs. Add dry ingredients and mix well. Fold in pecans if desired. Pour into a well greased and floured Bundt cake pan. Bake at 350° for 50-60 minutes or till toothpick comes out clean. Cool in pan 10 minutes, then invert on cooling rack. Cool completely and frost.
- Cinnamon Cream Cheese Frosting:
- 4oz cream cheese, softened
- 1/4 cup soft butter
- 3 cups powdered sugar
- 1/4 tsp cinnamon
- 1 tsp vanilla
- Milk if needed
Beat cream cheese and butter till smooth. Beat in powdered sugar, cinnamon, and vanilla. If you need to add a little milk to achieve the right consistency, go right ahead.
I usually use light cream cheese, which is softer than regular cream cheese, so I never need to add the milk.