Sweets

Pumpkin Cake

Author: Mary DiSomma

There are two key reasons behind how this show-stopping dessert came to be: One is that before baking cookies, my abiding passion in the kitchen was making cakes. All kinds of cakes; I developed quite a repertoire. For Thanksgiving, our table is lavishly decorated, numerous pies are made, and the dinner runs to several courses. My Pumpkin Cake is one of our favorites.

Pumpkin Cake

Pumpkin Cake

You'll love this rich, cinnamon, nutmeg, and clove spiced cake with sweet vanilla infused cream cheese frosting.

Yield
12-14 servings
Prep Time
20 minutes 20 min
Cook Time
25 minutes 25 min
Total Time
45 minutes 45 min

Ingredients

For the Batter

For the Frosting

Instructions

  1. To prepare the cake, preheat oven to 350 degrees. Grease and lightly flour your pan. You can use a 9-by 13 inch pan or two 9-inch round pans. I use a turkey shaped! I use a two-part pan set that has two sides of the turkey. After baking and cooling, the two cake pieces are adhered together with frosting. If you’re using such a pan, make sure to grease and flour both sides. For other pan types, see note at the end of the recipe.
  2. In the bowl of an electric stand mixer, combine the sugar, oil, applesauce, and pumpkin. With mixer on low speed, add the eggs, one at a time. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. On low speed, slowly add the flour to the pumpkin mixture. Add the crystalized ginger and mix until just blended.
  3. Fill your pan(s). For a 9-by 13 inch, check after 35 minutes by inserting a toothpick in the middle of the cake to see if it comes out clean. If using two 9-inch rounds or a turkey shape, divide the batter evenly among the two prepared pans. Check after 25 minutes with a toothpick. If it's not clean, return to oven and check again in 5 minutes.
  4. Remove from the oven and let cool in the pan for 15 minutes. Remove the cake from the pan and let cool completely on cooling racks. When completely cooled. If working with 9-inch round halves, place back into the pans and use a serrated knife to cut the “dome” off each side of the cake so that they are level.
  5. Prepare the frosting. In the bowl of an electric stand mixer, combine the cream cheese and butter. Whip until fluffy. With mixer on low, slowly add the confectioners’ sugar followed by the vanilla and sufficient milk to make a spreadable frosting.
  6. If making in a single pan, simply add frosting to top, and let stand for one hour. If using two rounds, remove the leveled cake from the pan(s). If you have made the cake in multiple pans, spread frosting over the cut side of one of the halves. Place remaining turkey half on top of the frosting, pressing lightly to set. Let stand for one hour. Place cake on a serving platter and use the remaining frosting to decorate.
Pumpkin Cake

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ingredients

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