Cream Cheese Frosted Pumpkin Cake Recipe

Name: Cream Cheese Frosted Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lg. eggs; 2 cups all purpose flour, sifted before measuring; 2 tsp. baking soda; 1/2 tsp. salt; 1 tsp. ground cloves; 2 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground nutmeg; 2 cups sugar; 1 cup salad oi1; 1 (1 lb) can pumpkin puree (not pumpkin pie filling); 2 (3 oz. each) pkg. cream cheese, softened; 1 tbsp. rum; 1 tsp. vanilla extract; 3 cups confectioners sugar; Pecan; walnut halves for garnish

Servings: persons

4 lg. eggs
2 cups all purpose flour, sifted before measuring
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cloves
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
2 cups sugar
1 cup salad oi1
1 (1 lb) can pumpkin puree (not pumpkin pie filling)
2 (3 oz. each) pkg. cream cheese, softened
1 tbsp. rum
1 tsp. vanilla extract
3 cups confectioners sugar
Pecan
walnut halves for garnish

1
PREPARE PUMPKIN CAKE: Crack eggs into the large bowl of an electric mixer; cover and let stand 30 minutes until room temperature.
2
Preheat oven to 350 F. Meanwhile, sift flour with baking soda, salt, cloves, cinnamon, ginger and nutmeg.
3
With electric mixer at HIGH speed, beat eggs thoroughly.
4
Add sugar and continue to beat until eggs are lemony in color and the mixture is light and fluffy.
5
Gradually add oil and pumpkin, beating well after each addition to blend thoroughly.
6
With electric mixer at LOW speed, beat in flour mixture, several spoonfuls at a time, beating only until flour is moistened.
7
Pour into ungreased 10 inch tube pan without removable bottom.
8
Bake about 1 hour, or until surface springs back when gently pressed with fingertips.
9
Remove cake from oven and cool completely in pan on wire rack.
10
Meanwhile prepare Cream Cheese Frosting: In a small bowl with electric mixer at MEDIUM speed, beat cream cheese with rum until smooth and soft.
11
Gradually add confectioners sugar, (icing/powdered sugar) beating until light and fluffy.
12
Using a long, narrow metal spatula, carefully loosen cake from pan; remove.
13
Place on cake plate and frost top and sides with cream cheese frosting.
14
Use the tip of the spatula to swirl the frosting in a spoke-like fashion in towards the center of the cake.
15
Arrange pecan or walnut halves decoratively around top edge of cake.
16
Serve cake immediately or store, tightly covered, in refrigerator.
17
Remove about 30 minutes before serving.
18
Mc Calls Cooking School

1510

kcal

Calories

Fat

301

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 lg. eggs, 2 cups all purpose flour, sifted before measuring, 2 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Cream Cheese Frosted Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream Cheese Frosted Pumpkin Cake

How did you like this recipe?

Frequently Asked Questions