Diane Morgan'S Spiced Pumpkin Layer Cake With Cream

Name: Diane Morgan'S Spiced Pumpkin Layer Cake With Cream Cheese Frost
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour, plus more for dusting the pan; 2 cups granulated sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 3 large eggs, beaten; 1 cup canola oil; 2 teaspoons pure vanilla extract; 1 1/4 cups canned unsweetened pumpkin puree; 1 cup lightly packed sweetened flaked coconut; 3/4 cup canned crushed pineapple (do not drain); 1/3 cup dried currant; 2 (8 ounce) packages cream cheese, at room temperature; 1 cup unsalted butter, at room temperature; 2 tablespoons canned unsweetened pumpkin puree; 1 1/2 cups confectioners' sugar, sifted; 1 teaspoon pure vanilla extract

Servings: persons

2 cups all-purpose flour, plus more for dusting the pan
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3 large eggs, beaten
1 cup canola oil
2 teaspoons pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 cup lightly packed sweetened flaked coconut
3/4 cup canned crushed pineapple (do not drain)
1/3 cup dried currant
2 (8 ounce) packages cream cheese, at room temperature
1 cup unsalted butter, at room temperature
2 tablespoons canned unsweetened pumpkin puree
1 1/2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

1
Position a rack in the center of the oven and preheat to 350u00b0F Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
2
To make the cake, in a large bowl, sift together the flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin puree, coconut, crushed pineapple, and currants.
3
Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake until a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
4
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about three minutes. Add the butter and beat until combined, about two minutes. Add the pumpkin puree and beat until incorporated, about one minute. Add the confectioners' sugar and vanilla and beat until fluffy, about three minutes.
5
Place one cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.

2151

kcal

Calories

131

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 cups all-purpose flour, plus more for dusting the pan, 2 cups granulated sugar, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and more.

Yes, Diane Morgan'S Spiced Pumpkin Layer Cake With Cream Cheese Frost 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.

That's it — enjoy your meal!

Diane Morgan'S Spiced Pumpkin Layer Cake With Cream Cheese Frost

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions