Pumpkin Cake With Whipped Cinnamon Frosting Recipe

Name: Pumpkin Cake With Whipped Cinnamon Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 2 cups sugar; 1 cup canola oil; 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1 can (15 ounces) pumpkin; 1/2 cup chopped pecans; 1 cup butter, softened; 3 teaspoons ground cinnamon; 2 teaspoons vanilla extract; 7-1/2 cups confectioners' sugar; 2/3 to 3/4 cup heavy whipping cream; Cinnamon sugar, optional

Servings: persons

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 can (15 ounces) pumpkin
1/2 cup chopped pecans
1 cup butter, softened
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
7-1/2 cups confectioners' sugar
2/3 to 3/4 cup heavy whipping cream
Cinnamon sugar, optional

1
Preheat oven to 350u00b0. Line bottoms of two greased 9-in. round pans with parchment paper; grease paper.
2
Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans.
3
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
4
Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
5
For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
6
Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.

2539

kcal

Calories

132

Fat

331

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 18 ingredients. The key ingredients include: 4 large eggs, 2 cups sugar, 1 cup canola oil, 2 cups all-purpose flour, and more.

Yes, Pumpkin Cake With Whipped Cinnamon Frosting 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!

Pumpkin Cake With Whipped Cinnamon Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions