Spiced Pumpkin Layer Cake Recipe

Name: Spiced Pumpkin Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 tablespoon ground cinnamon; 2 teaspoons ground ginger; 1 3/4 teaspoons ground allspice; 1 teaspoon salt; 1/2 teaspoon ground nutmeg; 1 1/2 cups sugar; 1 cup (packed) golden brown sugar; 1 cup canola oil; 4 large eggs; 1 15-ounce can pure pumpkin; 1 tablespoon vanilla extract; 1 tablespoon grated orange peel; 3/4 cup raisins; 3/4 cup sweetened flaked coconut plus additional for garnish; 1 8-ounce package cream cheese, room temperature; 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature; 1 tablespoon dark rum; 1 teaspoon vanilla extract or vanilla paste; 4 1/2 cups powdered sugar (measured, then sifted)

Servings: persons

3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 3/4 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 cups sugar
1 cup (packed) golden brown sugar
1 cup canola oil
4 large eggs
1 15-ounce can pure pumpkin
1 tablespoon vanilla extract
1 tablespoon grated orange peel
3/4 cup raisins
3/4 cup sweetened flaked coconut plus additional for garnish
1 8-ounce package cream cheese, room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 tablespoon dark rum
1 teaspoon vanilla extract or vanilla paste
4 1/2 cups powdered sugar (measured, then sifted)

1
Position rack in center of oven and preheat to 350u00b0F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Stir in raisins and 3/4 cup coconut. Divide batter between prepared pans. Smooth tops.
2
Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.
3
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread). Place 1 pumpkin cake layer, flat side down, on platter. Spread half of cream cheese frosting over top of cake to edges. Top with second cake layer, trimmed side down. Spread remaining frosting over top (not sides) of cake. Sprinkle additional coconut over.
4
Cut cake into wedges and serve.
5
It's better to underbeat the frosting than overbeat it. That bit of restraint makes for a slightly firmer frosting that's easier to spread.

2389

kcal

Calories

108

Fat

340

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.

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

You need 22 ingredients. The key ingredients include: 3 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon ground cinnamon, and more.

Yes, Spiced Pumpkin Layer 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.

Spiced Pumpkin Layer Cake

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