Pumpkin Cake with Pumpkin Maple Cream Cheese Frosting

September is birthday month, and it starts with my friend’s birthday that unfortunately falls on 9-11. For the past 13 years, she can count on memorial services and newscasts that will remind us of a day that forever changed the way we view the day she was born. I like to think of this day more as the day we change over to Fall flavors and dinners.

We started the meal with this homemade beef pie, her favorite. Retro Rose made the beef stew and I made the pie crust. Everyone had at least two helpings, and we all stopped ourselves because the cake was waiting for us.

Such a day deserves a special cake and it’s been a tradition to have a special dinner and cake at my house, with party hats, balloons and festivity, even as she’s crossed the 40 mark. One year we had this Southern Coconut Cake that keeps showing up everywhere on Pinterest.

Last year, we rang in her 40th with this maple cake with maple bacon frosting, another good choice for Fall. This year, I felt a bit baked out and wanted to order a cake, but at the last minute I discovered this Pumpkin cake just as the weather took a nice cool turn.

If you’re thinking about cake for your Fall Holiday, this Pumpkin cake with pumpkin maple cream cheese frosting is the only recipe you will need.

I found the cake part of the recipe over at Spicy Perspective and I knew immediately I had found the one I was looking for. Her version is triple layer and uses nuts and different frosting recipe. I created the pumpkin maple frosting, but either cake would be fantastic, depending on your mood.

This is the kind of cake that as soon as the you get near the last piece, you want to make it all over again.  The original recipe makes enough for three full layers. I made two layers, but in looking back, I should have made three. All you will need to do to alter the recipe is add 1/3 more ingredients and that’s easy enough to do.  The thing you will love most about this cake is how moist it is and how balanced the flavors are.

So tell me, are you more likely to eat pumpkin pie or pumpkin cake? You might love this super easy pumpkin soufflé I made here.

Pumpkin Cake with Pumpkin Maple Cream Cheese Frosting

 

Author:

Angela Roberts

Recipe type: Dessert

Cuisine: American

Serves: 10

Prep time: 30 mins

Cook time: 35 mins

Total time: 1 hour 5 mins

Print

 

A moist pumpkin cake with a spiced pumpkin maple frosting adapted from A Spicy Perspective Recipe.

Ingredients

Pumpkin Spice Cake (2 Layer) Ingredients

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tablespoon pumpkin pie spice
• ¼ teaspoon Chinese 5 spice
• 1 cups brown sugar
• 1 cups granulated sugar
• 1 cup unsalted butter, melted
• 4 large eggs, room temperature
• 1 teaspoon vanilla
• 2 cups of pumpkin puree

Pumpkin Maple Frosting Ingredients

• ½ cup butter, room temperature
• 12 ounces cream cheese, room temperature
• ¼ teaspoon maple extract or 2 teaspoons pure maple syrup (skip vanilla)
• 1 teaspoon vanilla (order here)
• ⅓ cup pumpkin puree
• 1 teaspoon Chinese Five Spice or Pumpkin Pie Mix
• 1 teaspoon vanilla (order here)
• ⅓ cup pumpkin puree
• 4 cups powdered sugar
• !Kitchen Tools
• Kitchen Aid Mixer (order here)
• Cake Plate (order here)
• Parchment Paper (order here)

Instructions

Pumpkin Spice Cake Instructions

1. Mix first six ingredients together with a whisk. Sift. Set aside.
2. Mix sugars together. Add melted butter.
3. Add eggs one at a time and mix thoroughly.
4. Add vanilla.
5. Alternately, add flour mixture and pumpkin mixture, finishing with flour.
6. Prepare two 9 inch baking pans with butter and flour.
7. Pour evenly into pans (I use a scale).
8. Bake at 350 for 30-35 minutes.

Pumpkin Maple Cream Cheese Frosting Instructions

1. Whip together cream cheese and butter.
2. Add pumpkin and maple extract.
3. Add in vanilla.
4. Add spice to the pumpkin puree.
5. Add confectioner's sugar a cup at a time.
6. Whip until thoroughly mixed together.

Assemble

1. Cool Cake completely. Freeze for 15 minutes.
2. Frost with crumb frosting, barely skimming the cake.
3. Freeze each cake again for 15-20 minutes.
4. Frost cake. Put one inch high of frosting on first layer. Place second layer on top. Frost cake.
5. Refrigerate.
6. Take out 30 minutes prior to serving.

3.5.3251