I had a request today for the great pumpkin cake recipe, so I thought I would go ahead and put it here too incase anyone else is looking for it too. I got the cake pan last fall, and am excited to use it again this year for halloween and fall festivities! Makes a perfect cake every time!Pumpkin Cake:
3 1/3 cups all purpose flour
2 3/4 tsp. baking powder
3/4 tsp. baking soda
2 1/4 tsp. salt
5 tsp. ground cinnamon
2 tsp. ground ginger
1 3/4 tsp. freshly grated nutmeg
1 tsp. ground allspice
1/4 tsp. ground cloves
1 3/4 sticks unsalted butter (14 tbs)
1 2/3 cups firmly packed light brown sugar
1 2/3 cups granulated sugar
4 eggs
1 cup milk
1 2/3 cups pumpkin puree
Frosting:
8 oz. cream cheese
8 tbs (1 stick) unsalted butter
1 cup confectioner's sugar, sifted
1/2 tsp vanilla extract
food coloring as desired
Have all ingredients at room temperature.
Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the brown and granulated sugars and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin puree and beat until incorporated. Remove the bowl from the mixer. Divide half of the batter between the wells and spread evenly. Bake until a toothpick inserted near the center of a cake half comes our clean, 20 - 24 minutes. Transfer the pan to a wire rack and let the cake halves cool upright in the pan for 15 minutes. Gently tap the pan on a work surface to loosen the cakes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely before decorating. Wash and thoroughly dry the pan.
3 1/3 cups all purpose flour
2 3/4 tsp. baking powder
3/4 tsp. baking soda
2 1/4 tsp. salt
5 tsp. ground cinnamon
2 tsp. ground ginger
1 3/4 tsp. freshly grated nutmeg
1 tsp. ground allspice
1/4 tsp. ground cloves
1 3/4 sticks unsalted butter (14 tbs)
1 2/3 cups firmly packed light brown sugar
1 2/3 cups granulated sugar
4 eggs
1 cup milk
1 2/3 cups pumpkin puree
Frosting:
8 oz. cream cheese
8 tbs (1 stick) unsalted butter
1 cup confectioner's sugar, sifted
1/2 tsp vanilla extract
food coloring as desired
Have all ingredients at room temperature.
Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the brown and granulated sugars and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin puree and beat until incorporated. Remove the bowl from the mixer. Divide half of the batter between the wells and spread evenly. Bake until a toothpick inserted near the center of a cake half comes our clean, 20 - 24 minutes. Transfer the pan to a wire rack and let the cake halves cool upright in the pan for 15 minutes. Gently tap the pan on a work surface to loosen the cakes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely before decorating. Wash and thoroughly dry the pan.
Be sure to slice each cake so that they will meet and sit flat with no bumps and such. I find that taking a knife while it is cooling in the pan and letting it slice off the bump that sits over the top of the cake well. When you remove the cakes from the pan, you can trim it up nicely so that it fits together perfectly like the photograph shows.
Frosting instructions:
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth, 2 - 3 minutes. Add the butter and beat until combined, 1 to 2 minutes. Add the confectioners sugar and vanilla and beat until fluffy, 2 to 3 minutes, stir in food coloring as desired. If you want to drizzle the frosting, add a little water to get the consistency you want. By a little water, I mean add a tsp at a time and stir. If you add alot of water, it will get really runny and it wont turn out like you want it.
Frosting instructions:
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth, 2 - 3 minutes. Add the butter and beat until combined, 1 to 2 minutes. Add the confectioners sugar and vanilla and beat until fluffy, 2 to 3 minutes, stir in food coloring as desired. If you want to drizzle the frosting, add a little water to get the consistency you want. By a little water, I mean add a tsp at a time and stir. If you add alot of water, it will get really runny and it wont turn out like you want it.
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