Pumpkin Cake
Servings 15 Slices
Ingredients
Pumpkin Cake
- 1 Stick Unsalted Butter, soft (113 g / 4 oz)
- 1 Cup Light Brown Sugar (200 g / 7 oz)
- 1/2 Cup Vegetable Oil (100 g / 3.5 oz)
- 2 Large Eggs, room temperature
- 1 Cup Pumpkin Puree (200 g / 7 oz)
- 1 2/3 Cup AP Flour (200 g / 7 oz)
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
Cream Cheese Candied Pecans Frosting
- 2 PKG Cream Cheese, soften (450 g /16 oz)
- 1 Stick Unsalted Butter, soften
- 2 Cups Powdered Sugar (400 g / 14 oz)
- 1 Cup Candied Pecans, coarsely chopped (150 g / 5 oz)
Instructions
To Make The Cake
- Preheat oven to 350F. Line a 9" round pan with parchment paper and set aside.
- In a medium bowl sift the flour, spices and baking powder and set a side.
- In a bowl of a standing mixer, fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
- Scrap the side and bottom of the bowl and slowly drizzle in the oil on low speed.
- Return the mixer to medium speed and add the eggs one at a time, waiting for the egg to completely incorporate before adding the next.
- Add the flour alternating with Pumpkin Puree in 3 additions starting and finishing with the flour.
- Pour the batter in the prepared pan and bake for 35-40 minutes or until a toothpick comes out dry from the center of the cake.
To make the Cream Cheese Frosting
- In a bowl of a standing mixer, beat the cream cheese on high for about 1 minute. Add the butter and beat to combine.
- Change speed to low and add powdered sugar. Increase speed as the sugar dissolves.
- Keep beating on high for about 5 minutes until you have a bright and fluffy frosting.
- Sprinkle in the chopped candied pecans and fold in with a spatula.
To Assemble
- Once the cake has completely cooled, place it on a serving dish and spread the cream cheese frosting on top.