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    • Pumpkin Cake
    • 8 tablespoons unsalted butter
    • 1 1/4 cups light brown sugar
    • 1/4 cup granulated sugar
    • 2 eggs
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons cinnamon
    • 1/2 teaspoon ginger
    • 1/4 teaspoon allspice
    • 1/2 teaspoon cloves
    • 1/2 cup heavy whipping cream
    • 1 cup pumpkin puree
    • Caramel Cream Cheese Frosting
    • 12 tablespoons butter, divided
    • 1/2 cup plus 1 tablespoon light brown sugar
    • 5 tablespoons heavy whipping cream
    • 12 ounces cream cheese
    • 1 teaspoon vanilla extract
    • 1 3/4 cups confectioners' sugar
    • 1 3/4 cups toasted pecan halves, broken into pieces


    1. Preheat the oven to 350 degrees F. Grease two 9-inch pans with vegetable shortening/ flour mixture. Line the pans with parchment paper and grease the parchment paper as well. Dust the pans with flour and shake out excess flour from pans.
    2. Prepare the cake: In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves. Set aside.
    3. Cream the butter with both sugars for 3 minutes on medium high speed until light and fluffy, scraping down the bowl periodically. Add the eggs and mix until combined.
    4. With the mixer on low speed, add 1/4 cup of the cream then 1/2 of the dry ingredients. Mix in the remaining cream and finally the rest of the dry ingredients.
    5. Add the vanilla extract and pumpkin puree. Mix only until smooth.
    6. Divide the batter into the pans. Bake in a 350 degree F oven for 30 minutes. Remove pans from the oven and cool on a rack for 10 minutes. Flip pans out onto another cooling rack and then invert cakes to cool completely on a rack.

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    • Elaine Garrett
      Elaine Garrett
      This recipe for the Caramel Cream Cheese Frosting looked to be exactly what I have been looking for, but there are no directions on how to make it.

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