Today is Halloween and I wanted to post a recipe for something sweet. After much consideration I decided to share this delicious recipe for this spooky holiday.
I have been making pumpkin empanadas, rolls and flans for my little bakery for a while. However, I wanted to try new recipes for a new pumpkin dessert. That’s how I came across this pumpkin cake with cream cheese frosting recipe.
The cake was so good that I had to share the recipe with my loyal readers. Yes, I know, I am a very generous being (LOL)
For this recipe you will need:
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups pumpkin puree or cooked mashed pumpkin
Preparation:
- Mix well with a mixer sugar, vegetable oil, and eggs in a large bowl.
- Sift baking soda, flour, cinnamon, ground ginger, baking powder and salt into a separate bowl.
- Add dry ingredients into oil mixture, beating well.
- Stir in pumpkin puree.
- Pour batter into two greased and floured 9-inch round layer cake pans.
- Bake at 350° for 35 to 40 minutes.
- When baked, turn cakes out onto racks to cool.
- Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.
Frosting ingredients and preparation:
- 1/4 cup butter
- 8 ounces cream cheese at room temperature
- 1 pound sifted confectioners’ sugar
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.
This cake turned out to be very moist and delicious. You might use this same recipe to make pumpkin bread, just stir the pecans into the batter and bake in greased rectangular pans.
Happy Halloween and Buen provecho!
12 Replies
This looks really delicious. There are so many great looking recipes flying around for spice cakes and bread right now it’s driving me nuts. All the magazines are showing them on their covers, and blogs are even better. I’m gathering my ideas for the holidays…
Posted on October 31st, 2007 at 7:24 pm
I need some more ideas for the holidays. I wanna post some traditional Mexican dishes for Christmas, but I will have to spend a lot of time in the kitchen for that. So much food, so little time!
Posted on November 6th, 2007 at 7:06 am
[...] heroes that night and couldn’t afford to miss a minute. I am a big fan of the show. I had some cream cheese frosting left from my last pumpkin cake and I had to use it somehow. So I took some flour tortillas out of [...]
Posted on November 23rd, 2007 at 8:02 pm
And I think I will turn it into a bread
Posted on March 18th, 2008 at 2:08 am
And I just did
Thanks Ben. This recipe is a keeper.
http://chefatwork.blogspot.com/2008/03/pumpkin-cake.html
Posted on March 23rd, 2008 at 11:56 pm
Ben!! I don’t even get cream cheese in India… at least I don’t know where to look!! Are you making the choco-orange stuff?
Posted on March 24th, 2008 at 7:44 am
Wow that looks amazing. My boyfriend’s favorite sweets have pumpkin in them. I made him Oreo-Pumpkin Cheese Cake for his birthday this year. I’ll have to try and remember this recipe for next year. It would be perfect.
Posted on April 16th, 2008 at 10:04 am
Tengo que hacer este pastel! me encanta la calabaza!!
Se puede usar calabaza enlatada????
Saludos!!!!
Posted on August 14th, 2008 at 1:05 pm
I usually do not comment on blog posts but I found this quite interesting, so here goes. Thanks! Regards, P.
Posted on April 16th, 2009 at 6:46 pm
Hey very nice blog!! Man .. Beautiful .. Amazing .. I will bookmark your blog and take the feeds also…
Posted on April 27th, 2009 at 1:37 pm
Great blog you got here…keep up the good work.
Posted on August 30th, 2009 at 2:18 pm
How did it cost to start up this blog…I want to start my own.
Posted on August 30th, 2009 at 2:48 pm
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