Pumpkin Pie Cake

With the holidays upon us, I often look for recipes that really get me into the holiday spirit.  I don’t know about you, but I LOVE pumpkin stuff. So when this season starts to come around I get all excited with all of the seasonal options. Pumpkin pie, pumpkin cookies, pumpkin shakes, pumpkin lattes, etc.  The possibilities are endless!

To add to this excitement, my husband and I plan our trips to visit our families.  Of course no family gathering would be complete without me bringing some kind of dish. For Thanksgiving this year I plan on bringing garlic mashed potatoes (Alton Brown‘s super easy recipe. I will add this one later!), Calabasitas (squash, corn, tomato, and cheese mexican dish. I will also add this one), and lastly, Pumpkin Pie Cake.  I normally do the traditional pumpkin pie, but this year I felt like switching things up a bit.  I found a post on Pinterest and decided to go for it! The good news- This recipe is from Cooking Light Magazine, so it’s not as fattening! :)

A little side note- The reason this is called “Pumpkin Pie” Cake is because of the use of  pumpkin-pie spice which is a combination of warm spices: cinnamon, ginger, nutmeg, allspice, cloves, and mace. It tastes like pumpkin pie, while still having the moist texture of cake! And don’t even get me started on the frosting!

Ingredients

Cake:IMG_7238

  • Cooking spray
  • 2 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup canola oil
  • 1/2 cup egg substitute
  • 2 large eggs
  • 1 (15-ounce) can unsweetened pumpkin
  • 2 cups all-purpose flour (about 9 ounces)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin-pie spice
  • 1/2 teaspoon salt

Frosting:

  • 2 tablespoons butter, softened
  • 1 (8-ounce) package 1/3-less-fat cream cheese
  • 3 cups powdered sugar
  • 2 teaspoons fresh orange juice
  • 1/4 cup chopped pecans, toasted

Preparation

  1. Preheat oven to 350°.
  2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.
  3. Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.
  4. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.
  5. To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.
  6. Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans.
This pumpkin pie cake recipe was honestly pretty easy to make.  I am actually not a huge frosting fan (except for cream cheese) and the fact that making your own was this simple really blew me away! My family all loved this cake.  I am definitely thinking it might become one of my staple desserts that I make during the holidays.  It might even find it way to my Christmas celebrations!

Now for our rating:

(With a possible point total of 40)

Taste/Flavor- 12 (It was THAT good!)

Easiness to make- 10

Cost of ingredients- 9

 Clean up- 9

            Total=40 (& Family Approved!)

The second time around making this cake I was curious to see if it would taste good with ice cream. But I didn’t want to try it with just any ice cream.  It was double churned pumpkin ice cream!  One might be afraid of pumpkin overload and, to be honest, I was apprehensive about it myself.  Not only did the pumpkin ice cream go well with the cake, after I tried it, I couldn’t eat the cake without the ice cream!! You have to try it.  I promise you that you will not be disappointed. :)

Is anyone out there as much of a pumpkin fanatic as I am?  Let me know! Write it in the comments.

Comments

  1. I can’t stand Pumpkin Pie, so I kind of loathe dessert time on Thanksgiving Day. But THIS…oh, my. I think I could handle THIS type of Pumpkin Pie! :-) Thanks for the recipe–I’m trying this one!

  2. I think it should now be a tradition that you bring this every Thanksgiving!

  3. My kids are requesting that you make this again for them. It was so tasty and clearly didn’t last very long at Thanksgiving.

What do you think?

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