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!
- 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
- 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
- Preheat oven to 350°.
- To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.
- 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.
- 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.
- 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.
- 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.
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.