Bread and Baking Desserts and Pastries — By Ben on 31 October 2007
Pumpkin Cake for Halloween

Pumpkin CakeToday 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 recipe for pumpkin cake with cream cheese frosting.
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).

 

Pumpkin Cake for Halloween
Author: 
Recipe type: Dessert
 
Ingredients
  • **For the Cake:
  • •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
  • **For the Frosting:
  • •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
Instructions
  1. **For the Cake:
  2. Mix well with a mixer sugar, vegetable oil, and eggs in a large bowl.
  3. Sift baking soda, flour, cinnamon, ground ginger, baking powder and salt into a separate bowl.
  4. Add dry ingredients into oil mixture, beating well.
  5. Stir in pumpkin puree.
  6. Pour batter into two greased and floured 9-inch round layer cake pans.
  7. Bake at 350° for 35 to 40 minutes.
  8. When baked, turn cakes out onto racks to cool.
  9. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.
  10. **For the Frosting:
  11. 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!

Tagged as:

Related Articles

About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(12) Readers Comments

  1. 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…

    • 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!

  2. Pingback: What's cooking? » Tortilla crépe

  3. And I think I will turn it into a bread :-)

  4. And I just did :-) Thanks Ben. This recipe is a keeper.

    http://chefatwork.blogspot.com/2008/03/pumpkin-cake.html

  5. 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?

  6. 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.

  7. Tengo que hacer este pastel! me encanta la calabaza!!

    Se puede usar calabaza enlatada????

    Saludos!!!! :)

  8. I usually do not comment on blog posts but I found this quite interesting, so here goes. Thanks! Regards, P.

  9. Hey very nice blog!! Man .. Beautiful .. Amazing .. I will bookmark your blog and take the feeds also…

  10. Great blog you got here…keep up the good work.

Leave a Reply