Pumpkin Cake

Jump to recipe

Pumpkin cake has been on my list to make for awhile now. I was inspired by a carrot cake recipe I saw on AllRecipes and my pumpkin pie spice recipe. I had a pumpkin and wanted to use pumpkin pie spice for more than just pumpkin pie so my pumpkin cake recipe was born. It’s basically a carrot cake in which I substituted the carrots for pumpkin, but it works and the ingredients go really well together. I also added my brown sugar cream cheese frosting on top and that finished the pumpkin cake perfectly. For me it was a match made in heaven.

How To Make Pumpkin Cake

To make the pumpkin cake you’ll need the following ingredients: granulated sugar, pecans, light brown sugar, grated apples, grated pumpkin, eggs, oil, all-purpose flour, baking soda, baking powder, lemon zest, vanilla extract, pumpkin pie spice and salt. (A full list of ingredients including measurements can be found in the recipe card below.)

Start by sifting the dry ingredients into a bowl, flour, baking soda, baking powder, pumpkin pie spice and salt.

In another bowl add eggs, oil, light brown sugar, granulated sugar, lemon zest and vanilla extract.

Mix till creamy. At a lower speed, add flour mixture followed by the grated apples and the grated pumpkin. Mix till incorporated.

Add the pecans and mix briefly till incorporated.

Pour the batter into a lined cake pan, spread evenly and bake in the oven for 40 to 50 minutes till golden, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

Leave the cake to cool for 15 minutes on a wire rack, then turn the cake out onto a wire rack to cool completely. Once cooled frost the cake with brown sugar and cream cheese frosting. Use a knife to lightly draw squares on the frosting. Place a pecan on each square.

Check out my recipe for brown sugar and cream cheese frosting for step-by-step instructions.

I love it when the frosting starts to drip over the edges… yum!

Cut into squares, serve and enjoy!

Print

Pumpkin Cake

Pumpkin Cake is made with grated pumpkin, apples, pecans with a brown sugar and cream cheese frosting. A pumpkin version of carrot cake.

Votes: 10
Rating: 4
You:

Rate this recipe!

Type	Cakes & Pies

Cuisine

American

Prep Time

15 minutes

Cook Time

45 minutes

Servings

pieces

Ingredients

Pumpkin Cake

• 2 cups all-purpose flour 250 gram
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt
• 4 eggs
• 1 cup vegetable oil 200 mililiter
• 1 cup light brown sugar 200 gram
• 1/2 cup granulated sugar 100 gram
• 3 teaspoons vanilla extract
• lemon zest of half a lemon
• 1 cup grated apple one apple
• 3 cups grated pumpkin 450 gram
• 1 cup chopped pecans 100 gram

Topping: Brown Sugar Cream Cheese Frosting

• 1/2 cup butter 100 gram - softened
• 8 ounces cream cheese 225 gram
• 1/2 cup light brown sugar 100 gram
• 4 cups confectioner's sugar 500 gram
• 1 teaspoon vanilla extract
• lemon zest of half a lemon
• handful of pecans to decorate

Type Cakes & Pies Cuisine American Prep Time 15 minutes Cook Time 45 minutes Servings pieces Ingredients Pumpkin Cake 2 cups all-purpose flour 250 gram 2 teaspoons baking powder 2 teaspoons baking soda 1 tablespoon pumpkin pie spice 1/4 teaspoon salt 4 eggs 1 cup vegetable oil 200 mililiter 1 cup light brown sugar 200 gram 1/2 cup granulated sugar 100 gram 3 teaspoons vanilla extract lemon zest of half a lemon 1 cup grated apple one apple 3 cups grated pumpkin 450 gram 1 cup chopped pecans 100 gram Topping: Brown Sugar Cream Cheese Frosting 1/2 cup butter 100 gram - softened 8 ounces cream cheese 225 gram 1/2 cup light brown sugar 100 gram 4 cups confectioner's sugar 500 gram 1 teaspoon vanilla extract lemon zest of half a lemon handful of pecans to decorate

Votes: 10 Rating: 4 You: Rate this recipe!

Instructions

Pumpkin Cake

1. Preheat the oven to 350°F / 175°C. Line a 9 x 13 inch (23 x 30 cm) cake pan with parchment paper.
2. Sift flour, baking powder, baking soda, pumpkin pie spice and salt into a bowl.
3. In another bowl, add eggs, oil, brown sugar, granulated sugar, vanilla extract and lemon zest. Mix till creamy.
4. At a lower speed, add flour mixture followed by the grated apples and the grated pumpkin. Mix till incorporated. Add the pecans and mix briefly till incorporated.
5. Pour the batter into a lined cake pan, spread evenly and bake in the oven for 40 to 50 minutes till golden, or until a cake tester or toothpick inserted into the center of the cake comes out clean. Leave the cake to cool for 15 minutes on a wire rack, then turn the cake out onto a wire rack to cool completely.
6. Make the frosting while the cake is cooling.

Brown Sugar Cream Cheese Frosting

1. Add cream cheese, butter, brown sugar, vanilla extract and lemon zest to a bowl and mix till creamy.
2. Next, add the confectioners' sugar in increments to the frosting and mix till creamy and fully incorporated.
3. Once cooled frost the cake with brown sugar and cream cheese frosting. Use a knife to lightly draw squares on the frosting. Place a pecan on each square.

Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

• Tip: Add 1 cup (100 gram) of chopped pecans to the frosting.
• Follow my recipe to make your own pumpkin pie spice