Pumpkin Cake with Spiced Cream Cheese Frosting
Who doesn’t love dessert?
Especially when the said dessert is bite sized and looks like this.
Last week I catered a small dessert party for some of my neighbors. Really, it was the annual HOA meeting (yawn) and I guess serving a bunch of small desserts is how they get the neighborhood to go. I wouldn’t know. I dropped of the desserts and came right home to the small plate I hoarded for myself.
I made chocolate brownie bites with sea salt, lemon rosemary butter cookies and this simple pumpkin cake that I cut into individual portions. With Thanksgiving next week I thought a little pumpkin love seemed appropriate. Speaking of pumpkin, want to know a little secret? I don’t like pumpkin pie. It’s a textural thing. Or maybe it’s the taste. Actually I think it’s the way it looks. OK-maybe it’s all of it. Not wanting to totally buck tradition, pumpkin cake is the perfect medium. This recipe came from my sister-in-law who, I think, got it from her sister. It’s light, has the perfect amount of spice and is soooo versatile. The recipe says it makes a 9 x 13 or 3 large loaf pans or 5 small loaf pans. I made it into a 11 x 18 sheet pan so I think it’s safe to say you can pretty much bake this in anything. Un-frosted bread loaves are great holiday gifts or frost the whole cake for Thanksgiving dessert. Doesn’t matter how you serve it, it’s delicious.
PrintPumpkin Cake with Spiced Cream Cheese Frosting
Description
This high altitude pumpkin cake recipe is versatile and the only one you’ll ever need!
Ingredients
For the cake:
- 4 eggs, beaten
- 15 oz can pumpkin puree
- 1 tablespoon orange juice concentrate
- 2 cups sugar minus 2 tablespoons
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1 tablespoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- optional: 1 cup chocolate chips, raisins or chopped nuts
For the Spiced Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1 lb box powdered sugar, sifted
- pinch salt
- 1–2 teaspoons milk (optional)
Instructions
- Preheat oven to 350F degrees.
- Prepare pan(s) with butter and flour or spray with cooking spray; set aside.
- In a medium bowl sift flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt; set aside.
- In a large bowl, combine eggs, pumpkin puree, orange juice concentrate, sugar, oil, applesauce and vanilla. Mix well with wire whisk. Add flour mixture to wet ingredients and with a wooden spoon mix just until combined. Stir in chocolate chips, raisins or chopped nuts if using. Pour batter into pan(s) and bake until done. Let cool on rack for 10-15 minutes and then remove from pan(s) and cool entirely before frosting. Cooking times: 9 x 13: 40-45 minutes, 11 x 18: 30 minutes, large loaf pans: 40 minutes, small loaf pans: 25 minutes.
- To make frosting, cream together the softened butter and cream cheese in a stand mixer with an electric beater.
- Add orange zest, cinnamon and vanilla.
- Add powdered sugar to taste- I usually use 1/2- 3/4 of the box and mix until thoroughly combined and smooth. Add salt. Use milk in necessary to make frosting desired consistency.
Notes
This recipe has been adapted to high altitude living. My kitchen sits just below 7000 feet.
33 Comments
I love pumpkin cake. I am actually posting one tomorrow:) I love the frosting! Great photos too!
Thanks, Maria. Can’t wait to see yours tomorrow. Man- the photos are so tough for me- it does NOT come naturally!
Sounds great! I will have to try this one! Our family favorite is pumpkin pancakes. I’ve shared my recipe last month on my blog. Smart woman to lure people to the HOA mtng with food!
Ooh….pumpkin pancakes- sounds delicious!
It’s one of my husbands favorites- we make it often! Let me know how they turn out!
Oh, I love how these look. But you have to promise to post those other two recipes because I’m seriously so intrigued.
Pinky swear!
I LOVE pumpkin pie/cookies/cake. This looks so good! I think it is so cool that you are a caterer. It is a job I always thought would be cool, but lack the cooking skills for. 🙂 It was so nice to meet you at bootcamp. I am looking forward to reading more from you.
You are probably to busy to cook any how!!
I personally tasted the pumpkin cake and can tell you it is delicious!!!
It was delicious, wasn’t it?
Oh Yes!! Must include this recipe in my Thanksgiving round-up!!
Thanks, Marla! I love your site!!
EXCELLENT recipe and will use cream frosting on brownies, cupcakes, and pumpkin cookies.
Thank you for sharing your expertise with us!
Thanks, Kelly!
Hi Kelley,
I wanted to let you know that I tried this recipe when it was my turn to take birthday treats to work. Everyone loved it and it was eaten up really fast! Thanks for the suggestion.
I’m planning to try the Molasses Cookies next!
PS: I gave everyone who asked your web address:)
Thanks, Meri-lyn! Glad you are enjoying it and, thank you, for passing the word!!
I live in Flagstaff (7000 ft) and was happy to discover this site today–I will be sure to explore for more recipes. This was the perfect recipe to modify my mom’s pumpkin cake recipe for high altitude. Thanks!
You’re so welcome! Glad you’re here. If you ever have any questions or special requests, please don’t hesitate to email me!
Would this work in a bundt pan – thanks!
I think so! Though I’ve never done it…I’d adjust the time and cook an additional 10-15 minutes.
Thanks!
hi, i was wondering if i can substitute the orange juice for something else?
You could just omit it or use water.
Living at 8,000′ in the picturesque, historic mining town of Westcliffe, CO, is a visual delight, though more than a bit challenging when it comes to turning out perfect baked goods! I was delighted to find your site last night as I was searching for a pumpkin spice cake recipe specifically formulated for high-altitudes! I made yours, and it is the most delicious cake I have ever made!! This passionate baker is beyond excited to experience the rest of your recipes! Thank you SO much for sharing these recipes!!! ~ Rebecca
I’d like to make this today but I don’t have any applesauce. What can I substitute? Looks delicious!
You can simply use a full cup of oil, rather than 1/2 cup oil & 1/2 cup applesauce. I’ve done that many times. 🙂 Enjoy!!
Wonderful recipe! The cake isn’t overly sweet making the frosting a perfect compliment. I live at 6,400 ft and the cake came out perfectly level.
Hi Kelly looks great – can’t wait to try it. Would I need to adjust for our 3000 foot altitude ? Thank you! Kate
You’ll likely need to add a tablespoon or two of sugar and increase the leavening just a bit! Bake as directed.
Made this tonight and it was SO good. We recently moved to a similar elevation and I’ve been craving a really good cake. This hit the spot!
I made this cake for our Christmas dinner dessert. It was heavenly–moist and spicy. I threw in some orange zest that needed to be used, but that was my only change. Love, love, love this cake! It’s nice to use a recipe that will be successful at my Flagstaff altitude. Thank you!!
We live in the Denver area and I just made this delicious cake yesterday to take to our sons’ house for dessert. Everyone loved it!! I do have one question however. I used vegan cream cheese instead of regular cream cheese in the frosting. (I read elsewhere online that this is fine to do). The frosting was very good but runny even after refrigeration. Could this have been why? Thank you very much.