Name: Pumpkin Cake with Cream Cheese Frosting and Maple Pecans Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: American
Ingredients: 1 2/3 cups fresh pumpkin puree; 15 oz / 425g canned pure pumpkin (1 can); 4 large eggs (55-60g/2oz each), at room temperature; 1 2/3 cups white sugar (or caster/superfine sugar); 1 cup vegetable or canola oil (or other neutral flavored oil); 2 cups plain/all-purpose flour; 4 tsp baking powder; 2 tsp cinnamon powder; 1 tsp cooking/kosher salt; 6 oz / 180g cream cheese (block, at room temperature); 1 cup / 225g unsalted butter, softened; 4 cups soft icing sugar / powdered sugar, sifted; 1 tsp vanilla extract; 1/3 – 1/2 cup maple syrup; 1/2 cup pecans, roughly chopped

Ingredients

1 2/3 cups fresh pumpkin puree

15 oz (425g) canned pure pumpkin (1 can)

4 large eggs (55-60g/2oz each), at room temperature

1 2/3 cups white sugar (or caster/superfine sugar)

1 cup vegetable or canola oil (or other neutral flavored oil)

2 cups plain/all-purpose flour

4 tsp baking powder

2 tsp cinnamon powder

1 tsp cooking or kosher salt

6 oz (180g) cream cheese, block, at room temperature

1 cup (225g) unsalted butter, softened

1 tsp vanilla extract

4 cups soft icing sugar/powdered sugar, sifted

1/3 – 1/2 cup maple syrup

1/2 cup pecans, roughly chopped

Instructions

Step 1: Preheat the oven to 180°C (350°F), or 160°C fan-forced. Spray and line a large 9 x 13 inch (23 x 33 cm) baking pan with baking paper, leaving an overhang.

Step 2: In a large bowl, whisk together the eggs, sugar, oil, and both fresh and canned pumpkin purees until smooth.

Step 3: Add the flour, baking powder, cinnamon, and salt to the wet ingredients. Mix well until fully combined.

Step 4: Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Let the cake cool in the pan for 10 minutes, then use the overhang to lift it out onto a cooling rack. Allow it to cool completely, about 2 hours, before frosting.

Step 6: To make the frosting, beat the cream cheese and softened butter together in a bowl for 2 minutes until smooth and fluffy.

Step 7: Gradually add the sifted icing sugar in three batches, starting the mixer on low speed with each addition to prevent sugar dust, then beat on high for 3 minutes until light and fluffy.

Step 8: Beat in the vanilla extract and use the frosting immediately to spread evenly over the cooled cake.

Step 9: Use the back of a spoon to create swirly dents in the frosting. Drizzle maple syrup over the cake, focusing on the dents to make pools of syrup.

Step 10: Sprinkle the roughly chopped pecans on top and serve.

Tips & Variations

For extra flavor, try adding 1/2 tsp of ground nutmeg or ginger to the spice mix.

Use homemade pumpkin puree by roasting pumpkin flesh until tender and pureeing it smoothly.

If you prefer a less sweet frosting, reduce the icing sugar slightly or use Greek yogurt instead of some cream cheese for tanginess.

Substitute pecans with walnuts or toasted almonds for a different crunch.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pure pumpkin is a convenient and reliable substitute that works perfectly in this recipe.

How do I know when the cake is done baking?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking to keep it moist.