Pumpkin Cream Cheese Cake

Pie vs Cake.

I’m a big fan of sweets, but sometimes its hard to choose between them, do I want cake or pie?
I’ve always been bad choosing food, especially when I was a child.

Now that I’m an “adult” I try to limit when I have to choose between my favorite foods because isn’t the correct answer always both?

So, I figured why not combine the flavors of a pumpkin pie and a cake? Then I can have the best of both worlds, the spicy flavor of pumpkin pie with the fluffy delicious texture of a cake.

To make this delicious hybrid treat you will need:

For the Cake:
1 1/2 Cups of Butter
2 1/4 Cups of Sugar
4 eggs
3 Cups of All Purpose Flour
1 Can of Pumpkin Puree
1/4 Tsp Baking Soda
1/4 Tsp Ground Cloves
1/4 Tsp Ground Ginger
1/2 Tsp Ground Nutmeg
1 Tsp Cinnamon
2 3/4 tsp Baking Powder
1 cup of Milk

 

For the Icing:
1 1/2 blocks of Cream Cheese
3/4 cup of Sugar
1/2 cup of Milk

 

In a large clean bowl combine 1 1/2 cups of butter and 2 1/4 cups of sugar, beat until smooth and butter are softened. Next, you want to add your 4 eggs and 1 can of pumpkin puree. If you have the time feel free to make your own, I just used a can of Puree. Then Beat again until smooth and slowly add in your milk.

In a separate bowl combine your dry ingredients. Add your 3 cups of all-purpose flour, 1/4 tsp baking soda, 2 3/4 tsp baking powder, and spices [1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves and 1 tsp cinnamon]. Stir mixture to combine.

Slowly add your dry ingredients to the pumpkin mixture. For this used a stand-alone mixer with a flat beater head. The mixture should not be too thick, but it will be slightly thicker than normal cake batter. If your batter is too thick add more milk.

Place cake in oven for 45 mins at 325 degrees.

While your cake is baking, its time to make icing!
Beat together the cream cheese and sugar. Then slowly add your milk and beat until smooth and place in the fridge to thicken. Wait until your cake is completely cooled before trying to apply icing. If not your cream cheese icing will melt!

I decorated my pumpkin cake to be a nude cake and sprinkled nutmeg and cinnamon on top. But use your own creativity! Id love to see your baked goodies so please #daretobake so I can check them out!

 

Pumpkin Cream Cheese Cake

Ingredients

For the Cake:

  • 1 1/2 Cups Butter
  • 2 1/4 Cups Sugar
  • 4 Eggs
  • 3 Cups All Purpose Flour
  • 1 Can Pumpkin Puree
  • 1/4 Tsp Baking Soda
  • 1/4 Tsp Ground Cloves
  • 1/4 Tsp Ground Ginger
  • 1/2 Tsp Ground Nutmeg
  • 1 Tsp Cinnamon
  • 2 3/4 Tsp Baking Powder
  • 1 Can Milk

For the Icing:

  • 1 1/2 Blocks Cream Cheese
  • 3/4 Cup Sugar
  • 1/2 Cup Milk

Instructions

  1. In a large clean bowl combine 1 1/2 cups of butter and 2 1/4 cups of sugar, beat until smooth and butter are softened. Next, add your 4 eggs and 1 can of pumpkin puree. Beat again until smooth and slowly add in your milk.

  2. In a separate bowl combine your dry ingredients. 3 cups of all-purpose flour, 1/4 tsp baking soda, 2 3/4 tsp baking powder, and spices. (1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves and 1 tsp cinnamon).

  3. Slowly add your dry ingredients. (I used a stand-alone mixer with a flat beater head). The mixture should not be too thick, slightly thicker than normal cake but still runny. If your batter is too thick add more milk.

  4. Place cake in oven for 45 mins at 325 degrees. 

  5. While your cake is baking, beat together your cream cheese and sugar. Then slowly add your milk and beat until smooth. Place in the fridge to thicken until your cake is cooled and ready to apply the icing. 

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