Print Recipe

Pumpkin Cake with Cream Cheese Frosting

On "baby grunting syndrome" (not as cute as it sounds) + easy pumpkin cake with autumn spices, dates, and thick swirls of cream cheese icing.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Canadian
Servings: 8
Author: Jennifer Pallian BSc, RD

Ingredients

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1-14 oz 398 mL can pumpkin puree
  • 3/4 cup vegetable oil
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 3/4 cup chopped pitted dates (optional)

Instructions

  • Preheat oven to 350ºF.  Grease a 9x2" round cake pan.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt and spices.
  • In a separate bowl, whisk together the pumpkin, brown sugar, oil and eggs.
  • Make a well in the dry ingredients, then add pumpkin mixture and gently fold together with a flexible spatula until just combined.  Fold in dates, if using.  Bake for 35-45 minutes, or until top springs back when gently pressed and tester inserted in the centre comes out nearly clean (a few moist crumbs are ok).
  • Cool for 10 minutes in pan before inverting on a wire rack to finish cooling completely prior to frosting.
  • Cream Cheese Icing recipe HERE.