From RecipeTin Eats
Pumpkin Cake with Cream Cheese Frosting
- Time
- 55 min
- Makes
- 12
- Ingredients
- 15
12 things you may not have.
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Ingredients
- 1 2/3 cups fresh pumpkin puree (, I use this (Note 1))
- 15 oz / 425g canned pure pumpkin (, 1 can (Note 1))
- 4 large eggs (55-60g/2oz each), at room temperature )
- 1 2/3 cups white sugar ((or caster/superfine sugar, Note 2))
- 1 cup vegetable or canola oil ((or other neutral flavoured oil))
- 2 cups plain/all-purpose flour
- 4 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp cooking / kosher salt ((Note 3))
- 6 oz / 180g cream cheese (block, at room temperature (Note 4))
- 1 cup / 225g unsalted butter (, softened)
- 1 tsp vanilla extract
- 4 cups soft icing sugar / powdered sugar (, sifted (Note 5))
- 1/3 - 1/2 cup maple syrup ((don't be shy!))
- 1/2 cup pecans (, roughly chopped)
Nutrition · per serving
116 g per serving
- Calories
- 431 kcal
- Fat
- 24.3 g
- Fiber
- 1 g
- Sugar
- 41 g
- Sodium
- 348 mg
- Protein
- 3.4 g
- Cholesterol
- 67 mg
- Carbohydrate
- 52.3 g
- Saturated fat
- 10.2 g
As published by RecipeTin Eats.
The method
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