Monday, November 17, 2014

Pumpkin Cake with Cream Cheese Frosting

This recipe comes from the Sugar Maple Inn in Wagtail, Virginia. They serve tea every afternoon, and Holly delights in looking through the refrigerators for leftovers every day. This is one of their fall favorites and is in THE GHOST AND MRS. MEWER.

As you can see from the photos, the frosting recipe makes plenty of frosting. You really could get away with half the measurements but there are frosting lovers in my life. In fact one of them always says that cake is just there to hold the frosting.

It's a great cake to take to a party because it serves quite a few, and it contains all the flavors of the season. If you're having other desserts as well, cut the squares into one inch slices, and it will feed a lot of people. It cuts well, too.

Pumpkin Cake with Cream Cheese Frosting

(for people and dogs but only a tiny bite for dogs, please)

2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon pink sea salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
3/4 cup sugar
1 cup dark brown sugar, packed
3/4 cup vegetable oil
1 1/8 cups canned pumpkin
3 eggs, room temperature
2 teaspoons vanilla

Preheat oven to 350. Grease and flour a 9 x 13 inch baking pan.

In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

Beat together the sugars, oil, and pumpkin. Beat in the eggs, one at a time and add the vanilla. Beat in the flour mixture 1/4 cup at a time.

Pour into the prepared pan and bake 30 - 35 minutes or until a cake tester comes out clean. Cool before frosting.

Cream Cheese Frosting

1 stick (8 tablespoons) butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar

Beat the butter with the cream cheese. Add the vanilla and beat. Add the sugar 1/2 cup at a time, beating in between.

The batter is thick.

Pour into pan. It will even out.

It cuts very nicely!


  1. The Pumpkin Cake with Cream Cheese Frosting looks delicious! I like pumpkin recipes. Thank you for sharing. :)

  2. Lovely.
    How does that amount of pumpkin translate to cans?

  3. You are a woman after my own heart: love the frosting to cake ratio. Frosting is the only reason to eat cake, right? (At least, my grandmother always said so.) The cake sounds delicious too.

  4. Krista, you spoil my family. I love cream cheese frosting and with pumpkin cake this is going to be a winner. I love lost of frosting and this will be a nice treat. Forget the diet. Thank you for sharing.

  5. This looks delicious! I was looking for something to make to go along with the usual pumpkin pie. And I bet Reg would love this, too!

  6. Oh yum! Now throw some sprinkles on top (everything taste better with sprinkles.) I have never made pumpkin cake, I not sure why, but what a nice change from pie. We are having a bit of a cold spell in the Northeast so a nice warm cake and tea may just beat out pie. Thanks and happy Thanksgiving.

  7. Another winner, Krista. Makes me want to head right to Wagtail. But if I have to stay here, at least I can make this cake. I too like the ratio of frosting to cake.



  8. Oh my! The cake is making me hungry. It looks so yummy. :)