October 29, 2014

Pumpkin Cake

How many more pumpkin foods can I squeeze in before Fall is over? Adding another one to my list is this perfectly spicy, delectable pumpkin cake, in the shape of, well, a pumpkin. This is a definite crowd-pleaser, and a must-make Fall-inspired dessert this season. When I was younger, I knew Halloween was fast approaching when that week after school I’d always have a piece of this cake for a snack. I’ve heard people say… well didn’t you know Halloween was approaching when you went and picked out your costume? And the answer to that is no not really… as the Original Preppy Hostess liked to plan so far in advanced I’d get my costume the first week of October! photo e2 photo 2 Although this cake looks complicated it is the furthest thing from that. A traditional pumpkin cake is baked in a pumpkin shaped bunt pan to add a little twist on a traditionally shapped cake. I love this – because it makes the cake look that much more appealing and doesn’t require any more extra effort. Frost with a sweet yet tangy cream cheese frosting, to give the cake even more of a pumpkin look. Now the fondant leaves look tricky but if you’ve played with Play-dough before you can do this. Buy pre-packaged fondant at your local craft or grocery store and just roll out, and cut with small leaf cookie cutters. Halloween is right around the corner, so bake up something a little less spooky and a little more cute this season. photo photo 1e photo 1


4 eggs, beaten
2 cups sugar
1 cup oil
15 ounce can pumpkin
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
Cream Cheese Frosting:
8 ounce pkg. cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 1/2 to 2 cups powdered sugar
2 to 3 tablespoons milk

1. Combine eggs, sugar and oil in a large bowl; beat with an electric mixer on high speed until mixture is lemon-colored and thick. Blend in pumpkin; set aside. In another bowl, whisk together flour, salt, baking soda and cinnamon. Add 1/2 cup at a time to the pumpkin mixture, blending well after each addition. Pour batter into a lightly greased 13″x 9″ baking pan and bake at 350 degrees for 40 minutes, or until a toothpick comes out clean. If using a Bundt® pan, bake for 30 minutes at 350 degrees, then reduce temperature to 325 degrees for an additional 20 to 25 minutes. Check for doneness. Cool completely before frosting.
2. To make the pumpkin cake shown, prepare the recipe twice, making 2 cakes. Invert one on top of the other. Prepare Cream Cheese Frosting. Tint frosting with orange food coloring. Drizzle over cakes. Tint remaining frosting green. Roll out green fondant and cut out leaves. Place as many as desired on cake.

*Please note this recipe was found on

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!