We stopped by to visit a cousin in California a few weeks ago, as we were travelling through. It felt like summer, and we had lunch in the shade of an outdoor gazebo. For dessert she brought out a moist and delicious frosted pumpkin layer cake. I'm sharing it with you today, my version of Linda's spiced pumpkin cake dessert! So whether it feels like summer where you are...or winter has already hit hard, the calendar still says autumn. Let's enjoy the pumpkin!
Pumpkin Layer Cake:
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 cups sugar
1 cup oil
2 teaspoons vanilla
1 can 14 oz/398 ml pumpkin purée (remove two tablespoons to add to frosting if desired*)
1 14 oz. can crushed pineapple (do not drain)
1 cup sweetened flaked coconut
1/2 cup golden raisins
Whisk together flour, baking soda, baking powder, salt and spices.
In mixing bowl, beat together eggs, sugar and oil.
Add vanilla and pumpkin purée and mix until smooth.
Add dry ingredients and stir until combined.
Stir in pineapple, coconut and raisins.
Pour into two 9-inch cake pans, sprayed with oil and lined with parchment paper.
Bake at 350°F for 35-45 minutes...or until toothpick inserted in center comes out clean.
Cool for 15 minutes. Then remove from pans, invert onto cooling rack.
Frost with cream cheese icing when cool.
Cream Cheese Frosting:
1/3 cup butter
1 (250 gr) package cream cheese
2 tablespoons pumpkin purée, optional
1 teaspoon vanilla extract
3 cups icing sugar
1-2 tablespoons milk
Cream butter and cream cheese together until smooth.
Beat in pumpkin and vanilla.
Add icing sugar one cup at a time, beating until smooth.
Add milk as needed to get desired consistency.
*the pumpkin purée adds a creamy colour to the frosting
For more tasty recipes visit www.mennonitegirlscancook.ca
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