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Pumpkin Cake with Lemon Cream Cheese Frosting

DSC_6735-2-scaled

Prep Time: 20 Minutes

Bake Time: 40 Minutes

Total Time: 1 hour

Yield: 12 servings

DSC_6735-2-scaled

Ingredients

CAKE

  • 3 C. all-purpose flour
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 2 tsp. Clabber Girl® Baking Soda
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  •  ½ tsp. Spice Islands® Ground Cloves
  • 2 tsp. Spice Islands® Ground Ginger
  • ½ tsp. salt
  • 2 C. canned pumpkin
  • 2 C. granulated sugar
  • 5 large eggs
  • ½ C. Crisco® Pure Vegetable or Canola Oil

FROSTING

  • ½ C. butter, softened
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • zest of 1 lemon
  • 12 oz. cream cheese, softened
  • 5 C. powdered sugar

Directions

Cake

  1. Preheat oven to 350° F.
  2. Spray two 9-inch round cake pans or one 9×12-inch cake pan with Baker’s Joy® No Stick Baking Spray with Flour; set aside.
  3. Sift flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt into a large bowl and stir until well combined.
  4. In another bowl, whisk together the pumpkin, sugar, eggs and oil. Pour into dry mixture and gently stir to combine.
  5. Divide the batter evenly into the pans. Bake at 350° F for 35 to 40 minutes, or until a toothpick inserted in center comes out clean.
  6. Let the cakes cool for 5 minutes in the pans and turn them out onto racks to cool completely.

 

Frosting:

  1. In a large bowl, beat the butter, vanilla and zest until smooth.
  2. Add the cream cheese and beat just until blended.
  3. Sift the sugar into the bowl; beat until smooth. (Do not over beat or the cream cheese will break down)
  4. Fill and frost the cake, with the bottoms of the layers together (if using two 9-inch round cake pans). Garnish as desired.

Pumpkin Cake with Lemon Cream Cheese Frosting

DSC_6735-2-scaled

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 1 hour

Yield: 12 servings

Ingredients

CAKE

  • 3 C. all-purpose flour
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 2 tsp. Clabber Girl® Baking Soda
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  •  ½ tsp. Spice Islands® Ground Cloves
  • 2 tsp. Spice Islands® Ground Ginger
  • ½ tsp. salt
  • 2 C. canned pumpkin
  • 2 C. granulated sugar
  • 5 large eggs
  • ½ C. Crisco® Pure Vegetable or Canola Oil

FROSTING

  • ½ C. butter, softened
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • zest of 1 lemon
  • 12 oz. cream cheese, softened
  • 5 C. powdered sugar

Directions

Cake

  1. Preheat oven to 350° F.
  2. Spray two 9-inch round cake pans or one 9×12-inch cake pan with Baker’s Joy® No Stick Baking Spray with Flour; set aside.
  3. Sift flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt into a large bowl and stir until well combined.
  4. In another bowl, whisk together the pumpkin, sugar, eggs and oil. Pour into dry mixture and gently stir to combine.
  5. Divide the batter evenly into the pans. Bake at 350° F for 35 to 40 minutes, or until a toothpick inserted in center comes out clean.
  6. Let the cakes cool for 5 minutes in the pans and turn them out onto racks to cool completely.

 

Frosting:

  1. In a large bowl, beat the butter, vanilla and zest until smooth.
  2. Add the cream cheese and beat just until blended.
  3. Sift the sugar into the bowl; beat until smooth. (Do not over beat or the cream cheese will break down)
  4. Fill and frost the cake, with the bottoms of the layers together (if using two 9-inch round cake pans). Garnish as desired.