No matter where you live, this easy pumpkin cake can bring memories of fall right to your kitchen. With cream cheese frosting as the topping, you will be fighting over who gets the last piece.
Pumpkin Cake Cream Cheese Frosting
AuthorRegina | Leelalicious
1box butter or spice cake mix, 18 oz.
1 3/4cuppumpkin puree15 oz. can or home-made
3eggsor as required on cake mix box
onlyif not using spice cake
2tsp.vanillapowder or paste
Cream Cheese Frosting
1/2tsp.vanillapowder or paste will give the icing pretty black specks
1tbsp.lemon or lime juice
To make your own pumpkin puree
Preheat oven to 350F. Grease and flour 9x13" cake pan. Mix together cake mix, eggs, pumpkin puree and spices (if not using spice cake mix). Fill into cake pan and bake for 25-30 mins.
Toast some walnuts in the oven at 350F for 10 minutes, stirring once after 5 min. Chop cooled walnuts. Whip butter and cream cheese together until combined. Stir in vanilla and lemon juice. Mix in icing sugar a couple tablespoons at a time until smooth.
Spread icing over cake in pan and sprinkle with chopped walnuts. Or cut into cakelet circles first. Spread cream cheese frosting on one circle and sprinkle with walnuts, top with another cakelet circle and repeat.
To make your own pumpkin puree:
Wipe pumpkin outside. Cut into halves or quarters and clean out seeds (toast for a snack) and fibers with a metal spoon. Wipe cut sides with a little bit of oil and place pumpkin pieces in a roasting pan. Fill pan with water and bake at 350F for about 90 minutes until flesh is soft.
Let cool enough so you can handle the pumpkin pieces. Peel of the skin and mash pumpkin flesh with a fork etc. (you can also use a blender). Drain pumpkin puree through a sieve lined with paper towels or coffee filters for a couple hours, stirring once in a while. The process can be sped up if you have a cheesecloth. Place puree in cheesecloth and squeeze out excess water.
Leftover pumpkin puree freezes well for future uses.