Get ready to indulge in a slice of autumn bliss with our Pumpkin Nut Cream Cheese Icing Cake! This delectable dessert combines the warm, spiced flavors of pumpkin with the rich creaminess of cream cheese frosting, making it the perfect treat for any fall gathering or cozy family dinner. With each bite, you'll experience the delightful crunch of nuts and the moist, tender crumb of the cake that will have everyone asking for seconds. Don’t miss out on this scrumptious recipe that promises to elevate your dessert game and impress your guests—read on to discover how to create this irresistible masterpiece!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chopped nuts (walnuts or pecans)
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk thoroughly to ensure even distribution of dry ingredients.
- In a separate large bowl, beat together sugar, vegetable oil, and pumpkin puree until smooth and well combined. Add eggs one at a time, mixing thoroughly after each addition.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently fold in the chopped nuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack, which typically takes about 1 hour.
- For the cream cheese frosting, beat the softened cream cheese in a medium bowl until smooth and creamy.
- Gradually add powdered sugar to the cream cheese, mixing on low speed to prevent sugar from flying out. Add vanilla extract and continue mixing until the frosting is smooth and spreadable.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula or knife.
- Optional: Sprinkle additional chopped nuts on top of the frosting for extra texture and decoration.
- Slice into 12 servings and serve. Store any leftover cake in the refrigerator, covered, for up to 4 days.
Tips
- Use Fresh Pumpkin Puree: For the best flavor, consider using fresh pumpkin puree instead of canned. Roast and puree your own pumpkin for a richer taste.
- Room Temperature Ingredients: Ensure that your eggs and cream cheese are at room temperature before mixing. This helps achieve a smoother batter and frosting.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the 40-minute mark. A toothpick inserted into the center should come out clean.
- Cool Completely: Allow the cake to cool completely in the pan before frosting to prevent the cream cheese icing from melting and sliding off.
- Add a Twist: For an extra flavor boost, try adding a pinch of ginger or cloves to the batter, or even a splash of maple syrup to the frosting for a unique twist.
- Storage: Store any leftovers in an airtight container in the refrigerator. The flavors will meld beautifully as it sits!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 7g
Fat: 32g
Saturated Fat: 8g
Cholesterol: 85mg
