Recipe: Pumpkin Cream Cake

It’s not Autumn until you indulge in something pumpkin, am I right?  This one will definitely do the trick.  Charlie helped me make this one this morning and approved of the batter.

Pumplin Cream Cake
Serves 8
Beautifully light pumpkin flavor with the richness of cream cheese.
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Prep Time
20 min
Cook Time
35 min
Total Time
1 hr
Prep Time
20 min
Cook Time
35 min
Total Time
1 hr
  1. 2 cups white sugar
  2. 1 1/4 cups vegetable oil
  3. 1 teaspoon vanilla extract
  4. 2 cups canned pumpkin
  5. 4 eggs
  6. 2 cups all-purpose flour
  7. 3 teaspoons baking powder
  8. 2 teaspoons baking soda
  9. 1/4 teaspoon salt
  10. 2 teaspoons ground cinnamon
  11. {frosting}
  12. 2 (8 ounce) packages cream cheese, softened
  13. 1/2 cup butter, softened
  14. 2 cups sifted confectioners' sugar
  15. 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour 2 round pans.
  3. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  4. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time.
  5. Gradually beat in flour mixture.
  6. Spread batter into prepared pans.
  7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Allow to cool completely.
  9. Combine all frosting ingredients and frost as desired, stacking the cakes with frosting in between layers. Sprinkle with pumpkin pie spice and garnish with a few sprigs of rosemary for show.
Adapted from Sue Case
Adapted from Sue Case
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