This recipe started off as blondies but somehow turned into cake. Not sure what I did wrong but it’s all good because this turned out to be one of the best pumpkin cakes I’ve ever made. It’s super moist and the spices are very pronounced which I love. On top of all that, the orange cream cheese frosting is THE PERFECT frosting to complement all the spices in the cake…it’s absolutely delicious. I added semi-sweet chocolate chips and dried cherries but if I did it again, I’d omit the chocolate chips. The just seemed unnecessary and didn’t really add anything. I did love the dried cherries but you could also leave those out if you prefer.
If you’re looking for a fantastic pumpkin cake recipe, try this one. You won’t be disappointed.
- 2 sticks, plus 2 T. Unsalted Butter, softened
- 1¾ c. Packed Brown Sugar
- 3 Eggs
- 2 T. Pure Vanilla Extract
- 1½ c. Pure Pumpkin Puree
- 1½ T. Cinnnamon
- ½ t. Nutmeg
- 2 t. Allspice
- 2 t. Ginger
- 1 t. Ground Cloves
- 2¼ c. All-Purpose Flour
- 1½ t. Baking Soda
- ½ t. Salt
- ¾ c. Dried Cherries (optional)
- 1 Stick Unsalted Butter, softened
- 1, 8 oz. Pkg Cream Cheese, softened
- ¼ t. Salt
- 4 c. Powdered Sugar
- 1 T. Orange Zest
- 4 T. Fresh Orange Juice
- Preheat the oven to 350 degrees. Lightly grease a 9x13 pan with non-stick cooking spray and set aside.
- In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and then vanilla and pumpkin until combined. In a medium bowl, whisk together all dry ingredients. Gradually add dry ingredients to wet and mix until thoroughly combined. Stir in dried cherries, if using.
- Bake for 35 minutes or until a tester comes out clean. Cool completely and frost with Orange Cream Cheese Frosting.
- In the bowl of an electric mixer, cream butter, cream cheese and shortening until smooth. Add salt. On low speed, gradually beat in the powdered sugar. Beat in orange zest and juice. Frost cake.
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