Pumpkin cake has been on my list to make for awhile now. I was inspired by a carrot cake recipe I saw on AllRecipes and my pumpkin pie spice recipe. I had a pumpkin and wanted to use pumpkin pie spice for more than just pumpkin pie so my pumpkin cake recipe was born. It’s basically a carrot cake in which I substituted the carrots for pumpkin, but it works and the ingredients go really well together. I also added my brown sugar cream cheese frosting on top and that finished the pumpkin cake perfectly. For me it was a match made in heaven.
How To Make Pumpkin Cake
To make the pumpkin cake you’ll need the following ingredients: granulated sugar, pecans, light brown sugar, grated apples, grated pumpkin, eggs, oil, all-purpose flour, baking soda, baking powder, lemon zest, vanilla extract, pumpkin pie spice and salt. (A full list of ingredients including measurements can be found in the recipe card below.)
Start by sifting the dry ingredients into a bowl, flour, baking soda, baking powder, pumpkin pie spice and salt.
In another bowl add eggs, oil, light brown sugar, granulated sugar, lemon zest and vanilla extract.
Mix till creamy. At a lower speed, add flour mixture followed by the grated apples and the grated pumpkin. Mix till incorporated.
Add the pecans and mix briefly till incorporated.
Pour the batter into a lined cake pan, spread evenly and bake in the oven for 40 to 50 minutes till golden, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Leave the cake to cool for 15 minutes on a wire rack, then turn the cake out onto a wire rack to cool completely. Once cooled frost the cake with brown sugar and cream cheese frosting. Use a knife to lightly draw squares on the frosting. Place a pecan on each square.
Check out my recipe for brown sugar and cream cheese frosting for step-by-step instructions.
I love it when the frosting starts to drip over the edges… yum!
Cut into squares, serve and enjoy!