Delicious, light and fluffy! This Pumpkin Cake is the taste of Fall in every delicious bite! Topped with a creamy smooth Cream Cheese Frosting it will disappear as quickly as the falling leaves!
I used to hold a Craft Boutique in my home every Fall, the weekend of the Deer Hunt! One of our most popular items? Our homemade aprons. My Aunt and I would find the cutest fabrics at our local fabric shop. One year we found this darling Fall fabric, on it was a recipe for Pumpkin Cake. I wondered if it was a “real” recipe? So for kicks and giggles I decided to make it!
Hot diggity dog! If it didn’t turn out to be the BEST Pumpkin cake I’d ever had! That was in 2001! Ever since it’s been an annual tradition to make “Apron Pumpkin Cake”. Who am I to argue with my Apron?!! (I will admit I’ve taken a few frustrations out on it from time to time! Poor thing.)
I had a reader ask about my cake plate. So I told her I’d share a photo. In case you are wondering I purchase all my cake plates from T.J. Maxx or Home Goods. This cake plate was given to me by a dear friend, but she shops where I shop! lol (We have good taste like that!) I love this plate and the fact that you could even change out the ribbon makes me love it even more.
For this post I made this recipe a double layer 9 inch cake. However, I usually prepare this luscious cake in a 9 x 13 pan, throw the frosting on there, and call it good! No need to be fancy and fussy around this nest! You can also use this recipe to make delicious cupcakes for parties!
Preheat Oven to 350°. Grease a 9 x 13 pan or two 9 inch round cake pans. In your mixer bowl, with the paddle attachment, mix 1 and 2/3 cups sugar, 4 eggs, 1 cup of vegetable oil, 1 (15 ounce) can of pumpkin puree.
Mix together on medium speed until blended, about 3 minutes.
In a medium bowl mix together 2 Cups flour, 2 teaspoon baking powder, 2 teaspoon cinnamon, 1 teaspoon salt, and 1 teaspoon soda
Mix with a wire whisk to blend all the dry ingredients.
Add to “wet” ingredients and mix on medium speed.
Mix until well blended and smooth.
TIP: When making this into a two layer cake I line the cake pans with parchment paper. It will allow the cakes to come out easily with very little “crumb”.
Pour cake batter into prepared 9 x 13 pan. If making a two layer cake divide the batter evenly between the two pans.
Place in preheated oven and bake for 25-30 minutes until top springs back when gently pressed.
Place on a cooling rack and cool completely.
While the cake is cooling, whip up cream cheese frosting. In your mixing bowl mix together 3 oz. of cream cheese, 1 stick of soften butter until fluffy. Add in 1 teaspoon vanilla and 2 cups of sifted powdered sugar.
NOTE: If making a double layer cake you will need to double the frosting.
Frost the cake when cool.
Although I generally make this in a 9 x 13 pan, I do love how pretty this looks in a double layer.
This cake is moist and tender. It has a subtle cinnamon taste mixed into all that yummy pumpkin. The smooth creamy frosting melts in your mouth and compliments this pumpkin cake so beautifully.
I secretly love this cake chilled! That’s just my personal preference. It’s delicious no matter how you serve it. My non-loving pumpkin man was caught red-handed eating more than one slice of this delightful dessert!
I hope sometime this Season you’ll find time to make this “Apron Pumpkin Cake” for your Nest! I know they’ll be finger dabbing up every last crumb!
I hope you’ll enjoy the beauties of this season…including all the desserts!
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