Pumpkin Dream Cake// Linden

It's that time of year again... Pumpkin Time!! I go through multiple cans of pumpkin for different recipes every week and I love it!! This is the perfect dessert for this season. It is called Pumpkin Dream Cake and it really is a dream. I usually let me boys scrape the frosting bowl when I am done with it, but this maple cinnamon frosting is just too good to share! 

 

 

Ingredients:

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk

12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons  maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon 
6 cups powdered sugar

                     
                                                        

Directions:

Preheat oven to 300°F. Grease 2 round round cake pans. Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. If you want your cakes to come out flat and even so it looks pretty when you layer it and frost it you need to cut two strips from a hand towel, dampen the towel and wrap it around your pans. Ir works every time and is much cheaper then buying the real thing. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the  layers with a thick layer of frosting between the layers. Proceed to frost the rest of the cake..  Store in the fridge until ready to serve

 

 

Enjoy!! -Linden


1 Comment

Sarah Metcalfe
Sarah Metcalfe

November 10, 2013

I made this and it was so delicious! Thanks for the recipe!!

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