Pumpkin Spice Cake

A fall-friendly spice cake made with real, puréed pumpkin, chopped pecans, and topped with a sweet pumpkin spice cream cheese frosting.

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Pumpkin Spice Cake

Cake

  1. 1 cup (2 sticks) Challenge Unsalted Butter, softened
  2. 1½ cups sugar
  3. 1½ teaspoons pumpkin pie spice
  4. 4 large eggs
  5. 2 cups all-purpose flour
  6. 1½ teaspoons baking soda
  7. 1 teaspoon salt
  8. 1½ cups puréed pumpkin
  9. 1 Tablespoon fresh lemon juice
  10. ½ cup chopped pecans (optional)

Topping

  1. ¼ cup (½ stick) Challenge Unsalted Butter, softened
  2. 1 teaspoon finely grated lemon zest
  3. ½ teaspoon pumpkin pie spice
  4. 8 ounces Challenge Cream Cheese, softened
  5. 2½ cups confectioners sugar
  6. ¼ cup puréed pumpkin
  7. 3 Tablespoons minced crystallized ginger

Cake

  1. 1

    Preheat oven to 350°F.

  2. 2

    Lightly butter a 9 x 13-inch baking pan.

  3. 3

    Cream butter, sugar and pumpkin pie spice until light and fluffy. Add eggs, beating well after each addition.

  4. 4

    Combine flour, baking soda and salt; add to the butter alternating with addition of pumpkin and lemon juice. Stir in pecans.

  5. 5

    Spread batter evenly into prepared baking pan and bake 30-35 minutes (or until wooden skewer inserted in center comes out clean).

  6. 6

    Allow the cake to cool. Spread frosting on cake and garnish with candied ginger.

Topping

  1. 1

    Cream butter with pumpkin pie spice and lemon zest. Blend in cream cheese.

  2. 2

    Add confectioners sugar and ¼ cup pumpkin; beat until smooth.

Source: Challenge Home Economist

Comments

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Ok, I'll just grab some crystallized ginger out of my pantry ? :{

0

Mary

Wonderful, moist, flavorful cake. We loved it, but I did reduce the sugar, in the icing, from 2 1/2 cups of sugar, to 1 1/2 cups.

0

Barbara