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Pumpkin Cake with Dreamy Brown Sugar Frosting


Scale

Ingredients

For the Cake:

  • 1/2c canola oil
  • 1/2c butter, melted
  • 1 1/2c brown sugar
  • 1 1/2c sugar
  • 1 (15oz) can pumpkin puree (NOT pie filling)
  • 2/3c sour cream (I used light)
  • 1tsp vanilla
  • 4 eggs
  • 1 1/4tsp cinnamon
  • 1/2tsp nutmeg
  • 1/4tsp ground ginger
  • 1/4tsp cardamom (optional)
  • 1 1/2tsp salt
  • 3 1/2c flour
  • 1tsp baking soda

For Dreamy Brown Sugar Frosting:

  • 1 (8oz) pkg. cream cheese
  • 3/4c brown sugar
  • 2tsp vanilla
  • 2c heavy whipping cream

Instructions

For the cake:

  1. In a large bowl, whisk together oil, butter, and sugars (this should be like thick, wet sand). Stir in pumpkin puree, sour cream, and vanilla. Add eggs, one at a time, until well incorporated.
  2. In a medium bowl, sift cinnamon, nutmeg, ginger, cardamom, salt, flour, and baking soda. Add dry ingredients to wet/pumpkin mixture and stir until well combined.
  3. Prepare a standard cookie sheet (13″x18″) with nonstick spray. Cover with parchment paper (VERY important if making into a layer cake).
  4. Pour batter into cookie sheet and spread to make a smooth, even surface.
  5. Bake at 350 degrees 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting or frosting.

To convert into a layer cake:

  1. Cut a 1 1/2″ strip off of the entire border of the cake and remove (this will eliminate the rounded edges). Cut the remaining cake into three equal-sized pieces. Stack cake layers and frost as desired. Snack on any remaining edge pieces.

For frosting:

  1. While cream cheese is still in it’s package, use your hands to soften it until it is just pliable (you want it to stay cold). Unwrap and place in a large bowl with brown sugar and vanilla (you can also use a stand mixer). Use a hand mixer and beat cream cheese, brown sugar, and vanilla on medium speed until mixture has lightened in color somewhat and the sugar has dissolved. (When you rub a small amount between your fingers, you should not feel any sugar grains).
  2. When brown sugar/cream cheese mixture is smooth, add in about 1/2c cream and mix on medium speed until well incorporated. Add in a little more cream and repeat until all cream is incorporated. The texture should be light and feel like thick whipped cream.
  3. Use to frost pumpkin bars or layer cake.

Notes

*If you’d rather not make it into a layer-cake, are pressed for time, or need to feed a crowd, you can actually just frost the cake in the cookie sheet as pumpkin bars and serve it that way.

*If you make it into a layer cake, as I did, be sure to cut thin slices when serving. Three layers makes for a lot of cake per slice, and thin slices give you just the right amount per person.

*Be sure to store leftovers in the refrigerator, if possible.