Thursday, December 3, 2015

Pumpkin Cake with Cream Cheese Icing

Hey guys! Hope you all had a great Thanksgiving! I'm here today blogging with a recipe that I don't want to forget about. It's a pumpkin cake I made for our Thanksgiving dinner. And it was pretty amazing. But before I get into the recipe, let me tell ya a bit about our Thanksgiving. We shared the day with Mitch's brother's family. It truly was a great day with awesome food and family--exactly how you picture a festive Thanksgiving celebration. 

The boys loved playing all sorts of games with their older cousin, Cole. Baseball, hockey, and golf kept them busy all day!

 Finn was especially into golf. It was so fun watching him get all excited about the game. 
Anyway, like I said, I made this here pumpkin cake with cream cheese icing and it was a hit! Can you go wrong with pumpkin and cream cheese? 
    
I tweaked the original recipe a bit to incorporate coconut oil instead of vegetable oil, but if you don't have any coconut oil, feel free to use what you typically use. I also used a cup of brown sugar instead of all white sugar. To me, cakes like these are made for brown sugar! It just gives it a bit more flavor, that's all. 
And let's talk about that icing for a sec...man oh man. It's light and creamy and seriously delicious. I used Philadelphia Cream Cheese, which in my estimation is the best (has nothing to do with the fact that I was born there! Ha.) #phillyproud

So this cake will definitely be made again. And probably in the near future. There's just something about pumpkin and cream cheese that get me every time...I could eat it year-round. I think you should make it soon. It's sure to be a hit at your house too!

Pumpkin Cake with Cream Cheese Icing

Ingredients

For the cake:
4 eggs
1 cup brown sugar
1/2 cup white sugar (I used organic cane sugar)
1 cup coconut oil, melted
15 oz. pumpkin puree
2 cups all-purpose flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt

For the icing:
8 oz softened cream cheese
1/2 cup softened butter
2 tsp vanilla
4-6 cups powdered sugar

Directions

Preheat oven to 350 degrees.

Whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside. Beat together eggs, sugars, oil, and pumpkin puree in the bowl of a stand mixer. Slowly add in dry ingredients a little at a time, until just combined. Pour into greased 9x13 pan. Bake for 25-30 minutes or until set. Cool completely.

For the icing
Beat softened cream cheese, butter, and vanilla until well blended. Slowly beat in powdered sugar and beat until nice and fluffy. Spread icing over cooled cake and refrigerate until ready to serve. Keep leftovers in the fridge. 

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