Two years ago yesterday I made this post, and to date it’s my most popular post of all time. It didn’t garner a lot of attention when I stuck it up there, but daily it’s my most-visited, most-pinned item – by thousands. AND I HAVE NO IDEA WHY. My second-most popular post of all time? Wattle fencing. Third? Cleaning your dishwasher. What is WRONG with you guys? You have seriously weird tastes.
So the Pie thought it would be fun for me to re-create the post to see if it’s just as good the second time, so here I go: but with way more pizzazz than the first time. HOLD ON TO YER BUTTS.
Making this for a second time, I’m reminded of how stupidly easy it is, which might be part of its allure. I mean, it feels like I’m making it out of a box, it’s so simple. Start by preheating your oven to 350°F and spraying a 9″ x 13″ baking dish. I am doubling this recipe so don’t be alarmed by the sheer amount of pumpkin cake you see here.
Grab a large bowl and dump in 1 15oz can of unsweetened pumpkin purée. Crack in 4 eggs, tip in 1 cup vegetable oil, and plop in 1 cup sugar (I reduced this from the last recipe). Give it a thorough whirl with a whisk so it’s gloriously and uniformly orange. Next, in a whole other bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 5 teaspoons pumpkin pie spice (that’s another small change from the last one).
Dump that flour stuff carefully into the pumpkin stuff and be thorough with the mixing again.
Smooth the batter (wasn’t that easy?) into your baking dish and shove it in the oven for 30-35 minutes, until a toothpick inserted in the centre comes out clean.
Set that glorious orange cake on a wire rack to cool completely. Now you can whip together your amazing cream cheese frosting. I’m doubling the icing amount on this one because I believe that cream cheese icing is the greatest thing in the world and everything needs more of it (this is also why I reduced the sugar in the batter).
In the bowl of a mixer, plop 8oz/250g plain cream cheese that is room temperature (to avoid lumps) and 1/2 cup softened butter, with a few drops vanilla extract. Beat that smooth and then add in 2-4 cups icing sugar until it’s the consistency that you like.
Spread that amazingness generously on your lovely dark orange cake and EAT IT.
Thrifty me, I still had some cream cheese icing leftover from the General’s Spider-Man cake, so I used it on my second cake. It looks a little funny but it tastes just as good!
6 thoughts on “Pumpkin Cake with Cream Cheese Frosting: Redux”
Yum yum! I’m all about simplicity. And pumpkin. So I’d say this post and I are a match made in heaven…
Omg it seems devine! I’ve never tried any pumpkin taste sweet… maybe Ill try it too!
Give it a shot!
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It’s no wonder the original post was so popular- this looks and sounds so yummy!
Um, kinda late in, but I’ve bookmarked for later. I have SO DAMN MUCH frozen pumpkin.