i love it when you all write in sharing your favorite recipes and tips. if you make this recipe, i’d love to see pics of your creations on instagram, facebook and twitter! i had to give away the leftovers or i would have eaten it all. hi natasha – i would like to make this as a multi-layer cake … do you think it would hold up, or is the cake too moist? i think you could make it work for a 2-layer 8 or 9″ cake and you may need to make some adjustments to the bake time since it will be 2 thinner layers. i made it for a luncheon with my golf friends and everyone asked for the recipe. it only took 30 minutes in my oven and i know that as it is a hot oven. i made this today and i must say it is delicious. i saw this pumpkin cake and it looks amazing. i did one for the family the other day and i am taking the second one in to work. my husband and i made the cake this afternoon. i made this for thanksgiving instead of the usual pumpkin pie and everyone loved it! for the frosting i added a pinch of cinnamon. i made this yesterday.
i tried a lot of your recipe’s and i loved this pumpkin cake. i have been trying to purchase the can opener you use but i am unable to find it on the links you posted.could you please help me? i loved this recipe and decided to make it as a fall-inspired birthday cake for my husband today. the store i went to did not have pumpkin purée so it took a while to find it at different stores, but that just proves how much i wanted to make the cake!!!!!! i love all of your recipes and i’m so excited to try this one! the last time i made this cake was at a memorial service and there were so many desserts there that i almost took the cake home but at the end of it all to my surprise the cake was almost gone. i doubled the recipe to feed a bunch of hungry nurses at work. hi natasha, loved this cake without the icing and cut the sugar in half (used brown sugar)… going to try it with carrots and butternut-squash later… just wondering, can i add more baking powder instead of soda?? i looked up a similar recipe for this frosting and it calls for 4 cups of powdered sugar not one. i was curious if you have a basic yellow cake recipe that has the same soft texture and crumb that this cake does? i adapted this recipe to gluten and dairy free. i made this and it’s delicious! i didn’t have pumpkin, so i cooked 2 shredded carrots with a teaspoon of sugar and added it to the dough instead of the pumpkin. i want to make this cake for a fall party at work. i also decorated it with salted pepitas (pumpkin seeds) which i thought was the best part of the cake.
topped with swirls of cream cheese icing, this pumpkin cake is a dessert version of my grandmother’s now-internet-famous pumpkin bread (which, for many of you, was the gateway recipe to my blog). topped with swirls of cream cheese icing, this pumpkin cake is easy to make and 100% kid-approved — the perfect fall treat for potlucks, bake sales, and holiday parties. my mother and i made the cake as recommended during our christmas vacation to my grandmother’s. i don’t like things too sweet, and yet it seemed as if the cake itself lacked sugar and salt. i made it for a friendsgiving and had at least 4 people ask for the recipe! i want to make this tomorrow and the recipe states a mixer. i did cut the sugar in half and it was perfect. can i use it in the frosting instead of cream cheese or as a combination of mascarpone and cream cheese?
i went easy on the clove, as a full teaspoon seemed like a lot to me. this bread was moist and perfect for fall/winter this pumpkin recipe makes a flavorful moist cake with a delicious cream cheese frosting. i would love to make this cake for a party as i’m a huge fan of the bread version. for the cake, would it change the flavor or rise of the cake if i wanted to use canola oil instead of the butter? there is a lot of cake for me and my husband, so cut it in half and put one half in freezer. could i cook this in round cake pans and then double the cream cheese frosting recipe to have enough to frost and cover the outside of the cake? i also make the pumpkin bread recipe on this site and it’s awesome. i made the pumpkin pound cake and took a photo. i did half the sugar for both cake and frosting and it was still amazing.
this is the best pumpkin cake i’ve ever had and everyone has been raving over it. it’s perfectly moist, soft, spiced, and easy to make! ingredients for pumpkin cake: ; 2 cups all-purpose flour, *see note on measuring ; 1 1/2 cups granulated sugar ; 1 tsp baking soda, sifted to get how to make pumpkin cake with cream cheese frosting. begin by combining the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg in a medium, pumpkin cake vegan, pumpkin cake vegan, pumpkin cake recipe easy, pumpkin cake pinterest, pumpkin cake, dessert.
delicious pumpkin spice cake baked in a sheet pan. very moist and great for potlucks. when cool, top with your favorite cream cheese frosting. this pumpkin cake with cream cheese frosting takes little to no effort to make. it’s a super straightforward recipe that anyone can perfect. this easy pumpkin cake has three layers of moist, spiced pumpkin cake, made completely from scratch, frosted with a sweet cinnamon maple, moist pumpkin cake, pumpkin cake healthy, caribbean pumpkin cake recipe, pumpkin cake with cream cheese frosting.
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