Pumpkin Cake With Cream Cheese Frosting

Published October 1, 2007.

Why this recipe works:

Pumpkin cake recipes should be easy, but the pumpkin cake recipes we tried made damp cakes with a harsh burn of spice. And the cream cheese frosting was way too sweet and rich. To avoid these pitfalls, we made the cake with packed pumpkin puree instead of canned pumpkin pie filling. The cake… read more

Pumpkin cake recipes should be easy, but the pumpkin cake recipes we tried made damp cakes with a harsh burn of spice. And the cream cheese frosting was way too sweet and rich. To avoid these pitfalls, we made the cake with packed pumpkin puree instead of canned pumpkin pie filling. The cake made with the puree actually tasted like pumpkin, which was one of the features we wanted for our Pumpkin Cake with Cream Cheese Frosting. Using puree also allowed us to control the spices ourselves, and we opted to use just a bit of ginger, cinnamon, and allspice to give the cake a subtle spiciness. And to solve the problem of heavy and cloyingly sweet frosting, we lessened the amounts of butter and confectioners' sugar and increased the amount of cream cheese. The result was a tangy frosting that perfectly complemented the spiced cake and gave us our ideal Pumpkin Cake with Cream Cheese Frosting.

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Serves 16

Ingredients

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