As the leaves start to change and the crisp autumn air sets in, our thoughts turn to warm, comforting treats that evoke the cozy feelings of the season. And what’s more iconic of fall than a moist and flavorful pumpkin cake? Whether you’re looking for a classic spiced treat or something a little more unique, we’ve got you covered with this collection of 20 delicious pumpkin cake recipes.
From traditional bundt cakes to creative twists like pumpkin spice latte-inspired desserts, these recipes showcase the versatility and flavor of pumpkin in all its forms. So why not get baking and make the most of the season’s bounty? With these mouthwatering pumpkin cake recipes, you’ll be well on your way to creating a fall that’s truly unforgettable.
Classic Spiced Pumpkin Cake with Cream Cheese Frosting
Warm up to the flavors of fall with this moist and aromatic pumpkin cake, infused with a blend of classic spices and topped with a tangy cream cheese frosting.
Ingredients:
For the cake:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1/2 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. Whisk together flour, baking powder, cinnamon, nutmeg, and ginger.
3. In a separate bowl, cream butter and sugar until light. Add pumpkin, eggs, and vanilla; mix well.
4. Combine dry ingredients with wet ingredients; mix until smooth.
5. Divide batter evenly between prepared pans; bake for 35-40 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before frosting: Beat cream cheese, butter, and powdered sugar until smooth. Add vanilla extract.
Cooking Time: 35-40 minutes
Moist Pumpkin Bundt Cake with Maple Glaze
Moist Pumpkin Bundt Cake with Maple Glaze Recipe
Experience the warmth of fall with this moist and flavorful pumpkin bundt cake, topped with a sweet and sticky maple glaze. Perfect for a cozy afternoon or a special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp salt
– 1 cup canned pumpkin puree
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup chopped walnuts (optional)
– Maple glaze ingredients: 1/2 cup pure maple syrup, 1 tbsp heavy cream
Instructions:
1. Preheat oven to 350°F. Grease a 12-cup bundt pan and set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, combine pumpkin puree, sugar, butter, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in chopped walnuts, if using.
5. Pour batter into prepared bundt pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before glazing.
Maple Glaze: Whisk together maple syrup and heavy cream until smooth. Drizzle over cooled cake.
Cooking Time: 50-60 minutes
Pumpkin Chocolate Chip Cake with Cinnamon Swirl
This moist and flavorful cake combines the warmth of pumpkin and cinnamon with the richness of chocolate chips. The swirl of cinnamon sugar adds a delightful textural element to each bite.
Ingredients:
– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup semi-sweet chocolate chips
– Cinnamon sugar (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, combine pumpkin puree, sugar, and butter. Beat until smooth.
4. Beat in eggs one at a time.
5. Gradually add dry ingredients to wet ingredients, beating until just combined.
6. Stir in chocolate chips.
7. Divide batter evenly between prepared pans.
8. To make cinnamon swirl: Mix 2 tbsp granulated sugar and 1/2 tsp ground cinnamon. Sprinkle over batter in each pan.
Cooking Time: 35-40 minutes or until a toothpick inserted comes out clean. Let cool before serving.
Vegan Pumpkin Cake with Coconut Whipped Cream
Celebrate the flavors of fall with this moist and decadent vegan pumpkin cake, topped with a creamy coconut whipped cream.
Ingredients:
For the cake:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup non-dairy milk (almond or soy)
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
For the coconut whipped cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons maple syrup
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a large bowl, whisk together flour, oats, sugar, pumpkin puree, baking powder, salt, cinnamon, and nutmeg.
3. Add non-dairy milk, canola oil, and vanilla extract; mix until smooth.
4. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
5. Let cool completely before frosting with coconut whipped cream.
Coconut Whipped Cream:
1. Chill coconut milk overnight or for at least 2 hours.
2. Open chilled coconut milk; scoop out solid white cream, leaving liquid behind.
3. Whip cream with maple syrup and vanilla extract until stiff peaks form.
4. Top cooled cake with whipped cream and enjoy!
Cooking Time: 50-60 minutes
Pumpkin Dump Cake with Pecan Streusel Topping
This seasonal dessert combines the warmth of pumpkin spice with the crunch of pecans, making it a perfect treat for fall gatherings. With just a few simple ingredients and minimal effort, you’ll be enjoying this scrumptious cake in no time.
Ingredients:
– 1 cup canned pumpkin puree
– 1 cup yellow cake mix
– 1/2 cup granulated sugar
– 1/4 cup melted butter
– 1 teaspoon pumpkin pie spice
– 1/2 cup chopped pecans
– 2 tablespoons brown sugar
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine pumpkin puree, cake mix, sugar, and melted butter. Mix until smooth.
3. Pour the mixture into a 9×13-inch baking dish.
4. In a separate bowl, mix together chopped pecans and brown sugar.
5. Sprinkle the pecan streusel topping evenly over the cake batter.
6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 40-45 minutes
Pumpkin Roll Cake with Creamy Filling
This moist pumpkin cake filled with a creamy mixture is perfect for fall gatherings and holiday parties. With its tender crumb and velvety filling, it’s sure to be a hit.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
– Creamy Filling (recipe below)
Creamy Filling:
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 375°F. Grease a 10×15-inch jelly roll pan.
2. Combine flour, baking powder, and salt. Set aside.
3. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in pumpkin puree and vanilla extract.
5. Gradually add dry ingredients to wet ingredients, beating until just combined.
6. Pour batter into prepared pan and smooth top.
7. Bake for 15-20 minutes or until toothpick comes out clean.
8. Let cool completely before filling with Creamy Filling.
Cooking Time: 15-20 minutes
Gluten-Free Pumpkin Cake with Brown Butter Icing
Celebrate the flavors of fall with this moist and delicious gluten-free pumpkin cake, topped with a rich brown butter icing. Perfect for a cozy evening or a special occasion.
Ingredients:
For the cake:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
For the icing:
– 1/2 cup (1 stick) unsalted butter
– 1 tablespoon brown sugar
– 1/2 teaspoon sea salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a large bowl, combine almond flour, coconut sugar, pumpkin puree, eggs, melted butter, and vanilla extract. Mix until smooth.
3. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
4. For the icing, melt the butter in a saucepan over medium heat. Add brown sugar, sea salt, and vanilla extract. Cook, stirring constantly, until golden brown (about 5 minutes).
5. Allow the cakes to cool completely before assembling and topping with the brown butter icing.
Cooking Time: 25-30 minutes for the cake; 5 minutes for the icing
Pumpkin Coffee Cake with Cinnamon Crumble
This moist pumpkin coffee cake is topped with a crunchy cinnamon crumble, perfect for the fall season. This recipe is easy to make and is sure to become a favorite.
Ingredients:
– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup cinnamon crumble topping (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine pumpkin puree, sugar, butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared baking dish and top with cinnamon crumble topping.
6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cinnamon Crumble Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 cup cold unsalted butter, cut into small pieces
Combine dry ingredients and add butter. Use your fingers or a pastry blender to work the butter until mixture resembles coarse crumbs.
Pumpkin Sheet Cake with Brown Sugar Frosting
This moist and flavorful pumpkin sheet cake is perfect for the fall season, topped with a creamy brown sugar frosting that adds a rich and velvety texture.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1 cup canned pumpkin puree
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and pumpkin puree. Add flour mixture and vanilla extract; mix until just combined.
4. Pour batter into prepared pan and smooth top.
5. Bake for 25-30 minutes or until toothpick inserted comes out clean.
Brown Sugar Frosting:
1. In a medium bowl, whisk together 1 cup powdered sugar, 2 tbsp unsalted butter, softened, and 1/4 cup brown sugar.
2. Spread frosting over cooled cake and refrigerate for at least 30 minutes before serving.
Pumpkin Spice Latte Cake with Espresso Buttercream
A moist pumpkin spice cake infused with the warmth of fall, topped with a rich espresso buttercream that will elevate your taste buds.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– Espresso buttercream (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Whisk together flour, sugar, pumpkin puree, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
3. Add milk, eggs, and vanilla extract; whisk until smooth.
4. Divide batter evenly between prepared pans.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cakes to cool completely before frosting with espresso buttercream.
Espresso Buttercream:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons brewed espresso or strong coffee
– 2 teaspoons vanilla extract
Whisk together ingredients until smooth. Adjust sweetness and espresso flavor to taste.
Pumpkin Carrot Cake with Walnuts and Raisins
This moist and flavorful cake combines the warmth of pumpkin and carrots with the crunch of walnuts and sweetness of raisins, perfect for a fall dessert or snack.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 cup grated carrots
– 1/2 cup chopped walnuts
– 1/4 cup raisins
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine sugar, pumpkin puree, carrots, walnuts, and raisins.
4. Add softened butter to the dry ingredients and mix until combined.
5. Beat in eggs and vanilla extract.
6. Gradually add the flour mixture to the wet ingredients and mix until smooth.
7. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Cooking Time: 30-35 minutes
Pumpkin Angel Food Cake with Light Vanilla Glaze
Celebrate fall flavors with this moist and airy Pumpkin Angel Food Cake, perfectly balanced by a light and creamy vanilla glaze. A simple yet impressive dessert for any occasion.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 4 large egg whites
– 1/2 teaspoon cream of tartar
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the glaze:
– 1/2 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Sift flour and sugar into a large mixing bowl.
2. Beat egg whites and cream of tartar until stiff peaks form. Add pumpkin puree, cinnamon, and nutmeg; mix until combined.
3. Gently fold egg mixture into flour mixture.
4. Pour batter into an ungreased angel food cake pan.
5. Bake for 40-45 minutes or until golden brown.
6. Allow cake to cool before glazing with powdered sugar, butter, and vanilla extract.
Cooking Time: 40-45 minutes
Pumpkin Cheesecake Swirl Cake
This moist and flavorful cake combines the warmth of pumpkin with the creaminess of cheesecake, creating a perfect fall treat. The swirl of cheesecake batter adds a delightful surprise to each bite.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat sugar and butter until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually add the flour mixture, then pumpkin puree.
5. In a separate bowl, beat cream cheese and granulated sugar until smooth. Swirl into the batter with a knife or spatula.
6. Pour into prepared baking dish and bake for 55-60 minutes, or until a toothpick comes out clean.
Cooking Time: 55-60 minutes
Pumpkin Upside-Down Cake with Caramelized Apples
Moist pumpkin cake meets sweet caramelized apples in this delightful dessert perfect for the fall season. This show-stopping cake is sure to impress your family and friends.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1/2 teaspoon vanilla extract
– 2-3 medium apples, sliced
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. Mix pumpkin, flour, baking powder, and salt in a bowl. Add butter, granulated sugar, brown sugar, eggs, and vanilla extract; mix until smooth.
3. Arrange apple slices on the prepared baking dish.
4. Pour batter over apples and smooth top.
5. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
6. Let cool in pan for 10 minutes before flipping onto a plate.
7. Serve warm with caramel sauce drizzled on top.
Cooking Time: 40-45 minutes
Pumpkin Gingerbread Cake with Molasses Drizzle
Warm up to the flavors of fall with this moist and aromatic pumpkin gingerbread cake, topped with a rich molasses drizzle. Perfect for a cozy evening or as a unique dessert for your holiday gathering.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons ground ginger
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 tablespoon molasses
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, ginger, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
6. While the cake is baking, prepare the molasses drizzle by whisking together molasses and 1 tablespoon water in a small bowl.
7. Remove cake from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
8. Drizzle warm molasses mixture over cooled cake.
Cook Time: 45-50 minutes
Pumpkin Pound Cake with Vanilla Bean Glaze
Warm up to the season’s sweetest treat – a moist pumpkin pound cake smothered in a rich vanilla bean glaze. This autumnal delight is perfect for a cozy night in or as a show-stopping dessert for your next gathering.
Ingredients:
For the cake:
– 1 cup (200g) unsalted butter, softened
– 1 3/4 cups (210g) all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup (240ml) canned pumpkin puree
– 1 cup (200g) granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the glaze:
– 1/4 cup (60g) unsalted butter, softened
– 2 tablespoons heavy cream
– 2 teaspoons vanilla bean paste
– 1 cup (240ml) powdered sugar
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan.
2. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Whisk in pumpkin puree, flour, baking powder, salt, and vanilla extract.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
6. Let cool completely before glazing.
Glaze:
1. Beat softened butter and heavy cream until combined.
2. Whisk in vanilla bean paste and powdered sugar until smooth.
3. Drizzle over cooled cake.
Pumpkin Marble Cake with Chocolate and Spice Swirls
Warm up to the flavors of fall with this moist and decadent pumpkin marble cake, featuring rich chocolate and aromatic spice swirls. Perfect for a cozy afternoon treat or a special occasion dessert.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup semi-sweet chocolate chips
– 1 tablespoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine pumpkin puree, butter, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Melt chocolate chips in a microwave-safe bowl (10-15 seconds). Stir in cinnamon and nutmeg.
6. Pour batter into prepared pans and create a marble effect by drizzling melted chocolate mixture on top.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
Pumpkin Apple Cake with Cider Glaze
Celebrate the flavors of fall with this moist pumpkin apple cake, topped with a tangy cider glaze. Perfect for a cozy autumn evening or a holiday gathering.
Ingredients:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup chopped apple (such as Granny Smith)
– 1/4 cup unsalted butter, melted
– 2 large eggs
– Cider Glaze (see below)
Instructions:
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine sugar, pumpkin puree, chopped apple, melted butter, and eggs. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared baking dish and bake for 35-40 minutes or until a toothpick comes out clean.
6. Let cool completely before topping with Cider Glaze (see below).
Cider Glaze:
– 1/2 cup apple cider
– 2 tbsp powdered sugar
Combine ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.
Pumpkin Coconut Cake with Toasted Coconut Topping
Experience the warm flavors of fall with this moist pumpkin cake infused with the richness of coconut, topped with a crunchy toasted coconut topping.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsweetened shredded coconut
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
For the topping:
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon unsalted butter, melted
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, coconut, baking powder, and salt.
3. Add softened butter, eggs, and vanilla extract; mix until smooth.
4. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
5. While cakes cool, toast coconut flakes in a dry skillet over medium heat, stirring frequently, until golden brown.
6. Top cooled cakes with melted butter, toasted coconut flakes, and a pinch of salt.
Cooking Time: Approximately 1 hour
Pumpkin Rum Cake with Butterscotch Sauce
Elevate your fall celebrations with this moist and flavorful Pumpkin Rum Cake, paired with a rich and creamy Butterscotch Sauce. This perfect pairing is sure to delight your guests.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 ounce dark rum (optional)
– 1 teaspoon vanilla extract
For the butterscotch sauce:
– 1 cup brown sugar
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, pumpkin puree, eggs, rum (if using), and vanilla extract.
4. Add dry ingredients to wet ingredients; mix until just combined.
5. Pour batter into prepared loaf pan; bake for 45-50 minutes or until a toothpick comes out clean.
6. For the butterscotch sauce: Combine brown sugar, heavy cream, butter, and vanilla extract in a small saucepan. Bring to a boil over medium heat; reduce heat and simmer for 5-7 minutes or until thickened.
Cooking Time: 45-50 minutes (cake), 5-7 minutes (sauce)
Summary
The fall season is here, and it’s the perfect time to indulge in some delicious pumpkin cakes! From classic spiced pumpkin cake with cream cheese frosting to vegan pumpkin cake with coconut whipped cream, we’ve got you covered. Check out these 20 mouth-watering recipes that are sure to satisfy your sweet tooth and fill your home with the warm aroma of pumpkin spice.
