Pumpkin Pie Cake
I am not a baker. I am the one you see covered in flour after 4 hours of baking with not a single edible item in sight. That may be an exaggeration, but I have rarely had someone ask me for the recipe of one of my baked goods.
I am a cook, so following a recipe is hard for me. I really like to use my senses to determine how a dish will be created, but baking is all about science, not the senses. With Heather’s suggestion, I decided to start following baking recipes to a T. Sure enough, after a few tries, I got one recipe right! The smile proves it!
Last week my friend Leslie and I decided to go see New Moon together, but I also knew I wanted to bring a baked good over to PB and my aunt’s house for Thanksgiving dinner. Leslie had to bake something too so she came over and we had a baking party before the movie! Since I only had two round pans, we made the second batch of cake with a bundt pan. The bundt version of this cake was equally delicious, but slightly undercooked, although I did let it cook longer. The flavor was there though.
This is an easy beginner’s cake to make, and the resulting presentation is beautiful. Bring it to a holiday party, or save it for yourself. Either way, you will want to make it again.
The recipe can be found here, and originally comes from Cooking Light’s November 2005 edition. I have copied it for you here as it is available on the internet for everyone’s enjoyment.
Pumpkin Pie Cake
From Cooking Light
Yield: 16 servings (serving size: 1 slice)
- Cooking spray
- 2 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup canola oil
- 1/2 cup egg substitute
- 2 large eggs
- 1 (15-ounce) can unsweetened pumpkin
- 2 cups all-purpose flour (about 9 ounces)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin-pie spice
- 1/2 teaspoon salt
- 2 tablespoons butter, softened
- 1 (8-ounce) package 1/3-less-fat cream cheese
- 3 cups powdered sugar
- 2 teaspoons fresh orange juice
- 1/4 cup chopped pecans, toasted
- Orange slices (optional)
Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.
Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.
To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.
Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.