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Pumpkin Layer Cake with Cream Cheese Frosting

  • Makes: one 9" (23 cm) two-layer cake  
  • Preparation Time: 20 minutes plus baking time 

Ingredients

Dry Ingredients

2 1/2 cups625 ml all-purpose flour

2 tsp10 ml baking powder

1 tbsp15 ml cinnamon

1 tsp5 ml nutmeg

1 tsp5 ml ginger

1 tsp5 ml baking soda

1/2 tsp2 ml cloves

1/2 tsp2 ml salt

Wet Batter Ingredients

2 cups500 ml canned pure pumpkin

1 can300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

1 cup250 ml white sugar

1/2 cup125 ml packed brown sugar

1 cup250 ml canola or vegetable oil

4 large eggs

Frosting

12 oz regular or light cream cheese, softened

1 stick (8 tbsp/125 ml) unsalted butter, softened

3½ cups875 ml icing sugar

1 tsp5 ml vanilla

1/2 tsp2 ml allspice (optional)

Few drops food colouring (optional)

Directions

  Dry Ingredients

  1 Sift dry ingredients together.

  Wet Batter Ingredients

  2 With electric mixer on medium speed beat pumpkin and sweetened condensed milk together until smooth. Add remaining ingredients in order, beating well after each addition.

  Combine

  3 With mixer on low speed, add dry ingredients into wet batter ingredients, mixing just until mixed.

  Bake

  4 Pour into 2-9" (23 cm) greased and floured round baking pan and bake in preheated 350°F (180°C) oven until toothpick inserted in center comes out clean, about 35 minutes. Turn cakes out onto wire rack. Cool completely.

  Frosting

  5 With electric mixer beat cream cheese and butter together until smooth. Beat in remaining ingredients. Place one cake layer, rounded side down, on cake plate. Cover with one third of the icing. Place second layer on top, rounded side up. Frost sides and top with remaining icing. Chill.

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