Pumpkin Cake with Maple Cream Cheese Frosting

Pumkin Cake

Pumpkin Cake with Maple Cream Cheese Frosting
Recipe Source:Jessica

3 cups all-purpose flour
1 ½ tsp baking soda
2 cups sugar
3 large eggs
1 ½ cups pumpkin puree (or 1 can (15 oz) )
½ tsp salt
¾ cup butter (I used
¼ cup vegetable oil
1 cup milk (or 3 tbsp milk powder +1 cup water)

Frosting: (I used only ¼ of the recipe and frosted only 1 cake)
12 oz cream cheese at room temperature
¾ cup butter
3 tbsp maple syrup
2 tsp vanilla essence
6 cups powdered sugar

Pumkin Cake 1

Sieve flour and baking soda. Add salt.
In a large bowl/stand mixer, beat butter and sugar. (I added 2 tbsp boiling water and beat again).
When it starts to be fluffy, add one egg at a time and mix well.
Add oil, pumpkin and vanilla essence and mix again.
Beat in flour alternately with milk beginning and ending in flour.
Pour the batter into 2-3 greased pans of your preference.
Bake in a preheated oven at 150 degree Celsius for 30-35 mins or until a toothpick comes out clean when inserted in the center of the cake.
Cool the cake completely before frosting.
Frosting: In a large bowl, cream butter and cheese. Add maple syrup and vanilla essence. Add icing sugar and beat on low speed until combined and then on medium speed till smooth.
Use frosting as layers and to cover the cake.
Slice and serve.

Pumkin Cake 2


Home made Pumpkin Puree (in microwave)

Pumpkin puree

Homemade Pumpkin Puree –in Microwave

Pumpkin –that’s all!!

Skin and chop pumpkin to large cubes.
Place pumpkin cubes in a large glass bowl and microwave covered for 8-10 mins. Time depends on the size of the cubes.

Pumpkin puree 1

Take out and drain out any water formed.
Let it cool and puree in a blender or food processor.

Pumpkin puree 2

Store in freezer.
It would be convenient for later use if its measured ( ½ cup or 1 cup) and frozen.
Freeze some in ice trays. Take out and store in zip lock bags once frozen. Pop one or two cubes in kid’s soup, pancakes or anything that can mask the addition of vegetables!!