I Dig Pinterest

Creative "Pin"-spiration

Moist Pumpkin Cake with Cream Cheese Icing

Before anything else gets said, I need to state a disclaimer that I didn’t actually make this Moist Pumpkin Cake.  Some friends kindly brought it over the other night when my husband was out of town.  I snapped some pictures of it because I could tell that it was going to be GOOD and because these friends always provide us with food that’s nothing short of exceptional.

The kids and I ate it like it was going out of style, and when the hubby returned only a day-and-a-half later, not a crumb remained.  He was a little annoyed, but, what is the phrase, “You snooze you lose”?  ðŸ™‚

So I decided that I just must get the recipe from them…a good conclusion to make, right?  I took their pretty platter back only the next day, explained rather sheepishly how quickly we had downed it, and received a congratulatory high five.

Yes, this cake is high five material, folks.  It’s moist, soft and simply amazing.  It resembles a carrot cake in texture and even slightly in flavor.  It’s topped with smooth and incredibly decadent cream cheese icing and crunchy toasted walnuts.
 
The original recipe calls it a “bar”, but bar it is not.  It’s definitely “cake-y”, but I love that about it.
 
{MOIST PUMPKIN CAKE}
Original recipe from allrecipes
 
4 eggs
1 2/3 c. white sugar
1 c. vegetable oil
1 (15 ounce) can pumpkin puree
2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
2 t. ground cinnamon
1 t. salt
 
For Frosting:
1 (3 ounce) package cream cheese, softened
1/2 c. butter, softened
1 t. vanilla extract
2 c. sifted confectioners’ sugar
 
1 c. toasted, chopped walnuts for topping
 
Directions:
Preheat oven to 350 degrees F (175 degrees C).
 
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
 
Spread the batter evenly into an ungreased 10×15 inch jellyroll pan (or 9×13″ pan). Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
 
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. To toast walnuts, preheat oven to 375°F. Lay walnuts on a baking sheet (you can line it with foil or parchment paper for easy clean-up). Roast walnuts until they start to brown and smell toasted, 5 to 10 minutes.  Cut into squares.

 

Need I say more?  The pumpkin flavor is not overwhelming, or this cake would not have become my immediate friend for life, like it did at bite one.

You should seriously consider making this fall dessert, ASAP.

Enjoy!

—–

 

Here are some more delicious pumpkin desserts for you to try.
 
 
 
 

post signature

Reader Interactions

Comments

  9. I think it's hilarious you didn't make the cake but blogged about it anyway! I would have done the same thing! It looks awesome. I'm hopping over from DIY Sunday Showcase (my link up was #20) Have a great weekend!

  10. I see you've linked up this great looking recipe at the Flamingo Toes link party. I'd love for you to come share it on my new link party - Required Ingredient Recipe Link Party - that just went live. Every Sunday I feature a different ingredient and this week it is pumpkin.

    I hope you'll stop by and share!
    http://futureexpat.com/2013/11/required-ingredient-pumpkin/

  11. Pumpkin and cream cheese are two of my favorite things, so I know I would love this cake! What a good idea to turn a gift cake into a post :) Thanks for sharing this with us at Saturday Night Fever!
MENU