Source: George Geary, CCP, cookbook author | Category: Baking, Dessert

Pumpkin Cake with Cream Cheese Drizzle

Canola oil and the pumpkin together make this cake so moist.

Pumpkin Cake with Cream Cheese Drizzle

Ingredients

  • Cake
  • 2  3/4 cups all-purpose flour 675 mL
  • 1-1/2 tsp baking soda 7 mL
  • 1 tsp ground cinnamon 5 mL
  • 3/4 tsp ground nutmeg 4 mL
  • 1/2 tsp ground ginger 2 mL
  • 1/4 tsp ground cloves 1 mL
  • 2 cups pumpkin puree 500 mL
  • 2 cups granulated sugar 500 mL
  • 3/4 cup canola oil 175 mL
  • 3 large eggs
  • 1/2 cup water, room temperature 125 mL 
  • Cream Cheese Drizzle
  • 4 oz cream cheese, softened 125 g
  • 1/2 cup confectioners sugar 125 mL
  • 1 tbsp canola oil 15 mL
  •   hot water

Instructions

  • 1. Preheat oven to 350°F (180°C). Spray a tube pan with canola oil. Set aside.
  • 2. In a large bowl, stir flour, soda, cinnamon, nutmeg,
  • ginger and cloves. Set aside.
  • 3. In a large bowl, combine pumpkin, sugar, canola oil, eggs and water. Blend well. Add dry ingredients, mixing only to blend.
  • 4. Pour into prepared pan, bake in preheated oven until a cake tester comes out clean, about 65 to 70 minutes. Let sit in pan for 10 minutes, then invert on serving plate. Make the drizzle.
  • 5. In a mixing bowl with paddle attachment, blend cream cheese, confectioners sugar and canola oil until soft, add hot water for desired consistency.       
  • 6. When cake has completely cooled you can drizzle on top. 
  • Variations:
  • Chocolate Chunk Pumpkin Cake: Replace the 2 3/4 cups (675 mL) of flour with 2 cups (500 mL) of flour and 3/4 cup (175 mL) of cocoa powder and add 1/2 cup (125 mL) of semi sweet chocolate chunks to the batter.
  • Pecan Pumpkin Cake: Add 1/2 cup (125 mL) of chopped toasted pecans to the batter.

Yield

12 servings.

serving size

1 slice.

nutritional analysis

Per Serving

Calories330
Total Fat15 g
Saturated Fat2.5 g
Cholesterol45 mg
Carbohydrates47 g
Fiber1 g
Sugars31 g
Protein4 g
Sodium150 mg