Spiced Pumpkin Layer Cake with Cream Cheese Frosting

Name: Spiced Pumpkin Layer Cake with Cream Cheese Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 177 milliliters canned crushed pineapple (do not drain); 237 milliliters lightly packed sweetened flaked coconut; 355 milliliters confectioners sugar, sifted; 454 grams packages each) cream cheese, at room temperature; 79 milliliters dried currants; 3 larges eggs, beaten; 473 milliliters granulated sugar; 2 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons freshly grated nutmeg; 2 Tbsps canned unsweetened pumpkin purée; 1 teaspoon kosher or sea salt; 237 milliliters (2 sticks) unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; 237 milliliters canola or vegetable oil

This recipe makes 12 servings with 529 calories, 4g of protein, and 33g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have nutmeg, eggs, lightly coconut, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Oven

Frying Pan

Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.

Ingredients you will need

All Purpose Flour

Shake

To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.

Ingredients you will need

Crushed Pineapple

Granulated Sugar

Baking Soda

Cinnamon

Currants

Coconut

Pumpkin

Vanilla

Clove

Nutmeg

All Purpose Flour

Egg

Salt

Cooking Oil

Equipment you will use

Bowl

Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined.

Ingredients you will need

All Purpose Flour

Egg

Equipment you will use

Wooden Spoon

Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly.

Ingredients you will need

Pumpkin

Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean.

Equipment you will use

Toothpicks

Oven

Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper.

Equipment you will use

Baking Paper

Knife

Let cool completely before frosting the cakes.

Ingredients you will need

Frosting

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth.

Ingredients you will need

Cream Cheese

Frosting

Equipment you will use

Hand Mixer

Bowl

Add the butter and beat for about 2 minutes until combined.

Ingredients you will need

Butter

Add the pumpkin purée and beat until incorporated, about 1 minute.

Ingredients you will need

Pumpkin

Add the confectioners’ sugar and vanilla and beat for about 3 minutes until fluffy.

Ingredients you will need

Vanilla

Sugar

Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer.

Ingredients you will need

Frosting

Spread

Equipment you will use

Offset Spatula

Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges.

Ingredients you will need

Frosting

Spread

Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting.

Ingredients you will need

Frosting

Spread

Remove from the refrigerator 30 to 40 minutes before serving.

Do Ahead

The cake can be made up to 2 days in advance. Refrigerate until cold, and then carefully cover with plastic wrap. The cake can also be wrapped tightly and frozen for up to 1 month.

Ingredients you will need

Wrap