It’s fall! Time for colored leaves, crisp air, blue skies, and a lot of pumpkin and apple recipes! I know I’m not alone. Pumpkin desserts are a favorite this time of year, from the traditional pumpkin pie to all sorts of delectable goodies.
Among my “must-make” fall recipes each year is this cake. As usual, I like it simple: just a plain Pumpkin cake topped with cream cheese frosting. However, this fall favorite of mine is far from boring because the cake is so wonderfully moist and dense, and the icing is extra thick and creamy. You just don’t need any frills to make it special!
One special feature I love about this cake, is that it is stored in the refrigerator, due to the cream cheese frosting. And I think this is what really makes the cake so delicious. There’s just something about those perfect slices of pumpkin and cream cheese, right from the refrigerator- cool and creamy.
I’ll admit something.. I ate the leftovers of this cake for my lunch… more than once this week. Not dessert after lunch, but lunch itself. Healthy, huh? But, I couldn’t resist! ( I did also feel appropriately guilty about my indulgence after the deed was done!) But it was so good!
You’ll be coming back for more, too- I promise.
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup plain yogurt (with any standing liquid drained off.)
- 4 eggs
- 2 cups flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- pinch of ground cloves
- 1/2 tsp. ground ginger
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 cups solid-pack pumpkin (1 can)
Cream Cheese Frosting:
- 1/4 cup butter, softened
- 1 8oz. cream cheese, softened
- 1 lb. confectioners sugar
- 2 tsp. pure vanilla extract
- splash of milk, if needed
Combine the sugar, yogurt, and eggs in a mixer. Mix Well. In a small bowl, combine the dry ingredients. Add this to the sugar mixture and mix until well-combined. Stir in pumpkin.
Pour the batter into a greased and floured 9×13 baking pan.
Bake at 350 for 35-45 minutes until a knife inserted near the center comes out clean or with only a few moist crumbs. (mine took closer to 45 minutes.)
Allow to cool completely. (I leave this cake in the pan)
For the Frosting: Add all the ingredients to a mixing bowl, except the milk. Beat well until smooth and creamy. If the frosting seems too stiff, add a small splash of milk and beat again until the icing is smooth and creamy.
Using a rubber spatula, scoop out all the icing onto the center of the pumpkin cake. Then, spread it out so the entire top of the cake is covered.
Store in the refrigerator for several hours before serving so it is completely chilled.