Genna's Pumpkin Wonderland Cake

Genna Kanago

By
@BakingBroadwayBlonde

I baked this cake for Thanksgiving this year and it was a HIT; it is THE most delicious and moist cake you will ever taste! I have decided to bake this cake every Thanksgiving, making it a family tradition!
My brother begs me bake it every chance I get and he doesn't even like pumpkin!!

The Maple Cinnamon Cream Cheese frosting is just...OH MY GOODIES.

ENJOY!!!! :) I love this cake and I hope you will, too!

Sugarly yours,

Genna


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Comments:

Serves:

10

Prep:

30 Min

Cook:

40 Min

Ingredients

3 c
all purpose flour - for cake
1 1/2 tsp
baking soda - for cake
1/2 tsp
salt - for cake
3/4 c
butter, unsalted (softened) - for cake
2 c
granulated sugar - for cake
3
large eggs - for cake
1 Tbsp
vanilla extract - for cake
1 can(s)
pumpkin - for cake
1/4 c
vegetable oil - for cake
1 c
milk - for cake
12 oz
cream cheese (softened) for frosting
3/4 c
butter, unsalted - for frosting
3 Tbsp
pure maple syrup - for frosting
2 tsp
vanilla extract - for frosting
2 tsp
cinnamon - for frosting
6 c
powdered sugar - for frosting

Directions Step-By-Step

1
Preheat oven to 300 degrees. Grease 3, 8 or 9 inch cake pans. I use baking spray.
2
In large bowl, mix flour, baking soda and salt.
3
In a big bowl, cream butter and sugar until it's light and fluffy. Beat in eggs one at a time, then stir in vanilla, pumpkin, and vegetable oil. Beat in the flour mixture alternately with the milk. (Batter may be a little lumpy).
4
Divide batter evenly into greased pans. Bake 35 - 40 minutes.
5
Remove the pans from oven and immediately place them in the freezer for 40 minutes. This keeps the cake moist.
6
FROSTING!!!!

In a BIG bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla amd cinnamon. Add powdered sugar and beat on low speed until combined, then beat on high until frosting is smooth.
7
Put a thick layer of frosting in between each layer and ENJOY!! :)

About this Recipe

Course/Dish: Cakes