Description
Pioneer Woman’s Pumpkin Cream Cake is a dessert that combines the warm flavors of pumpkin and spices with a luscious cream filling. The cake is made with pumpkin puree and a blend of spices like cinnamon, nutmeg, and ginger, creating a moist and tender cake. The creamy filling is made from cream cheese and whipped cream, adding a light and fluffy contrast to the rich pumpkin cake. The cake is often topped with more cream and a sprinkle of cinnamon or nutmeg, making it as beautiful as it is delicious.
Ingredients
Scale
For the Pumpkin Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
For Garnish (Optional):
- Ground cinnamon or nutmeg, for sprinkling
- Whipped cream, for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans then set them aside.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cake: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.
- Prepare the Cream Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread half of the cream filling evenly over the top. Place the second cake layer on top and spread the remaining cream filling over the top and sides of the cake.
- Garnish and Serve: If desired, sprinkle the top of the cake with ground cinnamon or nutmeg and add a dollop of whipped cream for extra decoration. Slice and serve the cake.