Pumpkin Pie Cake

Last week when Sabrina and I got together for dinner, we also did a little Thanksgiving dessert prep work! I offered to bring dessert to Fiancé’s family’s get together on Thursday and Sabrina wanted to make something sweet for her Thanksgiving brunch as well.  She found this awesome recipe from Cooking Light to make a Pumpkin Pie Cake. It was seasonal and easy to make so I was in!

We each made the cakes at Sabrina’s apartment, and I took my icing to-go and put together the cake on Thursday. Surprisingly, everything traveled fabulously! Check out the icing cup! I love it!

Pumpkin Pie Cakes with cream cheese fronting! It smelled and tasted fabulous! I love me some pumpkin.

Yield: 16 servings (serving size: 1 slice)

Ingredients

• CAKE:
• Cooking spray
• 2  tablespoons  all-purpose flour
• 1  cup  granulated sugar
• 1/2  cup  packed brown sugar
• 1/4  cup  canola oil
• 1/2  cup  egg substitute
• 2  large eggs
• 1  (15-ounce) can unsweetened pumpkin
• 2  cups  all-purpose flour (about 9 ounces)
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 2  teaspoons  pumpkin-pie spice
• 1/2  teaspoon  salt
• FROSTING:
• 2  tablespoons  butter, softened
• 1  (8-ounce) package 1/3-less-fat cream cheese
• 3  cups  powdered sugar
• 2  teaspoons  fresh orange juice
• 1/4  cup  chopped pecans, toasted
• Orange slices (optional)

Preparation

Preheat oven to 350°.

To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.

Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.

To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.

Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.

 

The only thing that went wrong was that I didn’t slice the bottom half of the cake to make the top layer lay nicely on top. I also didn’t have any toothpicks so on the way over to Thanksgiving, I had to keep the cake top from sliding off! I did however get a cute little cake carrier!

Here I am taking my Pumpkin Pie Cake in my cute little carrier to Thanksgiving!

 

Everyone seemed to really like the cake! The cake itself was moist and very tasty. The cream cheese icing was velvety and smooth. The candied pecans on top were the perfect addition as well. Thanks for baking with me Sabrina! I hope yours was as big of a hit as mine was!

I also wanted to put in a picture of what Fiancé and I wore to Thanksgiving dinner at his aunt’s house. I was loving my dress! Cute right?

Did you make anything special for Thanksgiving? What did you make? What’s your favorite Thanksgiving dessert??