Pumpkin Dream Cake Recipe by Essie Robinson

Pumpkin Dream Cake
By Essie Robinson

Pumpkin 1

If you love pumpkin, and the goodness Fall brings and you are absolutely going to love this cake. It is very moist and delicious. If you are a baker and like to make desserts with pumpkin, then this is one to save and use from now on. I originally got the recipe from an old recipe book from “Favorite Recipes” from The United Methodists Women from Childress, Texas. I go to garage sales and thrift stores to try and find old recipe books. I always hope to run across one from my Mamaw Gracie’s church that has her recipes in it I know they are all good!

I have modified a few ingredients from the original recipe one in particular is I changed vanilla extract to vanilla bean paste. The paste has so much more flavor to it, (much more) some might think it is a little over powering but I like it! I also added an additional egg for more leavening, or lift and pumpkin pie spice because after all it is a PUMPKIN CAKE 🙂

Prep Time:1 hour
Cook Time:45 minutes
Yield: 1 Large 3 layer cake
Ingredients for Pumpkin Cake:
3 cups all-purpose flour
1 (15 oz) can pumpkin
2 cups granulated sugar
1 cup whole milk
4 large eggs
3/4 cup unsalted butter, softened
1/4 cup vegetable oil
1 tablespoon vanilla bean paste
1 1/2 teaspoons baking soda
1/2 teaspoon of pumpkin pie spice
1/2 teaspoon salt

Cinnamon Maple Cream Cheese Frosting:
6 cups powdered sugar
12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
1/4 cup of pure maple syrup
1 teaspoons vanilla bean paste
2 teaspoons cinnamon
1/2> teaspoon of pumpkin spice

Instructions:
1. Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In the bowl of a mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla bean paste, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.
3. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place on a cooling rack until cool enough to take the frosting.
4. For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners\’ sugar and beat on low speed until combined, then on high until frosting is smooth.
5. Assemble the 3 layers with a thick layer of frosting in between each layer. Store in the fridge until ready to serve.

Observation Notes: I have found that if you do not store in the fridge or a cool place the frosting will start to sag. That is if it lasts very long after the first cutting, normally pumpkin lovers will want second helpings. If you are having at a large gathering and there is a lot of heat in your kitchen and the cake is left out the frosting starts to slide off the sides of the cake….So, if it is not all eaten at one time I suggest refrigeration, or if cool set outside covered.

Chef Shelley Pogue Personal Chef Services
Avery Ranch, Austin TX
Website: http://chefshelleypogue.com/;http://chefshelleypogue.com/blog

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One thought on “Pumpkin Dream Cake Recipe by Essie Robinson

  1. Pingback: Pumpkin bars with a tasteful pumpkin spice frosting | { Piece of Cait }

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