Description
This Pumpkin Dream Cake is a moist, flavorful autumn dessert featuring warm spices and a luscious cinnamon cream cheese frosting. Perfectly tender with a subtle spice profile, this cake combines pumpkin puree with brown sugar and Greek yogurt for a rich, satisfying texture, topped with a creamy, sweet frosting that enhances the seasonal flavors.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 1 (15 ounce) can pumpkin puree
- 1 ¾ cups brown sugar
- ½ cup plain Greek yogurt
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Cinnamon Cream Cheese Frosting
- 2 (8-ounce) blocks cream cheese
- ½ cup unsalted butter
- 2 ½ cups powdered sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9x13 inch baking dish with nonstick baking spray to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and freshly grated nutmeg. If you prefer a spicier cake, you can add an additional ½ to 1 teaspoon of spices like cinnamon or allspice.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, plain Greek yogurt, and vegetable oil until smooth. Then whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Finally, mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and no large lumps remain. Be careful not to overmix.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. The cake may have an “eggy” smell while baking, but this will dissipate once cooled.
- Cool Completely: Allow the cake to cool completely in the pan before frosting, to ensure the frosting sets properly and does not melt.
- Prepare Cinnamon Cream Cheese Frosting: Beat together the cream cheese and unsalted butter until creamy and smooth. Gradually add the powdered sugar and cinnamon, beating until well combined. Add the vanilla extract and beat until fluffy.
- Frost the Cake: Spread the cinnamon cream cheese frosting evenly over the cooled cake. Refrigerate the cake to keep the frosting firm and enjoy it chilled for the best flavor.
Notes
- For a spicier flavor, add extra cinnamon, allspice, or pumpkin pie spice to the dry ingredients.
- The “eggy” smell during baking is normal and disappears after cooling—do not be alarmed.
- Keep the cake refrigerated once frosted because of the cream cheese frosting.
- Serving the cake cold enhances the texture and taste.
- This cake can be made a day in advance to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American