Last week I baked up an amazingly delicious pumpkin cake. It didn’t least very long. Everyone loved it. You can find the recipe here on the Brown Eyed Baker. I thought it would be a great recipe to try out seeing how fall is going to be here sooner rather than later.
The cake was pretty straight forward to make. The recipe called for an entire can of pumpkin, so it was really flavourful. I think the pumpkin also made the cake really moist. Besides the pumpkin and cream cheese, I had all the other ingredients in the pantry which was pretty nice.
It took longer to bake than the recipe called for, but that’s the norm given the high elevation here. All cakes take longer than the suggest cooking time. Once I took it out of the oven the whole kitchen smelled great.
The cream cheese frosting was really easy to make too. I’d never tried to make cream cheese frosting before, but it turned out great. It was easier than I was expecting. For some reason I thought it was going to be complicated.
The cake came out of the pan perfectly with no sticking. I’m always a little nervous when it comes to taking out the first piece. I thought the cream cheese went great with the pumpkin. Once again, click here for the recipe from the Brown Eyed Baker.
Have you made any fall inspired recipes yet?