Spiced Pumpkin Cake with Molasses Cream Cheese Frosting & Ginger Snap Crumble

Spiced Pumpkin Cake with Molasses Cream Cheese Frosting & Ginger Snap Crumble

Recipe and photography courtesy of our partners at EatIn EatOut Magazine.

  • Ingredients

    Spiced Pumpkin Cake

    • 2 cups sugar (500 mL)
    • 1 cup canola oil (250 mL)
    • 4 large eggs (4)
    • 2 cups all-purpose flour (500 mL)
    • 2 tsp baking soda (10 mL)
    • 2 tsp ground cinnamon (10 mL)
    • 1/2 tsp ground ginger (2 mL)
    • 1 tsp baking powder (5 mL)
    • 1/2 tsp salt (2 mL)
    • 2 cups pumpkin pureé (500 mL)

    Molasses Cream Cheese Frosting

    • 1  package(8 oz) cream cheese  (250 g)
    • 1/2 cup butter, softened (125 mL)
    • 3 1/2 cups confectioner's sugar (875 mL)
    • 1-2 Tbsp fancy molasses (15-30 mL)
  • Directions

    Spiced Pumpkin Cake

    1. Preheat oven to 350ºF (180ºC). Butter and flour two 9 inch (22 cm) round layer cake pans.
    2. Combine sugar and canola oil in a large mixing bowl; mix well.
    3. Whisk flour, baking soda, cinnamon, ginger, baking powder and salt in another bowl.
    4. Stir into oil mixture; beating well. Stir in pumpkin.
    5. Pour batter into prepared pans. Bake for 35-40 minutes. Turn out on to racks to cool.
    6. Frost with Molasses Cream Cheese Frosting (below) and garnish with 20 crushed Ginger Snap cookies

    Molasses Cream Cheese Frosting

    1. In a mixing bowl, cream 1/2 cup softened butter (125 mL) and 1 (8 oz) package softened cream cheese until smooth.  Add 3-1/2 cups confectioner’s sugar (875 mL) and 1-2 Tbsp fancy molasses (15-30 mL) and beat until smooth.

Nutritional Analysis

Serving Size
1 slice
Servings
12
Calories
719
Total Fat
36.8 g
Saturated Fat
11.2 g
Cholesterol
109 mg
Sodium
490 mg
Carbohydrates
94.1 g
Fiber
2.1 g
Sugars
74.3 g
Protein
6.6 g
Potassium
249 mg