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

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)
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.