Sweet Spiced Pumpkin Cake, Almost Pudding Cake with Vanilla Cream Cheese Frosting


This lockdown pandemic ladened holiday season, my kids and I decided to have a video conference dinner and play online games.


I roasted turkey thighs with all the fixings. For dessert, I wanted something festive that would freeze well, to gift to my adult kids and grandchild, and snack on throughout these winter months.


I came up with this cake that is not too sweet to stand up to the luscious pure vanilla scented cream cheese frosting. The frosting is the best part.


I love walnuts. Beautify the top of the cake with fresh raw or maybe even toasted nuts to further add to the flavour profile.


The cake is extremely moist due to the number of eggs, less oil, and more moisture with the yogurt or apple sauce. It is truly decadent and even with the healthier ingredients. So go ahead and indulge when the spirit moves you!


The combination of moist cake and creamy frosting make this an out of this world treat. Think about maybe delivering with curb side pick up to friends and family members who deserve love and delicious attention during this challenging time.


Sweet Spiced Pumpkin Cake, Almost Pudding Cake with Vanilla Cream Cheese Frosting

Makes 15 servings or more ( I serve big long slices)

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground clove

1/2 cup avocado oil, or other with no flavour

1/2 cup plain yogurt or apple sauce

4 large eggs

1/2 cup packed light or dark brown sugar

3/4 cup organic granulated cane sugar (add 1/4 cup more if you prefer sweeter)

1 (15 ounce) can organic pumpkin puree (any pure pumpkin puree works, make sure you cook long enough to cook through).

1 and 1/2 teaspoons pure vanilla extract

1/4 to 1/2 cup chopped walnuts for garnish

  1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan.

  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.

  3. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined.

  4. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Lots of batter and somewhat loose.

  5. Scoop or pour batter into the prepared pan.

  6. Bake until cake tester comes out clean. Could be up to 50 minutes or less. Ensure you bake until the cake is dry. This is a very moist cake, almost like a pudding cake.

  7. Cool cake completely.

Tip: I line the baking pan with parchment. Easier to take out of pan and clean up.


Vanilla Cream Cheese Frosting


8 ounces cream cheese (light is fine)

1/2 cup unsalted butter

3 cups confectioners’ sugar

1 teaspoon pure vanilla extract

1/8 teaspoon Himalayan sea salt (any salt is fine).

  1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.

  2. Add 3 cups confectioners’ sugar, vanilla, and salt.

  3. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

  4. Spread the frosting on the cooled cake.

  5. Sprinkle walnuts over the icing.


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