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Easy Methods to Make a Homemade Pumpkin Cream Cheese Cake for Thanksgiving Day
When it comes to cooking a dessert for our Thanksgiving holiday meal, I appreciate cooking a homemade pumpkin cake having a delightful cream cheese filling.
This cake will take a little time to make though, but your moment will be nicely spent when baking it. I guarantee you that you will get a lot of good compliments from your family and friends after they taste your pleasantly baked homemade pumpkin cake for dessert. If you have any leftovers, you'll want to store them in an air-tight container inside your refrigerator.
Listed below are the ways on how to make a Pumpkin Cake as well as the ingredients needed for the cake.
Cake Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 3/4 cup butter, softened
- 3 eggs
- 3/4 cup solid packed pumpkin puree
- 1/2 cup cold milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Spray a deep dish cake pan with nonstick vegetable baking spray. In a large bowl, mix the flour, baking powder, cinnamon, baking soda and salt, until they are well mixed, then put aside.
In another big bowl, cream together the granulated sugar and softened butter, until they are foamy. Add in the eggs, pumpkin puree, milk and vanilla flavoring, beating well right after each addition. Gradually add the flour mixture into the wet ingredient mixture, blending well till all ingredients are blended.
Cream Cheese Filling Ingredients:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
In a medium-sized container, beat together the softened cream cheese with the granulated sugar until smooth. Spread 2 1/2 cups of cake batter evenly over bottom of your cake pan. Spoon the cream cheese filling equally over the cake batter.
Fastidiously spread it over the cake batter using a silicone or rubber spatula. Spoon the remaining cake batter over cream cheese filling and spread equally using a silicone spatula. Bake in your preheated oven for 45 minutes or till the cake tester comes out clean (test the center of the cake). Cool completely just before adding the topping.
Topping Ingredients:
- Confectioner's sugar
- Frozen whipped topping, thawed out
A few minutes before serving the pumpkin cake, sprinkle your desired amount of confectioner's sugar on top. Cut cake into desired serving pieces and top with a dollop of whipped frosting.
This cake will take a little time to make though, but your moment will be nicely spent when baking it. I guarantee you that you will get a lot of good compliments from your family and friends after they taste your pleasantly baked homemade pumpkin cake for dessert. If you have any leftovers, you'll want to store them in an air-tight container inside your refrigerator.
Listed below are the ways on how to make a Pumpkin Cake as well as the ingredients needed for the cake.
Cake Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 3/4 cup butter, softened
- 3 eggs
- 3/4 cup solid packed pumpkin puree
- 1/2 cup cold milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Spray a deep dish cake pan with nonstick vegetable baking spray. In a large bowl, mix the flour, baking powder, cinnamon, baking soda and salt, until they are well mixed, then put aside.
In another big bowl, cream together the granulated sugar and softened butter, until they are foamy. Add in the eggs, pumpkin puree, milk and vanilla flavoring, beating well right after each addition. Gradually add the flour mixture into the wet ingredient mixture, blending well till all ingredients are blended.
Cream Cheese Filling Ingredients:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
In a medium-sized container, beat together the softened cream cheese with the granulated sugar until smooth. Spread 2 1/2 cups of cake batter evenly over bottom of your cake pan. Spoon the cream cheese filling equally over the cake batter.
Fastidiously spread it over the cake batter using a silicone or rubber spatula. Spoon the remaining cake batter over cream cheese filling and spread equally using a silicone spatula. Bake in your preheated oven for 45 minutes or till the cake tester comes out clean (test the center of the cake). Cool completely just before adding the topping.
Topping Ingredients:
- Confectioner's sugar
- Frozen whipped topping, thawed out
A few minutes before serving the pumpkin cake, sprinkle your desired amount of confectioner's sugar on top. Cut cake into desired serving pieces and top with a dollop of whipped frosting.
About the Author:
Learn some basic cooking techniques on pumpkin crunch recipe and enjoy making a delicious meal at home.
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