Pumpkin Cake with Maple Cream Cheese Frosting


by: Dee

Adapted from Paula Deen


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 16


1 cup butter, softened - this is Paula Deen after all!

2 cups firmly packed brown sugar

4 large eggs

1 can (15-ounce) pumpkin

3 cups all-purpose flour

2 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp ground nutmeg

1/4 tsp salt

1/4 tsp ground allspice

1/2 cup whole milk - I used skim because I never buy whole milk

Maple Cream Cheese Frosting

Garnish - sugared rosemary, sugared cranberries

Maple Cream Cheese Frosting Ingredients

12 ounces cream cheese, softened

3/4 cup butter, softened

2 tbsp pure maple syrup

1/4 tsp ground cinnamon

4 1/2 cups confectioners sugar

Nutrition Facts
Pumpkin Cake with Maple Cream Cheese Frosting

Servings Per Recipe: 16

Amount per Serving

Calories: 578

  • Total Fat: 25.3 g
  •     Saturated Fat: 15 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 114.2 mg
  • Sodium: 330.9 mg
  • Total Carbs: 84.3 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 63.3 g
  • Protein: 6 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Instructions for cake, preheat oven to 350. Spray 2 9-inch round cake pans with Pam.

2.  In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin until smooth.

3.  In a medium bowl, combine flour, baking powder, cinnamon, soda, nutmeg, salt and allspice. Gradually add to batter mixture, alternately with the milk, beginning and ending with the flour mixture. Spoon batter evenly into prepared pans, and bake for 22 to 27 minutes, or until a wooden pick inserted comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack. Spread Maple Cream Cheese Frosting between layers and on top and sides of cake. Garnish with sugared rosemary and cranberries just before serving if desired. Store cake in refrigerator.

4.  Instructions for maple cream cheese frosting, in a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until fluffy. Reduce speed to medium-low; add syrup and cinnamon. Gradually beat in confectioners sugar until mixture is smooth. Use immediately.

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