When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is simply a spectacular cake—moist and light with spiced pumpkin flavor and sweet bites of coconut and pineapple. In addition, it is a snap to make. It requires two 9-inch cake pans to make the layers, but the cake itself can be mixed together with a rubber spatula and bowl. If all the cake ingredients are pre-measured and the cake pans prepared, this can be a fun kitchen project to do with children, especially since it can be made ahead and frozen.
Ingredients
Serves 12
Cake
Cream Cheese Frosting
Step 1
Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
Step 2
To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.
Step 3
Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
Step 4
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners' sugar and vanilla and beat for about 3 minutes until fluffy.
Step 5
Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.
The cake can be made up to 2 days in advance. Refrigerate until cold, and then carefully cover with plastic wrap. The cake can also be wrapped tightly and frozen for up to 1 month. Let thaw in the refrigerator, about 12 hours.
How would you rate Spiced Pumpkin Layer Cake with Cream Cheese Frosting?
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Reviews (54)
Back to TopI have made this the past four Thanksgivings, always a hit!
Sarah
NYC
12/22/2021
I made this for Thanksgiving this year for the first time--it was fantastic. This is the first review I think I have ever left, and it is because this was such a fabulous cake recipe. I ended up making another one the next weekend. The frosting was loved both by me and others in my family who don't normally like frosting (because it usually is too sweet), and my sweet frosting loving husband. I'm going to use this frosting on the carrot cake I normally make, as well as try it out on coconut cake that uses cream cheese frosting. The one change I made was to not add the currants, because my 10 year old does not like them in cake. Otherwise, did as written and loved it both times!
Eve
12/12/2021
I made it exactly per recipe. I did add some candied pecans in between layers, but couldn't even taste them. The cake turned out perfectly and was a huge hit at my dinner party. Many comments said the icing was too much, but I found it fluffy and not heavy tasting. I had a little leftover so I saved it to put on a Trader Joes pumpkin mix to make pumpkin bars.
Melanie
Old Forge
11/9/2021
I multiplied the ingredients by 1.5 to make it a three-layer cake. My supermarket did not have dried currants today, so I substituted dried cranberries. I lightly sifted cinnamon and nutmeg on top for a nice presentation. I took it to a dinner party and people went crazy over it and actually clapped for the cake! As other reviewers have said, it does taste similar to a carrot cake and not very pumpkin-y, but it's delicious.
Erica_in_CA
California
10/13/2013
A nice spice cake but it didn't have enough pumpkin flavor and the frosting was a bit heavy/buttery (my family picked it off surreptitiously).
sissboombah
Berkeley, CA
7/29/2013
This works well as a gluten free cake. Really delicious using packaged gluten free flour. I took another reviewers advise and gave it a try. Followed the rest of the recipe exactly and everyone loved it!. Did make my standard cream cheese frosting which is half the cream cheese and butter and an additional cup of powdered sugar-but I like it more like frosting and less like cream cheese.
santabarbaracook
1/6/2013
I made this for Thanksgiving, and it got more attention and rave reviews than anything else. It was really good the next two days, too. It will be in regular rotation from now on. As another reviewer said, it's a lot like carrot cake, but it is just different enough to make it special for the holidays. And the simplicity of it is another bonus. Highly recommended.
Anonymous
San Diego, CA
12/22/2012
Best cake I've ever made! Moist, flavorful...excellent!
hotnursechix
12/7/2012
有很多“余”的感恩节餐桌year. In the end this is really a version of a carrot cake, without the carrots. The coconut fools you into the bit and chew of a carrot and the spices are mimicking the classic flavors of a carrot cake. I was looking for something more pumpkin tasting. This wasn't it. However, it was very delicious.
tnapper
Chicago, Illinois
11/26/2012
This unique spin on pumpkin cake was a hit at Thanksgiving this year. I cut the sugar by 1/2 cup since the coconut adds sweetness, and subbed dried cranberries for the currants. I followed the frosting recipe as written and found that it made just enough to frost both layers with only a cup or so left over. It is a very thick frosting since no milk is called for, and it was a perfect match for the light, spongy layers. My family agreed that this recipe is a keeper.
MetroCookBookDiva
New Rochelle, NY
11/23/2012
This is a light, delicious cake! I followed the recipe for the cake as written except for the sugar - I put in only one cup, and for me, that was just right. For the frosting, I followed the advice of others and cut both the cream cheese and the butter to half, but kept the full 1.5 cups of powdered sugar. I sprinkled a little coconut on top for presentation, which looked nice next to the slightly orange color of the frosting. It was a hit, even competing on Thanksgiving with pumpkin and pecan pie.
Rette
11/22/2012
This is a delicious cake! I followed the recipe for the cake to the letter but for the sugar - I put in only one cup, and it was perfect. For the frosting, I followed the advice of others and cut both the cream cheese and the butter to half, but kept the full 1.5 cups of powdered sugar. I sprinkled a little coconut on top for presentation. It was a hit, even competing on Thanksgiving with pumpkin and pecan pie.
Rette
11/22/2012
I love this cake! I have celiac and it's good even with gluten free flour because it stays so moist. I always have more frosting than I need, but it is definitely delicious. My boyfriend's birthday is coming up and I was considering making these as cupcakes. Has anyone tried this?
stephanieanne
Portland, OR
11/3/2012
I didn't give a rating, as I made a lot of changes to this recipe. I was looking for a cake the would taste as close as possible to my Mom's pumpkin pie. With the changes I made to the recipe, my family agrees that I met my goal!. The changes I made were to double all the spices (except nutmeg), and added 2 teaspoons of ginger and a 1/2 teaspoon of allspice. I used a full two cups of pumpkin. I omitted the coconut, pineapple and currents. I didn't use the frosting (I'm not a big fan of cream cheese), but went with a maple Swiss buttercream. The cake was wonderful and moist; it was a big hit.
Anonymous
Vancouver, BC
10/8/2012
我不想做一个巨大的蛋糕,所以我减半e entire recipe. I used a muffin tin and I lined each cup with paper (12 cups total), I did not have coconut, currants, or pineapple, so I just used hald f can of pumpkin puree instead (I eyeballed half a can). I like clove, so I did up the clove to 1/4 teaspoon. I baked the cupcakes at 350 for about 25-30 minutes. They came out moist and delicious, albeit a bit more pumpkin-y than I would have liked. But they were still very very good. I haved the frosting recipe, too (and added a touch of pumpkin to it, as well-- about 1 Tablespoon). Then I put the frosting in a ziplock sandwhich baggie and cut a tiny corner off so that I could pipe the frosting onto the cupcakes. WARNING-- the frosting is extremely delicious. You may end up licking the bowl! Overall, a very good recipe for fall. Fast, easy, and delicious.
k_ron
Manchester, NH
9/12/2012
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