Pumpkin Cake with Cream Cheese Frosting

Name: Kue Labu dengan Frosting Krim Keju
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1 2/3 cups fresh pumpkin puree (, I use this (Note 1)); 15 oz / 425g canned pure pumpkin (, 1 can (Note 1)); 4 large eggs (55-60g/2oz each), at room temperature ); 1 2/3 cups white sugar ((or caster/superfine sugar, Note 2)); 1 cup vegetable or canola oil ((or other neutral flavoured oil)); 2 cups plain/all-purpose flour; 4 tsp baking powder; 2 tsp cinnamon powder; 1 tsp cooking / kosher salt ((Note 3)); 6 oz / 180g cream cheese (block, at room temperature (Note 4)); 1 cup / 225g unsalted butter (, softened); 1 tsp vanilla extract; 4 cups soft icing sugar / powdered sugar (, sifted (Note 5)); 1/3 - 1/2 cup maple syrup ((don't be shy!)); 1/2 cup pecans (, roughly chopped)

Recipe video above. Beautiful moist pumpkin cake with maple cream cheese frosting! A very easy, very forgiving recipe. Nothing gives cakes colour, texture and flavour like pumpkin!Makes a generous amount of fluffy frosting. Feel free to reduce - some reduces have cut by half!

⏱️ 55 min 🔪 Prep: 15 min 🔥 Cook: 40 min 📊 Medium ⭐ 5.0 (88) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

12 servings

1 2/3 cups fresh pumpkin puree (, I use this (Note 1))
15 oz / 425g canned pure pumpkin (, 1 can (Note 1))
4 large eggs (55-60g/2oz each), at room temperature )
1 2/3 cups white sugar ((or caster/superfine sugar, Note 2))
1 cup vegetable or canola oil ((or other neutral flavoured oil))
2 cups plain/all-purpose flour
4 tsp baking powder
2 tsp cinnamon powder
1 tsp cooking / kosher salt ((Note 3))
6 oz / 180g cream cheese (block, at room temperature (Note 4))
1 cup / 225g unsalted butter (, softened)
1 tsp vanilla extract
4 cups soft icing sugar / powdered sugar (, sifted (Note 5))
1/3 - 1/2 cup maple syrup ((don't be shy!))
1/2 cup pecans (, roughly chopped)

Steps

Preheat oven to 180°C/350°F (160°C fan-forced). Spray and line a large pan around 9 x 13" / 23 x 33cm with baking paper with overhang. (Note 6)
Batter - In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients and mix well.
Bake - Pour batter into prepared pan. Bake for 40 minutes or until a toothpick comes out clean.
Cool for 10 minutes before turning out onto cooling rack to cool completely (~ 2 hours) before frosting.
Frosting - Spread frosting on then use the back of a spoon to make swirly dents. Drizzle over maple syrup, concentrating on the dents to create maple syrup pools! Sprinkle with pecans. Then serve.
Cream butter - Place the cream cheese and butter in a bowl. Beat for 2 minutes until smooth and fluffy.
Add the icing sugar in 3 batches, starting the beater on low after each addition to avoid a snowstorm. Once incorporated, turn the beater up to high and beat for 3 minutes or until the frosting is light and fluffy. Beat in vanilla. Use frosting immediately.

Nutrition Facts (per serving)

431 kkal

Protein 3.4g (4%)

Carbs 52.3g (65%)

Fat 24.3g (31%)

Macronutrients

Calories43122% DV

Protein3.4g7% DV

Carbs52.3g17% DV

Fat24.3g37% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $2.15

Per Serving $0.18/serving

🏠 Save ~$4.30 compared to buying!

📋 Price Breakdown (20% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
fresh pumpkin puree	0.3333333333333333 cups	-	-
/ 425g canned pure pumpkin	15 oz	-	-
large eggs	4	-	-
white sugar	0.3333333333333333 cups	-	-
vegetable or canola oil	1 cup	-	-
plain/all-purpose flour	2 cups	-	-
baking powder	4 tsp	$0.50/100g	$0.10
cinnamon powder	2 tsp	$0.50/100g	$0.05
cooking / kosher salt	1 tsp	-	-
/ 180g cream cheese	6 oz	-	-
/ 225g unsalted butter	1 cup	-	-
vanilla extract	1 tsp	-	-
soft icing sugar / powdered sugar	4 cups	$0.50/100g	$2.00
- 1/2 cup maple syrup	0.3333333333333333	-	-
pecans	0.5 cup	-	-