Pumpkin Cake with Cinnamon White Chocolate Cream Cheese Frosting

Pumpkin Cake with Cinnamon White Chocolate Cream Cheese Frosting. Did you get all of that? Fall needs pumpkin cake and I’ve got our family favorite recipe.

A few years ago I posted Mom’s Pumpkin Cake and I’ll have you know, I totally messed it up at first, but it has become such a huge hit on the blog, like one of our most popular recipes in 9 years of blogging, so I totally had to make a reinvented version for you and it turned out RIDICULOUS.

It’s one of our all time favorites. You guys, you now have two options. First, if you want to you can make Mom’s original recipe which uses a cake mix (you can use yellow or spice cake) and it’s tender, moist, flavorful and oh so amazing served warm with a little dollop of whipped cream. Or…

You can serve my new version which is totally from scratch and we added a cinnamon white chocolate cream cheese frosting that uses a pudding mix so it’s super quick and easy to throw together.

Both are delicious. Both get made often all year round in our house. And if you feel so inclined you can even try both and tell us which version you love the most. Or don’t because they are different enough there really isn’t a clear winner.

Pumpkin Cake with Cinnamon White Chocolate Cream Cheese Frosting

Yield: 12-16

Pumpkin Cake with Cinnamon White Chocolate Cream Cheese Frosting

Total Time: 55

Prep Time: 15

Cook Time: 40

Pumpkin Cake with Cinnamon White Chocolate Cream Cheese Frosting. Did you get all of that? Fall needs pumpkin cake and I’ve got our family favorite recipe.

Print Recipe

Ingredients:

• 1 1/3 Cup Canned Pumpkin
• 3/4 Cup Buttermilk
• 1/2 Cup Butter, softened (unsalted)
• 1/2 Cup Canola Oil (Vegetable is fine)
• 1 Teaspoon Vanilla
• 4 Large Eggs
• 1 1/4 Cup Sugar
• 2 1/4 Cup Flour
• 2 Teaspoons Baking powder
• 1 Teaspoon Baking Soda
• 4 Teaspoons Pumpkin Pie Spice
• 1/2 Teaspoon Salt

For the Frosting

• 8 ounces Cream Cheese, softened
• 1 3.4 Ounce Package Instant White Chocolate Pudding
• 1 Teaspoon Vanilla
• 3 Cups Powdered Sugar
• 1 1/2 Teaspoons Cinnamon
• 1/4 Cup Heavy Cream or Milk if necessary

Directions:

1. Preheat the oven to 350 degrees and spray a 9×13″ in baking pan with nonstick spray.
2. Sprinkle a little flour in the bottom and tap the pan as you turn it to coat the bottom and sides.
3. Discard any remaining flour by turning the pan over and giving a thump to the bottom of the pan.
4. In a large glass measuring cup or bowl, whisk together the buttermilk and pumpkin.
5. Set aside.
6. In a mixing bowl of a standing mixer, fitted with the paddle attachment, mix together the butter, oil and sugar.
7. Add the vanilla and eggs, one at a time and mix until smooth.
8. In a bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
9. Add 1/3 of the flour mixture to the wet mixing bowl and begin to beat.
10. Slowly add in 1/3 of the pumpkin mixture and continue to alternate until all ingredients are used.
11. Pour into the baking pan and bake for 35-40 minutes or until a toothpick comes out of the center clean.
12. Set aside to cool.
13. Frost with frosting and serve.

For the frosting

1. In a mixing bowl, fitted with the whisk attachment or using a handheld mixer, beat the cream cheese until smooth.
2. Add the pudding mix and vanilla and beat again.
3. Add the powdered sugar and cinnamon and slowly begin to combine, increasing speed as you incorporate more powdered sugar.
4. The mixture will be very thick and sticky, drizzle in a little cream until you get to the desired consistency.

You may add more if needed.

Nutrition Information

Yield: 12-16, Serving Size: 1

• Amount Per Serving:
• Calories: 423 Calories
• Total Fat: 19.3g
• Cholesterol: 36.4mg
• Carbohydrates: 60.5g
• Fiber: 1.5g
• Sugar: 43.7g
• Protein: 3.6g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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