Pumpkin Pie Spice Cake

A deliciously moist pumpkin cake with a cream cheese frosting. It is an easy one bowl mix with a warming, full spiced pumpkin flavour.

 

Ingredients

Cake

1 cup of plain flour
2 tsp Pumpkin Pie Spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup raw sugar
2 large eggs
1 cup of pumpkin puree
1/2 cup of your choice of oil (I use olive oil)
1 tsp vanilla extract

 

Cream Cheese Frosting

170g softened cream cheese
1/4 cup softened butter
1 1/2 cups icing sugar
1/2 tsp vanilla extract
1/2 tsp salt

 

Method

Cake

1. Preheat the oven to 175 degrees and line a square 20cm cake tin with baking paper.
2. Add the eggs, sugar, pumkin puree, oil, pumpkin spie spice mix and vanilla extract to a large bowl and whisk
3. Add the flour, baking powder, baking soda and salt. Stir until just mixed.
4. Turn out the mix into the lined cake tin
5. Cook for 35-40 mins or until skewer comes out clean
6. Turn out the cake onto a cooling rack and cool completely.

 

Cream Cheese Frosting

1. Put the cream cheese, butter, icing sugar, vanilla extract and salt into a large bowl
2. Whisk until smooth and fluffy
3. Turn out onto the cooled cake and smooth into a flat layer
4. Slice, serve and enjoy.

 

TIP: The cake will keep for up to a week in an airtight container in the fridge.