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Pumpkin pie spice cake
Pumpkin pie spice cake
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Try a decadent pumpkin cake crowned with cinnamon cream cheese icing - the ultimate fall showstopper!
Ingredients:
  • 375g butter, softened
  • 330g caster sugar
  • 1.25 gm ground nutmeg
  • 1.25 gm ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 4 Free Range Eggs
  • 600g pumpkin puree
  • 450g self-raising flour
  • 125ml buttermilk
  • 220g caster sugar
  • 65g pepitas
  • 375g cream cheese, softened
  • 100g butter, softened
  • 240g icing sugar mixture
  • Pinch of ground nutmeg
  • Pinch of ground cinnamon
  • Pinch of ground cloves
  • Pinch of ground allspice
Instructions:
  • Preheat your oven to 180C. Prepare two 20cm round cake pans by greasing and lining them with baking paper.
  • In an electric mixer, whip together butter, sugar, nutmeg, cinnamon, cloves, and allspice until light and fluffy. Gradually add the eggs one at a time, making sure to mix well after each addition. Mix in the pumpkin until fully combined, don't worry if the mixture appears slightly curdled.
  • Alternate adding the flour and buttermilk, gently stirring until combined. Divide the batter between the pans, smoothing the top. Bake for 1 hour or until a skewer comes out clean when inserted. Let cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
  • In a mixing bowl, combine cream cheese and butter and beat with an electric mixer until smooth and creamy. Gradually add icing sugar in batches, beating well. Mix in nutmeg, cinnamon, cloves, and allspice until fully combined.
  • Place one delicious cake on a beautiful serving plate. Indulge it by spreading the top and side with half of the heavenly cream cheese mixture. Crown it with the remaining cake and generously coat it with the rest of the irresistible icing.
  • Prepare the praline by lining a baking tray with parchment paper. Heat sugar in a saucepan over medium heat until it dissolves and caramelizes, stirring for about 5 minutes. Take the saucepan off the heat, add pepitas, and gently swirl the pan to combine. Pour the mixture onto the lined tray and allow it to cool for 10 minutes. Break the praline into shards and arrange around the side of the cake. Sprinkle small praline pieces over the top of the cake.

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