Yes as you can see we are on a pumpkin kick. We butchered a pumpkin earlier in the week. So this was fresh/never frozen pumpkin. YUM.
My son’s birthday was yesterday and he actually requested not a store bought cake. Which he usually does (because it usually is a theme cake). He wanted a pumpkin cake. That request was easy to do.
We decided just to reuse the recipe we made recently- with the pumpkin cupcakes w/ maple frosting? However we made the exact same batter, poured it in 2 – 9 inch prepared round pans and baked till done.
For the ingredients-directions for the cupcakes CLICK HERE for the recipe.
Cooking time was approx. 25 -30 minutes. We just watched till it was golden brown and a toothpick inserted came out clean.
Once we cooled the cake on a rack, cream cheese frosting was made. Very simple.
Ingredients
2- 8oz blocks of cream cheese
1- stick butter (1/2 cup)
3 cups of confectioners sugar
1 tsp of vanilla extract
If it is dry you can slowly add verrrryyy small amount of milk, or if it is too wet you can add extra sugar.
Mix all ingredients well. And spread on your favorite cupcake/cake.
This cake was DELISH!!! My son was so excited by it, and the family has now requested this cake for their birthdays!!I love how we reused a recipe we already loved for a different event.
I just used some Reese’s Pieces in orange to make a 10 on the top of the cake to keep it simple yet tasty/and festive for his big day!!
Happy 10th Birthday buddy!!
Hope you enjoy this cake as much as we all did!
Both deaf since the age of 3, Chad and Mary Beth enjoy not only raising their little family but photographing together, cooking & crafting as well. Living in Central Florida with their ...
