Thanksgiving is almost 1 week away. Have any of you decided what to bake for the upcoming party/potluck? It’s been a tradition at our house to make a pumpkin roll for Thanksgiving. I love the taste and texture of a pumpkin roll, but not so much the making of it. It’s kind of a finicky thing to make. There are times that that cake roll will crack as you try to roll it up, even when it’s still warm. So this year I’ve decided to take all the ingredients of a pumpkin roll and make it into a cake. This is so much easier, and it tastes just as amazing! It’s practically foolproof.
pumpkin cake

Cake:
4 eggs
1 cup sugar
1 cup pumpkin purée
1 cup flour
1 1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp vanilla extract

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Filling:
3/4 can cooked sweetened condensed milk
2 pkg. softened cream cheese
1 1/2 cup sour cream
1/2 tsp vanilla extract
1 1/2 cup pecans, chopped

Instructions:

1. Sift the flour, baking soda, and baking powder into a bowl and set aside.

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2. In the bowl of your stand mixer, beat the eggs until foamy. Then add sugar and blend using the whisk attachment.

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3. Mix in pumpkin purée, then add the pumpkin pie spices and 1 tsp vanilla extract.

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4. Using a separate whisk, gently whisk in flour.

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5. Transfers the cake batter to 2 (9 inch) baking pans lined with parchment paper and non stick spray.

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6. Bake at 350 degrees Fahrenheit for 20 minutes or until a tooth pick comes out dry after piercing the middle of the cake. Once it baked, transfer to a cooling rack.

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7. In a separate bowl, blend the cooked sweetened condensed milk with cream cheese, then add the sour cream and  1/2 tsp vanilla. Careful not to over beat, or the cream will become runny.

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8. Spread the cream cheese filling on the first cake later, then add the chopped pecans on top.

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9. Spread a smaller amount of the cream cheese filling on the inner part of the other cake layer before stacking it on top of the nuts. This will ensure that the nuts stay put when the cake is sliced.

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10. Lastly, spread the rest of the cream cheese filing on the top and sides of the entire cake.

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11. From here on, decorate the cake how ever you want. I coated the sides with graham cracker crumbs and piped out a border around the cake with the extra filling I had left.

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Pumpkin Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • Cake: 4 eggs 1 cup sugar 1 cup pumpkin purée 1 cup flour 1½ tsp pumpkin pie spice ½ tsp baking soda ¼ tsp baking powder 1 tsp vanilla extract Filling: ¾ can cooked sweetened condensed milk 2 pkg. softened cream cheese 1½ cup sour cream ½ tsp vanilla extract 1½ cup pecans, chopped
Instructions
  1. Sift the flour, baking soda, and baking powder into a bowl and set aside.
  2. In the bowl of your stand mixer, beat the eggs until foamy. Then add sugar and blend using the whisk attachment.
  3. Mix in pumpkin purée, then add the pumpkin pie spices and 1 tsp vanilla extract.
  4. Using a separate whisk, gently whisk in flour.
  5. Transfers the cake batter to 2 (9 inch) baking pans lined with parchment paper and non stick spray.
  6. Bake at 350 degrees Fahrenheit for 20 minutes or until a tooth pick comes out dry after piercing the middle of the cake. Once it baked, transfer to a cooling rack.
  7. In a separate bowl, blend the cooked sweetened condensed milk with cream cheese, then add the sour cream and ½ tsp vanilla. Careful not to over beat, or the cream will become runny.
  8. Spread the cream cheese filling on the first cake later, then add the chopped pecans on top.
  9. Spread a smaller amount of the cream cheese filling on the inner part of the other cake layer before stacking it on top of the nuts. This will ensure that the nuts stay put when the cake is sliced.
  10. Lastly, spread the rest of the cream cheese filing on the top and sides of the entire cake.
  11. From here on, decorate the cake how ever you want. I coated the sides with graham cracker crumbs and piped out a border around the cake with the extra filling I had left.