Cissy's Spiced Pumpkin Cake with Cream Cheese Frosting Recipe

Cissy's Spiced Pumpkin Cake with Cream Cheese Frosting

Recipe courtesy of Nealey Dozier

Watch how to prepare this recipe.

• Skill Level: Intermediate
• Servings: 12 to 14 slices
• Nutritional Information Per Serving (1 of 13): Calories 830, Total Fat 42 g, Saturated Fat 13 g, Carbohydrates 112 g, Dietary Fiber 2 g, Sugar 93 g, Protein 6 g, Cholesterol 106 mg, Sodium 473 mg
• Total Time: 1 hr 25 min
• Preparation Time: 30 min
• Resting Time: 30 min
• Baking Time: 25 min

Indulge in this heavenly dessert, inspired by Aunt Cissy's legendary pumpkin sheet cakenow elevated into a stunning layered masterpiece. Exceptionally moist from its generous oil content (taste testers insisted: "Don't change a thing!"), it may not look like a bakery perfection, but its rustic Southern charm shines through. Best of all, it vanishes slice by slice, proving flavor triumphs every time. Get ready to wow your crowd with warm spices, velvety frosting, and pure fall magic!

Ingredients for the Cake:

• Shortening (for greasing pans)
• 2 cups all-purpose flour, plus extra for dusting pans
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups granulated sugar
• 1 1/4 cups canola oil
• 1 (15-ounce) can pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 4 large eggs

Ingredients for the Cream Cheese Frosting:

• 2 (8-ounce) packages cream cheese, softened
• 1 stick (1/2 cup) unsalted butter, softened
• 2 teaspoons pure vanilla extract
• 8 cups sifted confectioners' sugar

Instructions:

1. Preheat your oven to 350F (175C). Thoroughly grease 3 (9-inch) round cake pans with shorteningthis works better than cooking spray or butterthen lightly flour the pans, discarding any excess.
2. In a bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
3. Using a stand mixer fitted with the paddle attachment, combine sugar and canola oil on medium-low speed for 1 to 2 minutes until thoroughly blended. Add pumpkin puree and vanilla extract, mixing for another minute until fully incorporated. Beat in eggs one at a time. Gradually add the sifted flour mixture, mixing just until combined; avoid overmixing.
4. Evenly distribute the batter among the 3 prepared pans (weighing the batter for accuracy is recommended). Gently tap each pan on the counter to even out the batter.
5. Bake for 20 to 23 minutes, rotating pans halfway through to ensure even baking, until the cakes are set and a toothpick inserted in the center comes out clean. Cool cakes in pans for 30 minutes. Run a knife around the edge, then place a lightly floured hand or cardboard cake round on top of the cake for support. Flip the pan gently, tapping to release the cake onto a wire rack to cool completely.
6. For the frosting, beat cream cheese, butter, and vanilla extract at medium speed with a hand mixer until smooth. Gradually add the sifted confectioners' sugar and continue beating for about 5 minutes until the frosting becomes light and fluffy.
7. To assemble, place one cake layer on a serving plate and spread a layer of cream cheese frosting over it. Repeat with the second layer. Cover the entire cake with a thin crumb coat of frosting, then apply a thicker, final layer over the top and sides. The frosted cake can be stored in an airtight container for up to three days.

Pro tip: Bake layers up to three weeks ahead! For short-term storage (under three days), wrap tightly in plastic wrap and zip-top bag at room temp. For longer, add foil and freezethaw fully before frosting. Your effortless prep yields epic results!