Today is the first official day of fall! What better way to ring in this new season than a super easy pumpkin cake recipe.
But let me tell you, here on Bali I don’t feel fall coming at all. The tropical climate here doesn’t really have four seasons, and if any change at all, it is getting warmer now. This being the Southern hemisphere it is more like winter is ending now and spring starts.
But pumpkin cake is an awesome way to fake fall! Paired with cream cheese icing and toasted walnuts I can almost see the leaves turning their colors and twirling down from the trees.
Oh wait, never mind, that must be hallucinations from the cake high.
If your are using a spice cake mix and canned pumpkin puree this could be a three (!) ingredients cake.
But, alas, I am on a tropical island with limited range of Western products. So I mixed my own spice cake by adding cinnamon, dark brown sugar and vanilla bean powder to a butter cake mix. You could also add cloves, cardamon or pumpkin spice, but I made do with was I can get here.
Otherwise, all you do is mix the cake mix with the required number of eggs (3 in my case) and 1 (15 oz) can of pumpkin puree. The pumpkin puree eliminates any need for adding liquid or fat/oil to the cake mix, resulting in a very low calorie treat – and you don’t even taste it
I also couldn’t find any canned pumpkin puree here. I wonder if it even is available anywhere outside of North America. But I could buy some fresh pumpkin (just a slice, so glad I didn’t have to get a whole one) from the produce section here.
And it is actually not hard at all to make your own pumpkin puree. Even without a blender. It takes time, but it is not difficult (instructions in recipe below).
You can bake the cake in a 9×13″ pan and leave it at that. Or make little cakelets like me. I used a glass with 3″ diameter to cut circles from the chilled cake. A cookie cutter that size would work even better.
This cream cheese icing is quick and simple to stir together and makes a great topping. But I don’t recommend it as filling or frosting for big layer cakes. For this purpose I love using Rose Levy Beranbaum’s White Chocolate Cream Cheese Frosting from the Cake Bible.
Do you love the aromas of fall baking as much as me? What is you favorite fall recipe?
Last year I created an anniversary cake with a bouquet of gumpaste flowers in fall colors.
And the year before that I made my sister a double hazelnut bundt cake for her birthday. It was covered in orange marzipan to look like a pumpkin.