Pumpkin Cake - with cream cheese maple frosting

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a large pan of about 9 x 13 in / 23 x 33 cm and line it with baking paper, leaving overhang.
2. In a large bowl, whisk the eggs, sugar, oil and pumpkin together. Add the remaining cake ingredients and mix well.
3. Pour the batter into the pan and bake for 40 minutes, or until a toothpick inserted in the centre comes out clean.
4. Cool in the pan for 10 minutes, then turn out onto a rack and let cool completely (about 2 hours) before frosting.
5. Make the frosting: beat the cream cheese and butter for 2 minutes until smooth and fluffy.
6. Add the icing sugar in 3 batches, starting the mixer on low after each addition. Once combined, beat on high for 3 minutes until light and fluffy, then beat in the vanilla. Use right away.
7. Spread the frosting over the cake and use the back of a spoon to make swirly dents. Drizzle the maple syrup into the dents so it pools, sprinkle with pecans, and serve.

Summarized from RecipeTin Eats's video. Watch it for the details.

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