Pumpkin Layer Cake with Molasses Cream Cheese Frosting

pumpkin cake

Thanksgiving has come and gone in Canada but I stumbled on this Pumpkin Cake recipe after and thought I should write it out before I lose it, for next year! It would be a nice alternative to pumpkin pie at Thanksgiving, or in addition to when feeding a large crowd.

Pumpkin Layer Cake with Molasses Cream Cheese Frosting


2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 cup vegetable oil
2 cups granulated sugar
4 eggs
2 cups pureed pure pumpkin (not pie filling)
2 8-oz brick style cream cheese
3 Tbsp. fancy molasses
3 cups icing sugar


Stir together flour, baking powder, baking soda, salt and cinnamon. Reserve. Preheat oven to 350° F. Grease two 9-inch round cake pans.
Combine oil and sugar using an electric mixer. Mix on Medium speed for 1 minute. Still mixing, add eggs one at a time. Increase speed to high and beat for 2 minutes. Add dry ingredients in 3 additions, scraping down bowl with a rubber spatula after each addition. Stir in pumpkin.
Scrape an equal amount of batter into each cake pan. Bake in preheated oven for 30 to 35 minutes or until a tested inserted into the centre comes out clean. Cool in pan for 5 minutes. Remove and cool to room temperature on rack.
For icing, beat cream cheese with electric mixer until smooth. Add molasses and half the icing sugar. Mix on low speed until combined Add remaining icing sugar and mix until combined. Increase speed to high and beat for 1 minutes until very smooth.
Cut each cake layer in half to make four layers. Spread just enough frosting over the bottom layer to cover well. Repeat with the second and third layers. Top with last layer and remaining frosting (just on top, not on sides).

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