Prep
Cook
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Yield 1 cake
This pumpkin cake is wonderfully moist and, let’s be frank, cream cheese frosting makes everything twice as delicious!
Preheat oven to 180°C.
Cream the sugar and oil in an electric mixer for about 2–3 minutes. Add the eggs individually and beat well.
Combine the flour, baking powder, bicarbonate of soda, cinnamon and ginger and add to the sugar mixture.
Add the pumpkin, apple and pecans and mix until just combined. Pour into a prepared 22cm-square cake tin and bake for 55–60 minutes or until cooked when tested with a skewer.
Remove and allow to cool in the tin.
For the cream cheese frosting
Process the cream cheese in a food processor until smooth. Add the icing sugar lemon juice and zest and process until smooth. Spread frosting on the cooled cake.
Recipe by Cooker and a Looker - Australian Home Cooking at https://cookerandalooker.com/pumpkin-cake/