Are you in search of the perfect cake for fall?
This moist, light textured and oh so easy pumpkin cake is just what October called for. It seems to suit the season of falling leaves and cooling days. Not heavy and not too sweet. Not bundled up in frosting.
The simple cream cheese glaze is the perfect foil for this cake.
Because the cake is so moist it doesn’t need a lot of icing (and we all know that sometimes cream cheese frosting can overwhelm a cake). That makes the drizzle just perfect.
And a drizzle is the easy way out for those, like me, who lack the skill and patience to frost a cake just right.
Of course there is no need to frost the cake. A dusting of icing sugar would suit it well and the simplicity of our easy pumpkin cake makes it great for snacking too.
Although I used fiddly mini bundt cake pans for my photographed version, this cake is really best suited to a simple tube pan.
The recipe was slightly adapted from Rose Reisman. On her website, The Art of Living Well, you’ll see she’s a master of creating healthy and nutritious recipes that are delicious too.
Easy Pumpkin Cake with Molasses Cream Cheese Glaze
Slightly adapted from Rose Reisman
- 1 cup brown sugar
- 1/4 vegetable oil
- 2 eggs
- 3 Tbsp. Crosby’s fancy Molasses
- 1/2 cup plain yogurt
- 1/2 cup pumpkin purée
- 1 1/4 cups flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- ¼ tsp. salt
- 1/4 cup light cream cheese, softened
- 2 tsp. Crosby’s Fancy Molasses
- 1/2 cup icing sugar
- 2 tsp. water
- Preheat the oven to 350°F and grease and flour a 9” tube pan.
- In a large bowl beat the beat the brown sugar with the oil. Beat in the eggs then the molasses, yogurt, and pumpkin.
- In another bowl whisk the flour with the spices, baking powder, baking soda and salt.
- Add the dry ingredients to the wet mixture and whisk until no lumps remain.
- Pour into prepared pan and bake for 25-30 minutes, until the cakes starts to pull away from the sides of the pan and a tester comes out with just a few moist crumbs attached.
- Remove to a wire rack and let cool in the pan for about 15 minutes. Gently remove from pan and let cool completely.
To make the icing:
- Beat together the cream cheese, molasses, icing sugar and water. Set the cooled cake on a serving plate and drizzle the icing over the cake.