Pumpkin Cake

Make light and fluffy Pumpkin Cake with this easy recipe.

Course Dessert

Cuisine American, Western

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 815kcal

Preheat the oven to fan assisted 150C / 170C/ 340F / gas 3 and lightly oil 3 lined 20cm round cake tins.
Add sugar and TREX in a bowl, and cream with an electric handheld mixer until light and fluffy.
Then beat in the eggs one at a time, making sure to beat the mixture well after each addition before beating in the pumpkin puree and vanilla essence.
Mix together the flour, baking powder, salt, pumpkin pie spice in a large bowl and then fold in the wet ingredients.
Divide the mix equally among the 3 prepared tins, sprinkle the pecans and almond flakes on top of one of the cakes and bake in the hot oven for 30 mins or until a skewer inserted into the cake comes out clean.
Leave the cakes to cool in the tins for 10 mins, then transferring them to a cooling rack to cool completely.
Make the whipped cream by mixing the cream, sugar and cinnamon together in a large bowl and whipping till the cream forms soft peaks.
Spread half the whipped cream on the top of a plain-topped cake, place the second plain-topped cake on top and cover with the remaining whipped cream. Then top with the nut-covered cake, sprinkle on some icing sugar, slice and serve.

Tips for Making Pumpkin Cake

Try sprinkling some of pieces of candied ginger on top of the whipped frosting. So good!
Swap the pecans and almonds for pumpkin seeds, pistachios, walnuts, or the nuts and seeds of your choice.
You can easily use this recipe to make cupcakes instead of a layered cake. Just the thing for taking to a potluck or for a special after school snack.

Weight Watchers Points in Pumpkin Cake

There are 31 Freestyle points per serving of Pumpkin Cake.