Tuesday, September 25th, 2007...7:19 am
Pumpkin Patch Cake
Celebrate the harvest season with this spiced pumpkin cake.
Pumpkin Patch Cake
Makes 24 servings
Ingredients:
1 can (15 oz.) pumpkin
¾ cup vegetable oil
3 eggs
2 cups sugar
1 teaspoon vanilla extract
2 cups flour
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
2 teaspoons baking soda
½ teaspoon salt
Instructions:
- In a mixing bowl, beat oil, eggs, sugar, vanilla, and pumpkin until well mixed.
- Combine dry ingredients in a separate bowl.
- Stir dry mixture into pumpkin mixture and mix well.
- Pour into a greased 9×13 inch pan.
- Bake at 350° for 30-40 minutes or until cake tests done with a toothpick. Cool before frosting. You can frost the cake directly in the 9×13 inch pan, or turn a serving platter upside-down on top of the pan and turn both dishes over together. Let the cake cool for 15 minutes before transferring to a platter.
Cream Cheese Frosting
Ingredients:
5 tablespoons butter, softened
1 8 oz. package cream cheese, softened
1 teaspoon vanilla extract
2 ½ cups powdered sugar
Instructions:
In a mixing bowl, beat the butter, cream cheese, and vanilla until creamy. Gradually stir in the powdered sugar.
Decorating
For a real “pumpkin patch,” which also helps to control serving size, use candy pumpkins atop a field of Cream Cheese Frosting.
Simply spread the frosting evenly over the cake, then place candy pumpkins evenly spaced on top.
To serve, slice in between the pumpkins!
This Bonus recipe is also available as a PDF file. Please right-click and save the file to your computer.
29 Comments
Filed under Recipe, Bonus, Autumn 2007
29 Comments
September 25th, 2007 at 11:24 am
I love this cake it is awesome and I love pumpkin anything. I have a recipe I would love to share with everyone. It is awesome pumpkin bar recipe
September 26th, 2007 at 2:41 pm
That looks gorgeous! I can’t wait to try it!
September 26th, 2007 at 3:37 pm
What a great recipe and I love that you included the decorating aspect. I’m going to try this as it looks and sounds so scrumptious. Thank you!
September 28th, 2007 at 5:25 pm
That looks so yummy. I will have to try it. Have you seen the new pumpkin bundt pan. It was advertised in the Bakers Catalogue.
Love, Heather
September 28th, 2007 at 8:18 pm
What a lovely recipe to share for fall! It looks yummy!
September 28th, 2007 at 10:05 pm
Countrymama, I would love to see your pumpkin bar recipe! The forums are now open so feel free to share it over there!
Thank you, Meghan and Junie Moon!
Heather, I will have to do an online search for that pan, it sounds so cute!
Thank you so much, Sharri!
Kelli
September 28th, 2007 at 11:10 pm
This recipe sounds great! I think I will make it for our upcoming family reunion. Thank you!
September 29th, 2007 at 5:42 am
Lovely autumn cake; thanks for sharing the recipe! I love everything about your site! Mary
September 29th, 2007 at 6:30 am
I’m more than a little sorry to see *canned* pumpkin in the recipe. Don’t they have fresh pumpkin where you live? I live in Australia, and I’ve actually never seen canned pumpkin before, as it’s one of the cheapest and most plentiful winter vegetables here and we just buy them whole! Canned just doesn’t have the same kinds of vitamins and other nutrients as fresh.
September 29th, 2007 at 7:16 am
I have read your blog for about six months and I was happy to see you branch out to a seasonal publication. I enjoy celebrating the seasons in my home and your ideas are great! Thanks for adding the recipe section too!
September 29th, 2007 at 7:32 am
Everytime I come and visit Seasonal Delights it helps me to enjoy the wonderful Fall season more!
I love the sound of this recipe and can’t wait to try it on my family when they come to visit next weekend! Thanks so much!
September 29th, 2007 at 7:38 am
I’m going to take this to our Fall Festival for local homeschooling families. The decorating idea to control portion size is a great tip as well as adding a wonderful festive touch to the cake.
September 29th, 2007 at 9:21 am
Very sweet, I love the mini pumpkins on the top. Clarice
September 29th, 2007 at 9:39 am
Louiseallana, you are welcome to substitute fresh pumpkin instead. Here in Texas, the pumpkin season must be different. They were not available last weekend when I made the cake. I figured that since I was using white flour and 2 cups of sugar I wouldn’t worry about the fewer vitamins and nutrients. ;0)
September 29th, 2007 at 8:22 pm
wonderful recipe! I love how the instructions are laid out, the entire format- with great pictures,
thanks!
September 29th, 2007 at 9:44 pm
This is more work for you, I know… :)….but I think it would be SO great if you could offer these “extras” in PDF format, so we can print them out to match our self-printed magazine.
September 30th, 2007 at 1:10 pm
I simply copy and pasted into Microsoft word and then printed it off to add to my seasonal delights magazine. Very nice, can’t wait to try the cake, Phallin
October 1st, 2007 at 11:49 am
This recipe looks so yummy! Too bad I just used the last of my pumpkin. I’ll have to buy more. For those concerned about the nutritious value of canned pumpkin, you might be interested to find that many, many studies have found canned pumpkin to be just as nutritious in every area except that it contains even more vitamin A and beta carotene. It’s all over google, but feel free to check it out here: . This amazed me since I am all about fresh produce and using as little processed food as possible!
October 1st, 2007 at 11:51 am
Hmmm, my last comment missed the link to the canned pumpkin page. Lets try it again: foodreference.com/html/artcanninghistory.html
October 1st, 2007 at 12:15 pm
mariescottage, how many pages did the MSWord version consume? When I just tested that, it ran to four pages for me.
dreamwords, schedule permitting, we may try to create PDF versions of some recipes, especially the more popular ones. They’re unlikely to fit on a single page like the recipes in the magazine. Even some of those were a challenge, and it looks like the Winter 2007 issue will end up with some two-page spreads for recipes!
jlritchey, thanks for the info! I did notice that the can listed exactly one ingredient: pumpkin. In contrast, most canned veggies tack on a few chemical preservatives. We actually tend to use mostly fresh and organic fruits, veggies, and meats, but some products seem more important than others to seek out the best sources.
In any case, the recipe works perfectly well with fresh organic pumpkin on the day of harvest, so everybody can use what’s available to them!
October 3rd, 2007 at 9:35 am
This looks wonderful… I’m making it for our family reunion this weekend! I’ve changed the ingredients to include whole wheat pastry flour, honey, etc… of course, there’s no “healthy” substitute for the cute lil’ pumpkins!!! Gotta have those!!
~Kristy
www.homemakerscottage.com
October 3rd, 2007 at 11:37 am
I really appreciate the layout you use for recipes. I often cook with my daughter and this kind of step by step with pictures makes a recipe very accomodating for her to follow. I LOVE your magazine!!
October 5th, 2007 at 11:53 am
Oh, lovely! I wish I could print this recipe off without all the sidebar items!
God bless you all!
October 5th, 2007 at 1:07 pm
Pursuer, copying-and-pasting into a word processor (like Word) seems to work. It’s not perfect, but at least you can skip the web stuff.
I’ll see if I can make some time to get at least this recipe published as a PDF. I’ve been working on the Winter issue, which is going to be quite a bit bigger than Autumn!
October 5th, 2007 at 4:11 pm
Good news! I spent my lunch enjoying the not-very-Autumny weather and converting this recipe into PDF format. It should print quite nicely.
I’ll have Kelli check it out tonight to ensure I haven’t missed anything, and then I’ll wrap it in the subscribers-only code stuff and update this post and the members page tonight with a link.
Thanks for the motivation! This recipe always makes me hungry.
October 5th, 2007 at 6:31 pm
I’ve added a link to the bottom of the recipe, above, and here’s the link: http://sdquarterly.com/PumpkinPatchCake.pdf
Now you can print it without web stuff, and they should match the magazine. (Actually, you’re getting a preview of some of the changes we’re making in the Winter issue here.
)
Enjoy!
October 5th, 2007 at 11:06 pm
Awesome, yeah it was 4 pages in Word, oh well, I have already made the recipe for my family and it was a super big hit. Loved it, it reminded me of the pineapple cake my Mom makes with the same cream cheese frosting!
October 16th, 2007 at 8:25 pm
I’m about ready to make this yummy cake. I plan on taking it to work with me to share. I’m sure it will be a big hit. Thanks so much.
October 19th, 2007 at 8:38 pm
I would love to have had this recipe for my Stampin Up party last weekend, we had pumpkin cookies and pumpkin bread with apple cider. I love pumpkin, if I could only figure out how to make it fresh.
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