Spice up your autumn menu with this delicious alternative to pumpkin pie. Fragrant with cinnamon and nutmeg, the moist cake is balanced with cream-cheese frosting and elegantly decorated with pepitas, or pumpkin seeds.
Perfect for fall and winter--this crowd-pleasing cake will take entertaining to a whole new level!
Insert a toothpick in the center of the cake to check that it is done; it should come out with no crumbs attached. Don’t worry if it takes longer than expected, since the pumpkin may take a while to cook.
This cake will make your house smell divine. If you can resist the aromatics, you can store it in the fridge for several days, wrapped in plastic. Frost and decorate before serving.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the center of the oven and preheat to 325°F. Butter a 9-inch springform pan, line with parchment paper round, and butter top of parchment (with 1 tablespoon or less of butter provided). Open the can of pumpkin and scoop out puree needed (you'll know when you've hit the red marker line on the outside of the can) into a large bowl. Save the remaining puree for another use -- check out our everyday pumpkin recipes!
In two small bowls, separate 3 eggs into whites and yolks and set aside. Sift the flour, baking powder, baking soda, cinnamon (for cake), and nutmeg into a medium bowl and set aside. Add oil, sugar (for cake), and salt to the large bowl with pumpkin, beating with an electric mixer on low speed. Then add the egg yolks one at a time, scraping down sides of the bowl after each addition. Add the flour mixture, and stop mixing as soon as all the ingredients are *just* combined.
Bring butter (for frosting) and cream cheese to room temperature. In a medium bowl, whisk the 3 egg whites until they have formed soft peaks. Gently fold them into the batter using a rubber spatula. Pour the batter into pan and bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack for 30 minutes, or until the cake pulls away from the sides. Release outer springform ring and transfer cake onto a wire rack for further cooling.
In a small saucepan over medium heat, caramelize granulated sugar (for caramel), stirring slowly with a heatproof spatula for about 5 to 10 minutes. Once the sugar has turned from golden to amber in color, add the butter (for caramel) and stir until it has fully melted. Stir in honey, then cinnamon (for caramel). Add pumpkin seeds and stir until they're evenly coated, then remove from heat. Carefully spoon and spread out the seeds onto a large piece of non-stick paper so that they cool and harden.
Sift confectioner's sugar over a bowl and set aside. Using an electric mixer, beat together butter (for frosting) and cream cheese until smooth and creamy. Gradually add the confectioner’s sugar and beat until the frosting is smooth, 2 to 3 minutes. Be sure not to overwhip in order to keep it fluffy!
Frost the cake entirely once it has completely cooled using an off-set or metal spatula. Gather clusters of the spiced and caramelized pumpkin seeds from the parchment paper. Decorate cake by artfully placing seeds in center and around edges.