Pumpkin Spiced Cake

  • Preparation 35 MIN
    Cooking 30 MIN
    Cooling 2 H
  • Makes 8 to 10 servings
  • Freezes






  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. Butter and line two 8-inch (20 cm) springform pans with parchment paper.
  3. In a bowl, combine the flour, baking powder, baking soda and spices. Set aside.
  4. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Add the pumpkin purée and beat until incorporated. With a wooden spoon, add the dry ingredients. Spread the batter evenly in the prepared pans.
  5. Bake for about 30 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool for 10 minutes. Unmould and let cool completely.


  1. In a bowl, using an electric mixer, beat the cream cheese with the butter and icing sugar until smooth. Drizzle in the chocolate, beating constantly. If it's too soft, refrigerate for 15 minutes before frosting the cake.
  2. With a serrated knife, slice off the rounded top of one cake. Spread the cut surface with a third of the frosting. Cover with the second layer and cover the cake with the remaining frosting. Garnish with Candied Pecans, if desired.


Pumpkin purée freezes well.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/10 of the recipe

Content % Daily Value
Calories 760  
Total Fat 40 g  
Saturated Fat 19 g  
Sodium (salt) 290 mg  
Carbohydrates 97 g  
Fibre 3 g  
Protein 8 g