This is one of those cakes that once I got it into my mind, I could not stop thinking about it. A moist, pumpkin cake, slathered with cream cheese frosting and covered in buttery sweet fruit?
Seriously.
Just delicious.
This is the perfect dessert for fall. Pumpkins, apples, pears. Everything you think of all put together in one scrumptious, beautiful dessert.
Plan to have some friends over for dinner.
This dessert needs to be made, oohhed and ahhhed over, and eaten with vengeance.
Carrot Pumpkin Cake with Warm Skillet Fruit
CAKE:
1 cup flour
1 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp baking soda
3/4 cup granulated sugar
1/4 cup brown sugar
1 cup canned pumpkin
2 eggs
1/3 cup canola oil
1/2 cup shredded carrot
1/3 cup buttermilk
Preheat oven to 350 degrees. Grease an 8 x 8 pan and line with parchment paper with a slight overhang so you can take cake out of pan. Grease parchment paper. In medium bowl combine flour, baking powder, pumpkin pie spice, baking soda. Set askide. In large mixing bowl combine sugars, pumpkin,eggs and oil. Stir in carrot and buttermilk. Gradually beat in flour mixture. Transfer to pan. Bake for 30-35 minutes or until toothpick comes out clean. Cool for 15 minutes in pan. Remove using parchment paper and cool on a wire rack for an hour or until completely cooled. Frost with cream cheese frosting and top with skillet fruit.
CREAM CHEESE FROSTING:
1 block of cream cheese, softened
1 stick of butter, softened
1 cup of powder sugar
2-4 tblsp milk
Beat cream cheese and butter together until smooth. Beat in sugar and add in milk until you get your desired consistency. Frost cooled cake.
SKILLET FRUIT:
2 pears, sliced
2 apples, sliced
3/4 cup cranberries
3 tblsp sugar
4 tblsp butter
Slice fruit. Heat butter in pan and add fruit. Sprinkle fruit with sugar and cook until softened about five minutes. Let stand covered 5 minutes. Serve over frosted cake.
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