Pumpkin Cake with Cream Cheese Frosting & Pistachios

by | Nov 17, 2014 | Baking, Cake, Recipe | 4 comments


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I’ve got a confession to make. Well, if anyone knows me well enough, they’d already know that I’m addicted to Pinterest. There. I said it. I’m addicted to Pinterest. I don’t always look at it as often as I would like but I love looking at all the beautiful recipes out there from the wonderful people I follow. And nothing has filled my Pinterest feed more than pumpkin recipes. Anyone would think it was Fall in the northern hemisphere! I was totally inspired for a sweet pumpkin cake.
 
 
In Australia, pumpkin is a very popular vegetable (also known as butternut squash). Nearly as popular as potato. We enjoy it mashed, baked, as a soup, in pasta, or salads. We love it and eat it all year round. You can’t buy it in a tin in the regular supermarket. I think only specialist US grocery stores might stock it. I’m a bit suss about eating it out of a tin. I much prefer the fresh stuff. I had a bit left in the fridge and steamed it in the microwave, then mashed it which produced a cup full. Just enough for a Pumpkin Cake.
 
 
I also had some wonderful pistachios in the pantry which I thought would compliment the spicy pumpkin cake.  I had a lot of trouble shelling the pistachios. A lot were going in my mouth and not in the bowl for the cake!
 
 
I used my ‘forever faithful’ cake recipe, making a few adjustments and baked in a square pan. I find it produces a lot more pieces of cake for hungry mouths.
 
 
You can’t beat a cream cheese frosting on just about any cake and I had all the ingredients for just that.
 
Pumpkin Cake topped with Cream Cheese Frosting & Pistachios
  • 1 and half cups plain flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup pureed/mashed pumpkin
  • 1/2 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla
  • 1 tablespoon white vinegar
  • 6 tablespoons oil (I use canola)
  • 1 teaspoon bicarb soda
  • half teaspoon salt
  • 1/2 cup pistachio nuts, finely chopped
Frosting:
  • 1 tub softened cream cheese
  • 1/2 cup whipping cream
  • 1/2 cup icing (powdered) sugar
  • 1/2 teaspoon vanilla
  1. Preheat oven to 180 C (375 F). 
  2. Grease a cake pan well. 
  3. Put the flour, spices, sugar, pumpkin and water in a bowl. 
  4. Add vanilla, vinegar, oil, baking soda and salt. Mix until mixture is runny.
  5. Pour into the tin. Bake 35 to 40 minutes. Cool for 10 minutes then take out of tin.
  6. Mix frosting ingredients together and when cake has cooled, top with cream cheese frosting and sprinkle with finely chopped pistachio nuts
 
 
A3 Art Print 'there's always time for tea and by stephsayshello
 
We’re having a bit of a heat wave here in Australia for the last month of Spring so we couldn’t be any further away from Fall weather but no matter what the weather, it’s always a good time for cake.
 
 
Disclaimer: I was gifted packets of pistachios from Wonderful Pistachios. All thoughts, recipes and opinions are my own.
 
 
 

4 Comments

  1. Julie Corbisiero
    Julie Corbisiero on November 18, 2014 at 7:36 pm

    Wow your cake looks amazing and thanks for the recipe!

  2. Mel@Mellywood's Mansion
    Mel@Mellywood's Mansion on November 18, 2014 at 10:08 pm

    There is always time for tea and cake and if there isn't I would make time for this!

  4. Cooker and A Looker
    Cooker and A Looker on November 18, 2014 at 11:45 pm

    Looks delicious Anne! (and yes, always time for tea and cake!)