This pumpkin cake is super moist and surprising light. It’s the perfect fall-inspired dessert and sure to be a crowd-pleaser.
This is my favorite pumpkin cake ever. The first time I had this cake was our first Thanksgiving in our new house (several years ago). Adam really wanted to have Thanksgiving at our house with his family and my family. Yes. That’s a lot of family. In my house. A month after we moved in. So when Adam’s dad offered to bring a dessert I said sure, go ahead. (I’m usually the type to want to do it all on my own unless it’s my mom is bringing something.) Well that dessert turned out to be this spectacular pumpkin cake. I’m so glad I said yes because I (and you!) would have missed out on this gem of a cake.
We used to make this with regular flour before Adam started eating gluten-free and it was an easy recipe to convert. It’s great when things work out like that! This cake is so moist but not so moist where it’s almost too heavy/dense. It’s got the perfect cake texture. And the frosting? It’s cream cheese. The best cream cheese frosting, it’s so good – sweet and not too tangy. Yum, yum annnd yum.
You can totally leave off the Sixlets. They’re not essential but I had them and thought they would be fun to add on top because Kelsey loves them. She calls them beans. Don’t ask me why because I have no idea. But when I’m in the kitchen and she starts asking for beans, it’s Sixlets that she’s after. Magic chocolate beans. Perfect for this tasty, magical pumpkin cake. Enjoy!
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