When the weather turns dreary, nothing beats baking a comforting pumpkin cake with your little ones. Perfect for a cozy indoor activity, this recipe promises a delicious treat filled with warmth and flavour, conveniently baked in our cute clouds of the Yummy Tray!
This recipe makes enough to fill up 3 Yummy trays, so about 27 little adorable cloud shaped cakes! If you don’t have 3 Yummy Trays at home, you can just make a couple of batches 😊 These are tiny cakes so don’t worry, they will be all eaten before you get to count them!
Fresh pumpkin purée preparations:
- Choose the right pumpkin: Opt for a small, orange pumpkin, known for its natural sweetness.
- Preparation: Slice the pumpkin in half, removing all seeds and fibers.
- Baking: Place the halves face up, covered with aluminum foil, in a pre-heated oven at 350°F (175°C). Bake for about 1.5 hours, or until the flesh is tender enough to scoop easily with a spoon.
- Making the purée: Once baked, scoop out the soft flesh and mash in a bowl to create a smooth, sweet purée without any additives.
Cake ingredients:
(Mix in one bowl)
- All-purpose flour: 1 cup / 125 gr
- Baking powder: 1 teaspoon / 4 gr
- Salt: 1/2 teaspoon / 2 gr
- Cinnamon powder: 1/2 teaspoon / 2 gr (child-friendly version! Cinnamon fans can add up to 1.5 teaspoons / 6 gr)
(Mix in a second bowl)
- Brown sugar: 1/2 cup / 100 gr
- Granulated white sugar: 1/4 cup / 50 gr
- Eggs: 2 large
- Vanilla extract: 1/2 teaspoon
- Fresh Pumpkin puree: 1 cup / 175 gr
- Vegetable oil (corn oil): 1/2 cup / 120 ml
Frosting ingredients:
- Full fat cream cheese: 120 gr
- Powder sugar: 100 gr
- Vanille extract: 1 teaspoon
- Salted butter: ¼ cup/ 60 gr
Preparation of the cake:
- Prep your Yummy Tray: sprinkle the tray a little bit with plain flour, this is a very moist recipe so you want your tray to be dry to avoid any possible sticking.
- Mix ingredients: Mix in one bowl the first ingredients (dry ingredients), whisk together until combined. In another bowl, mix the wet ingredients. Combine now both until a smooth mixture is formed.
- Bake: Pour the batter into the Yummy Tray clouds, a bit above the middle. They will rise x2, so you don’t want to fill the cloud completely. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes or until a toothpick inserted comes out clean.
- Cool & frost: Let the cake cool completely! If you don’t wait long enough, the cream cheese will melt from the heat of the cake. Meanwhile, prepare the cream cheese frosting. For this frosting you only need to melt a bit the butter first Combine the softened cream cheese with butter in a bowl and beat until creamy. Gradually add powdered sugar and vanilla, mixing until smooth and spreadable.
Texture you need for the batter.
Preparation of the frosting:
Combine the softened cream cheese and butter in a bowl and beat until creamy. Gradually add icing sugar and the vanilla and mix until smooth and spreadable.
Your little ones will love layering the frosting on the cakes!
You can also let the frosting in any apart container in the fridge if you are not going to eat the cakes directly.
Texture you need for the frosting.
Extra tip: Adjust the spice levels according to your family’s preferences. For children who might prefer a milder flavor, consider reducing the cinnamon. Experimenting with the spices will help tailor the cake to everyone’s liking, making it a family favorite.
Enjoy this pumpkin cake as an afternoon snack or a dessert after a family meal. It’s a splendid way to share the joy of home baking with loved ones on a rainy day. Happy baking!
(Ideal without the frosting to take them with you in the Yummy Grab&Go!)
Lots of love,
Sarah
