Pumpkin Walnut Cake

Ingredients and Weight:

For the cake: - 1 (15 oz) can pumpkin puree - 1 cup granulated sugar - 1 cup brown sugar - 1/2 cup unsalted butter, softened - 2 eggs - 1 teaspoon vanilla extract - 1 3/4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1 cup chopped walnuts

For the cream cheese frosting: - 8 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 3 cups confectioners' sugar - 1 teaspoon vanilla extract

Preparation Time: 20 minutes

Cooking Time: 45-50 minutes

Difficulty Level: 2

Preparation Method Steps:

For the cake: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9 inch baking pan. 2. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, softened butter, eggs, and vanilla extract. 3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and nutmeg. 4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped walnuts. 5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

For the cream cheese frosting: 1. In a large bowl, beat together the softened cream cheese and butter until smooth. 2. Gradually add the confectioners' sugar, beating until light and fluffy. 3. Stir in the vanilla extract.

Assembly: 1. Let the cake cool completely in the pan. 2. Once cooled, frost with the cream cheese frosting and enjoy!

Nutritional Information:

Per serving (1/8 of the cake): - Calories: 450 - Fat: 25g - Carbohydrates: 55g - Protein: 5g

Dish Characteristics:

• Rich and flavorful pumpkin cake with a moist and tender crumb.
• Topped with a creamy and tangy cream cheese frosting.
• Perfect for fall gatherings or any special occasion.
• Can be stored in an airtight container at room temperature for up to 3 days.

User Comments:

• "This cake is absolutely delicious! The pumpkin and walnut flavors are perfectly balanced, and the cream cheese frosting is the perfect finishing touch."
• "I've made this cake several times now, and it's always a hit with my family and friends."
• "The cake is easy to make and comes out perfect every time. I highly recommend it!"

Special Precautions and Tips:

• If you don't have pumpkin puree on hand, you can make your own by roasting a pumpkin and pureeing the cooked flesh.
• To make the cake gluten-free, use gluten-free flour.
• To make the cake dairy-free, use dairy-free butter and cream cheese in the frosting.