Feed Your Beauty: Pumpkin Dream Cake

There are cakes and then there is THIS. We’d like to introduce the Pumpkin Dream Cake. Creamy, cozy and incredibly worth it. Of course, maybe like you, we just can’t get enough of Pumpkin treats for the fall/winter season. Not only do we love the smell and taste of pumpkin BUT Pumpkin is filled with vitamins C, E, and A, as well as powerful enzymes that help to cleanse the skin! So when came across this recipe for Pumpkin Dream Cake, not only did we have to pass it along to you, but we are definitely going to be serving it at our Thanksgiving table!

Pumpkin dream cake


3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk


12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar



Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.


In a medium bowl, mix flour, baking soda and salt. Set aside.


In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.


Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)


For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.


Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.


Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.


Source: The Novice Chef



  1. Wednesday, November 20, 2013 / 6:53 pm

    This looks absolutely divine. I am going to whip this up for Thanksgiving this year as well. I can’t wait to savor the pumpkin and cream cheese.

    Barbara @ http://www.allmylivesnow.com

    • TheSkinOwl
      Wednesday, December 11, 2013 / 9:24 am

      Isn’t it unbelievable? Send pictures whenever you make it and we will feature you on our social media! Email to info@skinowl.com. Happy Holidays Barbara!

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