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Frosted Harvest Cake

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A moist, spiced harvest cake made with pumpkin or yams, layered with a rich cream cheese frosting swirled with brown sugar. This cozy dessert captures the flavors of fall with warm spices, tender crumb, and creamy frosting—perfect for holidays or autumn gatherings.

Ingredients

For the Cake

  • 1 1/2 cups canned pumpkin or mashed yams (drained)
  • 3 large eggs
  • 3/4 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Optional: 1/2 cup chopped walnuts or pecans, 1/3 cup dried cranberries

For the Frosting

  • 1/2 cup unsalted butter, softened
  • 225 g (8 oz) cream cheese, softened
  • 1/4 cup brown sugar (for swirl)
  • 3–4 cups confectioners’ sugar
  • 2–3 tbsp milk or cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven: Preheat to 350°F (175°C). Grease and flour or line two 8-inch round cake pans.
  2. Mix wet ingredients: In a large bowl, beat pumpkin (or yams), eggs, oil, and vanilla until smooth.
  3. Combine dry ingredients: In another bowl, whisk flour, sugars, spices, baking powder, baking soda, and salt.
  4. Combine batter: Fold dry ingredients into the wet mixture until just combined. Add nuts or cranberries if desired.
  5. Bake: Divide batter evenly between pans. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10–15 minutes in pans, then transfer to wire racks to cool completely.
  6. Make frosting: Beat butter and cream cheese until creamy. In a small pan, melt butter and brown sugar with a bit of milk; simmer 1–2 minutes until glossy, then cool. Gradually add confectioners’ sugar, milk or cream, and vanilla to the cream cheese mixture. Fold in the cooled brown sugar swirl and a pinch of salt; beat until fluffy.
  7. Assemble: Place one cake layer on a plate, frost the top, add the second layer, and frost the top and sides. Create decorative swirls if desired and garnish with nuts or seasonal sprinkles.

Notes

  • Ensure the brown sugar mixture is cooled before adding to frosting to prevent melting.
  • The cake improves in flavor after resting overnight.
  • For a single-layer version, use a 9×13-inch pan and adjust baking time to 40–45 minutes.
  • Store frosted cake in the refrigerator due to cream cheese frosting.

Nutrition

Find it online: https://thefamilycooking.com/frosted-harvest-cake/