It’s that time of year again, where pumpkin-flavored everything takes over. And what’s better than a delicious pumpkin cake with cream cheese icing? But what if you make too much and can’t eat it all in one go? Fear not, because you can freeze it! In this article, we’ll show you how to freeze your pumpkin cake with cream cheese icing to enjoy later.
Ingredients:
- 1 ½ cups of all-purpose flour
- 1 ½ teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground ginger
- ½ teaspoon of ground nutmeg
- ½ teaspoon of salt
- 1 cup of pumpkin puree
- ½ cup of vegetable oil
- 2 large eggs
- 1 cup of granulated sugar
- ¼ cup of brown sugar
- 1 teaspoon of vanilla extract
- 8 ounces of cream cheese, softened
- ½ cup of unsalted butter, softened
- 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
Instructions:
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, mix together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the greased baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- In a separate bowl, beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla extract and beat until well combined.
- Spread the cream cheese icing over the cooled cake.
- Cut the cake into pieces and place them on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer and freeze the cake for 2-3 hours or until completely frozen.
- Once the cake is frozen, wrap each piece in plastic wrap and place them in a freezer-safe container or Ziploc bag.
- Label the container with the date and freeze for up to 3 months.
Nutritional Information:
Calories per serving: 480 | Fat: 22g | Carbohydrates: 69g | Fiber: 1g | Protein: 4g
Cooking Time:
Prep Time: 15 minutes | Cook Time: 30-35 minutes | Total Time: 1 hour 30 minutes
Equipment:
- Mixing bowls
- Electric mixer
- Baking pan
- Baking sheet
- Parchment paper
- Plastic wrap
- Freezer-safe container or Ziploc bag
Serving Suggestions:
Thaw the frozen pumpkin cake with cream cheese icing in the refrigerator for a few hours before serving. You can also serve it chilled for a refreshing treat.
Variations:
You can add chopped nuts, raisins, or chocolate chips to the batter for added texture and flavor. You can also add a dash of cloves or allspice for a more complex spice profile.
Substitutions:
You can use any type of oil instead of vegetable oil, such as canola oil or coconut oil. You can also substitute the granulated sugar for brown sugar or honey.
Storage:
The frozen pumpkin cake with cream cheese icing can be stored in the freezer for up to 3 months.
Tips:
- Make sure the cake is completely cooled before icing it.
- Use a serrated knife to cut the cake into even pieces.
- Wrap each piece of cake tightly in plastic wrap to prevent freezer burn.
- Label the container with the date to keep track of how long it’s been in the freezer.
Notes:
Thaw the cake in the refrigerator for a few hours before serving for best results. The texture may change slightly after freezing, but the flavor will remain delicious.
Frequently Asked Questions:
Can you freeze pumpkin cake with cream cheese frosting?
Yes, you can freeze pumpkin cake with cream cheese frosting. Just make sure to wrap each piece tightly in plastic wrap and place them in a freezer-safe container or Ziploc bag.
How long does pumpkin cake with cream cheese icing last in the freezer?
Pumpkin cake with cream cheese icing can last in the freezer for up to 3 months.
Can you thaw frozen pumpkin cake in the microwave?
While you can thaw frozen pumpkin cake in the microwave, it’s not recommended as it may affect the texture of the cake. It’s best to thaw it in the refrigerator overnight.
Final Thoughts:
Freezing pumpkin cake with cream cheese icing is a great way to enjoy it later on. With a few simple steps, you can have a delicious treat ready to go whenever you want. So why not give it a try and freeze some today?