Pumpkin Cake with Cream and Pumpkin Seeds
A quick and easy pumpkin cake topped with a creamy swirl and crunchy pumpkin seeds. Perfect for a cozy snack or dessert.
- Total time
- 30 min
- Servings
- 6
- Calories
- 250
- Protein
- 4g
ComfortingCozyAmericanVegetarianVegetableMoistCreamyCrunchy
Ingredients
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ cup heavy cream
- 2 tablespoons pumpkin seeds
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- 2
In a bowl, mix 1 cup pumpkin puree, 1 cup flour, 0.5 cup sugar, and 1 teaspoon baking powder until just combined.
- 3
Pour batter into the pan and bake until a toothpick comes out clean, about 20-25 minutes. Let cool slightly.
- 4
Whip 0.5 cup heavy cream until soft peaks form. Spread over the cooled cake.
- 5
Sprinkle 2 tablespoons pumpkin seeds on top. Serve with orange slices if desired.
Tools you’ll need
- 9-inch round cake pan
- Mixing bowl
- Whisk or electric mixer
- Toothpick
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