Tired of the old pumpkin pie? Try this pumpkin cake recipe! Two layers of moist, delicious pumpkin cake, filled with sweet/tart lemon cheese frosting make this easy pumpkin cake the perfect fall dessert!
Prepare a round cake pan by greasing and lining with parchment paper.
In a mixing bowl, mix pumpkin, 2 cups white sugar, and oil.
Add eggs and mix well.
In another bowl, combine flour, baking soda, cinnamon and salt.
Add dry ingredients to the pumpkin mixture, and using a hand mixer, beat until well blended.
Add pumpkin seeds and blend well.
Pour batter into a greased round cake pan.
Bake at 350 F for 25 to 30 minutes, or until a toothpick comes out clean.
Remove from the cake pan
In a bowl, beat the cream cheese, butter and vanilla until smooth. Gradually add 1 3/4 cups icing sugar, and mix well. Add lemon zest and mix thoroughly. Add milk if needed, until frosting reaches desired consistency.
Slice the cake horizontally, right through the middle.
Add frosting in between layers and on top then sprinkle with ground walnuts and cinnamon.
Keep refrigerated for up to 3 days (you most likely won't have to deal with this issue though, it'll be gone in minutes!)