Description
A pumpkin cream cake that is packed full of the flavors of Fall. It is an S dessert if you follow THM!
Ingredients
Scale
- Cake Batter-
- 1– 15 oz can of pumpkin
- 1/2 cup of coconut flour or 1 cup of THM Baking Blend
- 1/2 cup of unsalted room temp butter (1 stick- if using salted butter skip the salt in the ingredients)
- 3 eggs
- 3/4 cup of THM Gentle Sweet (if using Pyure use about 1/2 cup, 1/3 cup of THM Super Sweet Blend, 1 cup for Monkfruit or Swerve )
- 1 tsp baking POWDER (not soda)
- 1 tsp vanilla
- 1 tsp salt (or less)
- 1 tsp pumpkin pie seasoning
- 1/2 tsp cinnamon
- 1/2 cup of walnuts (optional)
- Cream Cheese Filling-
- 1– 8 oz package of cream cheese
- 1/3 to 1/2 cup of THM Gentle Sweet depending on your sweet preference (or 3 tbsp. THM Super Sweet or Pyure try 1/3 cup or 3/4 to 1 cup of Monkfruit or Swerve)
- 1 egg
- 1 tsp vanilla
- 1/2 tsp pumpkin pie seasoning
- A sprinkle of salt
Instructions
- Mix all of the cake ingredients together well.
- In a separate bowl, mix the cream cheese mixture together well.
- Preheat oven to 350 degrees.
- Pour half of the cake batter into a well greased 9X5 loaf pan.
- Pour the cream cheese mixture on the cake batter.
- Smooth.
- Pour the rest of the cake batter on top of the cream cheese.
- Cover with foil and bake for 45 minutes and then remove foil and bake for 10 minutes more.
- If it needs to cook longer, cook 5 minutes longer at a time.
- This will have an almost pumpkin pie insides consistency!
- The cake will be golden brown on the edges.
- Allow to cool for 15 minutes if you want a firmer texture.
- If you want a gooey texture dive in after 5 minutes!
- Enjoy!
Nutrition
- Serving Size: 8