Mirage Recipe
Prep: 30 mins ( & cooling)
Cook: 30 mins
Serves: 12 slices
There’s something undeniably comforting about a homemade pumpkin cake fresh from the oven. The rich aromas of pumpkin, cinnamon, nutmeg, and cloves filling the kitchen has a way of bringing back cherished memories of crisp autumn afternoons, family gatherings, and cozy evenings spent around the table. This cake captures all the flavours of the season in every tender, moist bite.
Perfect for holiday celebrations, weekend baking projects, or anytime you crave a taste of comfort, this Simple Pumpkin Cake recipe is one you’ll find yourself returning to year after year. It’s easy enough for everyday baking, yet special enough to earn a place at your most treasured gatherings. Serve it with a hot cup of tea or cider, and enjoy the simple pleasure of a homemade treat that tastes like warmth, tradition, and the best memories of the season.
For more holiday baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Pumpkin Cake
2 cups
all-purpose flour
2 tsp
baking powder
1 tsp
baking soda
1 1/2 tsp
ground cinnamon
1 cup
Mirage Margarine (room temperature)
1 cup
brown sugar
1/2 cup
granulated sugar
4 large
eggs (room temperature)
1 1/2 tsp
vanilla extract
15 oz. can
pumpkin pie filling
Cream Cheese Frosting
8 oz.
cream cheese (room temperature)
1/2 cup
Mirage Margarine, softened
3 cups
powdered sugar
1 tsp
vanilla extract
1/8 tsp
salt
2 tsp
pumpkin pie spice
Directions
Pumpkin Cake
Preheat your oven to 350°F, then grease and flour a 9 x 13 inch cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream the Mirage Margarine with the brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract and pumpkin pie filling until fully incorporated.
Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Spread the batter evenly into the prepared pan.
Bake for around 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan fully before frosting.
Frosting
In a large bowl using a stand mixer or handheld mixer, beat the cream cheese and Mirage Margarine on high speed until smooth and creamy.
Add the confectioners’ sugar, vanilla extract, salt, and pumpkin pie spice. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until light and fluffy.
Frost the cooled cake, then refrigerate for 30 minutes before serving to help set the frosting and make slicing easier.
For a fun garnish, colour some of the frosting orange and green, and pipe out little pumpkins.
