Coconut sauce, sesame seeds, and steamed banana cake cooked in an Instant Pot® make a quick dessert that doesn’t require baking.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 20 |
| Yield: | 1 (10×15-inch) cake |
Ingredients
- 1 (15 ounce) can canned pumpkin puree
- 2 cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 (3 ounce) package cream cheese
- 5 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 ¾ cups confectioners’ sugar
- 3 teaspoons milk
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10×15-inch baking pan.
- Beat pumpkin, 2 cups white sugar, and oil in a mixing bowl; add eggs and mix well.
- Combine flour, baking soda, cinnamon, and salt in another bowl; add to pumpkin mixture and beat until well blended. Pour batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 to 30 minutes. Set cake aside to cool.
- Beat cream cheese, butter, and vanilla together in a mixing bowl until smooth. Gradually beat in confectioners’ sugar; add milk until frosting reaches desired spreading consistency. Frost cooled cake and sprinkle with nuts.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 283 mg |
| Sugars | 31 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for a Christmas market was a hit
I halved this recipe and made it in a 9 x 9 pan. I added 1/4 cup extra pumpkin and 1/4 cup less oil. Substituted pumpkin pie spice for the cinnamon and it was delicious.
Yummy and pumpkiny! I did make a few adjustments though. I only had pumpkin pie filling, so I had to adjust for that. I also thought the recipe was a little shy on the spices, so I added some and was glad I did. I also adjusted the frosting. Pumpkin pie filling has brown sugar and spices added, so I heaped the 1 1/2 cups pumpkin and skimmed the sugar. In addition to the spices in the pie filling, I also added about 1 1/2 tsp freshly ground ginger and a pinch of nutmeg. For the frosting, I substituted some marshmallow fluff for some of the confectioner’s sugar. I also added some rum extract and went easy on the butter. Oh, and one more note! I sifted the flour and dry ingredients. I believe this helps keep it fluffy. It made two 8″ cake pans plus 4 cupcakes.
I love this cake! I did choose to add an additional teaspoon of Cinnamon (making it 2 teaspoons) and 1/2 teaspoon of Pumpkin Pie Spice. Turned out great! Also added Cinnamon to the frosting! Hahaha.. we like our spices in this house!
This cake turned out great! Moist like carrot cake with a great cream cheese frosting. Yum
Great recipe. I only added 1/4 tsp of nutmeg for a little more flavor. I’ll probably add more nutmeg next time.
This is the best pumpkin recipe out there! My kids love it and I bring it to every thanksgiving event. It’s super moist and gets even better the next day.
I made it exactly how it says and it was amazing …..my job waits for it every year around this time and they love it….
I made this this weekend, and it’s Amazing!
I felt it needed more spice so I gave it 2tsp cinnamon, 1/2 tsp That made it a five star along with making cupcakes 24, and baked them 15-18 minutes, Yummy and moist.
Super easy, tastes awesome. I subbed 1/2 cup of applesauce for 1/2 cup of the oil. Also, I didn’t have pumpkin pie spice so on top of the cinnamon I added 1/4 tsp of ginger, nutmeg, and cloves.
Not really change anything more like added a few things but the recipe is great thank you
Wonderful cake. My only addition was more spices!
I used Bob’s GF flour and instead of 1 cup of oil, I used 1/2 cup apple sauce & 1/2 oil
Made this for a family event. It came out great. I added about a 1/4 tsp pumpkin pie spice and a tsp of cinnamon to 3 cups of whipping cream along with the usual sugar and vanilla and it was the perfect addition to top off this cake. It was a hit.
I took the advice offered by many others and added spices to this cake and call this my pumpkin spice sheet cake. Each week I bake something for a group of people and this is one they often ask for. It is usually gone within a few hours!
Make this frequently. Everyone loves it!
Everyone loved this cake! It’s super moist. I doubled the frosting. Considering making as cupcakes next time.
Delicious cake. I made it just the way the recipe called for. My family loves it.
This recipe was AMAZING! I did cut the oil with half apple sauce. I also baked it in a 9 X 13 pan and it came out awesome. Just added a couple of more minutes to the baking time. Very moist and yummy! I also used a frosting recipe with more powdered sugar because it was way too rich with the butter and cream cheese otherwise.
Needs more spices