I loved this idea for a beautiful dessert for Thanksgiving, so I took off with it. I doubled my pumpkin cake recipe, making two round pans, then made a dairy-free cream cheese icing, and topped it with the fruit. Pretty AND very delicious. Enjoy!
2 cups sugar
1 cup canola oil
2 cup all purpose flour
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree
3 cups sifted powdered sugar, divided
6 ounces soy cream cheese
1 teaspoon grated orange rind
2 cups mandarin oranges in light syrup, drained
1 cup pomegranate seeds (about 2)
Preheat oven to 350 degrees F. Grease and flour two 9″ cake pans.
Place the sugar, oil and eggs in the large bowl of your mixer and combine.
In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, baking powder, and salt. Add the dry ingredients into the wet mixture, and mix well.
Stir in the pumpkin puree and mix well. Pour batter into prepared pans and bake for 35-40 minutes until golden and cake tester comes out clean from center. Cool on rack.
Make icing: Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered sugar and rind; beat until fluffy.
Place 1 cake layer on a plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheese frosting over top, but not sides, of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator. Makes 16 servings.