Five Spice Pumpkin Cake

Anna Echols created this Five Spice Pumpkin Cake recipe in the second season of TLC's 'Ultimate Cake Off'.

Anna Echols created this Five Spice Pumpkin Cake recipe in the second season of TLC's 'Ultimate Cake Off'.


2 - 8" rounds


2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon 5 spice powder
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 cup peach marmalade
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk or cream


  1. Preheat oven to 350 degrees.
  2. Grease and flour 2 8" round pans.
  3. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Spread batter into prepared pans. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Measure out marmalade in a bowl and stir vigorously with a fork to aerate. Fold into cream cheese mixture. Store in the refrigerator until ready to prepare the cake.
  5. In a mixing bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating on medium speed. Mix well after each addition.
  6. Beat in the milk, and continue mixing until light and fluffy. Add a ½ tsp. of milk at a time if not fluffy.
  7. Place cake in refrigerator for 2 hours to firm up. Split each tier in half.
  8. You now have 4 layers. Fill each layer with the filling and press down on the cake slightly when done so they adhere.

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