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Pumpkin Cream Cheese Cake

Makes 16 servings

305 calories / 10F / 45C / 9P / per serving

Cake Ingredients:

  • 2 ½ cups Kodiak Cakes All-Purpose Baking Mix
  • 1 serving CSE Simply Vanilla Protein Powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ground nutmeg
  • 1 tsp. pumpkin pie spice
  • 1 tsp. sea salt
  • 1 tsp. baking soda
  • 2 ripe bananas
  • 2 Tbs. grass-fed butter
  • ½ cup raw honey
  • ½ cup Swerve sweetener
  • 2 cups canned pumpkin
  • 4 large eggs

Crumble Topping:

  • ¼ cup Kodiak Cakes Cinnamon Oat Mix
  • ¼ cup coconut sugar
  • 2 Tbs. grass-fed butter
  • 1 tsp. ground cinnamon

Butter Cream Frosting:

  • 6 oz. Neufchatel cream cheese
  • ¼ cup grass-fed butter
  • ½ cup raw honey
  • 1 tsp vanilla extract
  • Dash of cinnamon

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine all dry ingredients together in a large bowl; set aside.
  3. In a large bowl, beat the bananas, butter, honey and Swerve together until smooth. Add the pumpkin and eggs. Mix until well combined. Add the dry ingredients to the bowl and mix well.
  4. Grease two, 9-inch, round cake pans. Pour batter evenly into both pans. Combine the crumble topping ingredients together and sprinkle over the top of each cake. Bake for 25 minutes or until golden brown and cooked through. Let cool in the pan for 10-15 minutes, then transfer to a cooling rack.
  5. Beat the frosting ingredients together. Spread in between the two cake rounds and on the top. Slice into 16 servings. Enjoy! Store extras in the fridge.

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