Pumpkin Zucchini Cake

Absolutely dreamy this Pumpkin Zucchini Cake is covered in cream cheese frosting, creating the perfect combination for the most delicious cake.

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 436kcal

Author Sandra

5 cups powdered sugar
8 oz cream cheese softened
¼ cup butter melted
4 tablespoons milk optional
NOTE to frost the entire cake you will need to double the recipe for the frosting. We typically don't frost the entire cake just between the layers and then the top - for special occasions we do the entire cake.

Preheat oven to 350 degrees.
Prepare 2 9-inch round cake pans by spraying with cooking oil and line the bottom with parchment paper. Set aside.
Combine all ingredients in order as listed above, beat on medium-high until well combined.
Bake for 20-25 minutes or until toothpick inserted in center comes out clean. If not completely cooked add another 5 minutes until cake is done. Remove from oven and cool on baking rack.
Once cake is completely cool make cream cheese frosting.
Beat together cream cheese and melted butter until smooth and there are no cream cheese chunks. Add in powder sugar and cream together by beating on medium-high. Add in milk one tablespoon at a time, until you get your desired consistency, if you want to make the frosting a little runnier, like pictured add al 4 tablespoons.
Cut each round cake in half. Place one layer on a cake plate or the serving plate you will be using. Add ¾ cup frosting, then add another cake layer. Repeat with remaining cake and frosting. After the last cake layer add the remaining frosting. I just poured mine in the center and then using a knife gently pushed it from the center out and let it run naturally down the sides of the cake.

Total time does not include the time to cool.