Persimmon Cake with Cream Cheese Frosting

Persimmon Cake with Cream Cheese Frosting

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In a recent post, I mentioned getting some hachiya persimmons from my friend’s mom. I’m so thankful that she is sweet enough to remember me every year. The first thing I did was to eat a few of them raw, so good! Next, I decided to make persimmon jam for the first time, which came out great! The last few finally ripened a few days ago; I decided to use them to create this Persimmon Cake with Cream Cheese Frosting recipe. The cake turned out even better than I expected. I’m excited to pass thsi recipe along to you!

Hachia Vs. Fuyu Persimmons

In my persimmon jam post, I explained the differences between Hachiya and Fuyu persimmons. If you are not familiar with these differences, please refer to that recipe to get some clarification. Below, you will find the image I shared in that post. As you can see, they look quite different.

hachiya and fuyu persimmons on a table

Persimmon Cake with Cream Cheese Frosting

With Thanksgiving being right around the corner, this Persimmon Cake would be perfect for any Thanksgiving menu. A great thing about this recipe is that you can make it ahead of time. I don’t know about you, but I welcome any recipe that frees up my stove around the holidays. So what do you say you put on your Thanksgiving apron, and we get busy?

persimmon cake in a pan

persimmon cake with a girl leaning over it.
As you can see, Nena loves persimmon cake, especially the cream cheese frosting!

More Persimmons, Please!

Wouldn’t you know it, right after we had eaten all of the persimmons, my husband came home with a huge bag of Fuyu persimmons and limes. A friend from work recently purchased a house with a yard full of fruit trees. Lucky for us, they like to share! I guess you could say that the persimmon gods are smiling down on us. 🙂  We’ve now worked out a deal. They give me fruit off their trees, and I make delicious treats to share with them, like this persimmon cake. You could say it’s a win-win situation.

Persimmon-Pumpkin Bars
Mr. Whiskers, inspecting the contents of the bag.


 
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persimmon cake

You may also enjoy these recipes: Moist Pumpkin Bread, Favorite Fig Cake, and Mom’s Orange Cake.


If you love this recipe, please give it a 5-star rating!

5 from 1 vote
a piece of persimmon cake
Persimmon Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A perfect combination of persimmon and pumpkin, resulting in a moist and delicious cake!

Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 298 kcal
Ingredients
  • 4 medium eggs
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup vegetable oil
  • 1 4 oz container apple sauce
  • 3/4 cup hachiya persimmon pulp very ripe
  • 1-1/4 cup canned pumpkin
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. ginger
  • 1/2 tsp. pumpkin spice
  • 2 cups flour
  • 1/2 cup white chocolate chips
Cream Cheese Frosting
  • 1 8 oz cream cheese softened
  • 8 T. unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.

  2. Add eggs, sugar, oil, applesauce, persimmon pulp, and pumpkin to a mixing bowl. Mix on medium until creamy.
  3. Mix in all the dry ingredients, finishing off with the flour. Lastly, stir in the chocolate chips.
  4. Pour the batter into a greased 9" x 13" pan and bake for 45 minutes, or until the batter is firm to the touch.
  5. While the cake is baking, clean the mixer bowl to use for the cream cheese frosting. Add butter and cream cheese to the mixing bowl and blend until smooth. Gradually stir in the powdered sugar. Mix in the vanilla and set aside.
  6. When the cake is done, remove from the oven and cool completely.
  7. Spread the icing over the cooled cake. Try to keep your family away until ready to serve it.
Nutrition Facts
Persimmon Cake
Amount Per Serving (1 slice)
Calories 298 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 47mg16%
Sodium 213mg9%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.


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