Persimmon Spice Cake with Cream Cheese Frosting


Go for the gold with this vibrant, cream cheese-frosted cake.

persimmon spice cake

Kelsey Hansen

Prep Time:
15 mins
Total Time:
1 hrs 50 mins

This cream cheese-frosted spice cake is an autumnal classic that celebrates fall fruit even more with the addition of persimmons. Their mild honeylike sweetness flavors the batter along with cinnamon and turmeric, and dried coins curl like leaves atop the cake.

Either a yellow or spice cake mix works for this homey loaf. The yellow yields a more vibrant color; the spice mix lends a deeper flavor.


  • 1 1/2 cups dried sliced persimmons (3.4 oz.)

  • 1 15.25 oz box yellow cake mix

  • 2 tbsp candied ginger, finely chopped

  • 1 tsp ground turmeric

  • 1 tsp ground cinnamon

  • 1/4 tsp ground cardamom

  • 1/4 tsp freshly grated nutmeg

  • 3 eggs

  • 1/4 cup chopped pecans

  • 4 oz cream cheese, softened

  • 1/4 cup butter, softened

  • 1 cup powdered sugar

  • 1 tsp vanilla


  1. Grease and flour the bottom and sides of a 9×5-inch loaf pan. Place persimmon slices in a bowl and cover with 2 cups boiling water. Let stand 30 minutes; drain, reserving the liquid. Chop four of the soaked persimmon slices; set aside. For puree,* transfer remaining slices to a small food processor. Process until smooth, adding reserved liquid as needed. You should have 2/3 cup.


    If fresh Hachiya persimmons are available, use 2/3 cup fresh persimmon pulp for the puree. To make the pulp, cut 2 or 3 persimmons in half; scoop out pulp, discarding skin and seeds. Mash until smooth. (Or sub 2/3 cup mashed sweet potatoes.)

  2. Preheat oven to 350°F. In a large bowl combine cake mix, candied ginger, turmeric, cinnamon, cardamom, and nutmeg. Add 3/4 cup water, the eggs, and persimmon puree until well combined and smooth, 2 minutes. Fold in pecans and chopped persimmons. Pour into the prepared pan.

  3. Bake until a skewer inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Remove from pan; let cool completely

  4.  For frosting, in a medium bowl beat together cream cheese and butter. Add powdered sugar and vanilla; beat until smooth.

  5. Transfer cooled cake to a serving platter. Frost top of cake. If you like, top with additional dried persimmon slices. Cover and chill leftover cake up to 3 days. Serves 12.

Spice Cake Variation

Substitute a spice cake mix for the yellow cake mix and omit the turmeric, cinnamon, cardamom, and nutmeg. Prepare as directed.

Nutrition Facts (per serving)

298 Calories
11g Fat
46g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 297.6
% Daily Value *
Total Fat 11.2g 14%
Saturated Fat 5.5g 27%
Cholesterol 66.2mg 22%
Sodium 336.5mg 15%
Total Carbohydrate 46.4g 17%
Dietary Fiber 1.9g 7%
Total Sugars 29.9g
Protein 3.9g
Vitamin D 0.2mcg 1%
Vitamin C 2.2mg 11%
Calcium 99.1mg 8%
Iron 1.3mg 7%
Potassium 112.6mg 2%
Fatty acids, total trans 0.2g
Vitamin D 10.2IU
Alanine 0.2g
Arginine 0.2g
Ash 1.8g
Aspartic acid 0.3g
Caffeine 0mg
Carotene, alpha 0.1mcg
Choline, total 45.2mg
Copper, Cu 0.1mg
Cystine 0.1g
Energy 1244.7kJ
Fluoride, F 0.5mcg
Folate, total 33.9mcg
Glutamic acid 0.9g
Glycine 0.1g
Histidine 0.1g
Isoleucine 0.2g
Leucine 0.3g
Lysine 0.3g
Methionine 0.1g
Magnesium, Mg 12.6mg
Manganese, Mn 0.4mg
Niacin 0.9mg
Phosphorus, P 158.4mg
Pantothenic acid 0.4mg
Phenylalanine 0.2g
Phytosterols 1.4mg
Proline 0.3g
Retinol 80.4mcg
Selenium, Se 6.2mcg
Serine 0.3g
Starch 0.2g
Theobromine 0mg
Threonine 0.2g
Vitamin E (alpha-tocopherol) 0.9mg
Tryptophan 0.1g
Tyrosine 0.2g
Valine 0.2g
Vitamin A, IU 754.3IU
Vitamin A, RAE 104.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg
Vitamin K (phylloquinone) 2.5mcg
Water 40.9g
Zinc, Zn 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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