Pumpkin Cake

Print Recipe

5 from 1 vote

This pumpkin cake is a crowd-pleaser, combining the warm spices of fall with the richness of cream cheese frosting.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: Easy, Fall

Servings: servings

Calories: 350kcal

Equipment

Mixing Bowl
Baking Pan
Whisk
Electric Mixer

Ingredients

For the Pumpkin Cake

2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cup brown sugar packed
1 teaspoon baking soda
1 teaspoon baking powder
0.5 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
0.5 teaspoon ground nutmeg
0.25 teaspoon ground cloves
0.5 cup vegetable oil
0.5 cup unsweetened applesauce or more vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 15-ounce can pumpkin puree not pumpkin pie filling

For the Cream Cheese Frosting

8 ounces cream cheese softened
0.5 cup unsalted butter softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 pinch salt

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
In another large bowl, whisk together the vegetable oil, applesauce, eggs, vanilla extract, and pumpkin puree until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and a pinch of salt, and continue to beat until the frosting is smooth and fluffy.
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. For a decorative touch, use a piping bag to create swirls or patterns.
Slice the cake and serve. This pumpkin cake is perfect as a dessert for any fall gathering, or even as a sweet treat with your morning coffee.

Notes

Be sure to use pure pumpkin puree, not pumpkin pie filling. Bring your eggs, cream cheese, and butter to room temperature before using them for a smoother batter and frosting.

Nutrition