Pumpkin Cake with Cream Cheese Frosting
A delightful dessert that celebrates the flavors of fall with moist pumpkin cake topped with creamy frosting.
Servings: 12 servings
Calories: 350kcal
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
Wet Ingredients
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin puree
Frosting Ingredients
- 8 oz cream cheese, softened
- 0.25 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (177°C). Grease and flour a 9×13 inch baking pan so the cake doesn’t stick.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This will be your dry mix.
- In another bowl, mix together the vegetable oil, eggs, and pumpkin puree. Combine these wet ingredients until smooth.
- Now, add the wet mixture to the dry ingredients and stir until everything is well combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean.
- Let the cake cool completely after baking.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy.
- Spread the frosting over the cooled pumpkin cake. Cut it into squares and serve!
Notes
Store in an airtight container in the refrigerator for 3-5 days. Can be frozen if wrapped well.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Sugar: 30g | Vitamin A: 100IU | Calcium: 20mg | Iron: 1mg