Pumpkin Cake

A moist and warmly spiced pumpkin cake topped with luscious cream cheese frosting.

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Prep Time 20

Cook Time 40

Cooling Time 30

Total Time 1 10

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 425

Ingredients Equipment Method Nutrition Notes

Ingredients

Cake Batter

2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1 cup granulated sugar
1 cup brown sugar packed
1 cup vegetable oil
4 large eggs
15 oz pumpkin purée canned or homemade

Cream Cheese Frosting

8 oz cream cheese softened
1/2 cup unsalted butter softened
4 cups powdered sugar
1 tsp vanilla extract

Equipment

Mixing Bowls
9x13 inch baking pan
Electric mixer
Spatula

Method

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.
In a large bowl, beat granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, mixing well.
Stir in pumpkin purée until evenly incorporated.
Gradually fold dry mixture into wet mixture until combined. Avoid overmixing.
Pour batter into prepared pan and bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
For frosting: beat cream cheese and butter until creamy. Add powdered sugar and vanilla, mixing until fluffy.
Spread frosting over cooled cake, slice, and serve.

Nutrition

Calories: 425kcalCarbohydrates: 59gProtein: 6gFat: 20gSaturated Fat: 9gCholesterol: 70mgSodium: 330mgPotassium: 260mgFiber: 3gSugar: 38gVitamin A: 9600IUVitamin C: 3mgCalcium: 85mgIron: 2.5mg

Notes

Top with chopped pecans or dust with cinnamon for garnish. Store in the fridge for up to 5 days.