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–+ servings
Pumpkin spice cake

Pumpkin Spice Cake

A moist, tender cake infused with pumpkin purée and warm spices, topped with tangy cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Spice Cake
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup pumpkin purée unsweetened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract

Equipment

  • 9x13 inch baking pan or two 9-inch round pans
  • Mixing Bowls
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour your baking pan.
  2. Whisk flour, baking powder, baking soda, salt, and spices together in a bowl.
  3. In another bowl, whisk pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
  6. Cool completely before frosting.
  7. For frosting: beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
  8. Spread frosting evenly over cooled cake. Slice and serve.

Nutrition

Calories: 360kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 7gCholesterol: 55mgSodium: 220mgPotassium: 160mgFiber: 2gSugar: 35gVitamin A: 4500IUVitamin C: 2mgCalcium: 60mgIron: 2.1mg

Notes

For extra texture, fold 1/2 cup of chopped walnuts or pecans into the batter. Store leftovers in the fridge for up to 4 days.
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