Easy Pumpkin Cake Recipe
User Reviews
5
Easy Pumpkin Cake Recipe
Description
This pumpkin cake recipe mixes canned pumpkin puree into a blend of all-purpose flour, sugar, baking soda and powder, cinnamon, and salt to create a moist and flavorful dessert. Eggs and oil bind the cake while contributing to its tender crumb. The batter bakes in a greased 9x13 pan until a toothpick tests clean.
The cream cheese frosting is made with softened cream cheese, unsalted butter, powdered sugar, and vanilla extract, whipped together until light and fluffy. Once the cake cools, this frosting is spread evenly over the top and can be decorated with whole or chopped pecans for added crunch and flavor.
The cake serves well for holiday occasions, potlucks, or anytime a moist pumpkin dessert is desired. Properly measuring the flour using the spoon-and-level method ensures optimal texture.
Ingredients
Ingredients for Pumpkin Cake:
- 2 cups all-purpose flour *see note on measuring
- 1 1/2 cups granulated sugar
- 1 tsp baking soda sifted to get rid of lumps
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt fine sea salt
- 3 egg room temp, large
- 1 cup neutral cooking oil extra light olive oil, vegetable or corn oil will work, generic cooking oil
- 15 oz pumpkin puree can
Ingredients for Frosting:
- 8 oz cream cheese room temp, cut into quarters
- 8 Tbsp unsalted butter room temp
- 1 cup powdered sugar
- 2 tsp vanilla extract
- pecans optional, to decorate
Instructions
How to Make Pumpkin Cake:
- Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a Glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt.
- In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
- Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans. I sprinkled pecans over individual slices since my son doesn't eat them.
How to Make Whipped Cream Cheese Frosting:
- Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.
Notes
- Measure flour by spooning it into the cup and leveling it off to avoid dense cake texture.
- For serving or storage, line the baking pan with parchment paper to prevent sticking and protect the pan surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices of cake
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbs | 55g | |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 268mg | 11% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 6062IU | 121% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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