Easy Pumpkin Cake with Cream Cheese Frosting
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12
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Calories
584 kcal
Easy Pumpkin Cake with Cream Cheese Frosting
Description
The Easy Pumpkin Cake with Cream Cheese Frosting starts with beating eggs, sugar, oil, and canned pumpkin puree to make a smooth wet mixture. Dry ingredients include all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and optional pumpkin spice, which are sifted and mixed into the batter to provide leavening and warm flavor.
Baked at 350°F, the cake develops a tender crumb and moist texture typical of pumpkin-based cakes. Cooling before frosting is important to prevent melting. The cream cheese frosting, made by beating cream cheese, butter, confectioners’ sugar, and vanilla until fluffy, adds a creamy, mildly sweet contrast to the spiced cake.
This cake works well for fall gatherings or any time pumpkin flavors are desired. It keeps fresh refrigerated for up to a week. The recipe also suggests making your own pumpkin pie spice for a personalized flavor profile.
Ingredients
- 4 egg large
- 1 1/2 cups white sugar
- 1 cup vegetable oil you can also use 1/2 cup apple sauce and 1/2 olive oil for a healthier alternative
- 1 (15 oz) pumpkin puree canned
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin spice optional
For the cream cheese frosting
- 6 ounces cream cheese at room temp
- 6 tablespoons butter at room temp
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour one glass 9 x 13 inch pan or 2 8x8 pans or 24 cupcake tins; set aside.
- In a large mixing bowl, beat together the eggs, sugar, oil and pumpkin.
- Sift together the flour, baking powder, salt, baking soda, salt, cinnamon and pumpkin spice; add to wet ingredients and mix thoroughly with a whisk.
- Spread batter into prepared pan.Bake at 350° for 25 to 30 minutes (14-18 mins for cupcakes). Remove from oven and allow to cool for at least 20 minutes before frosting.
For the frosting:
- While the cake is baking, beat together the cream cheese, butter, confectioner's sugar, and vanilla extract in a stand mixer or by hand, until light and fluffy.
- After the cake has cooled spread frosting over cake and cut into even size pieces. Cake will keep fresh in the fridge for up to 7 days.
Notes
- Bring eggs, butter, and cream cheese to room temperature before starting for better mixing and smoother frosting.
- You can create your own pumpkin pie spice by combining cinnamon, nutmeg, ground ginger, and cloves or allspice.
- Bake until a toothpick inserted in the center comes out clean to ensure doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 584kcal | 29% |
| Carbohydrates | 75g | 25% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 399mg | 17% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
| Vitamin A | 5961IU | 119% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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