Pumpkin Cake
User Reviews
5
Pumpkin Cake
Description
The batter blends room temperature beaten eggs, granulated sugar, vegetable oil, and pumpkin puree until smooth, then incorporates a whisked mixture of flour, salt, baking soda, cinnamon, and pumpkin pie spice. After spreading evenly into a greased 13x9-inch pan, the cake bakes at 350°F for about 30 to 40 minutes until a toothpick comes out clean, signaling doneness. Once cooled, the cake is topped with a cream cheese frosting made by creaming softened butter and cream cheese, then gradually adding powdered sugar and vanilla extract, producing a rich and tangy complement to the spiced pumpkin base.
This cake works well served as a dessert or festive treat, and leftovers store well refrigerated in an airtight container. The frosting can be adapted with sprinkles, nuts, or drizzled sauces for extra texture or decoration. Room temperature eggs and careful mixing help maintain a tender crumb, while avoiding overmixing prevents toughness.
The recipe notes emphasize distinguishing pumpkin puree from pie filling and suggest optional decorations like nuts or chocolate drizzle, as well as substitutions for frosting if desired.
Ingredients
Pumpkin Cake
- 2 c. all-purpose flour
- 1 tsp salt
- 2 tsp baking soda
- 1 ½ tsp cinnamon
- 1 ½ tsp pumpkin pie spice
- 4 egg room temperature, beaten, large
- 2 c. granulated sugar
- 1 c. vegetable oil
- 15 oz pumpkin not pumpkin pie filling, puree
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ c. butter softened, unsalted
- 4-5 c. powdered sugar depending on the consistency
- 2 pt vanilla extract
Instructions
Pumpkin Cake
- Preheat oven to 350 degrees F. Spray a 13x9 inch baking pan with non-stick spray.
- In a large bowl, whisk eggs then add sugar, oil and pumpkin puree. Mix until smooth.
- In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined and smooth.
- Evenly spread batter into prepared baking pan.
- Bake at 350 degrees F for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven onto wire rack and cool completely.
Cream Cheese Frosting
- In a mixing bowl, cream together butter and cream cheese until smooth.
- Gradually add powdered sugar mixing well after each addition until desired consistency.
- Add vanilla and mix until combined.
- Spread over cooled cake evenly.
- Serve immediately or store in refrigerator until ready to serve.
- Store leftovers in refrigerator in airtight container.
Notes
- Use pumpkin puree, not pumpkin pie filling, to maintain the proper cake texture and flavor.
- Allow eggs to reach room temperature before mixing to ensure better incorporation into the batter.
- Avoid overmixing the batter to keep the cake moist and tender.
- Optional toppings include sprinkles, chopped nuts, or a light drizzle of chocolate or caramel sauce for extra flavor and decoration.
- This cake stores well in the refrigerator when covered airtight and can be served chilled or at room temperature.
- If cream cheese frosting isn't preferred, substituting with buttercream or store-bought frosting works well for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 91g | 30% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 58mg | 19% |
| Sodium | 294mg | 12% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 71g | 142% |
| Vitamin A | 3657IU | 73% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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