Pumpkin Cake
User Reviews
5
Pumpkin Cake
Description
The Pumpkin Cake recipe starts with combining canned or homemade pumpkin puree with granulated and brown sugars, eggs, oil, and vanilla, balancing moisture and sweetness. Dry ingredients include all-purpose flour with baking powder and baking soda for leavening, plus warm spices that establish the characteristic pumpkin flavor profile. Baking in a greased 9x13 pan at 350 degrees F produces a tender, moist cake that pulls away cleanly from a toothpick test after 30-35 minutes. The accompanying cream cheese frosting blends butter and cream cheese whipped to fluffiness, then mixed with powdered sugar, vanilla, and cinnamon to complement the spiced cake. This frosting requires cooling the cake completely before application to maintain consistency.
The cake serves well as a dessert or snack and pairs nicely with tea or coffee. It can be divided into cupcakes or layered cakes by adjusting the baking time for smaller pans. The spices and pumpkin give it a comforting, seasonal feel without overpowering sweetness.
For storage, the cake keeps in the refrigerator covered well for several days, while a frosted cake freezes for up to three months if wrapped securely. Thaw overnight in the fridge before serving to preserve texture and flavor.
Ingredients
Pumpkin Cake:
- 2 cups pumpkin canned or homemade, puree
- 1 cup granulated sugar
- 2/3 cup light brown sugar , packed
- 1 cup neutral cooking oil vegetable or canola, generic cooking oil
- 4 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon cloves ground
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Cream Cheese Frosting:
- 1/2 cup butter , room temperature
- 8 ounces cream cheese , room temperature
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F.Grease a 9x13 inch pan with non-stick cooking spray.
- In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
- In separate bowl combine flour, baking soda, baking powder, spices and salt.
- Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
- Pour batter into prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely before frosting.
Cream Cheese Frosting:
- Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add powdered sugar, mixing well for 2-3 minutes. Mix in vanilla and cinnamon.
Notes
- This cake can be prepared ahead and refrigerated covered for 2-3 days without loss of texture.
- Frosted pumpkin cake freezes well for up to 3 months; thaw in the refrigerator overnight before serving.
- For pumpkin cupcakes or two-layer cakes, divide the batter evenly into smaller pans and adjust baking time to about 25 minutes or until a toothpick comes out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 405mg | 17% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 5550IU | 111% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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