Pumpkin Cake
User Reviews
5
Pumpkin Cake
Description
The Pumpkin Cake recipe features a batter made from all-purpose flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt, combined with eggs, pumpkin puree, and vegetable oil. Baked in a 9x9 pan at 350°F until a toothpick comes out clean, it yields a moist and tender cake with gentle spice notes characteristic of pumpkin pie seasoning. The cream cheese frosting is made by creaming room temperature cream cheese and unsalted butter, then gradually blending in powdered sugar with vanilla and a pinch of salt, resulting in a fluffy frosting that balances the cake’s spices.
The cake’s texture is soft, supported by the moisture from the pumpkin and oil, while the spice blend brings depth to each bite. The frosting adds a creamy, slightly tangy richness. This pumpkin cake suits autumn or holiday desserts and can be cut into regular slices or made into cupcakes by adjusting baking time and pan type. Serving at room temperature ensures optimal texture.
Storage instructions suggest keeping leftovers in an airtight container or zippered bag at room temperature for up to five days. It can also be frozen for up to two months, with slices thawed at room temperature before serving. For cupcakes, greasing and filling muffin tins two-thirds full and baking at a higher temperature for less time yields individual portions. Avoiding overmixing helps retain fluffiness to the cake crumb.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 3 large egg room temperature
- 1 ⅓ cups pumpkin puree
- ¾ cup vegetable oil
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 4 tablespoons butter unsalted
- 1 ½ to 1 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Add in the eggs, pumpkin, and oil and stir just until combined.
- Pour the batter into an ungreased 9x9 baking pan.
- Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool completely and frost with cream cheese frosting.
For the Frosting
- Combine cream cheese and butter with a hand mixer until fluffy. Add salt & vanilla.
- Add powdered sugar a bit at a time, beating after each addition. Beat on medium speed until fluffy. Do not overmix.
- Spread the frosting over the cooled cake.
Notes
- Use room temperature eggs for better batter consistency; warm them briefly in hot tap water if needed.
- To make cupcakes, fill muffin tins two-thirds full and bake at 400°F for 16-18 minutes.
- Avoid overmixing the batter to keep the cake light and fluffy.
- Store leftover cake at room temperature in an airtight container up to 5 days; freeze for up to 2 months and thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396 | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 66mg | 22% |
| Sodium | 216mg | 9% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 4548IU | 91% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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