Pumpkin Cake
User Reviews
5.0
66 reviews
Excellent
Pumpkin Cake
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This pumpkin cake is filled with plenty of pumpkin puree and spices, then baked and topped with a generous amount of cream cheese frosting. The ultimate fall treat that’s perfect for gatherings and makes for a show stopping dessert on Thanksgiving day.
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Ingredients
For the cake
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup vegetable oil
- 15 ounce can pumpkin puree do not use pumpkin pie filling
- cooking spray
For the frosting
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- sprinkles or candy pumpkins for decoration optional
Instructions
For the cake
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Place the flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda and baking powder in a large bowl. Stir to combine.
- Add the vanilla extract, eggs, vegetable oil and pumpkin puree to the bowl. Stir until just combined.
- Spread the batter evenly into the pan.
- Bake for 35-38 minutes or until set and lightly browned. Cool completely in the pan.
For the frosting
- Place the butter and cream cheese in the bowl of a mixer and mix until light and fluffy, about 2-3 minutes.
- Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the vanilla extract and mix for 30 seconds.
- If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
- Spread the frosting evenly over the cake. Top with candy pumpkins or sprinkles. Cut into squares and serve, or store in the refrigerator until you’re ready to eat.
Notes
- Make sure to use pumpkin puree and not pumpkin pie filling. They are different!
- The recipe calls for cutting this cake into 3 inch squares, but you can make smaller or larger pieces depending on how many people you're looking to feed.
- Use an offset spatula to make sure both your pumpkin cake batter and frosting are spread in even layers.
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
42g
(14%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
47mg
(16%)
Sodium
147mg
(6%)
Potassium
110mg
(3%)
Sugar
33g
(66%)
Vitamin A
3040IU
(61%)
Vitamin C
0.7mg
(1%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 147mg | 6% |
| Potassium | 110mg | 2% |
| Sugar | 33g | 66% |
| Vitamin A | 3040IU | 61% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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