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Pumpkin Cake with Cream Cheese Frosting

Topped with swirls of cream cheese icing, this pumpkin cake is easy to make and 100% kid-approved -- the perfect fall treat for potlucks, bake sales, and holiday parties.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 16
Calories: 417 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake
  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¾ cup unsalted butter (1½ sticks), melted
  • 1½ cups granulated sugar
  • 4 large eggs
  • 1 15-oz (425-g) can 100% pure pumpkin
For the Frosting
  • 10 tablespoons unsalted butter at room temperature
  • 4 oz cream cheese at room temperature
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3¼ cups confectioners' sugar

Instructions

For the Cake
    Cup of Yum
  1. Preheat the oven to 350°F (177°C) and set an oven rack in the middle position. Grease a 9x13-inch (22x33-cm) baking dish with butter or nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg; set aside.
  3. In a large bowl of an electric mixer, beat the melted butter and sugar on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin. Add the dry ingredients and mix on low speed until well combined.
  4. Turn the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
For the Frosting
  1. In a large bowl of an electric mixer, beat the butter and cream cheese together on high speed until smooth and creamy, about 1 minute. Beat in the salt and vanilla. Add the confectioners' sugar and beat on low speed for 30 seconds, then switch to high speed and beat until light and creamy, about 2 minutes. Spread the frosting on the cooled cake. Cut into squares and serve. Cover any leftover cake tightly with aluminum foil and store in the fridge for up to 4 days (bring to room temperature before serving) or at room temperature for up to 2 days.

Notes

  • Make-Ahead/Freezer-Friendly Instructions: The cake can be made and frosted up to two days ahead of time. Cover tightly with aluminum foil and store in the refrigerator; allow the cake to come to room temperature before serving. The unfrosted cake can also be frozen, tightly wrapped, for up to 3 months. When ready to serve, defrost the cake to room temperature, make the frosting, ice, and serve.
  • Make-Ahead/Freezer-Friendly Instructions:

Nutrition Information

Calories 417kcal (21%) Carbohydrates 58g (19%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 12g (60%) Cholesterol 96mg (32%) Sodium 229mg (10%) Fiber 1g (4%) Sugar 44g (88%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 417

% Daily Value*

Calories 417kcal 21%
Carbohydrates 58g 19%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 96mg 32%
Sodium 229mg 10%
Fiber 1g 4%
Sugar 44g 88%

* Percent Daily Values are based on a 2,000 calorie diet.