Servings
Font
Back
Pumpkin Cake with Cream Cheese Frosting
5 from 6 votes

Pumpkin Cake with Cream Cheese Frosting

Moist and fluffy pumpkin cake with a sweet and rich cream cheese frosting!

Prep Time
20 mins
Cook Time
30 mins
Servings: 12
Course: Dessert, Cake, Others

Ingredients

  • 4 egg large
  • 1 ½ cups granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce unsweetened
  • 1 can (15 ounces) pumpkin puree not pumpkin pie filling
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
CREAM CHEESE FROSTING
  • 1 block (8 ounces) cream cheese room temperature
  • 1/2 cup butter salted, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350° F. Grease a 9x13 inch baking pan with non-stick spray. Set aside.
  2. In a large bowl, add eggs, granulated sugar, vegetable oil, apple sauce and pumpkin puree. Stir with a whisk until thoroughly combined. (No need for an electric mixer!)
  3. In a small bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir with a clean whisk to sift and combine.
  4. Gradually add the flour mixture to wet mixture, just until combined. Batter will be thick. Pour batter into the prepared baking pan.
  5. Bake cake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Cool cake completely before frosting.
FOR CREAM CHEESE FROSTING
  1. In a large bowl, add cream cheese, butter and vanilla. Beat with an electric hand-mixer on medium speed until well combined. Gradually blend in powdered sugar. Frost cake with frosting and serve!

Notes

  • Store cake covered in fridge for up to 4 days.