Pumpkin Cake with Cream Cheese Frosting
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs 20 mins
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Servings
16
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Course
Dessert
Pumpkin Cake with Cream Cheese Frosting
Description
This pumpkin cake recipe blends granulated sugar, oil, eggs, and vanilla with flour, baking powder, baking soda, pumpkin pie spice, salt, and canned pumpkin puree. The batter is baked in a 9x13-inch pan at 350°F until a toothpick inserted near the center comes out clean. Once cooled, the cake is frosted with a cream cheese frosting made by whipping softened cream cheese with butter, confectioners’ sugar, and vanilla extract into a fluffy topping, optionally enhanced with pumpkin pie spice and a small amount of milk to reach desired consistency.
The resulting cake has a moist, tender crumb with warm spice notes that balance the natural earthiness of the pumpkin. The tanginess of the cream cheese frosting complements the cake’s sweetness. This dessert suits autumn celebrations and holiday gatherings.
Doubling the frosting quantity is suggested for those who prefer a thicker layer of frosting.
Ingredients
For the Cake
- 2 ¼ cups granulated sugar
- 1 cup vegetable oil
- 3 egg large
- 1 ½ teaspoons vanilla extract pure
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt fine sea salt
- 1 can pumpkin puree 15 ounces, pure
For the Cream Cheese Frosting
- 4 ounces cream cheese softened
- 1 tablespoon butter softened, unsalted
- 2 cups confectioners’ sugar sifted
- ½ teaspoon vanilla extract pure
- 1-2 tablespoons milk optional
- ¼ teaspoon pumpkin pie spice optional
Instructions
- Preheat oven to 350°F. Spray (1) 9x13-inch cake pan with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine sugar and oil until thoroughly blended.
- Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- In a medium bowl, sift together flour, baking powder, baking soda, pumpkin pie spice and salt.
- Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.
- Transfer batter to prepared pan.
- Bake in preheated oven for 30-35 minutes, rotating the pan just past the halfway point, or until toothpick inserted near the center comes out clean.
- Cool completely before preparing the cream cheese frosting.
- For the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with an electric mixer, combine cream cheese and butter; mixing until well-combined and fluffy – about 2 minutes. Gradually add in confectioners’ sugar. Once the confectioners’ sugar is completely incorporated, mix on medium speed for 2 minutes. Mix in vanilla. If frosting appears to be too thick, slowly add in a little milk until you reach the desired consistency. If desired, add pumpkin pie spice and mix until well-combined. Spread over cooled cake.
Notes
- If you prefer a thicker layer of frosting, consider doubling the cream cheese frosting ingredients.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- Optional milk in the frosting can be added gradually to achieve a spreadable consistency.
User Reviews
Overall Rating
5
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