Servings
Font
Back
Pumpkin Cake with Cream Cheese Frosting
4.8 from 264 votes

Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting combines spiced pumpkin batter baked into a moist cake and topped with rich, creamy frosting made from butter, cream cheese, and confectioners' sugar. The cake features warm spices like cinnamon, cloves, and nutmeg, balanced by the smooth, tangy sweetness of the frosting. It's appropriate for dessert or seasonal occasions, providing a tender crumb and flavorful finish.

Prep Time
15 mins
Cook Time
45 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 cloves ground
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¾ cup butter melted, unsalted, 1½ sticks
  • 1½ cups granulated sugar
  • 4 egg large
  • 1 pumpkin 15-ounce (425-g) can, 100% pure
For the Frosting
  • 10 tablespoons butter at room temperature, unsalted
  • 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

  • The cake and frosting can be made up to two days ahead; keep refrigerated and bring to room temperature before serving.
  • Unfrosted cake freezes well for up to three months; thaw completely before frosting.
  • Grease the baking dish thoroughly to prevent sticking.

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: 16 Serving

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.