Pumpkin Cake with Cream Cheese Frosting
User Reviews
5.0
6 reviews
Excellent
Pumpkin Cake with Cream Cheese Frosting
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Moist and fluffy pumpkin cake with a sweet and rich cream cheese frosting!
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Ingredients
- 4 large eggs
- 1 ½ cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened apple sauce
- 1 can (15 ounces) pumpkin purée (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 salted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
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Instructions
- Preheat oven to 350° F. Grease a 9x13 inch baking pan with non-stick spray. Set aside.
- 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!)
- 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.
- Gradually add the flour mixture to wet mixture, just until combined. Batter will be thick. Pour batter into the prepared baking pan.
- 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
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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