Pumpkin Cake with Cream Cheese Frosting
Pumpkin Cake with Cream Cheese Frosting is the best fall dessert. If you are a fan of pumpkin desserts, then you need to make this recipe.
Servings: 12
Cost: $8.30 Recipe, $0.69 per Serving
Ingredients
For the Cake:
- 2 cups All Purpose Flour
- 1 can Pure Pumpkin 15 ounces
- 4 Large Eggs
- 1 cup Vegetable Oil
- 1 ⅔ cup Granulated Sugar
- 2 teaspoon baking Powder
- 1 teaspoon baking Soda
- 1 tablespoon Pumpkin Pie Spice
- ½ teaspoon Salt
For the Cream Cheese Frosting:
- 8 ounces Cream Cheese softened
- ½ cup Butter room temperature
- 1 teaspoon Vanilla Extract
- 1 ½ cups Powdered Sugar
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl, whisk together the sugar, vegetable oil, and pumpkin until well combined.
- Add the eggs and whisk until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely before frosting.
- To make the frosting, beat the softened cream cheese and butter with a hand mixer or stand mixer until light and fluffy.
- Add the vanilla extract and powdered sugar. Mix on low speed until combined, then beat until smooth.
- Spread the cream cheese frosting evenly over the cooled cake.
- Slice and serve.
Notes
Refrigerate any leftover cake covered for up to 5 days.
Nutrition
Calories: 513kcal | Carbohydrates: 64g | Protein: 6g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 403mg | Potassium: 147mg | Fiber: 2g | Sugar: 30g | Vitamin A: 6086IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg
