Description
Indulge in the flavors of fall with this delicious pumpkin cake topped with creamy cream cheese frosting. Perfect for any autumn gathering or as a sweet treat for yourself.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet ingredients: In a large bowl, beat oil, granulated sugar, and brown sugar. Add eggs one at a time, then mix in pumpkin puree and vanilla.
- Add dry ingredients: Gradually add dry ingredients to wet mixture, mixing until just combined.
- Bake: Pour batter into pan and bake for 30-35 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, beat until fluffy.
- Frost cake: Spread frosting over cooled cake.
- Serve: Slice and enjoy!
Notes
- For extra flavor, sprinkle chopped toasted pecans on top of the frosting.
- Store the cake covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 40g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
