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easy pumpkin cake recipe

Pumpkin Cake Recipe

This easy homemade pumpkin cake is soft, moist, and filled with warm fall spices in every bite. Finished with a smooth cream cheese frosting, it's the perfect dessert for Thanksgiving, holiday celebrations, potlucks, or whenever you're craving a cozy homemade treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

Pumpkin Cake

  • 2 c. all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. pumpkin spice seasoning
  • 2 tsp. cinnamon powder
  • 1 c. vegetable oil
  • 4 eggs room temperature
  • 1 c. brown sugar
  • 1/3 c. granulated sugar
  • 2 tsp. vanilla extract
  • 15 oz./425g pumpkin puree

Cream Cheese Icing

  • 8 oz. cream cheese softened
  • 1/2 c. unsalted butter softened
  • 3 1/2 c. icing sugar
  • 2 tsp. vanilla extract

Instructions
 

Pumpkin Cake Batter

  • Preheat the oven to 350℉/175℃/Gas Mark 4.
  • In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin spice seasoning, and cinnamon powder. Set aside.
  • In a medium bowl, on medium speed beat the vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract together. Beat for about 2 minutes scraping the bowl as needed. Add the pumpkin puree and beat for another minute.
  • Pour the wet ingredients into the dry ingredients and beat on medium speed for another 2 minutes until there are no streaks of flour left. Pour the pumpkin batter into a 9x13 greased pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
  • Let cool for 10 minutes in the pan then place onto a wire rack to cool. You can also place into the fridge to help cool faster.

Cream Cheese Icing

  • Take the softened cream cheese and softened butter and beat on medium speed for 3 minutes until smooth.
  • Add the icing sugar and vanilla extract and continue to beat until smooth. Keep in the fridge until the pumpkin cake is cooled.
  • Ice the cake with the cream cheese icing and place back into the fridge for another 30 minutes to let the cream cheese set well on top of the cake.
  • When ready to serve, slice the cake and enjoy!

Notes

Nutritional Information                                                                               Servings 24
Calories 330               Carbs 30g                               Protein 6g                  Fat 19g
Nutritional Information is automatically calculated and should only be used as a guide.