Description
A moist and flavorful pumpkin cake topped with smooth cream cheese frosting. Perfect for fall gatherings or any special occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla.
- Combine wet and dry ingredients. Stir until just mixed.
- Pour batter into the pan. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cake completely.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Mix until creamy.
- Spread frosting over cooled cake. Slice and serve.
Notes
- Use room-temperature ingredients for even mixing.
- Check doneness at 30 minutes to avoid overbaking.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: pumpkin cake, cream cheese frosting, fall dessert, easy cake recipe