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
Ingredients
For the Cake:
- 2 cups All Purpose Flour
- 1 can Pure Pumpkin 15 ounces
- 4 Large Eggs
- 1 cup Vegetable Oil
- 1 2/3 cup Granulated Sugar
- 2 teaspoon baking Powder
- 1 teaspoon baking Soda
- 1 tablespoon Pumpkin Pie Spice
- 1/2 teaspoon Salt
For the Cream Cheese Frosting:
- 8 ounces Cream Cheese softened
- 1/2 cup Butter room temperature
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Powdered Sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking pan with a non-stick cooking spray.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- In a separate bowl, whisk together the sugar, vegetable oil or pumpkin until combined.
- Then add in the eggs and whisk until combined.
- Pour the dry ingredients into the wet ingredients. Stir until just combined.
- Pour the mixture into the baking pan.
- Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool completely at room temperature for topping with the frosting.
- For the Cream Cheese Frosting:
- Beat together the cream cheese and butter until light and fluffy with a hand held mixer or stand up mixer.
- Add in the vanilla extract and powdered sugar. Mix on a low speed until combined and the frosting is smooth.
- Spread the frosting onto the cooled cake. Then the cake is ready to serve and enjoy!
Notes
Refrigerate any leftover cake covered for up to 5 days.
Nutrition
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