Pumpkin Cake Recipe

This pumpkin cake is simple to make, soft, and very moist. It comes with a simple cream cheese frosting that you can make at home. This dessert is great for fall! 

INGREDIENTS 

FOR THE PUMPKIN CAKE: – 2 cups (250 grams) all-purpose flour (spooned & leveled) – 2 teaspoons baking powder – 1 teaspoon baking soda – 2 teaspoons pumpkin pie spice – 1 teaspoon ground cinnamon – 1 teaspoon salt – 1 (15-ounce) can pumpkin puree – 1 cup (240 ml) oil (canola or vegetable) – 1 cup (200 grams) light brown sugar packed – 1/2 cup (100 grams) granulated sugar – 4 large egg – 2 teaspoons pure vanilla extract

INGREDIENTS 

FOR THE CREAM CHEESE FROSTING: – 1 (8-ounce) package brick-style cream cheese softened – 1/2 cup (115 grams) unsalted butter softened – 2 cups (240 grams) powdered sugar – 1 teaspoon pure vanilla extract

INSTRUCTIONS

Heat the oven to 350°F (177°C). Nonstick cooking spray a 9x13 baking pan and set aside. Mix flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt in a large bowl. Set aside.

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Whisk pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla in a separate bowl until combined. Mix dry ingredients with wet ingredients until just combined.

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Pour the batter into the pan and spread evenly. Bake the cake for 30–40 minutes until a toothpick inserted into the center comes out clean. To avoid overbrowning, loosely cover with foil for the last 5–10 minutes of baking.

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Remove the pan from the oven and cool on a wire rack. Mix cream cheese until smooth in a stand mixer with the paddle attachment or a large bowl with a handheld mixer. Butter should be mixed for 30–60 seconds. 

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After the cake has cooled, scoop the frosting onto it and spread it out in a layer that is uniform throughout.

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also see

also see

Apple Turnovers Recipe