Description
Moist and tender pumpkin cake with cream cheese frosting is perfect for fall, or any time you’re craving an easy pumpkin dessert! Brown sugar, vanilla, ground cinnamon, and more combine for the most comforting slice of cake ever!
Ingredients
For the Pumpkin Cake
- 1 1/2 cups (337g) packed light brown sugar
- 1 cup (240ml) vegetable oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups (466g) canned pumpkin puree
- 2 1/2 cups (325g) all-purpose flour (measured correctly)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1 teaspoon salt
For the Cream Cheese Frosting
- 10 ounces (283g) cream cheese, room temperature
- 1/2 cup (112g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 1 1/4 teaspoons vanilla extract
- Pinch of salt
Instructions
Make the Cake
- Preheat oven to 350°F (176°C) and prepare 9×13 inch cake pan with non-stick baking spray.
- Add the brown sugar, vegetable oil, vanilla extract, eggs and pumpkin puree to a bowl and mix together until well combined.
- In a separate medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
- Add the dry ingredients to the wet ingredients and mix until well combined and smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- Remove cake from oven and allow to cool completely.
Make the Frosting
- To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and salt mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth.
- Spread the frosting evenly onto the cake, then serve.
Notes
- To Store: Keep cake well covered in the fridge and serve at room temperature. Cake is best if eaten within 3-4 days.
- To Freeze: Freeze whole cake or individual slices on a baking sheet for 1 hour, or until frosting is solid. Wrap cake tightly in plastic wrap and freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and bring to room temperature before enjoying.
- If you reallllly want to use just one can of pumpkin puree, reduce the flour to 2 1/4 cups. The bake time should be about the same, but it will affect the flavor of the cake – you’ll start to taste the oil a little more. I much prefer how it tastes with the extra pumpkin and flour. Plus, I have recipes you can use the leftover puree in and it can be frozen for up to 6 months!
Nutrition
- Serving Size:
- Calories: 588
- Sugar: 60.6 g
- Sodium: 338.1 mg
- Fat: 28.8 g
- Carbohydrates: 80.2 g
- Protein: 5.5 g
- Cholesterol: 85 mg
