How To Make Pumpkin Cake with Cream Cheese Frosting
Get baking on this easy-to-follow recipe for pumpkin cake for Thanksgiving! It’s moist, flavorful, and topped with a sweet cream cheese frosting.
Serves:
Ingredients
For Cake:
- 2cupsall purpose flour
- 1cupgranulated sugar
- ½cupbrown sugar
- 2tsppumpkin pie spice
- ¼tspsalt
- 1tspbaking soda
- 2tspbaking powder
- 1tspvanilla extract
- 4eggs
- 1cupvegetable oil
- 15ozpumpkin puree
- cooking spray
For Frosting:
- ½cupbutter,softened
- 8ozcream cheese,softened
- 4cupspowdered sugar
- 1tspvanilla extract
- sprinkles,or candy pumpkins, for decoration, optional
Instructions
Cake:
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Preheat the oven to 350 degrees F. Coat a 9-inch x 13-inch pan with cooking spray.
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Place the flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda and baking powder in a large bowl. Stir to combine.
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Add the vanilla extract, eggs, vegetable oil and pumpkin puree to the bowl. Stir until just combined.
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Spread the batter evenly into the pan.
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Bake for 35 to 38 minutes or until set and lightly browned.
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Cool completely in the pan.
Frosting:
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Place the butter and cream cheese in the bowl of a mixer, then mix for 2 to 3 minutes until light and fluffy.
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Add the powdered sugar, 1 cup at a time, then mix on low speed until combined.
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Add the vanilla extract, then mix for 30 seconds.
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If the frosting is too thick, add 1 teaspoon of milk at a time until the desired consistency is reached.
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Spread the frosting evenly over the cake, then top with sprinkles.
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Cut into squares, serve, and enjoy!
Nutrition
- Calories: 340.21kcal
- Fat: 18.23g
- Saturated Fat: 5.20g
- Trans Fat: 0.23g
- Monounsaturated Fat: 9.43g
- Polyunsaturated Fat: 2.33g
- Carbohydrates: 42.66g
- Fiber: 0.82g
- Sugar: 32.90g
- Protein: 2.79g
- Cholesterol: 47.22mg
- Sodium: 155.38mg
- Calcium: 52.63mg
- Potassium: 77.80mg
- Iron: 1.00mg
- Vitamin A: 216.27µg
- Vitamin C: 0.78mg
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