Pumpkin Cake with Cream Cheese Whipping Cream Frosting Recipe

Pumpkin Cake with Cream Cheese Whipping Cream Frosting Recipe

How To Make Pumpkin Cake with Cream Cheese Whipping Cream Frosting

The mix of warm and comforting spices makes this pumpkin cake a real winner. It’s then paired with a cream cheese frosting for a more decadent dessert.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 4eggs,large
  • 1⅔cupswhite sugar
  • 1cupvegetable oil
  • 15ozpumpkin puree,(1 can)
  • 2cupsall purpose flour
  • 2tspbaking powder
  • 1tspsalt
  • 1tspbaking soda
  • 2tspground cinnamon

For Cream Cheese Whipping Cream:

  • 1cream cheese,(8 oz), softened
  • cupswhipping cream,not whipped
  • 1cuppowdered sugar


  1. Preheat oven to 350 degrees F. Grease a 9×13-inch pan and set aside.

  2. In a large mixing bowl, add eggs, sugar, vegetable oil, pumpkin puree and beat until smooth.

  3. In another mixing bowl, sift together the flour, baking powder, salt, baking soda, and cinnamon. Add to the wet ingredients and combine thoroughly.

  4. Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to cool.

  5. Once the cake is cool, make the cream cheese whipping cream frosting. Add softened cream cheese, whipping cream, and powdered sugar to a large bowl. Beat until stiff peaks form and it is set.

  6. Spread it over the cooled cake, then serve and enjoy!

Recipe Notes

Store in the refrigerator.


  • Calories: 540.79kcal
  • Fat: 32.81g
  • Saturated Fat: 9.35g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 17.53g
  • Polyunsaturated Fat: 3.96g
  • Carbohydrates: 58.42g
  • Fiber: 1.82g
  • Sugar: 39.98g
  • Protein: 5.57g
  • Cholesterol: 96.87mg
  • Sodium: 390.57mg
  • Calcium: 111.51mg
  • Potassium: 159.78mg
  • Iron: 1.90mg
  • Vitamin A: 416.62µg
  • Vitamin C: 1.68mg
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