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.
Serves:
Ingredients
- 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
- 1½cupswhipping cream,not whipped
- 1cuppowdered sugar
Instructions
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Preheat oven to 350 degrees F. Grease a 9×13-inch pan and set aside.
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In a large mixing bowl, add eggs, sugar, vegetable oil, pumpkin puree and beat until smooth.
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In another mixing bowl, sift together the flour, baking powder, salt, baking soda, and cinnamon. Add to the wet ingredients and combine thoroughly.
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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.
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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.
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Spread it over the cooled cake, then serve and enjoy!
Recipe Notes
Store in the refrigerator.
Nutrition
- 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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