Pumpkin Cake With Egg Nog Frosting
This easy Pumpkin Cake With Cream Cheese Frosting is a perfectly spiced fall dessert. It's easy to make, super moist, and has fluffy cream cheese frosting. This pumpkin cake recipe is everyone's favorite!
Servings: 12 people
- 1 Cup Butter melted
- 16 oz Canned Pumpkin Homemade is fine too, just be sure to weigh your pumpkin
- 4 Eggs (beaten)
- 2 Cups Flour
- 1 2/3 Cup Sugar
- 2 tsp Baking Powder
- 2 tsp Cinnamon
- 1 tsp Salt
- 1/4 tsp Ginger
- 1/4 tsp Cloves
Eggnog Buttercream Frosting
- 1/2 Cup Butter room temperature
- 1/4 Cup Eggnog
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 4 cups Powdered Sugar
Cream Cheese Frosting
- 1/2 cup Butter room temperature
- 1 pkg Cream Cheese 8 ounces-room temperature
- 2 cups powdered sugar
- 1 tsp Vanilla
How to Make Easy Pumpkin Cake
Preheat oven to 350 degrees
Grease a 9x13 pan with nonstick cooking spray.
In an electric mixer, combine butter, pumpkin, and eggs. =Beat until the ingredients are combined.
Combine the dry ingredients, flour, baking powder, cinnamon, ginger, cloves, and salt. Mix.
Add the dry ingredients to the wet ingredients and mix well.
Pour the batter into the prepared 9x13 pan.
Bake in a preheated oven at 350 degrees for 25-30 minutes. Use a toothpick inserted in the middle to test for doneness.
Let cake cool completely in the pan before adding the frosting.
How to Make Cream Cheese Frosting
How to Make Eggnog Frosting
With an electric mixer, beat 1/2 cup butter until it is light and fluffy.
Add the cinnamon, nutmeg, and powdered sugar. mix until the butter and powdered sugar mixture resemble small peas. Slowly add the eggnog while mixing with the electric mixer. Beat until light and fluffy.
Spread the eggnog buttercream frosting on the pumpkin cake. Enjoy!
Calories: 794kcal | Carbohydrates: 109g | Protein: 6g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 160mg | Sodium: 553mg | Potassium: 244mg | Fiber: 2g | Sugar: 89g | Vitamin A: 7171IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg