Easy Pumpkin Cake Recipe
This easy pumpkin cake with cream cheese frosting is a perfectly spiced fall dessert. It's easy to make, super moist, and is everyone's favorite!
Servings: 12 people
Calories: 794kcal
Ingredients
Pumpkin Cake
- 1 cup butter melted
- 16 ounces canned pumpkin or homemade pumpkin puree
- 4 large eggs
- 2 cups all-purpose flour
- 1? cups sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
Cream Cheese Frosting
- 1/2 cup butter room temperature
- 8 ounces cream cheese room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9" x 13" baking pan with nonstick cooking spray and set aside.
- In the bowl of a stand mixer, combine the melted butter, pumpkin puree, and eggs. Beat until the ingredients are combined. In a separate bowl, mix together the flour, baking powder, cinnamon, ginger, cloves, and salt. Add the dry ingredients to the wet ingredients and mix. Pour the batter into the prepared baking pan.
- Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from the oven and let cake cool completely while you make the frosting.
Cream Cheese Frosting
- With an electric mixer, beat the butter until light and fluffy. Add the soft cream cheese and beat again until light and fluffy again. Add the powdered sugar and vanilla and mix on low, then increase speed and beat until fluffy.
- Spread evenly over the cooled pumpkin cake and cut into pieces. Enjoy!
Video
Notes
Storing instructions: store leftover cake in an airtight container in the fridge for up to 4 days. Unfrosted cake freezes great for up to 2 months.
Nutrition
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