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Pumpkin Cake

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A moist and spiced pumpkin cake topped with a rich cream cheese frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 can (15 ounces) pumpkin puree
  • 1 teaspoon vanilla extract
For the Cream Cheese Topping
  • 8 ounces cream cheese
  • 1/4 cup powdered sugar
  • 1/2 cup chopped nuts or crumb topping (optional) Optional for added texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt.
  3. In another bowl, mix together the vegetable oil, eggs, pumpkin puree, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
  5. Pour the batter into the prepared baking pan and spread it evenly.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Topping
  1. While the cake is baking, beat together the cream cheese and powdered sugar until smooth.
  2. Once the cake is done, allow it to cool, then spread the cream cheese mixture on top.
  3. Sprinkle with chopped nuts or crumb topping if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 18g

Notes

Make sure the pumpkin puree is pure and not pumpkin pie filling for the best flavor. Mix the wet and dry ingredients until just combined to avoid a dense cake. Feel free to add chocolate chips or raisins to the batter for extra flavor. For an added kick, try increasing the amount of pumpkin pie spice slightly. Store in the refrigerator for 4-5 days or freeze slices for up to 3 months.
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