Pumpkin Cake with Cream Cheese Frosting
A true classic - it's not officially fall until you make this cake!
Servings 12 slices
Calories 446kcal
Ingredients
For the cake
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil or other neutral flavored oil
- 1 teaspoon vanilla
- 15 ounces pumpkin puree
- 2 cups flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the cream cheese frosting
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
For the cake
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Add the eggs, sugar, oil, and vanilla to a large mixing bowl and beat together with an electric mixer on medium speed until smooth and creamy. Stir in the pumpkin.
- Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl and beat together until well combined.
- Pour batter into prepared baking dish and bake for 35-40 minutes or until a tester comes out clean.
- Cool cake completely before frosting.
For the frosting
- To make the frosting, add the cream cheese, butter, vanilla, and powdered sugar to a large mixing bowl and beat on medium speed until smooth and creamy.
- Spread frosting over cake.
- Cut into 12 slices and serve.
Video
Notes
We normally use vegetable oil in baking, but any neutral flavored oil (canola oil, avocado oil, etc.) will work fine in this recipe.
Be sure that the cream cheese is fully at room temperature or your frosting will be lumpy.
Dust the cake with a bit of ground cinnamon or sprinkle some chopped nuts over the top of the frosting if you like.
Nutrition
Serving: 1piece | Calories: 446kcal | Carbohydrates: 67g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 342mg | Potassium: 262mg | Sugar: 49g | Vitamin A: 3595IU | Vitamin C: 3.3mg | Calcium: 73mg | Iron: 1.8mg