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+ servings
Frosted carrot cake cut into squares on a baking sheet.

Pumpkin Cake with Cream Cheese Frosting

A true classic - it's not officially fall until you make this cake!
Course Dessert
Cuisine American
Keyword autumn recipes, cake, fall
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 slices
Calories 446kcal


For the cake

  • 4 large eggs
  • 1 2/3 cup sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 15 ounces pumpkin
  • 2 cups flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the cream cheese frosting

  • 8 ounces softened cream cheese
  • ½ cup butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla


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 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.



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