1 hr 30 mins
This pumpkin cake topped with the best cream cheese frosting is the perfect fall dessert. It's easy to make, moist, and loaded with a delicious pumpkin flavor.
For the Pumpkin Cake: - 1 2/3 cup granulated sugar - 1 cup vegetable oil - 15 oz pumpkin puree - 4 large eggs - 2 cups flour - 2 tsp ground cinnamon - 1/4 tsp ground nutmeg - 1/4 tsp ground ginger - 1/8 tsp ground cloves - 2 tsp baking powder - 1 tsp baking soda - 1 tsp salt For the Cream Cheese Frosting: - 8 oz cream cheese - 1/2 cup butter - 1 tsp vanilla extract - 1 1/2 cups powdered sugar
Add the vegetable oil, sugar, and pumpkin to a large bowl and mix them together. Then stir in the eggs.
In another bowl mix together the dry ingredients; flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Then add the dry ingredients to the wet ingredients.
Pour the mixture into a greased pan and bake until a toothpick comes out clean.
Let the cake cool, and mix together the ingredients for the cream cheese frosting. Spread it evenly over the cake.