The Best Pumpkin Cake Recipe
Pumpkin cake topped with the best cream cheese frosting is the perfect fall dessert, easy to make, super moist and loaded with delicious pumpkin flavor.
Servings: 18
Calories: 372kcal
Equipment
- Large Mixing Bowl
Ingredients
- 1 2/3 cup sugar
- 1 cup vegetable oil (or canola oil)
- 1 3/4 cup pumpkin puree (about 15 oz)
- 4 eggs (large)
- 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 (softened)
- 1/2 cup butter (1 stick, room temperature)
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together your sugar and oil and pumpkin until well combined.
- Add in the eggs and stir till smooth.
- Combine your flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt in a large bowl and whisk together.
- Slowly add your dry ingredients to the wet ingredients while mixing.
- Pour mixture into a greased 9x13 baking pan.
- Bake for 30-35 minutes (mine took 32) or until an inserted toothpick comes out clean.
- Let cake cool completely before spreading the frosting over the top.
For the Cream Cheese Frosting:
- Beat your cream cheese in a large bowl over medium speed until smooth.
- Add in the butter and continue mixing till well blended.
- Add in the vanilla and powdered sugar and continue to mix until the frosting is completely smooth.
Video
Nutrition
Calories: 372kcal | Carbohydrates: 40g | Protein: 3g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 291mg | Potassium: 95mg | Fiber: 1g | Sugar: 29g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg