Pumpkin Cake with Cream Cheese Frosting
Celebrate pumpkin spice season with our Pumpkin Cake with Cream Cheese frosting! A delicious cake loaded with pumpkin flavor in every bite.
Servings: 16 servings
Calories: 465kcal
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 4 large eggs, room temperature
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
Cream Cheese Frosting
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4-5 cups powdered sugar, depending on the consistency
- 2 teaspoons vanilla extract
Instructions
Pumpkin Cake
- Preheat oven to 350 degrees F. Coat a 13x9 baking pan with non-stick cooking spray and dust with flour.
- In a large bowl, whisk eggs. Add sugar, oil and pumpkin puree and mix until smooth
- In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined and smooth.
- Evenly spread batter into prepared baking pan.
- Bake at 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven onto wire rack and cool completely.
Cream Cheese Frosting
- In a mixing bowl, cream together butter and cream cheese until smooth.
- Gradually add powdered sugar while continuing to mix until desired consistency.
- Add vanilla extract and mix well.
- Frost cake.
- Serve immediately or store in refrigerator until ready to serve.
- Store leftovers in refrigerator in airtight container.
Nutrition
Serving: 1g | Calories: 465kcal | Carbohydrates: 67g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 306mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 55g | Vitamin A: 264IU | Vitamin C: 0.05mg | Calcium: 13mg | Iron: 1mg