Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting
Super rich and moist, this Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting is the perfect fall dessert. Positively delicious!
Servings 12 pieces
Ingredients
Cake
- 15 ounces pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 3 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp table salt
Frosting
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- 3½ cups confectioner’s sugar
- 1 tsp vanilla extract
Decorate
- 2 tbsp fall sprinkles *OPT
- 1 tbsp chocolate jimmies *OPT
Instructions
Cake
- Preheat the oven to 350 degrees.
- Grease a 9×13 baking pan with either baker’s release or shortening.
- In a large mixer bowl, beat together the pumpkin, eggs, oil, granulated sugar, brown sugar, and vanilla until well combin¾ed.
- Slowly stir in the flour, pumpkin pie spice, baking powder, baking soda, and salt, and mix until just combined.
- Transfer to the prepared pan and smooth into an even layer.
- Bake at 350 for 30-35 minutes or until the center springs back when lightly pressed. You can also use the toothpick test – when it comes out clean, with maybe a couple of crumbles, it’s ready.
- Let cool to room temperature before decorating.
Frosting
- Place the room-temperature cream cheese and butter in a large mixing bowl. Beat until whipped together.
- Slowly mix in the confectioner’s sugar and vanilla. Once the mixture is no longer powdery, increase the speed and beat well for several minutes, until light and fluffy.
Decorate
- Spread the cream cheese frosting over the top of the cooled cake and add sprinkles or chopped nuts if desired.
- Store in the refrigerator and bring to room temperature before serving.
Notes
If you do not have pumpkin pie spice on hand - mix
1-3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves