Go Back
+ servings
Slice on pumpkin cake on a plate with a fork.

Pumpkin Cake with Cream Cheese Frosting

Alicia
This Pumpkin Cake is moist with a delicately spiced pumpkin flavor and topped with a decadent tangy cream cheese frosting.
5 from 7 votes
Prep Time 10 minutes
Cook Time 30 minutes
Cooling TIme 3 hours
Total Time 3 hours 40 minutes
Course Cake, Dessert
Servings 12 servings

Equipment

  • Electric Mixer

Ingredients
  

Pumpkin Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine kosher salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 15 ounces canned pumpkin purée not pumpkin pie filling
  • 4 large eggs room temperature
  • 1 cup canola oil

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 1 stick unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon fine kosher salt

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with butter.
  • In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  • In a large bowl, whisk together granulated sugar, brown sugar, pumpkin, eggs, and oil until well combined.
  • Add the dry ingredients to the wet ingredients and mix just until combined.
  • Transfer the cake batter to the prepared baking dish. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to completely cool before frosting, about 3 hours.
  • In a large bowl, cream together the butter and cream cheese.
  • Add the powdered sugar, vanilla, and salt. Beat on medium-high speed for 4 to 5 minutes or until the frosting is light and airy.
  • Evenly spread the frosting on the cooled cake. Enjoy!

Notes

  • Room temperature eggs will incorporate into the batter more evenly.
  • Be sure to beat the frosting for a full 4 or 5 minutes as this will create a nice pillowy frosting.
  • Store the cake at room temperature for up to 1 day or covered in the fridge for up to 4 days.

Nutrition

Serving: 1servingCalories: 610kcalCarbohydrates: 71gProtein: 6gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 101mgSodium: 397mgPotassium: 164mgFiber: 2gSugar: 52gVitamin A: 6095IUVitamin C: 2mgCalcium: 94mgIron: 2mg
Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!