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a slice of pumpkin cake with cream cheese frosting up close.
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5 from 1 vote

Pumpkin Cake

This pumpkin cake is super soft, fluffy, and topped off with the most perfect homemade cream cheese frosting. Fall is fast approaching and this is the only dessert recipe you'll need!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 463kcal

Ingredients

  • 2 cups all-purpose flour
  • 4 eggs room temperature
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 cup vegetable oil
  • 15 ounce can pumpkin puree
  • 1 tsp vanilla extract
  • 2 tsp cinnamon ground
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter 1 stick, softened
  • 3 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees F. Grease a 9x13 baking dish and set aside.
  • Add the eggs, oil, brown sugar, granulated sugar, vanilla extract, and pumpkin puree to a mixing bowl and mix well.
  • Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until well incorporated but do not overmix.
  • Pour the batter into the greased baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
  • To make the frosting, mix the butter and cream cheese until smooth. Add the powdered sugar and mix for 3-4 minutes or until fluffy.

Notes

  • Make sure the cream cheese and butter are softened at room temperature for a fluffy cream cheese frosting. 
  • Don't overmix the cake batter or overbake. 

Nutrition

Calories: 463kcal | Carbohydrates: 57g | Protein: 4g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 72mg | Sodium: 183mg | Potassium: 156mg | Fiber: 1g | Sugar: 43g | Vitamin A: 4563IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg