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Easy Pumpkin Cake
This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●baking dish
📝 Preparation Steps
1
How to Make Pumpkin Cake:
2
Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a Glass Pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt.
baking soda (sifted to get rid of lumps)1 tspbaking powder2 tspcinnamon (*)2 tsp
3
In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
large eggs (room temp)3oil (extra light olive oil, vegetable or corn oil will work)1 cup
4
Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for ⏱️ 35-40 min (my oven took ⏱️ 35 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below).
5
How to Make Whipped Cream Cheese Frosting:
cream cheese (room temp, cut into quarters)8 oz
6
Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed ⏱️ 2-3 min or until fluffy, scraping down the bowl as needed.
7
Once the pumpkin cake has cooled to room temperature, spread the frosting over the top, then decorate with chopped nuts or sprinkles if desired.
Nutrition Facts
calories
423 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
2 g
sugar Content
37 g
sodium Content
268 mg
protein Content
5 g
trans Fat Content
0.3 g
cholesterol Content
80 mg
carbohydrate Content
55 g
saturated Fat Content
10 g
unsaturated Fat Content
9 g
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