Dessertscookingclassy5.0
Pumpkin Cake
This easy Pumpkin Cake is brimming with those sweet autumn spices, it's fluffy and perfectly moist, it's brimming with pumpkin flavor, and that luscious cream cheese frosting is the perfect finishing touch! You just can't go wrong with this cake.
👥 20 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 15 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- mixing bowl
- whisk
- pan
📝 Preparation Steps
1
Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
2
In a medium mixing bowl whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.
pumpkin pie spice*3 tsp(235ml) vegetable oil1 cuppumpkin1 (15 oz) canbaking powder1 tspbaking soda1 tspsalt1 tsp
3
In a separate large mixing bowl using an electric hand mixer, blend together granulted sugar, brown sugar, vegetable oil, eggs, pumpkin and vanilla until well combined.
(235ml) vegetable oil1 cuplarge eggs4pumpkin pie spice*3 tsppumpkin1 (15 oz) can
4
Pour flour mixture into pumpkin mixture and mix until combined.
pumpkin pie spice*3 tsp(235ml) vegetable oil1 cuppumpkin1 (15 oz) can
5
Pour into prepared pan and wiggle pan to level batter.
6
Bake in preheated oven until a toothpick comes out free of batter, about ⏱️ 30 - 35 minutes. Let cool completely on a wire rack.
7
For the cream cheese frosting, in a large mixing bowl using an electric hand mixer whip together cream cheese, butter, powdered sugar and vanilla until smooth and fluffy, about ⏱️ 4 minutes.
8
Spread frosting over cooled cake. Cover cake and store in refrigerator, bring to room temperature before serving.
9
Recipe source: adapted with some changes from Genius Kitchen
Nutrition Facts
calories
388 kcal
fat Content
21 g
serving Size
1 serving
sugar Content
36 g
sodium Content
233 mg
protein Content
3 g
cholesterol Content
57 mg
carbohydrate Content
48 g
saturated Fat Content
15 g
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