Nothing beats the comforting aroma of a freshly baked pumpkin cake wafting through your kitchen. This delightful autumn treat comes together in just 45 minutes – 15 minutes of prep and 30 minutes of baking time.
Each heavenly slice delivers the perfect balance of moisture and flavor, while packing 531 calories of pure satisfaction. Whether you’re hosting a fall gathering or simply treating yourself, this fool-proof recipe promises to deliver smiles with every bite.
Essential Ingredients
- Pumpkin Puree: 2 cups, fresh or canned for moisture and flavor
- Sugars: 1 cup granulated and 2/3 cup brown sugar for perfect sweetness
- Oil: 1 cup vegetable or canola oil for moistness
- Eggs: 4 large eggs at room temperature for better binding
- Flour: 2 cups all-purpose flour as the base
- Leavening Agents: 2 tsp baking powder and 1 tsp baking soda
- Warming Spices: Cinnamon, cloves, nutmeg, and ginger for aroma
For the Cream Cheese Frosting
- Butter & Cream Cheese: 1/2 cup butter and 8 oz cream cheese, room temperature
- Powdered Sugar: 3 1/2 cups for perfect sweetness
- Flavorings: Vanilla extract and cinnamon for depth
Step-by-Step Instructions
- Prep Work: Heat oven to 350°F and grease a 9×13 inch pan
- Mix Wet Ingredients: Combine sugars, eggs, pumpkin puree, oil, and vanilla until smooth
- Combine Dry Ingredients: Mix flour, leavening agents, spices, and salt
- Create Batter: Fold dry ingredients into wet mixture until just combined
- Bake: Pour into pan and bake 30-35 minutes until toothpick comes clean
- Prepare Frosting: Beat butter and cream cheese, add sugar and flavorings
- Finish: Once cake is completely cool, spread frosting evenly
Storage Tips
This yummy pumpkin cake stays fresh and moist when stored right! Keep it in an airtight container in your fridge for up to 5 days. The cream cheese frosting needs to stay cold, but let the cake sit at room temperature for about 30 minutes before serving for the best texture and flavor.
You can also freeze unfrosted cake pieces wrapped in plastic wrap and foil for up to 3 months – just thaw overnight in the fridge when you’re ready to enjoy!
Variations
Love making this cake your own? Try these simple swaps:
- Replace the oil with melted butter for a richer taste
- Add 1 cup of chocolate chips or chopped nuts to the batter
- Skip the cream cheese frosting and dust with powdered sugar instead
- Mix in 1/2 cup of raisins or dried cranberries
- Use maple extract instead of vanilla for a fall twist
Serving Suggestions
Make your pumpkin cake extra special with these serving ideas! Add a sprinkle of toasted pecans on top of the frosting, serve with a scoop of vanilla ice cream, or pair with hot apple cider.
This cake is perfect for fall gatherings, Thanksgiving dessert, or any cozy afternoon with coffee or tea. Want to make it fancy? Add some candied pumpkin seeds or a light dusting of cinnamon on top of the frosting!
Pumpkin Cake
Equipment
- 9×13 inch baking pan
Ingredients
Pumpkin Cake:
- 2 cups pumpkin puree canned or homemade
- 1 cup granulated sugar
- 2/3 cup light brown sugar packed
- 1 cup oil vegetable or canola
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Cream Cheese Frosting:
- 1/2 cup butter room temperature
- 8 ounces cream cheese room temperature
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×13 inch pan with non-stick cooking spray.
- In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
- In separate bowl combine flour, baking soda, baking powder, spices and salt. Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
- Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely before frosting.
- Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add powdered sugar, mixing well for 2-3 minutes. Mix in vanilla and cinnamon.
