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–+ servings

Pumpkin Cake

Devashish
A moist and delicious pumpkin cake with cream cheese frosting, perfect for fall baking.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 15
Calories 531 kcal

Equipment

  • 9x13 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.

Nutrition

Calories: 531kcalCarbohydrates: 68gProtein: 5gFat: 28gSaturated Fat: 9gCholesterol: 81mgSodium: 405mgPotassium: 144mgFiber: 2gSugar: 52gVitamin A: 5550IUVitamin C: 1mgCalcium: 79mgIron: 2mg
Keyword autumn dessert, fall baking, moist cake, pumpkin spice, spiced cake
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