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Pumpkin Cake

Rich, moist, and perfectly spiced pumpkin cake smothered between cream cheese frosting. It's everything you want in a pumpkin roll, but easier and faster!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 643kcal
Author Dina

Equipment

Ingredients

Cake

Cream cheese frosting

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Then line a 9x13 inch baking dish with parchment paper and spray it with nonstick spray.
  • In a large bowl, sift the 2 cups flour, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt, and 3 tsp pumpkin pie spice. Then set it aside for later.
  • In a separate bowl, use an electric hand mixer to combine 4 eggs, 1 tsp vanilla extract, 1 1/2 cups golden brown sugar, 1 cup corn or vegetable oil, and 15 oz can pumpkin puree. Mix on medium-high speed.
  • Then add the dry ingredients into the wet. Use the hand mixer to combine everything thoroughly.
  • Now pour the thick cake batter into your prepared 9x13 inch pan. Bake at 350 for 30-35 minutes. Baking time may vary depending on the oven. The best way to tell if the cake is done is when a toothpick inserted in the center comes out clean.
  • Transfer the baked cake onto a cooling rack and allow it to cool for at least 1 hour.
  • In the meantime make the cream cheese frosting by adding 1/4 cup unsalted softened butter and 8 ounces softened cream cheese into a bowl. Whisk together on high speed until smooth and creamy.
  • Then add 3 cups powdered sugar, 2 tsp vanilla extract, and a pinch of salt. Mix again until smooth and creamy.
  • Once the cake has cooled, generously smother the cake with the cream cheese frosting. Top with chopped toasted pecans (optional).

Notes

  • Make your own pumpkin spice- If you haven't got pumpkin spices, then you can mix your own with 1/2 tsp. ground allspice, ginger, nutmeg, and clove with 1 1/2 tsp. of cinnamon.
  • Use canned pumpkin- Homemade pumpkin puree is great, but it tends to be more watery and stringy than canned. The flavor of canned pumpkin is also a little better.
  • Check for doneness- Baking time may vary depending on the oven. The best way to tell if the cake is done is when a toothpick inserted in the center comes out clean.
  • Allow the cake to fully cool- Because we'll be spreading frosting on this cake, you want it to completely cool or it will cause the frosting to melt.

Nutrition

Calories: 643kcal | Carbohydrates: 78g | Protein: 6g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 280mg | Potassium: 276mg | Fiber: 2g | Sugar: 58g | Vitamin A: 5971IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg