Description
This Easy Pumpkin Cake is a moist and flavorful dessert perfect for fall or any time you crave a spiced treat. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, it features a rich cream cheese frosting that complements the cake’s tender crumb beautifully. Simple to prepare and baked in one pan, it’s ideal for gatherings and celebrations.
Ingredients
Cake
- 1 1/2 cups (337g) packed light brown sugar
- 1 cup (240ml) vegetable oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups (466g) canned pumpkin puree
- 2 1/2 cups (325g) all-purpose flour (measured correctly)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1 teaspoon salt
Cream Cheese Frosting
- 10 ounces (283g) cream cheese, room temperature
- 1/2 cup (112g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 1 1/4 teaspoons vanilla extract
- Pinch of salt
Instructions
- Make the Cake: Preheat your oven to 350°F (176°C) and grease a 9×13 inch cake pan with non-stick baking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the brown sugar, vegetable oil, vanilla extract, eggs, and pumpkin puree. Mix thoroughly until everything is well incorporated.
- Prepare Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt to ensure even distribution of spices and leavening agents.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until you achieve a smooth and well-combined batter without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to ensure the frosting does not melt when applied.
- Make the Frosting: In a large mixing bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
- Add Powdered Sugar and Flavor: Add about half of the powdered sugar and beat until well combined. Then mix in the vanilla extract and a pinch of salt until smooth.
- Finish Frosting: Add the remaining powdered sugar and continue mixing until the frosting is smooth, creamy, and spreadable.
- Frost the Cake: Spread the cream cheese frosting evenly over the completely cooled cake. Slice and serve.
Notes
- Make sure the cake is fully cooled before frosting to prevent melting.
- You can store the frosted cake in the refrigerator for up to 4 days.
- If you prefer, use canned pumpkin puree instead of fresh pumpkin for convenience.
- For a more intense spice flavor, adjust the spices to your taste.
- This recipe can be doubled and baked in two pans if preferred.