Pumpkin Cake (With Delicious Cream Cheese Frosting!)

Happy Halloween! Halloween here in Finland is more or less non-existent in the American sense. There are a few things sold at the store that are Halloween related but there’s no Halloween candy and people don’t trick-or-treat. It’s just an ordinary day for most people. Our church did a trunk-or-treat last weekend which was nice because it gave us a place to be able to put our kids in a costume—they both went as Rapunzel. They were adorable!

Anyway, this cake is the pumpkin cake my mom made us growing up. I changed it up a bit but for the most part it’s the same. Don’t under-bake this cake or it will be chewy and not fluffy. It almost always needs the full 30 minutes in the oven. If you have time, today is the perfect day to make it!

Pumpkin Cake

Print Recipe

Pumpkin Cake with delicious cream cheese frosting. Perfect for a dessert on Halloween or any day of the week!

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 1 full 9x13 cake. 1x

Ingredients

Scale 1x2x3x

For Cake–

4 eggs

1 ½ cups sugar

1 15 oz can of pure pumpkin puree

2 teaspoons vanilla extract

2 cups of flour, measured then sifted

1 teaspoon baking soda

½ teaspoon pumpkin pie spice

1 ½ teaspoon ground cinnamon

For Frosting-

8 oz cream cheese, softened

½ cup butter, softened

2 cups of powdered sugar, measured then sifted

1 teaspoon vanilla extract

Instructions

For Cake–

Preheat oven to 350 F.

In a large mixing bowl, using a handheld mixer, beat together the eggs, sugar, and pumpkin and vanilla. Beat till creamy.

In a separate bowl combine the flour, baking soda, pumpkin pie spice, and cinnamon.

Add the flour mixture to the pumpkin mixture and beat till mixed together.

Spray a 9×13 cake pan or casserole dish with non-stick spray and evenly pour in the batter.

Bake for 30 minutes, until a tooth pick comes out with a few moist crumbs.

For Frosting-

In a small bowl, combine the butter and cream cheese till smooth and creamy. Add in the vanilla extract and powdered sugar and beat till smooth.

Assembly-

Once the cake is completely cooled, frost the cake and serve.

Notes

Don’t under-bake or it will be chewy and not fluffy!

Keywords: Pumpkin Cake