Pumpkin Cake
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
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