Easy Pumpkin Cake Recipe
This easy pumpkin cake is soft, moist and full of warm fall spices. Baked in a 9x13 pan with canned pumpkin and topped with spiced cream cheese frosting, it’s the perfect fall dessert.
Ingredients
Cake:
- 1 cup vegetable oil
- 4 large eggs
- 1 ¾ cups light brown sugar , packed
- 15 ounces pumpkin puree (1 can)
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Cream Cheese Frosting
- 8 ounces cream cheese , softened
- ½ cup unsalted butter , softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Optional:
- 1/4-1/2 cup walnuts or pecans for topping the cake
Instructions
Cake:
- Preheat oven: Preheat oven to 350°F. Grease a 9x13 baking pan and set aside.
- Mix wet ingredients: In a large mixing bowl, whisk together 1 cup vegetable oil, 4 eggs, 1 3/4 cups brown sugar, 1 can pumpkin puree, and 1 1/2 teaspoons vanilla extract. Set aside.
- Mix dry ingredients: To a medium bowl add 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground ginger. Use a whisk or fork to combine the dry ingredients.
- Combine the wet and dry ingredients: Add the dry ingredients to the wet ingredients. Use a wooden spoon to stir until fully incorporated.
- Pour into pan: Pour the batter evenly into the prepared baking pan. Bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Cool: Remove cake from the oven and allow to fully cool before frosting the cake.
Cream Cheese Frosting:
- Beat the ingredients: In a small bowl, beat together the cream cheese and butter with a hand-held mixer. Add the powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Continue beating until smooth and fluffy.
- Frost cake: Spread the frosting over the cooled cake and enjoy, or you can cover and refrigerate your cake prior to serving. We prefer to refrigerate for an hour prior to serving, allowing the frosting to set.
Notes
- Storage: Store leftover pumpkin cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for about 20–30 minutes before serving for the best texture.
- Make ahead: Bake the cake a day ahead, cool completely and cover tightly. Add the cream cheese frosting before serving, or refrigerate the frosted cake overnight.
- Pumpkin: Use pure canned pumpkin puree, not pumpkin pie filling. If using homemade pumpkin puree, drain any excess moisture first.
Nutrition
Calories: 632kcal, Carbohydrates: 75g, Protein: 6g, Fat: 36g, Saturated Fat: 12g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 94mg, Sodium: 377mg, Potassium: 199mg, Fiber: 1g, Sugar: 57g, Vitamin A: 766IU, Vitamin C: 0.1mg, Calcium: 95mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
