Best Pumpkin Cake with Cream Cheese Frosting
The best ever Pumpkin Cake is tender, moist, wonderfully delicious and fall-spiced! Topped with sweet 'n tangy cream cheese frosting, this cake is a fall favorite like pumpkin cupcakes!
Servings: 12 servings
Ingredients
Wet Ingredients
- 1 (15 ounce) can 100% pure pumpkin puree
- 1 cup granulated sugar
- ¾ cup light brown sugar lightly packed
- 2/3 cup vegetable oil
- 4 large eggs
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
Frosting
- 1 batch cream cheese frosting
Instructions
- Preheat oven to 350°F. Line an 9x13 inch baking pan with parchment paper or lightly greased foil.
- In a medium bowl, whisk together Wet Ingredients: pumpkin, granulated sugar, light brown sugar, oil, and eggs.
- In a large bowl, whisk together Dry Ingredients: flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
- Transfer wet ingredients into dry ingredients bowl. Stir together until just combined and no flour patches remain—be careful not to over-stir. Pour batter into the prepared baking pan, spreading into an even layer.
- Bake for 30-35 minutes, until springy in the center, not jiggly. Mine took 32 minutes. Done when toothpick in center comes out clean. Leave the cake in the pan and set onto a cooling rack. Cool completely before frosting, about 2 hours, or set in the fridge after 1 hour until chilled.
- Using a hand mixer, make a batch of cream cheese frosting. Frost the cake and slice into 12 squares. For clean slicing, chill the frosted cake in the fridge for 30 minutes. More tips in the post.
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
- For cupcakes, make pumpkin cupcakes.
- To halve the recipe, bake in an 8-inch square pan for about 30 minutes.
- Storing Instructions: Store frosted cake in an airtight container in the refrigerator for up to 1 week. Cake tastes even better the next day!
- Freezing Instructions: Frost and, optionally, slice. Then store pumpkin cake in an airtight, freezer-friendly container in the freezer for 1-3 months. Thaw at room temperature for about 5 minutes before enjoying.
Nutrition
Calories: 335kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 286mg | Potassium: 137mg | Fiber: 2g | Sugar: 31g | Vitamin A: 5596IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg