Description
This moist and flavorful Pumpkin Cake with Cream Cheese Frosting combines the hearty warmth of pumpkin and spices with a rich, tangy cream cheese topping. Perfect for autumn gatherings or any time you crave a classic, homemade dessert that’s easy to prepare and sure to impress.
Ingredients
Scale
Pumpkin Cake
- 4 large eggs
- 1 ½ cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened apple sauce
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
Cream Cheese Frosting
- 1 block (8 ounces) cream cheese, room temperature
- 1/2 cup salted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F (175° C). Grease a 9×13 inch baking pan with non-stick spray and set it aside.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, unsweetened apple sauce, and pumpkin puree until the mixture is smooth and thoroughly combined. No electric mixer is needed for this step.
- Mix Dry Ingredients: In a separate smaller bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt to sift and evenly distribute the spices and leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until combined. The batter will be thick, so avoid overmixing to keep the cake tender.
- Pour and Bake: Pour the thick batter into the prepared baking pan and spread it evenly. Bake for 28 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting to prevent melting.
- Prepare Cream Cheese Frosting: In a large bowl, use an electric hand mixer on medium speed to beat together the cream cheese, salted butter, and vanilla extract until smooth and well combined.
- Add Powdered Sugar: Gradually beat in the powdered sugar until the frosting is creamy and smooth. Adjust consistency if needed by adding a little milk or powdered sugar.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled pumpkin cake. Slice and serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the cream cheese and butter are at room temperature to achieve a smooth frosting without lumps.
- Do not overmix the batter to maintain a tender and moist cake texture.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, cloves, and ginger if unavailable.
- Store leftover cake covered in the refrigerator for up to 4 days.
- For a dairy-free version, consider using vegan cream cheese and butter alternatives.
