Pumpkin Cake with Cinnamon Cream Cheese Frosting
Indulge in a warm slice of pumpkin cake topped with luscious cinnamon cream cheese frosting. This moist and flavorful cake embodies the essence of autumn and is perfect for family gatherings.
Ingredients
For the Cake
- 1.5 cups 1 ½ cups all-purpose flour
- 1 teaspoon 1 teaspoon baking powder
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon ½ teaspoon salt
- 1 teaspoon 1 teaspoon ground cinnamon
- 0.5 teaspoon ½ teaspoon ground nutmeg
- 0.5 cups ½ cup granulated sugar
- 0.5 cups ½ cup brown sugar
- 0.5 cups ½ cup vegetable oil
- 1 cups 1 cup canned pumpkin puree
- 3 large 3 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
For the Frosting
- 8 ounces 8 ounces cream cheese, softened
- 0.5 cups ½ cup butter, softened
- 2 cups 2 cups powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 teaspoon 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk until well mixed.
- In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix in canned pumpkin puree, eggs, and vanilla extract until smooth.
- Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Avoid overmixing.
- Pour the batter into a greased 9×13-inch baking pan and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before frosting.
Frosting
- In a medium bowl, beat together softened cream cheese and softened butter until smooth.
- Gradually add powdered sugar, vanilla extract, and ground cinnamon, mixing until creamy.
- Once the cake is cooled, spread the cream cheese frosting evenly over the top.
Serving
- Cut the cake into squares and serve to delighted guests.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months. Reheat individual slices in the microwave for 10-15 seconds.