The Most Amazing Pumpkin Cake Recipe

Serving: 12-15 people
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes

Ingredients

For the Pumpkin Cake:

• 2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 1 teaspoon baking soda

• 2 teaspoons baking powder

• 2 teaspoons cinnamon

• 3 large eggs, at room temperature

• 1 cup vegetable oil

• 1 can (15 oz) pumpkin puree

For the Cream Cheese Frosting:

• 1 package (8 oz) cream cheese, at room temperature

• 1 stick (8 tablespoons) unsalted butter, at room temperature

• 1 cup powdered sugar

• 2 teaspoons vanilla extract

• Sprinkles (optional, for decoration)

Instructions

Make the Pumpkin Cake

1. Prep the Oven and Pan:

   • Preheat your oven to 350°F (175°C).

   • Grease a 9x13-inch non-stick baking pan or glass Pyrex dish.

2. Mix Dry Ingredients:

   • In a large bowl, whisk together 2 cups of flour, 1 1/2 cups of sugar, 1 teaspoon of baking soda, 2 teaspoons of baking powder, and 2 teaspoons of cinnamon.

3. Mix Wet Ingredients:

   • In a medium bowl, whisk together 3 large eggs, 1 cup of vegetable oil, and 1 can of pumpkin puree until smooth and well combined.

4. Combine and Bake:

   • Add the wet ingredients to the dry ingredients and whisk until the batter is smooth.

   • Pour the batter into the prepared baking dish.

   • Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

   • Allow the cake to cool completely in the pan.

Make the Cream Cheese Frosting

1. Combine Ingredients:

   • In a stand mixer bowl, combine 8 oz of cream cheese, 8 tablespoons of butter, 1 cup of powdered sugar, and 2 teaspoons of vanilla extract.

2. Whip the Frosting:

   • Using the whisk attachment, beat on medium speed until the ingredients are well combined.

   • Increase the speed to high and beat for 2-3 minutes until the frosting is light and fluffy, scraping down the sides of the bowl as needed.

Assemble the Cake

1. Frost the Cake:

   • Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

2. Decorate:

   • Optionally, sprinkle with pecans or decorate with sprinkles.

3. Serve:

   • Slice and enjoy your delicious pumpkin cake!

Additional Notes

• Spice Variations: You can add nutmeg or ginger for extra spice.

• Storage: Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.

• Serving Suggestions: This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

• Pumpkin Puree: Ensure you are using pure pumpkin puree and not pumpkin pie filling, which is pre-sweetened and spiced.

• Decoration Tip: For a festive touch, consider decorating the cake with candied pecans or a sprinkle of cinnamon.

• Baking Tip: If using glass or dark-colored pans, check for doneness a few minutes early to avoid overbaking.

Nutrition Facts (Per Serving)

• Calories: 350

• Total Fat: 22g

  • Saturated Fat: 8g

• Cholesterol: 70mg

• Sodium: 200mg

• Total Carbohydrates: 35g

  • Dietary Fiber: 1g

  • Sugars: 25g

• Protein: 4g