The Most Amazing Pumpkin Cake
This pumpkin cake recipe is so easy to make, and you would be amazed at how moist and delicious it truly is! The whipped cream cheese frosting takes it to the next level.
What's the difference between pumpkin puree and pure pumpkin?
Pumpkin puree can be labeled as 100% pure pumpkin, pumpkin puree, solid pack pumpkin, or simply "pumpkin." Regardless of what it's called, one thing pumpkin puree won't contain is any sort of seasonings or sugar—it's just cooked and mashed squash.
Why does my cream cheese frosting go runny?
Unfortunately occasionally cream cheese frosting does liquefy and this mainly comes from the liquid in the cream cheese mixing with the icing (confectioners') sugar and dissolving it, leading to a runny icing. Adding extra sugar will not correct the problem and will also lead to a frosting that is too sweet.
Cornstarch is a good way to thicken the frosting without increasing its sweetness. Mix 1 tablespoon (25 grams) of cornstarch into the frosting. If it is still too runny, add a little more. Continue to add cornstarch until you are happy with the texture.
Make it
The Most Amazing Pumpkin Cake
The Most Amazing Pumpkin Cake Recipe
Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda (sifted to get rid of lumps)
2 tsp baking powder
2 tsp cinnamon
3 large eggs, room temp
1 cup of vegetable oil
1 can (15 oz) pumpkin puree
Ingredients for the Cream Cheese Frosting:
1 package (8oz) Cream Cheese, room temp
1 stick (8 Tbsp) unsalted butter, room temp
1 cup powdered sugar
2 tsp real vanilla extract
Sprinkles to decorate, optional
Instructions
How to Make Pumpkin Cake:
Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.
In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
Add wet ingredients to dry ingredients and whisk until smooth. Transfer to the prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans. I sprinkled pecans over individual slices since my son doesn't eat them.
How to Make Whipped Cream Cheese Frosting:
Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.
Enjoy the most amazing pumpkin cake recipe!
Pumpkin Roll
Baked Pumpkin Donuts
Pumpkin Gingersnap Cheesecake