Pumpkin Cake with Cream Cheese Frosting

Pumpkin bars with cream cheese frosting on a white plate.

5 from 3 votes

Pumpkin Cake with Cream Cheese Frosting

If you are looking for a delicious Fall Dessert make Pumpkin Cake with Cream Cheese Frosting. It is made with simple ingredients and is easy to make.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: Pumpkin Cake with Cream Cheese Frosting

Servings:

Calories: 572kcal

Author: Carrie Barnard

Ingredients

For the Cake:

2 cups All Purpose Flour
1 can Pure Pumpkin 15 ounces
4 Large Eggs
1 cup Vegetable Oil
1 2/3 cup Granulated Sugar
2 teaspoon baking Powder
1 teaspoon baking Soda
1 tablespoon Pumpkin Pie Spice
1/2 teaspoon Salt

For the Cream Cheese Frosting:

8 ounces Cream Cheese softened
1/2 cup Butter room temperature
1 teaspoon Vanilla Extract
1 1/2 cups Powdered Sugar

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Instructions

For the Cake:

Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking pan with a non-stick cooking spray.
In a mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
In a separate bowl, whisk together the sugar, vegetable oil or pumpkin until combined.
Then add in the eggs and whisk until combined.
Pour the dry ingredients into the wet ingredients. Stir until just combined.
Pour the mixture into the baking pan.
Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely at room temperature for topping with the frosting.

For the Cream Cheese Frosting:

Beat together the cream cheese and butter until light and fluffy with a hand held mixer or stand up mixer.
Add in the vanilla extract and powdered sugar. Mix on a low speed until combined and the frosting is smooth.
Spread the frosting onto the cooled cake. Then the cake is ready to serve and enjoy!

Notes

Refrigerate any leftover cake covered for up to 5 days.

Nutrition