Pumpkin cake is one of those recipes I pull out once or twice in the fall, and every time I do, I wonder why we don’t make pumpkin dishes year-round? This pumpkin cake recipe isn’t fancy. It’s a pretty easy cake, baked in a single layer, like an old-fashioned snack cake.
The cream cheese frosting is equally simple, just cream cheese, a little butter, and powdered sugar. It makes 24 perfectly proportioned pieces for a holiday party!
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Ingredients for pumpkin cake
If you’re baking in the fall, you probably have everything you need in your pantry right now. This is not a “pumpkin spice” cake, so the only spice is cinnamon. This recipe is from Cooking Light, November 2009.
- all-purpose flour
- baking powder
- brown sugar
- unsalted butter
- vanilla extract
- 2 eggs
- 1 15 ounce canned pumpkin puree (not pumpkin pie filling)
Cream cheese icing
Here’s my favorite Buttermilk Cream Cheese Frosting recipe, or follow the recipe below for the simple cream cheese icing.
- cream cheese
- vanilla extract
- powdered sugar
How to make pumpkin cake
Preheat oven to 350 degrees F.
Weigh flour and sift flour and dry ingredients into a large bowl.
In a stand mixer or with a hand mixer, combine brown sugar, butter, and vanilla and beat until well combined.
Add eggs, one at a time to the sugar mixture, beating well after each addition.
Add pumpkin; mix well. Fold in flour mixture.
Spread cake batter into a prepared 13″ x 9″ baking pan.
Smooth it evenly.
Bake at 350 degrees F. for 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely on a wire rack before frosting.
Ideas for decorating pumpkin cake
This moist pumpkin cake is good on its own, or with the rich cream cheese frosting. However, if you want to make it extra special for a holiday party, Here are some ideas. I love marzipan, so these marzipan pumpkins really take it up a notch. Here’s how to make Marzipan Fruits and Vegetables.
Keep it simple, and just add orange sugar.
How to store pumpkin cake
This cake is one of those that actually tastes better the next day! Because it has cream cheese frosting, store any leftover cake in an Airtight https://amzn.to/3sDq2QQContainer in the refrigerator for up to three days. This cake freezes well if well wrapped in plastic wrap and then foil.
Options and additions
- Add 1/2 cup chopped pecans or walnuts
- Pumpkin carrot cake. Add 1/2 grated carrot or zucchini, wrung out well in a towel to remove moisture. The cake may need a bit more time in the oven.
- Cinnamon cream cheese frosting. Add 1/2 teaspoon cinnamon to the cream cheese.
- Add 1/2 cup coconut.
What to do with leftover pumpkin puree
More delicious pumpkin desserts!
Pumpkin Cake with Cream Cheese Frosting
- Sift dry ingredients and spices together in a medium bowl. Flour, baking powder, cinnamon and salt.
- Grease, or line a 13" x 9" baking pan.
- In a stand mixer or with a hand mixer at medium speed, beat butter, brown sugar, and vanilla until blended.
- Add eggs, one at a time to sugar mixture; beat well after each addition. Add pumpkin, and mix until incorporated.
- Fold dry ingredients into wet ingredients, just until blended. Spread batter into a 13" x 9" pan. Smooth surface to make sure it's even.
- Bake at 350 degrees F. for 25 minutes, or until a toothpick inserted into the middle comes out clean.
- Cool completely on a wire rack before frosting.
Cream Cheese Frosting
- Blend cream cheese, butter, and vanilla in a mixer at medium speed until well blended. Gradually add powdered sugar until combined.
- Frost cake. Store covered in the refrigerator for up to 3 days.
- Sift all dry ingredients for best results
- Add 1/2 cup chopped nuts, if desired.
- Add 1/2 cup shredded coconut, if desired.