Pumpkin Cake with Cream Cheese Frosting
This easy pumpkin cake is the perfect fall dessert.
Servings: 24 servings
Calories: 189kcal
Ingredients
Pumpkin Cake
- 2 1/4 cups all purpose flour (10.1 ounces)
- 2 1/2 teaspoons baking powder
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon Kosher salt
- 1 cup brown sugar packed
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 15 ounces canned pumpkin puree (one can)
Cream Cheese Frosting
- 8 ounces cream cheese softened one package2
- 2 Tablespoons unsalted butter softened
- 1 teaspoon vanilla
- 2 cups powdered sugar sifted
Instructions
Pumpkin Cake
- 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.
Notes
- Sift all dry ingredients for best results
- Add 1/2 cup chopped nuts, if desired.
- Add 1/2 cup shredded coconut, if desired.
Nutrition
Serving: 1piece | Calories: 189kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 55mg | Potassium: 124mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2996IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg