Pumpkin Cake: the easy, tasty recipe for a beautiful fall dessert
Who doesn't love the heavenly scent of warming baking spices and sweet treats floating through their homes during autumn? If you're in the mood to make an easy dessert you can whip up in no time, try this wonderful pumpkin cake recipe.
It's made from a single layer of moist, fluffy cake perfectly seasoned with baking spices like cinnamon and nutmeg, then topped with creamy, smooth cream cheese frosting. This easy pumpkin cake is the ideal dessert to serve this Thanksgiving. In fact, because it's great for a crowd and has that sensational pumpkin spice flavor, it's a fabulous cake for any holiday party!
Pumpkin Cake Ingredients
Use fresh or canned pumpkin puree (not pumpkin pie mix) to make your pumpkin cake.
You'll need flour to make the bulk of the cake (any flour works).
Oil makes the cake moist and tender, while eggs bind the ingredients together.
Baking soda and baking powder help leaven the cake, making it perfectly fluffy.
Finally, you'll need sugar for sweetness and cinnamon and nutmeg to give this amazing dessert its irresistible pumpkin spice flavor.
For the frosting, you'll need cream cheese, powdered sugar, butter, and a dash of vanilla extract for flavor.
How to Make Pumpkin Cake
Making this moist, fluffy spiced pumpkin cake is super easy – it takes less than an hour to make, and you don't need any fancy ingredients or equipment. Ready to get started? Grab your mixing bowls, and let's dive in! Spray a baking dish with cooking spray. Put the dry ingredients into a large bowl, then whisk well to combine.
Next, put the oil, eggs, and pumpkin into a second bowl and whisk until smooth. Beat the pumpkin mixture into the flour mixture until combined. Put the pumpkin cake batter into your prepared baking dish.
Bake your cake at 350F for 35 to 40 minutes, then remove it from the oven. Pop the cake on a rack to cool completely. Use the toothpick test to make sure your cake is ready to come out of the oven – if it's too moist, let it cook for a few more minutes.
How to Decorate Pumpkin Spice Cake
While the cake is cooling, whisk the cream cheese, butter, sugar, and vanilla in a bowl until fluffy and smooth. Spread the frosting over the cooled cake with a spatula in an even layer, then slice and serve.
Take your pumpkin spice cake to the next level by sprinkling chopped candied pecans over the cream cheese frosting.
You can also try garnishing your cake with other tasty add-ons like chocolate chips, mini marshmallows, or other types of nuts.
Tips For Making Easy Pumpkin Cake
Use room temperature ingredients for your pumpkin cake – this is especially important for the butter, cream cheese, and eggs.
Feel free to use pumpkin spice mix instead of cinnamon to spice up your cake.
Have fresh pumpkin on hand? Use fresh pumpkin instead of pumpkin puree.
Your cake is done baking when a toothpick inserted into the center of the cake comes out clean and free from crumbs.
Need to make vegan pumpkin cake? Use applesauce or aquafaba instead of eggs. Swap out the regular cream cheese for a vegan alternative and use plant-based margarine instead of butter.
How to Store Pumpkin Cake
Keep your pumpkin spice cake in an airtight container in the fridge for up to one week.
Can You Freeze Pumpkin Spice Cake?
Of course! For best results, freeze the pumpkin cake without the cream cheese frosting.
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Instructions
Preheat your oven to 350F. Spray a baking dish with cooking spray.
Preheat your oven to 350F. Spray a baking dish with cooking spray.
Combine flour, sugar, baking soda, baking powder, and cinnamon in a bowl. In a separate bowl, beat eggs, oil, and pumpkin puree until smooth. Whisk the pumpkin mixture into the flour mixture. Beat until just combined.
Combine flour, sugar, baking soda, baking powder, and cinnamon in a bowl. In a separate bowl, beat eggs, oil, and pumpkin puree until smooth. Whisk the pumpkin mixture into the flour mixture. Beat until just combined.
Pour the batter into the baking dish. Bake for 35 to 40 minutes, then remove from the oven and set the baking dish on a rack to cool completely.
Pour the batter into the baking dish. Bake for 35 to 40 minutes, then remove from the oven and set the baking dish on a rack to cool completely.
Beat the cream cheese, butter, sugar, and vanilla until fluffy and smooth. Spread over the cooled cake with a spatula.
Beat the cream cheese, butter, sugar, and vanilla until fluffy and smooth. Spread over the cooled cake with a spatula.
Slice, serve and enjoy!
Notes
Use a 9×13-inch baking dish to make your pumpkin cake.
