Easy Pumpkin Cake Recipe
This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!
Ingredients
Ingredients for Pumpkin Cake:
- 2 cups all-purpose flour, *see note on measuring
- 1 1/2 cups granulated sugar
- 1 tsp baking soda, sifted to get rid of lumps
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp fine sea salt
- 3 large eggs, room temp
- 1 cup oil, extra light olive oil, vegetable or corn oil will work
- 15 oz pumpkin puree, can
Ingredients for Frosting:
- 8 oz cream cheese, room temp, cut into quarters
- 8 Tbsp unsalted butter butter, room temp
- 1 cup powdered sugar
- 2 tsp vanilla extract
- Pecans 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 and 1/2 tsp salt.
- 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 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.
Notes
*To measure flour, spoon it into a measuring cup and scrape off the top.
**If you're serving it out of a metal pan, line it with parchment paper so you don't scratch up your pan.
**If you're serving it out of a metal pan, line it with parchment paper so you don't scratch up your pan.
Nutrition Facts
Easy Pumpkin Cake Recipe
Amount per Serving
Calories
423
% Daily Value*
Fat
21
g
32
%
Saturated Fat
10
g
63
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
80
mg
27
%
Sodium
268
mg
12
%
Potassium
208
mg
6
%
Carbohydrates
55
g
18
%
Fiber
2
g
8
%
Sugar
37
g
41
%
Protein
5
g
10
%
Vitamin A
6062
IU
121
%
Vitamin C
2
mg
2
%
Calcium
72
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
