Pumpkin Cake with Cream Cheese Frosting

This fragrant pumpkin cake recipe is a comfortable dessert that’s evenly sweetened, moist, and fluffy, making it a pleasant deal with for anytime.

With easy substances like pumpkin spice and pumpkin puree, this cake is bursting with the nice and cozy flavors of fall!

Pumpkin Cake with a bite taken out

Moist and Fluffy Pumpkin Cake

  • Only a few pantry fundamentals and a can of pumpkin puree are all you want!
  • Simple to make in simply one bowl. No want for a flowery mixer, simply stir & bake!
  • Versatile pumpkin cake is an ideal snack cake, or remodel it into a flowery Bundt cake or grab-and-go cupcakes!
  • Very similar to banana bread, it will possibly be made upfront and turns into even moister because it rests.
frosting , flour , pumpkin , sugar , eggs and spices to make Pumpkin Cake with labels

Substances and Variations

Cake – In a pinch for time? Use a field of yellow cake combine as an alternative of flour, sugar, baking powder, soda, and salt. Observe the remainder of the recipe as directed.

Pumpkin – Make sure to use pumpkin puree both from a can or homemade. Don’t use pumpkin pie filling since pie filling is seasoned and accommodates sugar. Puree is simply straight pumpkin!

Pumpkin Pie Spice – Use a bought mix or make your own with a easy mix of cinnamon, nutmeg, ginger, allspice, and floor cloves.

Variations – Add some toasted nuts like pecans or walnuts to the batter or sprinkle them excessive of the frosted cake, if desired. A handful of mini chocolate, butterscotch, or toffee chips provide a festive contact as properly!

Learn how to Make Pumpkin Cake

  1. In a big bowl, whisk the dry substances collectively till mixed.
  2. Gently stir within the remaining moist substances, being cautious to not overmix the batter.
  3. Pour combination right into a ready pan and bake as per the recipe under.

Cool earlier than frosting with cream cheese frosting.

For a Bundt Cake:

Grease a Bundt cake pan and bake in a preheated oven at 350°F and bake till a picket decide comes out clear, about 50-55 minutes.

For Pumpkin Cupcakes:

Grease and fill muffin tins. Bake in a preheated oven at 400°F for 16-18 minutes (makes 12 regular-sized muffins).

baked Pumpkin Cake

Cream Cheese Frosting

That is the one frosting recipe you’ll ever want for any number of desserts, cupcakes, and even dipping cookies! Whether or not for carrot cake or this pumpkin spice cake, it’s the proper crowning glory. Better of all, it’s solely three substances and some straightforward steps, and it may be frozen for future desserts!

  1. Cream unsalted butter and cream cheese till clean.
  2. Combine in (non-compulsory) vanilla extract and lemon zest.
  3. Combine in powdered sugar in phases till the frosting is clean. Use as desired.

Use a easy recipe to make an elegant pumpkin roll with a cream cheese filling or make frosted pumpkin cookies.

slice of Pumpkin Cake with cream cheese frosting

Professional Ideas for Good Pumpkin Cake

  • Set the eggs out about half-hour earlier than utilizing so that they whip up quick and fluffy.
  • Examine the dates on the baking powder and baking soda to make certain they aren’t expired.
  • Line the pan with parchment paper for simple removing of the cake.
  • Keep away from overmixing the batter in any other case your cake might be dense and heavy.

Storing Pumpkin Cake

Maintain leftover pumpkin cake in a coated container within the fridge for as much as 5 days.

Freeze parts by wrapping them in plastic wrap and storing them in a zippered bag within the freezer for as much as 2 months. Thaw within the fridge in a single day or pop one or two right into a backpack or briefcase and so they’ll be thawed simply in time for a mid-morning snack!

Extra Candy Pumpkin Recipes

Did you make this Pumpkin Cake? Depart a score and a remark under!

Pumpkin Cake with a bite taken out

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Pumpkin Cake

Moist, comfortable, & stuffed with fall flavors, Pumpkin Cake is tough to withstand!

Prep Time 15 minutes

Prepare dinner Time 35 minutes

Whole Time 50 minutes

  • Preheat the oven to 350°F.

  • In a big bowl, whisk collectively all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.

  • Add within the eggs, pumpkin, and oil and stir simply till mixed.

  • Pour the batter into an ungreased 9×9 baking pan.

  • Bake for 35 to 40 minutes or till a toothpick comes out clear. Cool utterly and frost with cream cheese frosting.

To Make Cupcakes: Grease and fill muffin tins ⅔ full. Bake at 400°F for 16-18 minutes.

  • Eggs must be at room temperature, if wanted, place them in a bowl of scorching faucet water for 3 to 4 minutes.
  • Keep away from overmixing the batter so the cake stays good and fluffy.
  • Maintain leftover pumpkin cake at room temperature in a zippered bag or hermetic container for as much as 5 days. Freeze for as much as 2 months. Thaw slices at room temperature.

 

Energy: 357 | Carbohydrates: 42g | Protein: 4g | Fats: 20g | Saturated Fats: 3g | Polyunsaturated Fats: 11g | Monounsaturated Fats: 5g | Trans Fats: 0.1g | Ldl cholesterol: 55mg | Sodium: 244mg | Potassium: 187mg | Fiber: 2g | Sugar: 24g | Vitamin A: 5729IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg

Vitamin info supplied is an estimate and can range based mostly on cooking strategies and types of substances used.

Course Cake, Dessert
Delicacies American
Pumpkin Cake with cream cheese frosting and a title
slices of Pumpkin Cake with writing
Pumpkin Cake in the baking dish with a title
Pumpkin Cake baked in the pan and slice with a bite taken out with a title

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