Pumpkin Cake with Cream Cheese Frosting
Not many things say "Fall Cooking" quite like a fantastic, homemade Pumpkin Cake recipe, complete with the most decadent Cream Cheese Frosting. Going to the bakery will seem like too much of a hassle once you experience the ease of preparing this moist cake from scratch. Perfect for Fall, your tastebuds will be delightfully cozy from the warming spices that define Pumpkin Cakes.
Servings: 16
Ingredients
Pumpkin Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 can 100% pure pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ⅔ cup brown sugar
- ¾ cup vegetable oil
- 4 large eggs
Cream Cheese Frosting
- 8 ounces cream cheese
- ½ cup unsalted butter (1 stick)
- 1 teaspoon vanilla extract
- 3 and ½ cups powdered sugar
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon plus extra for decorating
Instructions
Pumpkin Cake
- Preheat oven to 350℉. Grease a 9x13 inch pan and set aside.
- In a medium sized bowl mix together the flour, baking powder, baking soda salt and pumpkin pie spice. Set aside.
- In a separate large bowl mix together the pumpkin puree, both types of sugar and vegetable oil. Once combined stir in the eggs one at a time until completely incorporated.
- Slowly mix in the flour mixture into the pumpkin while stirring. Mix until no white streaks of flour remain. Little lumps are normal in the cake batter. Pour the batter into the prepared cake pan.
- Bake the pumpkin cake for 35-40 minutes or until a toothpick in the center of the pan comes out clean with out crumbs. Allow the cake to cool completely before adding the frosting.
Cream Cheese Frosting
- In a large bowl beat the softened cream cheese and butter with an electric mixer until fluffy. Add the cinnamon, vanilla extract and maple syrup and continue to mix. With the mixer on low speed gradually add the powdered sugar in small amounts. For a stiffer frosting you can add more powdered sugar but it will be sweeter so taste as you go for desired taste and texture.
- Frost the cooled cake and refrigerate until ready to serve.