This Pumpkin Cake is one of our favorite Fall desserts. I find myself making it for Sunday dinners, celebrations and even potlucks! My kids love helping me decorate the top with either candied pecans or candy corn, YUM!
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Easy Pumpkin Cake with Cream Cheese Frosting

This Pumpkin Cake is easy to make and tastes so delicious! It’s perfectly spiced and it's just the right dessert for Fall!
Course Dessert
Cuisine American
Keyword cake, cream cheese, pumpkin
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 50 minutes
Servings 12 people
Calories 348kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

PUMPKIN CAKE:

  • 2 cups flour
  • 1 Tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 ⅔ cups granulated sugar
  • 1 (15 ounce can) pumpkin puree

CREAM CHEESE FROSTING:

  • 1 (8-ounce package) cream cheese softened
  • 6 tablespoons unsalted butter softened
  • 1 ½ cups powdered sugar
  • 2 teaspoons vanilla extract

GARNISH:

  • Candied pecans

Instructions

FOR THE PUMPKIN CAKE:

  • Move the oven rack to the middle position and preheat the oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
  • In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
  • In a large bowl, beat together the eggs, oil, and sugar with an electric mixer on medium-high speed until fluffy, about 4-5 minutes. Add in the pumpkin puree and beat on the lowest setting until combined.
    Pumpkin Cake Recipe Step 2
  • With the mixer off, add the flour mixture and then beat on the lowest setting until combined, about 1 minute.
    Pumpkin Cake Recipe Step 3
  • Pour the batter into the prepared pan and smooth it into an even layer.
    Pumpkin Cake Recipe Step 4
  • Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted comes out clean, about 30-35 minutes. Move the cake to a wire rack to cool completely, about 60-90 minutes.
    Pumpkin Cake Recipe Step 5

FOR THE CREAM CHEESE FROSTING:

  • In a large bowl add the cream cheese, butter, and powdered sugar and beat on low until combined. Then, increase the mixer to medium-high speed and beat until light and fluffy, about 3-4 minutes. Pour in the vanilla and mix until just combined.
    Pumpkin Cake Recipe Step 6
  • Turn the cooled cake out onto a serving platter. Spread the cream cheese frosting evenly over the cake.
    Pumpkin Cake Recipe Step 7
  • Sprinkle candied pecans over the frosting, slice and serve.
    Pumpkin Cake Recipe Step 8

Notes

You can use either store-bought candied pecans for the garnish, or you can use my candied pecans recipe to make your own! 

Nutrition

Serving: 1slice | Calories: 348kcal | Carbohydrates: 60g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 320mg | Potassium: 115mg | Sugar: 43g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1.4mg