Pumpkin Snacking Cake

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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

Cook Time 30

Cooling Time 1

Total Time 50

Servings people

Calories 558kcal

Author Jillian Wade

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
15 ounce pumpkin puree

CREAM CHEESE FROSTING:

8 ounces cream cheese softened
6 Tablespoons unsalted butter softened
1 ½ cups powdered sugar
2 teaspoons vanilla extract

GARNISH:

candied pecans

US Customary - Metric

Instructions

FOR THE PUMPKIN CAKE:

Move the oven rack to the middle position and preheat the oven to 350°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 the mixture is fluffy, about 4-5 minutes. Add in the pumpkin purée and beat on the lowest setting until combined.
With the mixer off, add the flour mixture and then beat on the lowest setting until combined, about 1 minute.
Pour the batter into the prepared pan and spread it evenly into a layer.
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.

FOR THE CREAM CHEESE FROSTING:

In a large bowl, combine the cream cheese, butter, and powdered sugar, then beat on low until well incorporated. 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.
Turn the cooled cake out onto a serving platter. Spread the cream cheese frosting evenly over the cake.
Sprinkle candied pecans over the frosting, slice, and serve.

Notes

This recipe calls for pumpkin pie spice. I love making my own because it’s significantly cheaper than buying it at the store, and I use it constantly throughout the fall season.
Try topping this cake with my candied pecans for a little crunch and extra sweetness. They take just 10 minutes to make—you can whip up a batch while the pumpkin cake cools!
Leftover cake will keep, covered, in the refrigerator for up to 5 days.
Would you like to make a layer cake instead? This recipe makes a perfect two-layer cake. Divide the batter evenly between two 9-inch round pans and bake for about 22–26 minutes. Be sure to double the cream cheese frosting so you have enough to fill and cover both layers.
You can also make pumpkin cupcakes with this recipe! Divide the batter among two muffin tins and bake for about 15–20 minutes, or until a toothpick inserted in the center comes out clean.

Store, Freeze & Make-Ahead:

Store: Store covered at room temperature for up to 1 day. (The frosting contains cream cheese, so it’s best refrigerated sooner.) Refrigerate in an airtight container for up to 4 days.

Freeze Unfrosted Cake: Cool completely, then wrap tightly (using plastic and foil), and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature. Then frost.

Freeze Frosted Cake: You can freeze the cake in a cake keeper safe for the freezer; thaw in the fridge before slicing.

Make-Ahead: You can bake the cake a day ahead, let it cool, wrap it, and frost it just before serving. The frosting can be made a few hours ahead and kept covered in the fridge (bring to room temperature and rewhip lightly before using).

Nutrition