Pumpkin Cake
Updated October 08, 2021
I hope everyone is getting out to vote today!! Luckily, Utah has early voting so we voted a couple weeks ago, but we will be following the results today. What an exciting time!!
Now, onto another recipe from our early Thanksgiving feast. I am not a big fan of pumpkin pie…gasp! I know, terrible, huh? I know it is a tradition, but we didn’t have it this time around. I did make a pumpkin cake though so the pumpkin was still represented.
The cake was fantastic!! Easy to whip up and even better once I slathered cream cheese frosting on the top! If you aren’t a fan of pumpkin pie, try this at your holiday meal. I am pretty sure the pie won’t be missed.
PUMPKIN CAKE
4 eggs
1 2/3 cups granulated sugar
1 cup oil
1 teaspoon vanilla
One 15 ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking soda
Cream Cheese Frosting
One package of cream cheese (I used reduced fat)
½ cup (1 stick) butter softened
2-3 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees.
2. Using an electric mixer at medium speed, combine the eggs, sugar, oil, vanilla, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
3. Spread the batter in a greased 9 by 13 inch baking pan. Bake for 30 minutes. Let cool completely before frosting.
4. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin cake.
Also, a big thank you to Kristen of Black Lab Baker for giving us the I love you THIS much award. Thank you!!! We love you too:) We are passing the award onto Colleen of Cooking This and That. We love your blog!
mmm… looks delicious… i hope your new president will be a lot better… 🙂
Yum, that cake looks fantastic! I was in need of a dessert idea for this weekend and I think this might be it!
helloooo cream cheese frosting! it makes pretty much any cake devourable. is that a word? it should be. 🙂
I love pumpkin pie, but this pumpkin cake looks fantastic as well!! Especially with that icing…
I’m not a pumpkin pie lover either! Your cake sounds much better!
this pumpkin cake looks delicous and moist. pumpkin cake is soo good.
I heart anything with cream cheese frosting.
Oh what a lovely pumpkin cake it does look SO delicious!
osie x
Maria, I just wanted to let you know that I mentioned your blog and this recipe on my blog today.
Is that 1 2/3 cup sugar or 2/3 cup sugar?
It is 1 and 2/3! Lots of sugar:)
Made this cake tonight and it was so good! No frosting needed because it is sweet enough.
So moist I made cake pops out of half of it and I didn’t even need to add frosting to the dough! Keeper!!!
Glad you liked the pumpkin cake. It is perfect for fall!
Made these as cupcakes, they were the hit of my party. I’ve been told I have to make more for another party i’m going to this week. great recipe thanks.
As an Innkeper I only serve my guest what I consider the best of the best and I found that in this coffee cake.. Moist ! Not overly sweet tasting for the amount of sugar and just the perfect amount of spices….I wouldn’t Chang a thing. I you like pumpkin bread, look no further, Debbie, Innnkeeper of 18 years.
Now I just need to find a gluten free version that tastes this good…..
All you need to do is use cup 4 cup gluten free flour in place of regular flour. Works great every time.
Not sure what I did the first time—-but so glad I tried it again, and again and again. I get absolute raves over this cake and am making one for a friend’s Thanksgiving. It was a smash at our office “Harvest luncheon”. The cake is moist and flavorful and the cream cheese icing is light and incredible. I will make this again and again and again.
Glad the cake was a hit!
This was very delicious! It seems to taste even better the next day! I added an extra egg since my hens lay medium eggs!
Perfectly delicious!!!
This recipe is great I will try it soon – thank you
This was delicious and moist! I will make it again! I used 5 ounces of cream cheese in the frosting instead of what was called for and it was just right for us! Thinking a little healthier too !! I put a few pieces in the freezer to have on hand for “surprise visitors”!
2-3 cups conf. Sugar ? Are you saying 2 to 3 cups… ??? My choice?
1700 calories per slice????
Is the pumpkin cake actually 1710 calories a slice?
Prefer recipe with less oil and sugar
Made this and it’s the best pumpkin cake I’ve ever had. Wondering if this recipe makes enough batter to fill a bundt pan, would love to make it in bundt to look like a pumpkin. Does anyone know if this batter makes enough to do that?
Glad you loved the cake. I haven’t tried it in a bundt pan.