Pumpkin Cake

By Maria Lichty

66 Comments
This post may contain affiliate links. Read my disclosure policy.



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!

Share this Post

Share on Pinterest
Get the best of the best!
4 Recipes Guaranteed to be New Favorites

Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Thanksgiving Cake

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

Leave a comment

  3. Wow, I am so honored by the award! Thank you so so much – off to write the blog post about it!
    I love pumpkin cake too – great post 🙂

    Reply

  5. Isn’t the frosting and pumpkin such a great combo?! I seriously at this kind of stuff with my breakfast the other week and really would love a piece with my coffee now!

    Reply

  8. Your cake looks moist and tasty! I love anything with pumpkin in it. Thanks for stoping by to look at my rugelach!

    Reply

  12. oh thankfully there is someone else out there that doesn’t like pumpkin pie. sadly, I don’t care for it, but I do like making other creative things with the puree, just like you.

    Reply

  14. This cake could easily replace my beloved pumpkin pie. It looks so moist and my mouth is watering just looking at the frosting. Ok, now I am hungry…

    Reply

  20. You know, pumpkin pie is pretty much the only way that I DON’T like pumpkin! This cake sounds fabulous — I bet the oil makes it nice and moist. The frosting must be amazing!

    Reply

  23. Love the pumpkin cake, congratulations on your award! You’ve been making some awesome food 🙂 Yay- I voted early in Utah too- nice to not have to go out in the storm this morning.
    xo

    Reply

  25. This looks heavenly! Witthe pumpkin crisp I make and this one, who needs pumpkin pie. I will ahev to try this.

    Reply

  28. Hey there. To answer your question, I did see the movie and loved it. Need to watch it again though. And I looked up that cafe because I figured you meant something by it & didn't recall the movie was filmed there. So cool!!!!!

    Reply

  33. Congrats on the award, on expressing your voice in voting, and on the sweet looking pumpkin cake. Look at that, we’re pumpkin buds this week 🙂

    Reply

  38. I am not much of a pumpkin pie girl either, give me apple any day. I like pumpkin in muffins and loaves though, yours looks so very moist and tasty. Cream cheese frosting is my favourite frosting.

    Reply

  40. Pie is my favourite pumpkin dessert (subject to change, of course).

    I just heard the Obama is in. Even thousands of miles away, everyone here seems so excited.

    Congrats on your award – I love you too. And I really appreciate your kind words on my blog.

    Reply

  42. Yum, that cake looks fantastic! I was in need of a dessert idea for this weekend and I think this might be it!

    Reply

  51. 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!!!

    Reply

  52. 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.

    Reply

  53. 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….. 

    Reply

    1. All you need to do is use cup 4 cup gluten free flour in place of regular flour. Works great every time.

  54. 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. 

    Reply

  55. This was very delicious! It seems to taste even better the next day! I added an extra egg since my hens lay medium eggs!

    Reply

  58. 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”!

    Reply