Pumpkin Cake with Cream Cheese Frosting
on Sep 11, 2015, Updated Nov 17, 2020
This homemade Pumpkin Cake with Cream Cheese Frosting recipe will make for a perfect fall dessert. This super moist cake is so easy to whip up for Thanksgiving or a holiday party. The flavors combine so well and make for a over the top delicious dessert.
Pumpkin Cake with Cream Cheese Frosting
Since my family has been requesting pumpkin desserts already this fall, I figured I would make them a homemade pumpkin cake to enjoy over the weekend. The hubby, Cierra, and I polished off the Pumpkin Pie Cupcakes that I made way too quickly. Hopefully this yummy pumpkin cake can last a bit longer but I have my doubts, ha ha.
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I love cream cheese with pumpkin. I prefer a butter cream frosting on regular cupcakes. Fall flavors are so comforting. For years, I was not very big on pumpkin. I think I just didn’t give it a try with different combinations. After having pumpkin and cream cheese, I was hooked.
This Pumpkin Cake with Cream Cheese frosting really delivers. The moisture level was perfect. Then the thick layer of cream cheese frosting on top takes this cake to another level of deliciousness. I cut our cake pieces a bit small hoping it would last through the weekend with this gang. The pieces were a perfect sized serving. The small pieces will make them great for feeding a crowd at a holiday gathering or office party. PERFECT!
The star of the show in this recipe happens to be the pumpkin and the cream cheese. So super simple and you most likely have the other ingredients on hand. Toss this cake in the oven and have your home smelling like fall in no time at all.
INGREDIENTS
Cake:
4 eggs
1 2/3 cup Sugar
1 cup Vegetable Oil
15 oz Pumpkin Puree
2 cup Flour
2 tsp Cinnamon
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
Frosting:
8 oz softened Cream Cheese
1/2 cup softened Butter
2 tsp Vanilla
6 cup Powdered Sugar
DIRECTIONS
Preheat oven to 350.
Whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside.
Beat eggs, sugar, oil and pumpkin in a large bowl until well blended.
Slowly add to dry ingredients to wet ingredients, mixing well.
Pour into ungreased 9×13″ baking pan.
Bake for 25-30 minutes or until set.
Cool completely.
Beat cream cheese, butter and vanilla until well blended.
Slowly beat in powdered sugar.
Spread frosting over cake and refrigerate until ready to serve.
Do you have a favorite fall cake recipe? This recipe has now become my favorite.
Pumpkin Cake with Cream Cheese Frosting
Ingredients
- Cake:
- 4 eggs
- 1 2/3 cup Sugar
- 1 cup Vegetable Oil
- 15 oz Pumpkin Puree
- 2 cup Flour
- 2 tsp Cinnamon
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- Frosting:
- 8 oz softened Cream Cheese
- 1/2 cup softened Butter
- 2 tsp Vanilla
- 6 cup Powdered Sugar
Instructions
- Preheat oven to 350.
- Whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside.
- Beat eggs, sugar, oil and pumpkin in a large bowl until well blended.
- Slowly add to dry ingredients to wet ingredients, mixing well.
- Pour into ungreased 9x13" baking pan.
- Bake for 25-30 minutes or until set.
- Cool completely.
- Beat cream cheese, butter and vanilla until well blended.
- Slowly beat in powdered sugar.
- Spread frosting over cake and refrigerate until ready to serve.
Looking for other pumpkin recipes? Be sure to see some of these other great recipes that i have shared…
To do a quarter sheer cake Pau , does this recipe need to be doubled?
So Good! Can’t. Stop. Eating.
My cake looked as good as the recipe pictures.
Just used 5 cups of powdered sugar.
Thanks I just joined, I like baking and sometimes can think of something.great Idea..
My mother in-law used to make these, but I haven’t found her recipe. This is it! Thank you for posting.
And pumpkin ANYTHING is fabulous in my book :)
Do you have any recipes that are for a banana cake similar to this one??
I’m so glad I found your website. I like that you use common ingredients (not fancy stuff) that I usually have on hand or that are not expensive to make recipes we eat and like! Thanks.
I don’t have any vegetable oil, can I switch it out for coconut oil? Or does it have to be vegetable?
I love the pictures and I can’t wait to try these recipes I love anything pumpkin. Thank You for posting.
THAT IS MY GRANNIES … pmpkin bread. ! My kids know that bread hands down. I have worked with it for 25 years to get it to O M G …,,,,mmm mmm mmm. Gosh as soon as I saw the picture, I said that’s my pumpkin bread. Don’t beat the batter, And I switch up my spices on it but mmm … that is some Good Stuff.
I love your photos! So enticing. Here’s another one I’m going to have t try.