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Pumpkin Cake with Cream Cheese Frosting
Ingredients:
For the Cake:
2 cups all-purpose flour
1 can (15 ounces) pure pumpkin
4 large eggs
1 cup vegetable oil
1 2/3 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, room temperature
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Directions:
Prepare the Cake: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick cooking spray.
Combine Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
Mix Wet Ingredients: In a separate bowl, whisk together the sugar, vegetable oil, and pumpkin until combined. Add in the eggs and whisk until well incorporated.
Combine Wet and Dry Ingredients: Gradually pour the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Bake: Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Remove the cake from the oven and let it cool completely at room temperature on a cooling rack.
Prepare the Frosting: In a large bowl, beat together the cream cheese and butter until light and fluffy. Add the vanilla extract and powdered sugar, and mix on low speed until smooth and creamy.
Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Slice and serve to enjoy a delicious fall treat!
Prep Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes
Kcal: Approximately 572 kcal per serving
Servings: 12 servings
