Pumpkin Cake
50 min·American
Ingredients
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 3 large eggs room temperature
- 1 ⅓ cups pumpkin puree
- ¾ cup vegetable oil
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 4 tablespoons unsalted butter
- 1 ½ to 1 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
8 steps
- 1
Preheat the oven to 350°F.
- 2
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- 3
Add in the eggs, pumpkin, and oil and stir just until combined.
- 4
Pour the batter into an ungreased 9×9 baking pan.
- 5
Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool completely and frost with cream cheese frosting.
- 6
Combine cream cheese and butter with a hand mixer until fluffy. Add salt & vanilla.
- 7
Add powdered sugar a bit at a time, beating after each addition. Beat on medium speed until fluffy. Do not overmix.
- 8
Spread the frosting over the cooled cake.
For the Frosting
Progress
0 / 8 steps
Nutrition
Per serving (based on 12 servings)
Calories
396cal
Protein
4.0g
Carbs
47.0g
Fat
22.0g
Fiber
1.0g
Sugar
33.0g
Sodium
216mg
Saturated Fat
7.0g
