Easy Pumpkin Cake with Cream Cheese Frosting
This easy pumpkin cake is made with pumpkin puree, warm cinnamon and nutmeg, brown and granulated sugar, and a tender oil-based batter. Once cooled, the cake is finished with a smooth cream cheese frosting.
Equipment
- large mixing bowl
- mixing bowl
- whisk
- baking pan
- Toothpick
- electric mixer or hand mixer For preparing the cream cheese frosting.
- spatula For spreading the frosting.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In another bowl, mix the pumpkin puree, sugars, oil, eggs, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into a greased baking pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For frosting, beat together cream cheese and butter until smooth, then add powdered sugar and vanilla.
- Spread the cream cheese frosting over the cooled cake and serve.
Notes
Let the cake cool completely before adding the cream cheese frosting. The frosting ingredients are mentioned in the instructions, but their quantities are not provided in the source.