This amazing Pumpkin Cake recipe is light and moist topped with a fluffy cream cheese frosting that will have you begging for just one more bite! You can make Pumpkin Cake with Cream Cheese frosting in a standard baking dish for an easy, beautiful dessert that is easy to serve or take to your next get together!
Prep Time 15 minutes
Cook Time 45 minutes
- 2 c flour
- 1 Tbsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp cinnamon
- 1 tsp allspice optional
- 2 c sugar
- 3/4 c vegetable oil
- 1/2 c applesauce
- 1 tsp vanilla
- 4 eggs
- 2 c pumpkin canned (15 oz)
Cream Cheese Frosting
- 1 c butter softened
- 16 oz cream cheese
- 1 Tbsp vanilla
- 2 c powdered sugar
Preheat oven to 350 degrees. Grease 9x12" baking dish.
Combine flour, baking powder, baking soda, salt, cinnamon and allspice. Set aside.
In a large mixing bowl or mixer, combine sugar, oil, applesauce, vanilla and pumpkin.
Beat eggs in one at a time.
Gradually beat in flour mixture.
Pour batter into 9x13 baking dish. Bake 45 minutes or until a toothpick comes clean.
Cream Cheese Frosting
Beat butter and cream cheese in large mixing bowl until light and fluffy (about 5 minutes)..
Gradually add powdered sugar on low until incorporated.
Increase speed to high and beat until light and fluffy (about 3 minutes).
Spread onto cooled cake.
Make Pumpkin Cupcakes
This batter yields approximately 24 standard cupcakes. Simply spray or fill your muffin tins with liners, fill 2/3 full and bake 18 minutes or until a toothpick comes out clean. About 18-20 minutes.
Make a Pumpkin Bundt Cake
Prepare bundt pan using spray (and flour unless using the baking spray mentioned above) and bake 45 minutes or until toothpick comes out clean. Allow to cool 10-15 minutes on wire rack then flip onto rack and allow to completely cool before moving or icing with a Cream Cheese Glaze.
Substitute Fresh Pumpkin
You can make Pumpkin Cake with fresh pumpkin, however I prefer using canned pumpkin puree. A general rule of thumb to replace canned pumpkin with fresh pumpkin is 1 can pumpkin puree to 2 cups fresh pumpkin.
How to Store Pumpkin Cake
Cover the cake using plastic wrap or foil. Refrigerate up to 5 days.
This cake also freezes incredibly well! It maintains it's moisture and flavor. Double wrap the cake to avoid any freezer odor from seeping in and freeze up to 3 months. Bring to room temperature before serving by allowing it to thaw in the refrigerator overnight.
- Fold in chocolate chips, white chocolate chips, walnuts or pecans into the batter.
- Decorate it with Candied Nuts.
- Spice it up - add 1 Tablespoon pumpkin spice to the cream cheese frosting.
- Top with Salted Caramel Frosting or Cool Whip instead.
Calories: 409kcal | Carbohydrates: 45g | Protein: 3g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 49mg | Sodium: 310mg | Potassium: 152mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1576IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg