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 this cake in a standard baking dish for an easy, beautiful dessert that is easy to serve or take to your next get together!
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 prepared 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).
Add vanilla.
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.
Notes
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.
How to Store
Room Temperature - Due to the cream cheese frosting, this cake is best served immediately and refrigerated within two hours of serving.
Refrigerator - Cover the cake using plastic wrap or foil. Refrigerate up to five days.
Freezer - This cake freezes well, though the texture of the cream cheese frosting might not be quite as good as fresh. However, it maintains both the moisture and original flavor. Double wrap the cake to avoid any freezer odor from seeping in and freeze up to three months. Bring to room temperature before serving by allowing it to thaw in the refrigerator overnight.
Variations
Fold in chocolate chips, white chocolate chips, walnuts or pecans into the batter.