Spiced Pumpkin Cake with Cream Cheese Frosting

Christina Nemeth

By
@iwuzborn2bake

I have had this recipe for years. It is one of my favorite recipes for the Fall. When I was 18, I won my first baking contest with this recipe.

Rating:
★★★★★ 2 votes
Comments:
Serves:
9-12
Prep:
15 Min
Cook:
25 Min

Ingredients

4
eggs
2 c
fresh or canned pumpkin puree (i prefer to use fresh puree)
1 c
white sugar
3/4 c
brown sugar, firmly packed
1 c
vegetable oil
2 c
all-purpose unbleached flour
2 tsp
baking powder
1 tsp
baking soda
1 tsp
cinnamon
1/2 tsp
ginger
1/2 tsp
nutmeg
1/2 tsp
salt
3 oz
cream cheese, softened
1/4 c
butter, softened
1 tsp
vanilla
2 c
confectioners' sugar

Step-By-Step

1Preheat oven to 350 degrees
2Grease a 13 x 9 rectangle cake pan.
3Beat eggs in a large mixing bowl. Add pumpkin, sugars and oil. Beat well.
4Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Add to pumpkin mixture. Beat until well blended.
5Bake in preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
6To make the Cream Cheese Frosting: Combine cream cheese, butter, vanilla and confectioners' sugar in a small bowl. Beat until light and fluffy.
7Frost cake and enjoy! Hint: You don't have to, but I usually keep the cake refrigerated to keep it moist.

About this Recipe

Course/Dish: Cakes