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.


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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

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
Grease a 13 x 9 rectangle cake pan.
3
Beat eggs in a large mixing bowl. Add pumpkin, sugars and oil. Beat well.
4
Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Add to pumpkin mixture. Beat until well blended.
5
Bake in preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
6
To make the Cream Cheese Frosting: Combine cream cheese, butter, vanilla and confectioners' sugar in a small bowl. Beat until light and fluffy.
7
Frost 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