Pumpkin Cake with Cream Cheese Frosting

Telisia Dodd


I found this recipe on Food.com, after trying it I fell in love with. And so did all of my friends it's a winner, very moist and the cream chees frosting blend very well with the cake.


★★★★★ 3 votes

10 Min
30 Min


  • 3/4 c
    vegetable oil
  • 4 large
  • 2 c
  • 1 oz
    20 ounce can pure pumpkin puree
  • 1 tsp
    vanilla flavor
  • 2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
  • 1 tsp
  • 1/2 c
    butter, softened ( no substitutes )
  • 1
    ( 8 ounce) packages cream chhese, softened
  • 2 tsp
  • 2 Tbsp
    whipping cream, unwhipped
  • 3 1/2 c
    sifted confectioners sugar

How to Make Pumpkin Cake with Cream Cheese Frosting


  1. Directions:
    1. 1
    Set oven to 350 degrees F (set oven rack to second-lowest position).
    2. 2
    Prepare (2 )9 inch cake pans fitted with paper liners fitted in each pan.
    3. 3
    For the cupcakes; In a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined.
    4. 4
    In another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined.
    5. 5
    Fill each tin about three-quarters full.
    6. 6
    Bake for about 18-22 minutes or until cake test done.
    7. 7
    Cool completely before filling.
    8. 8
    For the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy.
    9. 9
    Add in confectioners sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading).
    10. 10
    Spread onto the top of cake after cake is cool.

Printable Recipe Card

About Pumpkin Cake with Cream Cheese Frosting

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtag: #winner

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