The Best Pumpkin Cake I've Ever Had | Sally's Baking Addiction
"This is the best pumpkin cake I've ever had and everyone has been raving over it. It's perfectly moist, soft, spiced, and easy to make!..."
INGREDIENTS
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2 cups (250g) all-purpose flour (spoon & leveled)
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 and 1/2 teaspoons ground cinnamon
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2 teaspoons pumpkin pie spice*
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1 cup (240ml) canola or vegetable oil*
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4 large eggs
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1 cup (200g) packed light or dark brown sugar
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1/2 cup (100g) granulated sugar
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1 (15 ounce) can pumpkin puree*
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1 and 1/2 teaspoons pure vanilla extract
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8 ounces (224g) full-fat block cream cheese, softened to room temperature
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1/2 cup (115g) unsalted butter, softened to room temperature
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3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
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1 teaspoon pure vanilla extract
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1/8 teaspoon salt
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