Easy Autumn Pumpkin Spice Cake
Embrace the cozy flavors of fall with this Easy Autumn Pumpkin Spice Cake, a delightful dessert that combines warm spices and creamy frosting for the ultimate seasonal treat. Made with real pumpkin puree and a medley of cinnamon, nutmeg, and ginger, this cake captures the essence of autumn in every moist and tender bite. Topped with a luscious cream cheese frosting whipped to perfection, it’s the perfect indulgence for holiday gatherings, potlucks, or a sweet family treat. With simple pantry staples and just 20 minutes of prep time, this easy-to-follow recipe ensures you’ll have a show-stopping dessert baked and ready in no time. Perfectly spiced, beautifully frosted, and irresistibly soft, this pumpkin spice cake will quickly become a fall favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cups pumpkin puree
- 0.5 cups vegetable oil
- 0.5 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
In another bowl, whisk together the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing as this can make the cake dense.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
While the cake cools, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition until the frosting is smooth. Stir in the vanilla extract.
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top using a spatula.
Slice and serve your Easy Autumn Pumpkin Spice Cake!
Nutrition Facts
Calories |
5839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.4 g | 324% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 3892 mg | 169% | |
| Total Carbohydrate | 869.9 g | 316% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 656.0 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 685 mg | 53% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
