Fall Pumpkin Cake
Capture the essence of autumn with this irresistible Fall Pumpkin Cake, a moist and tender dessert packed with warm spices like cinnamon, nutmeg, and ginger. Made with real pumpkin puree, this cake bursts with seasonal flavor while staying perfectly soft and fluffy. Topped with a luscious cream cheese frosting that's delicately sweet and creamy, it’s the ultimate indulgence for your fall gatherings. Add a finishing touch of chopped pecans or walnuts for a delightful crunch and gourmet presentation. With an easy prep time of just 20 minutes and simple baking steps, this crowd-pleaser is perfect for holiday celebrations or cozy evenings in. Perfect for fall baking enthusiasts and pumpkin lovers alike, this recipe is your go-to treat to enchant friends and family.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoon salt
- 4 eggs
- 1 can (15 ounces) pumpkin puree
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 8 ounces, softened cream cheese
- 0.5 cup, softened unsalted butter
- 3 cups powdered sugar
- 1 tablespoon milk
- 0.5 cup, chopped pecans or walnuts (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
In another bowl, whisk the eggs until beaten, then add the pumpkin puree, vegetable oil, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and continue mixing until fully combined. Add the milk and vanilla extract and beat until the frosting is light and fluffy.
Once the cake is completely cool, spread the frosting evenly over the top of the cake.
Optional: Sprinkle the chopped pecans or walnuts over the frosting for added texture and flavor.
Slice, serve, and enjoy the rich, spiced flavors of Fall Pumpkin Cake!
Nutrition Facts
Calories |
7680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.9 g | 509% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 141.1 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 4226 mg | 184% | |
| Total Carbohydrate | 1026.4 g | 373% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 749.7 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 596 mg | 46% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1971 mg | 42% | |
*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.
