Harvest Pumpkin Cake
Indulge in the warm, spiced flavors of autumn with this Harvest Pumpkin Cake, a beautifully moist dessert that captures the essence of the season. Featuring rich pumpkin puree and a medley of cozy spices like cinnamon, nutmeg, and ginger, this cake is perfectly balanced with a luscious cream cheese frosting infused with a hint of cinnamon. Ideal for fall gatherings, Thanksgiving celebrations, or simply cozy evenings at home, this easy-to-make recipe combines quick prep with a fluffy, tender crumb. With just a few pantry staples and minimal effort, this festive cake is destined to become a seasonal favorite. Don't forget to sprinkle on some cinnamon or chopped nuts for a finishing touch that will wow your guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 cup pumpkin puree
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup whole milk
- 8 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 2 cups powdered sugar
- 0.5 teaspoon ground cinnamon
- 1 teaspoon 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 for easy removal.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Mix until well combined.
Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Mix until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, stirring until the batter is just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
To prepare the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Add the powdered sugar, cinnamon, and vanilla extract to the cream cheese mixture. Beat until the frosting is light and fluffy.
Spread the frosting evenly over the cooled cake. Optionally, sprinkle additional ground cinnamon or chopped nuts on top for garnish.
Slice and serve your Harvest Pumpkin Cake. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.1 g | 323% | |
| Saturated Fat | 148.1 g | 740% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 5598 mg | 243% | |
| Total Carbohydrate | 874.0 g | 318% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 656.0 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 749 mg | 58% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1599 mg | 34% | |
*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.
