Not Just for Fall Pumpkin Cake
Indulge in the warm, spiced flavors of the season anytime with this "Not Just for Fall Pumpkin Cake." Featuring a moist and tender crumb infused with pumpkin puree and a medley of aromatic spices like cinnamon, nutmeg, and ginger, this cake is an irresistible treat for any occasion. Topped with a luscious cream cheese frosting that strikes the perfect balance of sweetness and tang, it’s a dessert that delivers both comfort and elegance. With simple pantry staples and a quick prep time of just 20 minutes, this easy pumpkin cake recipe is an ideal choice for both novice and experienced bakers alike. Whether you're serving it as a showstopping autumn dessert or a year-round favorite, this cake guarantees smiles all around!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.75 cups vegetable oil (or melted coconut oil)
- 4 eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pure vanilla extract
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, for adjusting frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat until well combined.
Add the eggs, one at a time, to the sugar and oil mixture, beating well after each addition.
Mix in the pumpkin puree and pure vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract. If the frosting is too thick, add milk, one teaspoon at a time, until the desired consistency is reached.
Spread the cream cheese frosting evenly over the cooled pumpkin cake.
Slice and serve! Store any leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Facts
Calories |
7440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.0 g | 482% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 4434 mg | 193% | |
| Total Carbohydrate | 991.5 g | 361% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 768.1 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 634 mg | 49% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2004 mg | 43% | |
*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.
