Pumpkin Cake
Warm, spiced, and delightfully moist, this Pumpkin Cake is the ultimate autumn dessert that marries rich pumpkin flavor with a creamy, indulgent cream cheese frosting. Made with real pumpkin puree (not pumpkin pie filling), a medley of cozy spices like cinnamon, nutmeg, and ginger, and the perfect balance of brown and granulated sugars, this cake is irresistibly sweet and aromatic. Unsweetened applesauce and vegetable oil ensure every bite stays melt-in-your-mouth tender, while the homemade cream cheese frosting adds a tangy, velvety finish. Ready in under an hour, this recipe is ideal for fall gatherings, holiday treats, or simply indulging your pumpkin spice cravings. Whether served as elegant slices or fun squares, this classic pumpkin cake is a crowd-pleasing favorite that celebrates the best flavors of the season.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 0.5 cups Vegetable oil
- 0.5 cups Unsweetened applesauce
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese (for frosting)
- 0.5 cups Unsalted butter (softened, for frosting)
- 2.5 cups Powdered sugar (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease 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, cinnamon, nutmeg, ginger, and salt.
In a separate medium bowl, combine the pumpkin puree, vegetable oil, applesauce, eggs, and vanilla extract. Mix well until smooth.
Gradually add the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 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.
While the cake cools, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
Slowly add the powdered sugar, one cup at a time, and mix until fully incorporated. Stir in the vanilla extract.
Once the cake has cooled completely, spread the frosting evenly over the top.
Cut into squares or slices and serve. Enjoy your homemade pumpkin cake!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 63.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 186 mg | 4% | |
*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.
