Soft Pumpkin Yummy Cake
Indulge in the cozy flavors of fall with this Soft Pumpkin Yummy Cake, a dessert that’s as luscious as it sounds! This moist and tender cake is infused with the warm spices of cinnamon, nutmeg, and ginger, perfectly complementing the richness of real pumpkin purée. Topped with an irresistibly creamy homemade cream cheese frosting, this treat strikes the perfect balance between sweetness and spice. Simple to prepare in just under an hour, it’s ideal for holiday gatherings, potlucks, or as a comforting after-dinner dessert. Whether served with a cup of coffee or a dollop of whipped cream, this pumpkin cake is guaranteed to become a seasonal favorite. Perfect for fall baking, this recipe’s cozy flavors and creamy frosting will leave your guests asking for seconds!
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Recipe Information
Ingredients
- 2 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
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 3 large eggs
- 1.25 cups pureed pumpkin (canned or homemade)
- 0.5 cups vegetable oil
- 0.5 cups whole milk
- 2 teaspoons vanilla extract
- 8 ounces cream cheese
- 0.5 cups unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
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 a separate bowl, beat the eggs lightly. Add the pureed pumpkin, vegetable oil, whole milk, and vanilla extract. Stir until the wet ingredients are smooth and homogenous.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together using a spatula or wooden spoon until just combined. Avoid overmixing.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the cream cheese and unsalted butter together using an electric mixer until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and a tablespoon of milk if needed for a spreadable consistency.
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top using a spatula or knife.
Slice the cake into squares or rectangles and serve. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.4 g | 224% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 657.9 g | 239% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 441.9 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 508 mg | 39% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1824 mg | 39% | |
*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.
