Easy homemade pumpkin cake is perfect fall dessert for Thanksgiving, Halloween and more! This Pumpkin Cake is a delicious cross between a quick bread and delicate cake loaded with pumpkin and topped with a creamy cream cheese frosting!
I swiped this Pumpkin Cake recipe from my grandma’s recipe box and I think it’s a standard popular pumpkin cake recipe. Popular because it’s super easy to make and so soft and pumpkin-spicy good!
How to make Pumpkin Cake?
This cake couldn’t be easier to make.
This is a one bowl recipe, simply whisk the wet ingredients and add dry ingredients, then combine.
Pour into a pan and bake for 30-35 minutes or until a toothpick inserted out clean
Once the pumpkin cake is fully cooled, you can make the frosting
How to make frosting?
Beat cream cheese, powdered sugar and vanilla until smooth and thick using a hand or a stand mixer
While mixing on medium-high speed, slowly add the heavy whipping cream until the frosting forms stiff peaks
This is the best whipped cream cheese frosting recipe for frosting. It is easy to make and it’s more stable than regular whipped cream, so it’s perfect if you need to frost cakes or cupcakes.
This will be your new favorite frosting recipe!
When you spread an easy cream cheese frosting over top of cake add few dots orange food coloring and swirl with a toothpick if desired
Add some festive pumpkin candies or just dust lightly with cinnamon if you like, and slice into squares
Do you refrigerate pumpkin cake?
This cake should be refrigerated, as the frosting contains cream cheese
Cover the cake pan with plastic wrap or place individual slice of cake in an airtight container
The cake will remain fresh for 3-4 days
If you have been looking for homemade pumpkin cake recipe that’s moist, fluffy and packs in that old fashioned pumpkin flavor then you are in a right place.
It’s all here: the spicy flavor, the tender and moist texture and that luscious cream cheese frosting. Enjoy!
Pumpkin Cake with Cream Cheese Frosting
Course: DessertCuisine: AmericanDifficulty: Easy16
servings10
minutes35
minutes45
minutesEasy homemade pumpkin cake is perfect fall dessert for Thanksgiving, Halloween and more! This Pumpkin Cake is a delicious cross between a quick bread and delicate cake loaded with pumpkin and topped with a creamy cream cheese frosting!
Ingredients
- For Pumpkin Cake:
2 cups all-purpose flour
2 eggs
1 15 oz can pumpkin puree
1 cup brown sugar
½ cup canola or vegetable oil
1 teaspoon vanilla extract
2 tablespoon pumpkin pie spice
1 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
- For Frosting:
8 ounces softened cream cheese
1 cup powdered sugar
1 tablespoon vanilla extract
2 cups heavy whipping cream, cold
- For swirl:
Orange gel food coloring, optional
Directions
- To make cake
- Preheat oven to 350F. Line a 9×9 inch pan with parchment paper and spray lightly with non-stick cooking spray. Set aside
- In a large bowl, add eggs, sugar, pumpkin puree, oil, pumpkin spice, vanilla and whisk to combine
- Add flour, baking powder, baking soda and salt, stir until just combined
- Pour into a pan and bake for 30-35 minutes or until a toothpick inserted out clean
- Transfer to on wire rack to cool completely before frosting
- To make frosting:
- Beat cream cheese, powdered sugar and vanilla until smooth and thick using a hand or a stand mixer
- While mixing on medium-high speed, slowly add the heavy whipping cream until the frosting forms stiff peaks
- Spread frosting evenly on top of cake
- Add few dots orange food coloring and swirl with a toothpick if desired or just dust lightly with cinnamon
- Cut the bar into any size you like
- Serve
