Pumpkin Cake

This pumpkin cake is soft and super moist. It's perfectly spiced and topped with a silky-smooth cream cheese frosting. This guaranteed crowd-pleaser is also easy to make!

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 374

Author Lily Ernst

Ingredients

Cake

2 cups (250g) all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon or pumpkin pie spice
1/2 tsp salt
15 oz (1 can) pumpkin puree
1 & 1/2 cups (300g) granulated sugar
1/2 cup plain yogurt or sour cream
1/2 cup vegetable oil
4 large eggs
2 tsp vanilla extract

Frosting

8 oz (1 pkg) cream cheese softened
1/2 cup (1 stick) butter softened
1/2 tsp vanilla extract
3 cups (360g) powdered sugar

Optional Toppings:

ground cinnamon
chopped pecans or walnuts

Instructions

Cake

Preheat oven to 350F and grease a 9x13" baking dish.
In a medium bowl, toss together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.
2 cups (250g) all-purpose flour, 2 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp salt
In a large bowl, whisk together the pumpkin puree, sugar and yogurt.
15 oz (1 can) pumpkin puree, 1 & 1/2 cups (300g) granulated sugar, 1/2 cup plain yogurt or sour cream
Then whisk in vegetable oil, eggs, and vanilla extract until smooth.
1/2 cup vegetable oil, 4 large eggs, 2 tsp vanilla extract
Add in the dry ingredients and mix until just combined and no large clumps remain. Pour the batter into the prepared baking dish.
Bake for 40-45 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.

Frosting

In a large mixing bowl, beat the cream cheese, butter and vanilla until combined.
8 oz (1 pkg) cream cheese, 1/2 cup (1 stick) butter, 1/2 tsp vanilla extract
Mix in the powdered sugar until smooth. Chill in the fridge for 30 minutes, then spread on top of the completely cooled cake.
3 cups (360g) powdered sugar

Notes

Leftover cake can be tightly covered and stored in the fridge for up 3 days.

Nutrition