Pumpkin Cake

5 from 1 rating

from kristineskitchenblog.com

This Pumpkin Cake is soft, moist and filled with warm spices. I'm not sure which is better - the tender spiced cake or the sweet and tangy cream cheese frosting on top! Easy to make, this cake is the perfect treat to bake this fall!

Prep Time25

Cook Time34

Total Time1 29

Servings: servings

Calories: 315kcal

Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ cup unsalted butter 1 stick, melted
15 ounce can pure pumpkin puree
½ cup unsweetened applesauce
4 large eggs
1 teaspoon vanilla extract
¾ cup packed brown sugar
½ cup granulated sugar

For the Cream Cheese Frosting

8 ounces brick-style cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
2 ½ cups powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt

Instructions

Make the Cake

Preheat oven to 350° F.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, allspice, nutmeg, ginger and cloves until well combined. Set aside.
In a large bowl, whisk together the melted butter, pumpkin puree and applesauce. Whisk in the eggs and vanilla, followed by the brown sugar and granulated sugar.
Pour the dry ingredients into the wet and mix with a rubber spatula just until no more streaks or clumps of flour remain. Pour the batter into a greased 13x9-inch baking dish and spread it out into an even layer.
Bake for 32-38 minutes, or until a tester inserted into the center of the cake comes out clean. Mine was done in 34 minutes. Let the cake cool completely before frosting.

Make the Frosting

Once the cake is cool, make the frosting. Using an electric mixer, beat the softened cream cheese and butter together on medium low speed until creamy, 1-2 minutes.
Add the powdered sugar and beat on low speed until combined, scraping down the sides of the bowl as needed.
Add the vanilla extract and salt and beat on medium-low speed until incorporated and frosting is creamy.
Spread frosting in an even layer over the top of the cake. Serve immediately, or if making ahead store cake in the refrigerator until you are ready to serve it. Cake can be stored in the baking dish in the refrigerator, covered tightly with plastic wrap, for 3-4 days.

Video

Notes

You may substitute 1 tablespoon of pumpkin pie spice in place of the individual spices in the cake recipe.

Nutrition

Nutrition information is only an estimate.