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–+ servings

Pumpkin Cake with Cream Cheese Frosting

Olivia Daly
A supremely moist, deliciously spiced pumpkin cake with silky cream cheese frosting. You won't be disappointed after making this simple cake!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 42 minutes
Cooling Time 3 hours
Total Time 3 hours 52 minutes
Course Breakfast, Dessert, Snack
Servings 12

Ingredients
  

Pumpkin Cake

  • 4 large eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (90g) light brown sugar , packed
  • 1 cup (180g) canola oil (or other neutral oil)
  • 2 1/4 cups (450g) pumpkin puree
  • Zest from 1/2 lemon
  • 2 cups (240g) all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cardamom

Cream Cheese Frosting

  • 170g/6oz cream cheese, room temperature (full fat)
  • 1/3 cup (76g) unsalted butter, softened
  • 1 cup (140g) icing sugar
  • 1 tsp vanilla extract

Instructions
 

  • Line or spray a 9x13 pan. Preheat your oven to 350℉.
  • In a large mixing bowl, whisk the eggs and sugars for 1 minute. Whisk in the oil and pumpkin puree. Add in the zest from 1/2 a lemon.
  • In a separate medium mixing bowl, combine the flour, baking powder, baking soda, salt, ground cinnamon, cloves, allspice, nutmeg and cardamom.
  • Add the dry ingredients to the wet mixture and whisk until combined. Ensure you don't overmix so the cake keeps a tender crumb.
  • Spread the cake mixture into your 9x13 pan and bake for 40-45 minutes or until the centre is set and a toothpick comes out clean.
  • While the cake is cooling, make your frosting by adding the cream cheese and butter to a medium mixing bowl. Using a stand mixer or hand mixer, mix the two for 1 minute, until creamy.
  • Add in the icing sugar and vanilla extract and mix on low speed until combined. Then increase to medium speed for an additional 30 seconds until the icing is smooth.
  • Once the cake is completely cooled, add the frosting to the top and spread it with an offset spatula. Cut the cake into slices and serve! Enjoy!
  • Store the cake in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.

Notes

*Inspired by Paula Deen's Pumpkin Bars.
Keyword Pumpkin Cake, Pumpkin cake with Cream cheese frosting, pumpkin cake with cream cheese icing, Pumpkin Sheet cake, Pumpkin Sheet cake with cream cheese frosting, Pumpkin Spice cake, Simple Pumpkin Cake
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