Go Back
–+ servings

Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting is moist and light, loaded with warm spices and topped with sweet and tangy cream cheese frosting and adorable fondant pumpkins!
David Murphy
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Serving Size 15 Squares

Ingredients

For the cake

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tbsp pumpkin pie spice
  • 15 oz canned pumpkin
  • ¾ cup vegetable/canola oil
  • 4 large eggs
  • 1 ½ cups sugar

For the cream cheese frosting

  • 2/3 cup butter at room temperature
  • 1 ¼ cups powdered sugar
  • 10 oz cream cheese
  • 1 tsp vanilla extract

To decorate (optional)

  • Fondant pumpkins

Instructions

  • Preheat the oven to 350F and grease and line a 9x13” baking pan with parchment paper.
  • Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice in a large mixing bowl.
  • In a separate bowl whisk together the canned pumpkin, oil, eggs and sugar until combined.
  • Pour the wet ingredients into the bowl with the dry ingredients and whisk again until just combined.
  • Pour the mixture into your prepared baking pan and bake for 35-40 minutes or until a skewer poked into the center of the cake comes out clean.
  • Leave the cake in the pan for about 15 minutes before transferring to a wire rack to cool completely.
    Make the cream cheese frosting
  • Add the butter and powdered sugar to the bowl of an electric stand mixer. Beat on a medium speed until super smooth and fluffy. This should take about 5 minutes. You can also use an electric hand whisk for this.
  • Add the cream cheese and vanilla extract and beat until smooth and thickened – about another 2 minutes.
    Assemble the cake
  • Spoon the cream cheese frosting on top of the cooled cake and spread out with an offset spatula.
  • Slice the cake into squares to serve. Place a fondant pumpkin on top of each square for decoration if desired.

Notes

•The cream cheese frosting can be prepared a day in advance and stored in the fridge until ready to use.
•Feel free to scatter some finely chopped pecans or walnuts over the finished cake if desired.