Pumpkin Cake with Cream Cheese Frosting

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This Pumpkin Cake is moist and fluffy with the perfect cream cheese frosting to finish it off! Grab a glass of cold milk and enjoy a slice or two of this incredible cake!

Pumpkin Cake with Cream Cheese frosting is a moist and fluffy pumpkin cake with the perfect cream cheese frosting topping it. Life-in-the-Lofthouse.com

 

   This cake is probably one of the most delicious desserts I’ve ever tasted! It is so moist, yet fluffy and filled with so much pumpkin flavor! 🙂 One of the key ingredients in this cake is apple sauce. It replaces half of the oil typically used, and makes it a little bit healthier (just a little. ha!) and extra moist and delish!

   When it comes to pumpkin treats, it is cakes and bars that I love. I’m not a big fan of pumpkin pie. At all. I think it’s a texture thing. I love a soft, fluffy cake that melts in your mouth like this cake does. And that frosting. Oh, I adore some classic cream cheese frosting, and it just finishes this cake off with perfection! 🙂

Pumpkin Cake with Cream Cheese frosting is a moist and fluffy pumpkin cake with the perfect cream cheese frosting topping it. Life-in-the-Lofthouse.com

 

Pumpkin Cake with Cream Cheese Frosting
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5 from 1 vote

Pumpkin Cake with Cream Cheese Frosting

Moist and fluffy Pumpkin cake with a sweet and rich Cream cheese frosting!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 509kcal
Author Life in the Lofthouse

Ingredients

  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened apple sauce
  • 1 15 oz. can pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt

CREAM CHEESE FROSTING

  • 1 8 oz. block cream cheese, room temperature
  • 1/2 cup butter room temperature
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

  • Preheat oven to 350° F. Grease a 9x13 inch baking pan with non-stick spray. Set aside.
  • In a large bowl, add eggs, granulated sugar, vegetable oil, apple sauce and pumpkin puree. Stir with a whisk until thoroughly combined. (No need for an electric mixer!)
  • In a small bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir with a clean whisk to sift and combine.
  • Gradually add the flour mixture to wet mixture, just until combined. Batter will be thick. Pour batter into the prepared baking pan.
  • Bake cake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Cool cake completely before frosting.

FOR CREAM CHEESE FROSTING

  • In a large bowl, add cream cheese, butter and vanilla. Beat with an electric hand-mixer on medium speed until well combined. Gradually blend in powdered sugar. Frost cake with frosting and serve!

Notes

Store cake covered in fridge for up to 4 days.

Nutrition

Serving: 12g | Calories: 509kcal | Carbohydrates: 67g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Cholesterol: 103mg | Sodium: 391mg | Fiber: 2g | Sugar: 47g

 

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Pumpkin Cake with Cream Cheese frosting is a moist and fluffy pumpkin cake with the perfect cream cheese frosting topping it. Life-in-the-Lofthouse.com

 


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11 thoughts on “Pumpkin Cake with Cream Cheese Frosting

  1. I made this over the weekend. My husband is a fussy eater and he loved it. I added walnuts as we are nut lovers. I also used a butter substitute in the icing but can’t say that it compromised the flavor at all. This is an absolute keeper in our household now- delicious.

  2. I have made this cake about a dozen times in the past year. The icing is totally amazing. (I add some nutmeg to the icing too.) Everyone loves it. It’s so moist and delicious!

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