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Pumpkin Cake
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5 from 2 votes

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
Author Life in the Lofthouse

Ingredients

  • 4 large eggs
  • 1 ½ cups granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened apple sauce
  • 1 can (15 ounces) 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 block (8 ounces) cream cheese, room temperature
  • 1/2 cup salted 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.