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Irresistible Pumpkin Spice Cake

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A delightful pumpkin spice cake that captures the warm flavors of fall with a moist crumb and decadent cream cheese frosting.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a larger bowl, mix together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla until smooth.
  4. Gradually stir the dry ingredients into the wet ingredients until just combined.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Allow the cake to cool completely in the pan on a wire rack.
  7. In a large mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in vanilla and cinnamon.
  8. Frost the cooled cake with the cream cheese frosting, slice, and serve.

Notes

Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate if you have leftovers. Can be frozen (without frosting) for up to 2 months.

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-spice-cake/

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