Pumpkin Cake with Cinnamon Frosting
Pumpkin Cake with Cinnamon Frosting is the quintessential fall dessert that combines moist pumpkin cake with a creamy, spiced frosting. This delicious cake is perfect for any occasion, from festive gatherings to cozy evenings at home. With warm spices and a fluffy texture, each bite feels like a comforting hug. Easy to make and irresistibly tasty, this Pumpkin Cake will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and granulated sugar.
- In another bowl, combine pumpkin puree, vegetable oil, and eggs; whisk until smooth.
- Mix wet ingredients into dry ingredients until just combined.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before frosting. For the frosting, beat together softened cream cheese, powdered sugar, and cinnamon until smooth.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: For added texture, consider folding in chopped nuts or chocolate chips into the batter before baking. Store leftover cake in an airtight container at room temperature for up to three days.