Make this Pumpkin Cake with Cream Cheese Icing for the upcoming holidays. This cake is a winner and everyone will love it!

Watch me make The BEST Pumpkin Cake with Cream Cheese Icing on YouTube.

Ingredients:

For the cake:

  • 2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1.5 teaspoons ground cinnamon
  • 2 teaspoons of pumpkin pie spice
  • 1 cup of vegetable oil
  • 4 large eggs, lightly beaten
  • .5 cup sugar (I used Domino Golden Sugar)
  • 1 cup brown sugar, packed (light brown)
  • 1 15 ounce can of 100% pure pumpkin purée
  • 1 Tablespoon Pure Vanilla Extract

For the Cream Cheese Icing:

  • 1 brick (8 ounces) of cream cheese, softened
  • 1 stick (1/2 cup) of butter, softened
  • 2 teaspoons Pure Vanilla Extract
  • 3 cups confectioners sugar
  • A pinch of salt
Your family will love this Pumpkin Cake with Cream Cheese Icing
Your family will love this Pumpkin Cake with Cream Cheese Icing

Instructions:

  1. Preheat oven to 350°. Spray a 9” x 13” pan with cooking spray to prevent the cake from sticking to the pan.
  2. For the dry ingredients: Mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a bowl. Whisk dry ingredients to combine.
  3. In a separate bowl, using a hand mixer, combine the vegetable oil, eggs, sugar, brown sugar, pumpkin purée, and vanilla extract.
  4. Next, Add the dry ingredients to the wet ingredients. Mix with a hand mixer until just combined. Do not over mix.
  5. Pour cake batter into the prepared 9” x 13” pan. Bake in a 350° oven for 30 to 35 minutes, until a toothpick in the center comes out clean.
  6. While the cake is baking, prepare your icing. In a bowl combine the softened cream cheese, softened butter, vanilla extract, confectioners sugar, and salt with a hand mixer until nicely combined.
  7. Let the cake cool completely before icing the cake. Store the cake in the refrigerator. This pumpkin cake freezes well, just wrap tightly. I like to serve the cake at room temperature.

Consider making this cake in lieu of, or addition to a pumpkin pie for your holiday dessert table, it will not disappoint!

Enjoy!

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Published by Carla

Carla is a married Mom of 3 who lives in Pennsylvania and loves all aspects of crafting, home projects, cooking, baking, and shopping.

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