Go Back
+ servings
pumpkin cake- healthyish foods

Easy Pumpkin Cake with Cream Cheese Frosting

Nothing screams fall quite like this easy pumpkin cake with cream cheese frosting. It’s fluffy, moist, and perfect any time of the day. Enjoy with a cup of coffee for breakfast, or after dinner as dessert. This pumpkin cake hits the spot every single time.
5 from 7 votes
Leave a Review »

Ingredients

Pumpkin Cake

    Dry Ingredients

    • 1+¾ cup AP flour, all purpose
    • 1 teaspoon baking soda
    • 2 teaspoons pumpkin spice
    • ½ teaspoon salt, this activates the baking soda! Be sure to measure it versus guessing.

    Wet Ingredients

    • ¾ cup cane sugar
    • ½ cup light brown sugar, packed in cup
    • 1 can Libby’s pumpkin , 15 ounce can
    • 2 large eggs
    • 1 teaspoon vanilla
    • ½ cup 2% milk
    • ½ cup vegetable oil

    Cream Cheese Frosting

    • 8 ounces cream cheese, 1 block, softened
    • ¼ cup salted butter, softened
    • 3 cups powdered sugar
    • 1 teaspoon vanilla
    • ¼ teaspoon salt

    Equipment

    • 1 9x13 inch baking dish
    • 3 mixing bowls
    • whisk, spatula, hand mixer

    Instructions 

    • Preheat the oven to 350 degrees.
    • Spray a 9x13-inch baking dish with baking spray, set it aside.
    • In a mixing bowl, combine the dry ingredients. AP flour, pumpkin spice, baking soda, salt. Mix well.
    • In a separate bowl, combine the wet ingredients. Cane sugar, light brown sugar, eggs, oil, milk, vanilla and pumpkin puree. Mix well.
    • Combine the wet and dry ingredients. Mix until a batter forms.
    • Pour the batter into the prepared baking dish. Spread it evenly using a spatula.
    • Bake for 30-32 minutes.

    Prepare the Cream Cheese Frosting

    • While the cake is baking, combine butter and cream cheese in a bowl, using a hand mixer.
    • Next, add the vanilla, salt and some of the powdered sugar. Mix well. Add the powdered sugar a little at a time so it doesn’t get everywhere.
    • Once everything is combined, set the frosting aside.
    • Remove the cake from the oven, allow it to cool before frosting.

    Nutrition

    Serving: 1serving, Calories: 433kcal, Carbohydrates: 74g, Protein: 6g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 588mg, Potassium: 193mg, Fiber: 2g, Sugar: 55g, Vitamin A: 5934IU, Vitamin C: 2mg, Calcium: 92mg, Iron: 2mg