Easy Pumpkin Cake with Cream Cheese Frosting
Prep Time: 20 minutes mins
Cook Time: 30 minutes mins
Total Time: 50 minutes mins
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.
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.
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
Course: Dessert
Cuisine: American
Calories: 433