Pumpkin Cake with Cream Cheese Frosting
Yield: 1 3-layer cake
Cook Time: 40 minutes
Tips: If cake is stored in refrigerator before serving, remove from refrigerator about 15 minutes before serving to soften frosting.
Suggestion: Delicious any time of year, or perfect as a holiday dessert for Halloween, Thanksgiving and Christmas.
Have you ever watched someone bite into something that was so delicious that their facial expression almost made you think they were in pain? Well, that's one of the reactions I got when I served this fabulous pumpkin cake for the first time as a Thanksgiving dessert. If you enjoy carrot cake and/or spice cake, or simply enjoy the
flavor of pumpkin, you will thank yourself for trying this delicious cake recipe! This hearty pumpkin cake is as moist as can be, made with canned pumpkin and a generous dose of cinnamon. The buttery cream cheese frosting is irresistably delicious as well, and is the perfect match for this scrumptuous cake!
As long as canned pumpkin is on the grocery store shelves (which is usually all-year-long), Pumpkin Cake with Cream Cheese Frosting can be served any time of year. Of course, as Autumn approaches and rolls into Winter, and pumpkin becomes one of the major food themes for the holiday season, this pumpkin cake is perfect served as a Halloween, Thanksgiving or Christmas dessert. On top of being a fabulous tasting cake, Pumpkin Cake with Cream Cheese Frosting is amazingly easy to prepare. Simple measurements and easy preparation will enable you to put this cake together in a flash, and will have you giving yourself a pat on the back for giving this wonderful cake recipe a try!
As long as canned pumpkin is on the grocery store shelves (which is usually all-year-long), Pumpkin Cake with Cream Cheese Frosting can be served any time of year. Of course, as Autumn approaches and rolls into Winter, and pumpkin becomes one of the major food themes for the holiday season, this pumpkin cake is perfect served as a Halloween, Thanksgiving or Christmas dessert. On top of being a fabulous tasting cake, Pumpkin Cake with Cream Cheese Frosting is amazingly easy to prepare. Simple measurements and easy preparation will enable you to put this cake together in a flash, and will have you giving yourself a pat on the back for giving this wonderful cake recipe a try!
Recipe▼
Ingredients
- Pumpkin Cake
- 3 cups sugar
- 3 cups flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 3/4 teaspoon salt
- 1 1/2 cups oil
- 3 1/4 cups canned pumpkin (from a 29-oz. can)
- 4 eggs, lightly beaten
- Cream Cheese Frosting (recipe follows)
- Cream Cheese Frosting
- 1 lb. powdered sugar
- 1 8-oz. package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla
Directions
Pumpkin Cake
Preheat oven to 325° F.
Place sugar, flour, baking powder, soda, cinnamon and salt in an electric mixer and blend at medium speed until well-mixed. Add oil and continue to beat until the dry ingredients are evenly moistened. Add the pumpkin and mix again until well-blended. Add eggs and blend again for 1 minute longer, being careful to not overmix.
Pour batter into 3 lightly greased, paper-lined 9-inch cake pans, smoothing batter with a spatula to make level. Bake for 40 minutes or until toothpick inserted into center comes out clean. Cool thoroughly (with cake layers still in cake pans) on wire cooling racks, then carefully remove cake layers from pans. Place first cake layer on a cake server, then frost with Cream Cheese Frosting. Place second cake layer on top of first layer and frost, then top with third layer. Frost the entire outside of cake. Serve immediately or store in refrigerator. After removing from refrigerator, allow to sit at room temperature for about 15 minutes before serving to allow frosting to soften.
Cream Cheese Frosting
In an electric mixer bowl, combine sugar, cream cheese, butter and vanilla. Mix until blended and smooth, stopping once to scrape sides and bottom of bowl to incorporate all ingredients. Refrigerate until ready to frost cake. If frosting seems too firm, allow to sit at room temperature for about 15 minutes before applying to cake.
