PUMPKIN CAKE WITH CREAM CHEESE
This Pumpkin Cake with Cream Cheese Frosting is the ultimate taste of fall — soft, spiced, and irresistibly sweet. Each bite delivers cozy autumn flavors and a creamy, tangy frosting that keeps you coming back for more. Discover how easy it is to make this seasonal favorite!
Video
Ingredients
Pumpkin Cake
- 2 cups flour sifted
- 1 tsp. baking soda
- ½ tsp. salt
- 3 tsp. cinnamon
- 2 cups sugar
- 4 eggs
- 1 cup oil
- 1 tsp. vanilla extract
- 1 ½ cups pure pumpkin purée
*Optional: ice with cream cheese frosting recipe below and top with chopped pecans
Frosting this cake is optional
- 1 stick softened butter salted or unsalted
- ⅛ oz. brick softened cream cheese
- 1 tsp. vanilla extract
- 4 cups powdered sugar sifted
Instructions
- Grease and flour a bundt cake pan (or two loaf pans). Preheat oven to 350º
- In medium size mixing bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.
- In larger bowl, use electric hand mixer to combine sugar, eggs, oil and vanilla extract until smooth.
- Alternate adding flour mixture and pumpkin purée into wet ingredients. Mix until left with a smooth orange colored cake batter.
- Pour into cake pan and bake approximately 50 minutes, or until toothpick inserted into the middle comes out clean. Remove from oven and let cool completely before frosting.
Frosting this cake
- If you would like to make your own cream cheese frosting, here is a basic recipe that I use. Because I don't frost the entire bundt cake, I cut the following recipe in half.
- Cream together butter and cream cheese with electric hand mixer until smooth. Add in vanilla extract and continue to mix.
- Sift in powdered sugar a little at a time, while mixing at Low speed. For thicker icing, add more powdered sugar. If you prefer a thinner icing, you can add a few drops of milk. Mix until smooth.
Notes
This recipe is from Marcy inspired. If you’re interested, check out the original video.
