Pumpkin Cake with Cream Cheese Frosting
Rich, moist pumpkin cake with a delicious and creamy vanilla bean cream cheese frosting. The cinnamon is a yummy addition for an extra hint of fall, if desired.
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Ingredients
Cake
- 4 eggs
- 1 C vegetable oil or coconut oil
- 2 1/4 C white granulated sugar
- 1 16 oz can of pure Pumpkin
- 2 C all purpose flour do not pack, spoon it into the measuring cups
- 2 rounded tsp. cinnamon roasted if you have it
- pinch of salt if desired
- 1 tsp baking soda
- 1/2 tsp nutmeg
Frosting
- 1 8 oz block cream cheese - softened
- 3/4 stick butter 5 Tbsp - softened - not room temp
- 2 Tbsp milk
- 1 1/2 Tbsp pure vanilla extract or Vanilla Bean Paste if you like the specks of vanilla in the frosting
- 2 1/2 C powdered Sugar or more for consistency
Instructions
Cake
- Preheat oven to 350 F
- In a medium bowl: add flour, salt, cinnamon, nutmeg and baking soda
- In mixing bowl cream together: Eggs, Oil, and Sugar
- Add in the Pumpkin, mix well
- Add the dry ingredients to the wet and blend well
- Pour into a well greased 11X17" rimmed baking pan (aka sheet pan)
- Bake for 22 to 28 minutes, or until a dry spaghetti noodle comes out slightly crumby
- Let cool and then frost with Cream Cheese Frosting (I freeze it for about 30 minutes after frosted)
Frosting - This is going to be a consistency thing so play around with vanilla and powdered sugar until it reaches your desired consistency and taste.
- Beat Cream Cheese and Butter together until creamy.
- Add milk, vanilla and powdered sugar.
- Beat until smooth.
- Add more powdered sugar or vanilla, to taste and consistency
Notes
Chill in the freezer for 15 minutes, after icing.
Served at room temperature or slightly chilled, this is the most amazing pumpkin cake, and one of my most requested recipes.
Served at room temperature or slightly chilled, this is the most amazing pumpkin cake, and one of my most requested recipes.