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4.95 from 20 votes

Pumpkin Cake with Cream Cheese Frosting Recipe

This moist pumpkin cake with cream cheese frosting is filled with brown sugar, spices, & all your favorite fall flavors.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 15
Author: Lil' Luna

Ingredients

Pumpkin Cake

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup vegetable oil (canola works too)
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 3 tablespoons sour cream (or plain Greek yogurt)
  • 15 oz pumpkin puree (not pumpkin pie filling)

Cream Cheese Frosting

  • 1/3 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 1 teaspoon vanilla extract
  • 3 - 3 1/2 cups powdered sugar
  • 1 tablespoon heavy whipping cream if needed
  • chopped walnuts optional

Instructions

Pumpkin Cake

  • Preheat the oven to 350°F degrees. Grease & lightly flour a 9x13-inch baking pan.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • In a separate large bowl beat together the oil, sugars, vanilla, and eggs using an electric mixer. Then beat in the sour cream and pumpkin puree.
  • With the mixer on low speed, carefully beat in the flour mixture being careful not to over-mix.
  • Pour the batter into the prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.

Cream Cheese Frosting

  • In a large bowl beat together the butter, cream cheese, and vanilla until soft. Then slowly beat in 3 cups of powdered sugar.
  • If the frosting seems too thin, beat in an extra ½ cup powdered sugar. If it seems too thick, beat in 1 tablespoon of heavy cream.
  • Frost the cooled cake using a flat knife. Cut into slices, and optionally top each piece with chopped walnuts.

Notes

Store leftover unfrosted cake in the fridge in an airtight container for up to 4 days.
Freeze unfrosted cake wrapped tightly in clingfilm and frozen. Thaw in the fridge overnight.

Nutrition

Calories: 303kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 119mg | Potassium: 207mg | Fiber: 1g | Sugar: 25g | Vitamin A: 4845IU | Vitamin C: 1.2mg | Calcium: 79mg | Iron: 1.8mg