Pumpkin Spice Cake
This pumpkin spice cake is absolutely delicious! It's moist with just the right amount of spice and pairs perfectly with my cream cheese frosting! It would be a great dessert to serve at Thanksgiving or a fall harvest get together with friends and family!
Equipment
- 9x13 inch pan
Ingredients
For Pumpkin Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 4 large eggs
- 1 cup vegetable oil or butter
- 1 cup white sugar
- 1 cup brown sugar
- 1 15 oz. can pumpkin puree
- 2 tsp vanilla extract
For the Cream Cheese Frosting
- 8 oz softened cream cheese
- 1 cup softened butter 2 sticks
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
For the Pumpkin Cake
- Preheat oven to 350℉. Grease a 9x13 inch pan.
- In a medium bowl, combine all of the dry ingredients, the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a large mixing bowl, whisk together the wet ingredients, the eggs, oil, white and brown sugar, pumpkin puree, and vanilla extract.
- Next, slowly add the dry ingredients to the wet ingredients about ½ cup at a time.
- Whisk together until well combined.
- Pour the cake batter into the greased 9x13 inch pan and bake for 35-40 minutes or until knife inserted comes out clean.
For the Cream Cheese Frosting
- Whisk together the softened cream cheese, butter, powdered sugar and vanilla extract until light and fluffy.
- Once the cake has cooled completely, spread the cream cheese frosting over top.
- Slice and serve!
Servings: 16 servings