Pumpkin Cake Recipe
This moist, spiced Pumpkin Cake Recipe is topped with delicious cream cheese frosting (and optional candied pecans) is even better the next day—perfect for prepping ahead!
Servings: 10 slices
Cost: $4.49
Equipment
- Bundt pan 10-inch
Ingredients
- 1 (15-ounce) can pumpkin 1-3/4 cups, I highly recommend Libby's
- 1-1/2 cups granulated sugar
- 1/2 cup light brown sugar firmly packed
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Cream Cheese Frosting
- 1 (8-ounce) package cream cheese at room temperature
- 8 tablespoons unsalted butter at room temperature
- 3 cups powdered sugar
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- chopped pecans plain or candied, optional
Instructions
- Preheat oven to 350°F. Generously grease and lightly flour a 10-inch Bundt pan.
- In a large bowl, beat canned pumpkin (if you have wet or fresh pumpkin, drain off excess liquid), granulated sugar, brown sugar, eggs, oil, and vanilla with a hand mixer until well blended.
- In a separate bowl, combine flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt. Whisk until combined. Add dry ingredients to wet and beat until just combined. Use a spatula to ensure all ingredients are fully incorporated.
- Pour batter into the prepared Bundt pan and bake for 50–65 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs. The cake should spring back when lightly touched. Remove from oven and cool on a wire rack for 10 minutes before inverting cake onto a cooling rack to cool completely.
- For frosting, beat room-temperature cream cheese and butter until smooth in a large bowl. Add powdered sugar, pumpkin pie spice, vanilla, and salt, mixing until completely smooth. Spread over cooled cake and garnish with pecans if desired (see note 1).
Video
Notes
Note 1: To make candied pecans, click this Candied Pecans Recipe.
Storage: An unfrosted cake stays fresh for 3–4 days or about a week in the fridge. If frosted with cream cheese frosting, refrigerate the cake the same day it’s made. To freeze the cake (without frosting), wrap it in plastic wrap and freeze for up to 2 months. Thaw at room temperature for 1–2 hours before frosting.
Nutrition
Calories: 692kcal | Carbohydrates: 97g | Protein: 5g | Fat: 33g | Saturated Fat: 24g | Cholesterol: 99mg | Sodium: 400mg | Potassium: 69mg | Fiber: 1g | Sugar: 76g | Vitamin A: 407IU | Calcium: 32mg | Iron: 2mg