Pumpkin Cake With Cream Cheese Frosting

Delicious, light and fluffy! This Pumpkin Cake is the taste of Fall in every delicious bite! Topped with a creamy smooth Cream Cheese Frosting it will disappear as quickly as the falling leaves!

I used to hold a Craft Boutique in my home every Fall, the weekend of the Deer Hunt! One of our most popular items? Our homemade aprons. My Aunt and I would find the cutest fabrics at our local fabric shop. One year we found this darling Fall fabric, on it was a recipe for Pumpkin Cake. I wondered if it was a “real” recipe? So for kicks and giggles I decided to make it!

Hot diggity dog! If it didn’t turn out to be the BEST Pumpkin cake I’d ever had! That was in 2001! Ever since it’s been an annual tradition to make “Apron Pumpkin Cake”. Who am I to argue with my Apron?!! (I will admit I’ve taken a few frustrations out on it from time to time! Poor thing.)

I had a reader ask about my cake plate. So I told her I’d share a photo. In case you are wondering I purchase all my cake plates from T.J. Maxx or Home Goods. This cake plate was given to me by a dear friend, but she shops where I shop! lol (We have good taste like that!) I love this plate and the fact that you could even change out the ribbon makes me love it even more.

cake plate with black ribbon

For this post I made this recipe a double layer 9 inch cake. However, I usually prepare this luscious cake in a 9 x 13 pan, throw the frosting on there, and call it good! No need to be fancy and fussy around this nest! You can also use this recipe to make delicious cupcakes for parties!

Pumpkin cupcakes with cream cheese frosting and gummy sugar pumpkins

How To Make Pumpkin Cake with Cream Cheese Frosting

Preheat Oven to 350°. Grease a 9 x 13 pan or two 9 inch round cake pans. In your mixer bowl, with the paddle attachment, mix 1 and 2/3 cups sugar, 4 eggs, 1 cup of vegetable oil, 1 (15 ounce) can of pumpkin puree.

Pumpkin, eggs, oil and wet ingredients for cake in mixing bowl

Mix together on medium speed until blended, about 3 minutes.

In a medium bowl mix together 2 Cups flour, 2 teaspoon baking powder, 2 teaspoon cinnamon, 1 teaspoon salt, and 1 teaspoon soda

dry ingredients and spices in a bowl

Mix with a wire whisk to blend all the dry ingredients.

dry ingredients in a mixing bowl

Add to “wet” ingredients and mix on medium speed.

adding dry ingredients to wet in mixer

Mix until well blended and smooth.

Pumpkin cake batter in mixer bowl

TIP: When making this into a two layer cake I line the cake pans with parchment paper. It will allow the cakes to come out easily with very little “crumb”.

cake round lined with parchment paper

Pour cake batter into prepared 9 x 13 pan. If making a two layer cake divide the batter evenly between the two pans.

pumpkin cake batter in cake rounds ready to bake

Place in preheated oven and bake for 25-30 minutes until top springs back when gently pressed.

baked cakes cooling on cake rack

Place on a cooling rack and cool completely.

While the cake is cooling, whip up cream cheese frosting. In your mixing bowl mix together 3 oz. of cream cheese, 1 stick of soften butter until fluffy. Add in 1 teaspoon vanilla and 2 cups of sifted powdered sugar.

Beat well.

NOTE: If making a double layer cake you will need to double the frosting.

smooth cream cheese frosting in mixing bowl

Frost the cake when cool.

spreading cream cheese frosting on pumpkin cake

Although I generally make this in a 9 x 13 pan, I do love how pretty this looks in a double layer.

cream cheese frosting on cake on cake plate

This cake is moist and tender. It has a subtle cinnamon taste mixed into all that yummy pumpkin. The smooth creamy frosting melts in your mouth and compliments this pumpkin cake so beautifully.

I secretly love this cake chilled! That’s just my personal preference. It’s delicious no matter how you serve it. My non-loving pumpkin man was caught red-handed eating more than one slice of this delightful dessert!

slice of pumpkin cake with cream cheese frosting on white plate

I hope sometime this Season you’ll find time to make this “Apron Pumpkin Cake” for your Nest! I know they’ll be finger dabbing up every last crumb!

pumpkin cake frosted with cream cheese frosting

I hope you’ll enjoy the beauties of this season…including all the desserts!

If you enjoyed this recipe you’ll love these other delicious Cake Recipes

For all the latest YUM I’m planning this Fall… be sure to follow me on Instagram, Facebook, Twitter, and Pinterest.

Happy Nesting!

 

Yield: 12 servings

Pumpkin Cake With Cream Cheese Frosting

Pumpkin Cake With Cream Cheese Frosting

Delicious, light and fluffy! This cake is the taste of Fall in every delicious bite! Topped with a creamy smooth Cream Cheese Frosting it will disappear as quickly as the falling leaves!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

Pumpkin Cake

  • 1 2/3 cups sugar
  • 4 eggs
  • 1 Cup Vegetable Oil
  • 1 (15 oz.) can of pumpkin
  • 2 Cups Flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Cream Cheese Frosting

  • 3 oz. soften cream cheese
  • 1 stick of soften butter
  • 1 teaspoon vanilla
  • 2 Cups of Powdered Sugar

Instructions

Pumpkin Cake

  1. Preheat oven to 350°. Grease a 9 x 13 pan or two 9 inch round cake pans.
  2. In a mixing bowl with the paddle attachment mix 1 2/3 cups sugar, 4 eggs, 1 Cup Vegetable Oil, 1 (15 ounce) can pure pumpkin.
  3. Mix on medium speed until well blended and smooth. About 3 minutes.
  4. In a medium bowl, with a wire whisk, mix together 2 Cups of Flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1 teaspoon salt, 1 teaspoon baking soda.
  5. Add to "wet" ingredients and mix until well blended.
  6. Pour into prepared cake pans.
  7. Bake at 350° for 25-30 minutes or until center springs back when gently pressed with your finger.
  8. Place on a cooling rack until cool.
  9. Frost when cool. Serve.

Cream Cheese Frosting

  1. In your mixer mix together cream cheese and 1 stick of butter until fluffy. Add 1 tsp. vanilla and 2 cups of sifted powdered sugar. Beat until smooth and creamy!
  2. *if you're making a double layer cake double the frosting.

Nutrition Information:

Yield:

12 servings

Serving Size:

1 slice

Amount Per Serving:Calories: 538 Total Fat: 30g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 89mg Sodium: 470mg Carbohydrates: 64g Net Carbohydrates: 0g Fiber: 1g Sugar: 47g Sugar Alcohols: 0g Protein: 5g

1 COMMENT

  1. Holiday Desserts | Norine's Nest | 17th Nov 17

    […] along the dessert buffet train…is this simple yet stunning Pumpkin Cake With Cream Cheese Frosting!  It can be made into a layer cake, as pictures,  or a simple 9 x 13 […]

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