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Better Than Fall Pumpkin Cake

This delightful pumpkin cake is a perfect fall treat that is moist, spiced, and topped with a luscious cream cheese frosting. It’s better than any traditional pumpkin dessert and will surely become a holiday favorite!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 290 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 set measuring cups and spoons
  • 1 9x13-inch baking pan
  • 1 parchment paper (optional)
  • 1 cooling rack
  • 1 rubber spatula

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 15-ounce can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk together until well blended.
  • In another bowl, mix together the vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  • Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy.
  • Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.
  • Once the cake is cooled completely in the pan on a cooling rack, spread the cream cheese frosting evenly over the top.
  • Cut into squares and serve. Enjoy!

Notes

For a decorative touch, you can sprinkle some chopped pecans or walnuts on top of the frosting.
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
This cake can also be made ahead of time and frozen without frosting for up to 3 months. Just thaw and frost before serving.