Name: Pumpkin Cake with Cream Cheese Frosting
Ingredients: 2 cups all-purpose flour: This forms the base of your cake, providing structure and texture.; 1 can (15 oz) pure pumpkin: This adds moisture and contributes to the rich flavor, making the cake luscious and soft.; 4 large eggs: Eggs help bind the ingredients together and add richness to the cake.; 1 cup vegetable oil: Oil keeps the cake moist and tender; you can use canola oil or melted coconut oil as alternatives.; 1 2/3 cups granulated sugar: Sugar adds sweetness; adjust the amount depending on your preference.; 2 tsp baking powder: Essential for helping the cake rise.; 1 tsp baking soda: Combined with the acid in the pumpkin, it creates leavening that gives your cake a fluffy texture.; 1 tbsp pumpkin pie spice: A warm blend of spices that gives the cake its signature fall flavor. Substitute with a mix of cinnamon, nutmeg, and ginger if needed.; 1/2 tsp salt: Enhances the flavors and balances the sweetness of the cake.; 8 oz cream cheese, softened: Provides the creamy base for the frosting; use full-fat or low-fat options depending on your preference.; 1/2 cup butter, room temperature: Adds richness and a smooth texture to the frosting.; 1 tsp vanilla extract: Enhances the flavor of the frosting.; 1 1/2 cups powdered sugar: Gives the frosting its sweetness and creamy consistency. Adjust to taste as desired.

Description

Savor a moist pumpkin cake topped with rich cream cheese frosting, perfect for fall celebrations and cozy gatherings. A delightful autumn treat.

Ingredients

Scale

2 cups all-purpose flour: This forms the base of your cake, providing structure and texture.
1 can (15 oz) pure pumpkin: This adds moisture and contributes to the rich flavor, making the cake luscious and soft.
4 large eggs: Eggs help bind the ingredients together and add richness to the cake.
1 cup vegetable oil: Oil keeps the cake moist and tender; you can use canola oil or melted coconut oil as alternatives.
1 2/3 cups granulated sugar: Sugar adds sweetness; adjust the amount depending on your preference.
2 tsp baking powder: Essential for helping the cake rise.
1 tsp baking soda: Combined with the acid in the pumpkin, it creates leavening that gives your cake a fluffy texture.
1 tbsp pumpkin pie spice: A warm blend of spices that gives the cake its signature fall flavor. Substitute with a mix of cinnamon, nutmeg, and ginger if needed.
1/2 tsp salt: Enhances the flavors and balances the sweetness of the cake.

For the cream cheese frosting, gather these ingredients:

8 oz cream cheese, softened: Provides the creamy base for the frosting; use full-fat or low-fat options depending on your preference.
1/2 cup butter, room temperature: Adds richness and a smooth texture to the frosting.
1 tsp vanilla extract: Enhances the flavor of the frosting.
1 1/2 cups powdered sugar: Gives the frosting its sweetness and creamy consistency. Adjust to taste as desired.

Instructions

Preheat your oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray.
Prepare dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tbsp pumpkin pie spice, and 1/2 tsp salt. Set aside.
Mix wet ingredients: In a large bowl, combine 1 2/3 cups granulated sugar, 1 cup vegetable oil, and 1 can (15 oz) pure pumpkin. Mix until well blended. Add in 4 large eggs, one at a time, mixing thoroughly after each addition.
Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the cake dense.
Pour and bake: Pour the batter into your prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Prepare the frosting: While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat 8 oz softened cream cheese and 1/2 cup room temperature butter until it’s fluffy and smooth. Incorporate 1 tsp vanilla extract and gradually add 1 1/2 cups powdered sugar until well combined.
Frost the cake: Once the cake has reached room temperature, spread the cream cheese frosting evenly over the top with a spatula. Slice and serve this delightful fall treat!